Mustard fields and hearty food

Mildly Spiced Saffron Rice
Mutton Curry
Cumin Potatoes
Tomato Raita
Parantha/Naan
Green Salad

Saffron Rice
1 cup long grain basmati rice
4 cups water
4-5 small green cardamoms, crushed
6-8 peppercorns
1 level teaspoon salt
A few strands of saffron soaked in a little water or milk (about 1 teaspoon)
8-10 roasted cashew nuts for garnish
Edible silver paper for garnish (this is called “virk”)-optional

Bring the water to a boil in a large saucepan. Add the salt, peppercorns, cardamoms, and the washed rice. Boil till rice is tender. Drain water out in a colander. Spread rice out on serving platter. Garnish wit saffron strands, cashews and silver.
Mutton Curry
1 kg mutton on the bone, fat removed and cut into small pieces
2 large onions finely chopped
4 cloves garlic, crushed
1”piece ginger, grated
1 tomato, cube5-6 peppercorns
½ teaspoon cumin
2 teaspoons coriander powder
½ teaspoon paprika powder
½ teaspoon garam masala
½ teaspoon turmeric powder
1 cup spinach, blanched in water and chopped
2 cups water
Salt to taste
4 tablespoons oil


Heat oil in a heavy bottom pan/pressure cooker. Sauté the garlic and ginger.When light brown, add onions. Cook till medium brown. Add dry spices-sauté .Stir in the mutton. Cook on high heat , adding a little water at a time, to avoid the masalas sticking to the bottom of the pan.Add the tomatoes and the water.Pressure cook for approx 30 minutes.Remove from fire, cool, add the spinach and simmer without the lid for 10 minutes, till the gravy thickens..
All pressure cookers have different cooking times-one just knows when food is “done” in your own!If you prefer not using a cooker, cook in a heavy bottom pan with a well fitting lid.
If you prefer using beef-use stewing beef, cut into small cubes, and stir fried in a little oil, so that it’s just done in the inside.Put this into the onion-tomato paste masala, and follow the rest of the steps.




Cumin Potatoes

6 potatoes boiled, peeled and cubed
1 onion finely chopped
1 clove garlic, crushed
1 teaspoon cumin
½ teaspoon garam masala
2 teaspoons coriander powder
½ teaspoon amchoor powder (dry mango powder)
Salt to taste
2 tablespoons oil
Chopped, fresh coriander for garnish

Heat oil in a wok-add cumin till it splutters. Add onion and garlic, sauté till light brown.Add remaining spices.Cook 1 minute on high heat. Add potatoes-continue to cook on high heat 2 more minutes.Scrape all masalas which may stick to the bottom of the pan.
Arrange on platter-garnish. Serve hot.
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Tomato Raita
2 cups low fat yogurt,whipped
6 tablespoons fresh tomato puree
Salt and red chilli powder to taste
Mix all ingredients together.Chill.
*Add grated cucumber, if you like it really cool!




Green Salad-A mixed bowl of cubed tomatoes,cottage cheese,cucumber, grated carrot dressed with a squeeze of lime and salt and pepper/and or paprika.