Topic started by Siva (@ pd95d4641.dip.t-dialin.net) on Wed May 5 16:38:51 EDT 2004.
All times in EST +10:30 for IST.

Whats the use of mustard oil...I bought it by mistake and don't know what to do...

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed May 5 18:06:59 EDT 2004
  
  Mostly people in UP use it in their cooking. But it is very handy for deep cutting wounds(will stop blood). My 14 months old daughter use to fall down often & got bleeding, tried everything like ice cube, sugar; but, this mustard oil helped me out. Even for us, while cutting veg., if u have a cut, as a first aid, if u apply this oil, it will control bleeding and then, can apply any ointment.
  
  Hope someone will answer you about cooking purposes.
  
  
• From: Funcook (@ dsl-209-183-18-63.tor.primus.ca) on: Wed May 5 22:26:18 EDT 2004
  
  Hello Siva!
  
  A whiff of Mustard oil makes me crave for pickled foods.
  
  Although largely used in home made pickles in the North and West of India and also the commercial packers, Mustard oil is commonly used in Bengal and Bihar as a cooking medium
  
  My favorite is ofcourse Achar Gosht and Achar Korma, made with Mutton.
  
  Achari Murg tikka is another, where dark meat from the thigh portion is marinated with yoghurt, pickling spices and mustard oil.
  
  Some Shrimp elicacies originating from the East like Bhape Chingre and Chingre Macher Malai.
  
  
  Funcook
  
  
  
• From: Siva (@ blue.dregis.com) on: Thu May 6 12:17:02 EDT 2004
  
  Hi..Thanks for the reply. Never knew its so useful...
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu May 6 13:02:10 EDT 2004
  
  Hi Funcook,
  
  You seem to know almost everything and your info. are always very useful, really appreciate it!!
  
  Can u suggest me how to use olive oil in south indian cooking?
  
  Is it really healthy than other cooking oil?
  
  What are the important aspects of olive oil other than cooking?
  
  Hope you will be able to answer all my queries!
  
  Thanks.
  
  
• From: Funcook (@ dialin-166-85.tor.primus.ca) on: Thu May 6 22:41:26 EDT 2004
  
  Hello KH!
  
  Please do not overrate me.
  
  I know what I know, nothing more than that.
  
  I do not think Olive oil is used much in cooking outside the Mediterranean. There could be claims made that Indian foods use Olive oil. I haven't heard about it much.
  
  Basically there are two types that I know, one's the cooking olive oil and other's the Extra virgin/Virgin used raw as in dressings.
  
  Not sure of its fundamental properties, you may have to search the net for it.
  
  Personally, I feel olive oil suits light cooking, which includes sauteeing and tossing Pastas, warm salads, roasted peppers, zuchhini and Eggplant. Indian cooking tends to be heavier in the sense, it has a lot of bulk and foods are almost overcooked or even twice cooked. In my opinion it does not suit Indian foods, but others may have their own opinion and what with Fusion taking shape amongst the whiz kids, Olive oil may find a place to dwell in Indian cooking.
  
  Yes its fruity smell is alluring, and it is lost if heated or cooked for a long time.
  
  Extra virgin olive oil kind of burns and gives an awful smell if heated. It should only be used in the Pantry or the Cold Kitchen
  
  To answer your other queries, you may have to surf on the net.
  
  
  Thanks
  
  Funcook
  
  
  
  
  
• From: suemani2000 (@ ool-182f9167.dyn.optonline.net) on: Thu May 6 23:43:56 EDT 2004
  
  Hello Guys
  I was reading this thread and was intersested in giving my input.
  I use extra virgin olive oil for just garnish over the top of sambhar meaning " vaaghar"
  hot seasoning. yu should have the stove just meadium heat and and as soon as the oil is jsut hot enoughyu should put jeera or mustard or hing or whatever. I am a strict vegetarioan from the south so in my opinion there is nothig wrong in using olive oil for indain cooking.
  Mindyou though that for deep frying please use other oils.
  I have switched to olive oil for health reasons. and i dont see any difference in the taste at all. ofcourse we have given up on gingely and coconut that we are used to from india so i dont mind it all.Like wise i have switched to brown rice versus white rice for all cooking but to make idlies and dosas i still use white rice ,
  hope this helps all of you,
  suemani
  
  
• From: samrat sengupta (@ 203-195-216-114.now-india.net.in) on: Sat Jun 5 02:40:35
  
  dear all,
  When talking about Olives Oil, let me tell you that one of the finest Olive Oil I have used is the Brand Olitalia both in Extra Virgin and Pure form.It is also a ISO 9001 product.Try it out.
  
  
• From: Kavitha Ravi (@ 211.24.31.52) on: Sat Jun 5 04:36:49 EDT 2004
  
  Dear Funcook,
  Is it possible to give furnish us with your
  Achar Gosht,Achar korma and Achari Murg tikka.
  Thanks in advance
  
  
• From: kavitha ravi (@ 211.24.31.52) on: Sat Jun 5 04:38:59 EDT 2004
  
  Sorry typo ,is it possible to furnish us.
  
