When the oil is hot, add the curry leaves and cook until they darken slightly and become fragrant, but do not let them burn. Add the chillies and stir briefly, then mix in the mustard seeds and ...

Peel raw mangoes, cut into small cubes or slices evenly. Warm oil in a pan, add mustard seeds until they splutter. Toss in ...

Mustard seed is one of the most commonly used ingredients worldwide. It's known for its distinctive, robust, and nutty flavor ...

2 tbsp black mustard seeds 4–6 tbsp vegetable oil 1 onion, thinly sliced 1 tsp ground turmeric 250ml/9fl oz coconut milk 250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated ...

Toss in the fenugreek and mustard seeds, curry leaves and the chilli ... Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains ...

For these crispy and crunchy sliders, F&W recipe developer Anna Theoktisto dredges chicken tenders in pretzel pieces and honey mustard, then fries them to golden perfection. She tops them with a ...

Here’s a tasty twist on the chicken salad you might be used to serving. The lemon and apples give this Lemon Poppy Seed ...

Place yellow mustard, mustard, honey, cinnamon and salt in a glass or stainless steel vessel and cover with vinegar to come up about 1/2" above the mixture.

Last week, when I drove past Elmington Park, I noticed that the Nashville mustard was in full bloom ... poisoned by lawn chemicals or mowed before the seeds have time to set, these vestiges ...

Once the butter is melted and has just started to foam, add the mustard seeds and cumin. Cook over medium heat for about 1-2 minutes, until fragrant. Spread the ricotta onto a platter, then ...