Stir Fried Mustard Leaves

You need:

  • Mustard Leaves.
  • Bathua Leaves. Approximately half the quantity of the Mustard leaves.
  • A whole radish with it’s leaves.
  • An onion, sliced.
  • Two green chillies.
  • A couple of cloves of garlic, chopped.
  • A heaped tablespoon of ghee.
  • Two tablespoons of mustard oil.

Fry the onion, garlic, green chillies and radish root in mustard oil. Chop all the greens and add to the pan. Make them into a doughnut shape. This will cause the moisture they release to pool in the middle. The leaves will not turn soggy and will also retain their color. When no more water is getting released add the ghee. Cook for another minute or two.

Season with salt and pepper.

Enjoy with a piece of jaggery.

Constructing a Quick and Simple Salad

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Bring together these elements and make it a part of your lunch.

You Need:

  • Base: Shredded cabbage. Cheap and easy to use.
  • Sweetness: Pomegranate seeds. Loaded with goodness.
  • Color and Crunch: Diced Carrots.
  • Spice: Diced red onion.
  • Glue: Any mayonnaise or spread. Used here is 2 tablespoons of Spicy Harissa.
  • Freshness: Basil leaves.
  • Omega 3: Add in some toasted seeds.

That is all we need. Add the ingredients in any quantity you want.

Chicken with Mustard Beets

Chicken with Mustard Beets

You need:

  • Boneless Chicken Breast cut into 1 inch pieces
  • Garlic paste a little more than a teaspoon.
  • Paprika powder about 2 teaspoons.
  • 5 medium beets thickly grated.
  • 2 medium carrots thickly grated.
  • 2 tablespoons of mustard sauce.

Use a spoon to evenly coat the chicken pieces with the garlic paste, paprika and salt. Grate the beets and carrots, while the chicken marinates.

Heat a pan. Lightly drizzle oil. When its hot, add the chicken and spread them around. Watch as the color changes from pink to white. When the pink is less than the white, flip them around and cook till done. Do NOT overcook. There will be a little burnt residue sticking to the pan. Do NOT disturb it. Remove the chicken pieces and keep aside.

Put in a quarter of the grated beets and use them to deglaze the pan. Add in the remaining beets and carrots. Cook on medium heat for about 6-7 mins. When they have sufficiently softened add the mustard sauce and mix well. The mustard not only adds in a lot of flavor but also makes the beets get a nice and glamorous sheen on them.