This sounds most odd, this flavour combination of oranges with chickpeas and sweet potato but I promise you it isn’t. Its taste falls somewhere between the realm of spicy and fruity, lightly sweet dusted with faint hues of exotic vibrance which comes in part with the addition of cinnamon and cumin powered with sweet citrusy tang brought together with a thin sesame dressing. This salad is fabulously different and makes for a lovey accompaniment to meals if not eaten as a meal in itself.
Chop the sweet potatoes into bite sized pieces, add in the cumin and cinnamon powder with some salt and bake at 180ºC for 20-25 minutes until cooked.
Roast the sesame seeds and pound to a fine powder.
In a bowl mix together the powdered sesame seeds with juice of half an orange with some lemon
Add in some salt, pepper and mustard and mix well to make a dressing.
the dressing should be of thin consistency. Chop the peppers and deseed+skin and devein the remaining half of orange, slicing it into segments.
To the bowl of baked sweet potatoes add boiled chickpeas
Add in the chopped casicum and orange slices along with the sesame dressing. Mix well and serve.
Sweet potatoes: 200 gms
Cooked chickpeas: 210 gms
Capsicum/Bell pepper: 1 small
Orange: 1/2 medium size
Salt : to taste
Cinnamon powder: 1 tsp
Cumin powder: 1.5 tsp
For the dressing
Orange juice: 1/2 orange
Roasted sesame seeds: 2 tbsps
Mustard: 1 tsp
Lemon juice: 1 tsp
salt to taste
pepper: 1/2 tsp (or more according to taste)
Oil: 1/2 tsp (optional)
Recipe instructions : Cube the sweet potatoes and add salt, cumin powder and cinnamon powder. bake at 180ºC for 20-25 minutes or until fully cooked. Set aside.
Chop the capsicum and devein+segment the orange.
Make the dressing by pounding sesame seeds to a powder and mixing in it the freshly squeezed orange juice from the remaining orange with lemon juice, salt, pepper and mustard. Add in the oil if using and mix to form a thin dressing.
In a large mixing bowl toss together the sweet potatoes with chickpeas, chopped capsicum, orange and the dressing.
Are you in no mood to cook anything but still want to eat something delicious and nourishing especially after a rigorous workout that has sapped your will to cook? Are you in a mood for a hefty crunchy salad that oomphs it up with a dressing so deliriously flavourful with a kiss of the piquant that is just as easy to carry in your lunchbox and eat while sitting at your work desk?
If you are nodding your head to al these questions then look no further because I have a salad which is just the right mood. High protein, low fat and full of colourful veg that is the fiber you need.
This is my easy boiled potato and egg salad with a spicy dressing which has no step by step pictures because it is really is that easy.
Eggs: 2 hard boiled
Potatoes: 1-2 medium
Vegetables: carrots, capsicums or peppers of choice, onions.
Coriander: 1 small bunch chopped
Lemon juice: 1-2 tsp
Mayonnaise light : 1 tbsp
Grain Mustard: 2 tsp
Yogurt: 2 tbsps
Salt to taste
Pepper: 1/2 tsp
Paprika: 1/2 tsp
If you want it spicier add some extra red chilli powder or crushed red peppers.
Cube the boiled potatoes and slice the vegetables either into thin shreds or into bite sized pieces. The vegetables you use are up to you.
Boil the eggs and cube or slice them.
Make the dressing by mixing into a bowl the yogurt, mayonnaise, mustard, spices, salt and lemon juice. Mix well with a spoon. The dressing will be thick and deliciously coat all the ingredients of your salad.
In a large bowl tumble in the vegetables and eggs and drizzle over the dressing. Toss the salad to coat evenly.
This salad can be eaten immediately or packed into a lunch box for a delicious healthy meal.
This isn’t just a soup but an absolute sensation, not least because it’s coloured very spring appropriate but also because it’s so fantastically delicious that you’d need excuses to make it over and over again. The earthy sweetness of carrots with the juiciness of apples which is offset every so gently with an undercurrent of lemongrass makes every spoonful a strange delight that though a bit familiar is also something of a mystery. Calming, comforting and almost too easy. This is a soup for all occasions.
Note: I have used lemongrass stalks here, if however you cannot find them or have no access to them then simply use 1 heaping tablespoonful of Thai yellow/red curry paste.
Heat the coconut oil in a large pot and add in the chopped onions. (The onions aren’t pictured, but you need them)
add in the ginger and saute for a minute
before adding in some salt
and lemongrass. If you’re using curry paste then add it after the carrots and apples have cooked down slightly.
Mix in well and saute for a few minutes
finally add in the carrots and apples. Give them a quick turn in with the flavourings and this needs nothing more than cooking down to a soft mush.