  
  
• From: KH (@ ip68-111-50-16.br.no.cox.net) on: Sat Jun 5 17:38:05 EDT 2004
  
  Hello Funcook and Suemani,
  
  I'm Sorry for my late response, i did not notice that you both have answered!
  
  Thanks a lot for your time and input regarding my queries.
  
  Let me try initially for seasoning and sauteeing as you said.
  
  Thanks again!
  
  
• From: Mrs.Mano (@ 220.226.4.69) on: Mon Jun 7 10:54:19 EDT 2004
  
  Hello Siva!
  Boil mustard oil[200ml] with 10 garlic flakes till the garlic flakes changes to a brown colour. Then allow it to cool down. This medicated oil gives much relief for severe pain in the musle and joints.
  
  
• From: Funcook (@ dsl-209-183-20-182.tor.primus.ca) on: Mon Jun 7 22:21:15 EDT 2004
  
  Hello Kavitha Ravi!
  
  Since you asked - here they are
  
  I haven't made this one for a long time. But this is a real original.
  ACHAR GOSHT:
  For every measure of Goat meat (approx 1 kg), use half the quantity of yoghurt and 1/4 of mustard oil.
  Roast and powder a tablespoon of coriander seeds, Roast and pound kalonji, methi and mustard seeds. Wash and slit small green chillies. Stuff the pounded spices in the green chillies.
  In a heavy bottom pan (steel), marinate meat with yoghurt, mustard oil, coriander powder and a little salt.
  Leave overnight.
  Remove and place pot on stove, intially on hign and then on medium to low, till meat is cooked. There would be some watery sauce in this pot. Add green chillies, cover and cook for a further 15 minutes.
  Remove, separate excess oil if needed and serve hot.
  At no point do you need to use water in this. Leave pot covered, so moisture is not let off and meat cooks faster.
  
  
  
• From: funcook (@ dsl-209-183-20-182.tor.primus.ca) on: Mon Jun 7 22:22:09 EDT 2004
  
  Here's the remainder
  ACHAR KORMA: This Rajasthani special is already a home favorite.
  
  Cook a kg of meat in its own juices. I prefer to add a pinch of sugar when cooking meat.
  In a heavy bottom pot, heat mustard oil and add a few dried red chillies. When chillies are browned, add pure ghee, chopped garlic and asafoetida, and the meat. Saute for 5 minutes. Add turmeric powder, chilli powder, salt and grated jaggery . Add roasted, pounded kalnoji, saunf, coriander and mustard seeds and saute for some more time. Add deep fried crisp onions and the meat liquid (if any left) or water and simmer for some time. Add whipped yoghurt and cook a further 5 minutes.
  Adjust seasoning. This Korma tastes better if left for a day in the Cooler
  
  
  
• From: funcook (@ dsl-209-183-20-182.tor.primus.ca) on: Mon Jun 7 22:22:50 EDT 2004
  
  Concluding
  ACHAARI MURG TIKKA:
  
  Use Dark meat ftom the Chicken thighs. Clean and dice in sizeable pieces. Marinate with salt, yoghurt, chopped garlic, roasted powdered coriander powder, chopped green chillies, roasted pounded kalonji, saunf, mustard seeds, mustard oil and a little cashew paste. Adjust seasoning. Cook as desired
  
  Thanks
  
  Funcook
  
  
• From: quake (@ 202.68.154.144) on: Mon Jun 7 23:02:35 EDT 2004
  
  http://www.iomx.com
  
  
• From: siva (@ cyan.dregis.com) on: Tue Jun 8 10:31:45 EDT 2004
  
  Hi Mrs. Mano,
  
  Is this for immediate use or can i prpare this and keep it for sometime.
  
  Thanks
  
  
  
• From: Kavitha Ravi (@ bkj-cache2.jaring.my) on: Thu Jun 10 10:31:44 EDT 2004
  
  Dear Funcook, thank you very much.
  I will try it one by one.
  I am sure many hubbers would benefit from the recipes. Not all will have heart to part with their recipes. Again thanks.
  
  
• From: Mrs.Mano (@ 61.1.213.203) on: Fri Jun 11 03:52:54 EDT 2004
  
  Hello Siva!
  You can keep this oil for a long time-at least for 6 months.
  
  
• From: Sarika (@ nor.ece.msstate.edu) on: Tue Jun 22 17:57:06
  
  Hi,
  
  I read responses on olive oil. I myself have switched to olive oil. However I dont know if olive oil is suitable for Indian cooking. Like, by the time "rai" splutters the oil starts smoking. We use this process for cooking any vegetable. Smoking means it may have burned and released some trans fatty substances which are very harmful. Can someone throw some light on this?
  
  
• From: Shabana (@ dialpool-210-214-91-105.maa.sify.net) on: Mon Nov 8 02:21:32
  
  Hello all!
  Sorry to divulge you from what you have been discussing so far, but i have a query: when a recipe calls for "Mustard" what should you use: Mustard greens or Mustard seeds?
  
  

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