brown mustard


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brown mustard

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Species in the mix include: spring triticale; perennial rye; coleor kale; sweet fennel; gold of pleasure; brown mustard; fodder radish; sweet clover; phacelia; linseed and chicory.
pot luck vegetables with five spice mix INGREDIENTS (serves 4) 4 tbsp vegetable oil; 6oz potatoes, cut into 1in cubes; 4oz carrots, cut into 1in cubes; 5oz cauliflower, divided into 1in florets; 2 bay leaves; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1/2 a small cabbage (about 7oz), finely shredded; 4oz garden peas; 1 tsp salt, or to taste; 4-5 whole fresh green chillies; 2 ripe tomatoes, cut into 1in chunks; 1 oz fresh coriander leaves, chopped; plain boiled rice, to serve For the five-spice mix: 1/2 tsp black or brown mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp nigella seeds; 6 fenugreek seeds (or buy it ready mixed) METHOD: 1.
Sativus) or radish in English; mustasa (Brassica juncea), mustard, brown mustard, Indian mustard, Chinese mustard, oriental mustard or vegetable mustard; sibuyas (Allium cepa) or onion; kamatis (Solanum lycopersicum) - the English tomato came from the Mexican Nahuatl tomatl; bawang (Allium sativum or garlic); luya (Zingiber officinale) or ginger, from the original Sanskrit that describes it as 'looks like a horn'; and, last but not least, linga (Sesamum indicum) or sesame.
Cheddar Brautwurst in a blanket served with 3 different mustards, beer honey mustard, spicy brown mustard, whole grain and beet sauerkraut
Yield: 2 servings RED OAK LEAF LETTUCE DUCK SALAD DRESSING: 1 clove garlic, minced 2 teaspoons apple cider vinegar 1 teaspoon brown mustard 1 tablespoon honey 1/2 cup olive oil, divided DUCK: 2 tablespoons butter 1 tablespoon soy sauce Pinch sugar 1 duck breast SALAD: 1 small head red oak lettuce 1 small head leaf lettuce Salt and black pepper to taste 1/2 cup toasted pecans 1 cup croutons 2 eggs, boiled, peeled, and sliced For dressing, in a bowl, mix garlic, vinegar, mustard, and honey together.
Crispy Veggie Bagel Sandwich Ingredients 1 bagel, halved 4 slices of cucumber 2 tomato slices 2 red onion slices 2 (1/4-inch thick) green pepper 1 romaine lettuce leaf 1/2 cup alfalfa sprouts 1 tablespoon coarse brown mustard Salt and black pepper to taste Preparation On the cut side of each bagel, spread the mustard then layer with romaine lettuce, green pepper, cucumber and tomato on a half of the bagel.
A combination of white and brown mustard seeds are milled into flour to make a powder that packs a punch.
curry a cake in SAVOURY COURGETTE, SEED AND CURRY LEAF CAKE (MAKES 8 GENEROUS WEDGES) INGREDIENTS 165g fine or medium-grain semolina 35g chickpea (or gram) flour 1 tbsp milled flaxseed (available from good supermarkets) 120g plain yogurt 1/2 small red onion, finely chopped 2tsp finely grated root ginger (peeled weight) 70g frozen peas, defrosted 1/2-1 Indian green finger chilli, finely chopped 1 tsp salt, or to taste 1/2 tsp ground turmeric 200ml water 1 courgette 31/2 tbsp vegetable oil, plus more for the skillet or tin 11/2 tsp brown mustard seeds 11/2tsp cumin seeds Small fistful of curry leaves 21/2 tbsp sesame seeds 1tbsp sunflower or pumpkin seeds ?tsp bicarbonate of soda INGREDIENTS 1.
tsp black peppercorns 1 1/2 tsp brown mustard seeds 1tbsp coriander seeds, or ground coriander For the curry: 3 large tomatoes, quartered 15 large garlic cloves 1/2 tsp chilli powder 3/4 tsp ground turmeric 4 tbsp vegetable oil 2 dried chillies 1/4 tsp fenugreek seeds (available from good supermarkets) 1/4 tsp brown mustard seeds Salt 600g firm white fish, cut into steaks (Dad's favourite is rohu, or sea bream) 3 Indian green finger chillies, stalks removed, pierced with a knife 2 handfuls of coriander stalks and leaves, roughly chopped Rice to serve METHOD 1.
tsp black peppercorns 1 1/2 tsp brown mustard seeds 1tbsp coriander seeds, or ground coriander For the curry: 3 large tomatoes, quartered 15 large garlic cloves 1/2 tsp chilli powder 3/4 tsp ground turmeric 4 tbsp vegetable oil 2 dried chillies 1/4 tsp fenugreek seeds (available from good supermarkets) 1/4 tsp brown mustard seeds Salt 600g firm white fish, cut steaks (Dad's favourite is rohu, or sea bream) 3 Indian green finger chillies, stalks removed, pierced with a knife 2 handfuls of coriander stalks and leaves, roughly chopped Rice to serve METHOD 1.
The day before roasting, bring a quart of water, 1 AaAaAeAe1/2 cu coarse salt, six bay leaves, two tablespoons of whole coriander seeds, one tablespoon of dried juniper berries, two tablespoons of whole black peppercorns, one tablespoon of fennel seeds and one teaspoon black or brown mustard seeds to a simmer.
Serves 400g sliced okra 1 red onion, chopped 1 tsp brown mustard seeds 1 tsp cumin seeds ' tsp chilli powder ' tsp dried coriander leaves 2 tomatoes, diced - tsp turmeric ' tsp, lemon juice 1 tsp garlic, minced 1 tsp ginger, grated Salt to taste 2 tsp cooking oil Handful fresh coriander, chopped 5 fresh curry leaves Method Heat the oil in a large non-stick saucepan over a medium flame.