The vegetable and fruit will leach out a lot of juice but I’m still adding a bit more water just to let everything simmer gently while I get on with laundry life.
After ten minutes of cooking the apples had softened to a pulp but the carrots still had a bite to them and we want to make everything smooth. If you’re using curry paste then this is the right time to add it.
While everything is still cooking and slowly becoming softer, add in the seasonings. Soy sauce
ground cumin. It was not pictured in the ingredients list but it’s an important part of this process.
and black pepper. Mix it all well and cover the pot again to let everything mix and soften. Add more water if needed.
FInally, after almost twenty minutes of cooking everything was as needed. Soft and mushy.
At this stage you can retrieve the lemongrass
and add more water to bring up the quantity that can make it easily blendable and soupy.
I am using a hand blender, but you can use a mixer or even a manual soup strainer as needed.
also add in a big squeeze of lemon.
depending on how you enjoy your soups, you can make it as smooth or as chunky. I like mine somewere in the middle.
and there you have it! Delicious, hearty and sweet with that unique fresh tang distinctly lemongrass which somehow turns into a soft hint of citric note, subtle and deep.
Carrots: 500g - 700g
Apples: 2 large or 3 medium
lemongrass: 2 stalks (if using curry paste then use 1 heaping tablespoon)
onion: 1 medium
Ginger: 1 inch piece
Cumin powder: 2 tsp
Black pepper: to taste
coconut oil: 2 tbsps
lemon juice: 1 tbsp
salt: to taste
water : 500mls + as needed
Chop the vegetables and fruit into bite sized pieces. You can even grate the carrots for quicker cooking.
Recipe instructions: In a large pot heat the coconut oil and add in chopped onions and ginger. Saute for a minute and add in salt and lemongrass.
Give it a mix and cook for a minute before adding in chopped carrots and onions. Let cook until soft. (Add the curry paste if using once the carrots and apples have softened)
Add in soy sauce, pepper and cumin powder and stir together and let cook before completely softened into a mush.
Retrieve the lemongrass stalks. Add water and blend to form into a soup. Bring to a simmer before finally spritzing with lemon juice.
This bowl of lentil curry which is bit of a twist on traditional dahl makes for such a cozy and filling weekday dinner that can be enjoyed both with rice or just as soup and is not only comforting but also nutritious and easy, not to mention completely plant based and unbelievably delicious.
This can be tailor made to suit your taste buds. It can be made spicier or more sombre and is a great way to clear the crisper drawer of any lingering forgotten vegetables.
All you need are some vegetables of choice and here I have beans, carrots, spinach and pepper along with the very essential flavour base that’s made of onions, ginger, garlic and tomatoes. Also soaked lentils, coconut milk and turmeric, coriander powder, garam masala, red chilli powder and cumin seeds.
chop the vegetables into bite sized pieces and boil with soaked lentils until the lentils and vegetables are soft. Do not boil spinach along with the veg and lentils.
Chop the tomatoes, onions, ginger and garlic and keep aside.
In a large pan heat some coconut oil
Add in the cumin seeds and let them splutter
add the onions
with some salt and cook until golden brown.
add the ginger and garlic
and cook until it no longer smells of raw garlic.
Now add the tomatoes followed by spices that are coriander powder, turmeric, garam masala and red chilli powder.
Stir well to combine and keep stirring until the tomatoes are cooked.
Now add the coconut milk and bring to a boil
and add in the spinach if using.
The curry at this stage will be quite thick and you might need to add water.
Let it simmer and come to a boil and this will really draw out the flavour from the coconut milk.
Add the cooked lentil and veg. I might have cooked mine too long but that’s fine.
Add some salt because the curry will need it.
I also ended up adding some more chilli powder because I like this curry a bit spicy.
Let it simmer for a few minutes before turning off the flame and putting a lid on to let it rest for a few minutes before serving.
Depending on how thick or thin you want this curry water can be added.
Serve hot with flatbreads or rice or just help yourself to a large bowl and let it nourish and heal you this winter.
Red lentils : 60g
Yellow lentils: 100g
Coconut milk: 250g
Tomatoes : 200g (2 medium)
Onion: 150g (1 medium)
garlic and ginger chopped: 1 tbsp each
Chopped veg: 350-400g
Coconut oil: 1 tbsp
Spinach: 100g (optional)
Salt to taste
Cumin seeds, red chilli powder, turmeric : 1 tsp
Coriander powder, garam masala: 2 tsp
Soak the lentils overnight or at least 3-4 hours before cooking. Add the chopped vegetables to the lentils and cook until softened. Leave out the spinach if using.
For the flavour base dice the tomatoes, onions, ginger and garlic and keep aside.
