Mustard Paste ----- How to make the perfect mustard paste used in Bengali cuisine

    

         Today I am sharing a very essential ingredient used in Bengali cuisine,the mustard paste.It would not be wrong to say that Bengali cuisine is incomplete without the quintessential mustard paste.Apart from the distinctive pungency that it imparts to the gravy,the mustard paste gravy has reasons to be popular. Once you had enough practice,you will find that the mustard gravy items are very fast to cook.

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Though the mustard gravy is easy to make,it can  turn out to be  bitter and give a very bitter taste to the gravy if not ground and cooked in the correct way.

The mustard seed paste gravy in Bengali cuisine is generally cooked with green chilies,so the green chilies for the gravy are added together and ground with the mustard.It also stops the paste from being bitter. If you wish to reduce the pungency of mustard,you can add some poppy seed paste with the mustard paste. Some people even use a paste of ground sesame seeds for the same purpose.

Bengali Garam Masala Powder

Typically ,the Bengali Garam Masala consists of a very few ingredients.It is made up of only Cinnamon,cardamom(green),and cloves.I make this every fifteen days and store them in air tight bottles .If made in a bigger quantity they start losing their beautiful aroma.

Related searches-Roasted cumin powder(bhuna jeera)

Roasted Cumin Powder(Bhuna Jeera)

The roasted cumin powder is  a very important spice which is always found in my kitchen.Due to its beautiful aroma it is  a very useful ingredient in many preparations.So I prepare this every fifteen days and store it in air tight bottles.If bottled for a longer period it loses its aroma.