This Article is About
spinach
mustard seeds
spring onions
spring onion
taste buds
cloves of garlic
side dish
red stuff
indian cooking
Kashmiri Spinach
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A Spinach Side dish from the valleys of Kashmir.

Ingredients:

500g/1lb spinach washed

2 Tbsp mustard oil

1/4 tsp garam masala

1 tsp yellow mustard seed

2 spring onions sliced.

  1. Remove tough stalks from the spinach.
  2. Heat mustard oil in a wok or a heavy based pan till it smokes. Add garam masala and mustard seeds and cover immediately.You will soon hear mustard seeds popping.
  3. When the popping stops open lid and and throw in the spring onion and stir in the spinach till it wilts.
  4. Continue cooking the spinach uncovered over medium heat for about 10 to 12 minutes till most of the water has evaporated. You can use frozen spinach and that will not need that much cooking. Just wait for most of the water to evaporate.
  5. Remove the Spinach and spring onions and strain trhrough a colander or use a slotted spoon. Try and drain as much water as you can. This dish is at its best when it is served dry as possible. Serve immediately while it is piping hot.

As an alternative you could use a couple of cloves of garlic sliced thinly instead of the spring onions. Yet again you can use a combination of both.

Note:Mustard oil is made from mustard seeds and is quite fiery when raw. However when it is heated to smoking point it loses a lot of the fire and develops a sweet quality. It is readily available in Indian and Asian stores.

My cookery style is simple and uncomplicated. People make Indian cooking sound very complicated.. I am a computer consultant living in the UK. I have taken recipes from my travels around India and adapted them around my lifestyle. Indian Restaurants where I live serve unpalatable food so I had to learn to cook. Now I do club curry nights and am thinking of opening an authentic Indian takeaway.- Not the red stuff with no taste but designed to destroy your taste buds.

Try this for a simple method for cooking rice. All you need is Basmati rice and water. I would say a fistful of rice for a small eater and 3 for a big one. Whose fist?- I hear you ask. Well then a cup full is enough for you and your partner. If you do not have a partner just put away the leftover rice in the fridge. Tomorrow you can have egg fried rice. Fried rice is always cooked with cold cooked and washed rice. Just put a bit of oil and chuck in a couple of eggs and stir till eggs start solidifying. Throw in the leftover rice and mix. You can add a bit of soy sauce and sesame oil.. Keep mixing till rice is hot and serve. You can actually chuck in any scraps of ham, chicken , mushrooms and vegetables.

Method of cooking rice irrespective of quantity

  1. Soak rice in cold water for 2 to 3 hours.
  2. Drain rice and cover with boiling hot water. Make sure the rice is fully covered . Put on medium heat for up to 12 minutes.covered.
  3. Take off heat and drain in colander.
  4. Transfer the steaming rice back into saucepan stir gently and cover. Leave for 10 minutes to steam and serve.

Next Articles : Recycling left over food the Indian way.- Jalfrezi, potato bhurta. Akoori-the Parsi scrambled egg. Pork Vindaloo-the actual stuff. I am not sure whether I want to write about Bengali cooking but Assamese cooking is interesting.

Please leave your comments.


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