In a large pan heat some coconut oil and add the cumin seeds until they splutter. Add chopped onions and some salt and cook until the onions are golden brown in colour. Add ginger and garlic and cook until the garlic no longer smells raw. (roughly a minute). Add in the chopped tomatoes along with the spices and cook until the tomatoes have softened.
Pour in the coconut milk and let it simmer before finally adding in the spinach if using. Add some water to thin out the curry and some more salt.
Let it come to a bubble before finally adding in the cooked lentils and vegetables.
Put a lid on the pan and let it gently simmer for a few minutes.
Lastly check for seasonings and add more salt or other spices as needed.
If it’s too thick then you can add some water but let it come to a boil again after that.
Fish with olives and tomatoes. It’s an Italian classic or so they say in Italy, not the kind one would find on a menu but more like a proper home cooked meal and why not because fancy as it looks and sounds this a very simple dish to put together.
It’s not convoluted with flavours and is in fact minimal almost in terms of seasoning which is why it’s important to use good quality ingredients seeing how there is no cloaking device to this dish.
The ingredients are few and simple. There’s fish of course. Try and use boneless fresh fish fillets. I’ve used basa. There’s onions, tomatoes, potatoes, oregano, black olives, lots of olive oil, salt and pepper.
We want to start with a base layer. Coat the baking tray or dish with a thin layer of olive oil.
And layer with potatoes. Use thinly sliced potatoes for this dish. I used a mandolin to get the necessary thinness.
Sprinkle over some salt and pour over half the olive oil and bake at 200ºC for 20-25 minutes or until the potatoes are cooked and have developed some colour.
Once out of the oven layer the thinly sliced onions and chopped up tomatoes.
And sprinkle over some salt
before finally adding the fish.
Top with olives and oregano and sprinkle some more salt. Don’t go heavy handed with the salt. Sprinkle sparingly since almost every step has a bit.
Finish with a generous drizzle of olive oil before baking at 200ºC at for 20 minutes or until the fish is just cooked.
Let it rest for a few minutes before serving.
This can be eaten just as is or with a hunk of good bread.
Fresh fish fillets: 250g Potatoes: 300g (thinly sliced) Onions: 1 medium (thinly sliced) Tomatoes: 250 gms (chopped into bite size or use cherry tomatoes) Olive oil: 15-20mls Black olives: 70g Fresh Oregano: 1 large bunch or 2 tsp dry oregano salt and pepper.
Brush the baking tray or dish with some olive oil and layer with potatoes. Sprinkle over some salt and bake at 200ºC for 20-25 minutes or until the potatoes are mostly cooked and have developed some colour. Layer the now cooked potatoes with thinly sliced onions and tomatoes and sprinkle some more salt and pepper. Place the fish on top and cover with olives and oregano, either dried or fresh. Finish with a generous amount of olive oil before baking at 200ºC for another 20 minutes or until the fish is just cooked. Let rest for a few minutes before serving.
Wrapped in rice papers crammed with crunchy vegetables and piled with a delicious marinated tofu, these spring rolls which I do agree are a much larger almost dumpling sized kin to their fresh and slimmer relatives are a perfect treat either as a snack or even as a post workout meal when eaten in huge quantities since these are annoyingly delicious and guiltless and making them isn’t nearly as tedious as one would think.
Of course cooking anything in the kitchen requires a bit of work and these aren’t as much work as one would think and in fact they’re rather fun to make.
The filling is entirely personal and often depends on what’s present in the refrigerator; also a great way to use leftover vegetables.
The ingredients which I used were tofu, thinly sliced carrots, capsicum, avocado, cucumbers, coriander and leftover roasted asparagus. Like I said, the filling depends entirely up to you and the contents of your fridge.
You want to slice your carrots in a way that they’re almost julienned, so begin by slicing them lengthwise
and slice them lengthwise again to get matchsticks
also slice the rest of the veg as thin as manageable.
Slice firm tofu in long strips and the firmer the tofu the better its tenacity to not crumble.
we need flavour in these spring rolls since everything else is going to stay raw and crunchy with a play on textures, the tofu in question needs to have a punch and marinating it for a few minutes really does the trick.
Sizzle the marinated tofu on a very hot pan with a drizzle of oil.
let it char on both sides for a minute or so
Before finally adding the marinating liquid the tofu sat in. Let it cook and bubble and get absorbed.
And here you have it. What was once a rather pallid looking block of protein is now a bronzed vivacious looking filling for our spring rolls.
Now for the assembly which is where the fun begins. You need a large plate filled with water which can fit the rice papers, a clean damp kitchen towel and all the accoutrements sat neatly in front so the conveyor belt process can work.
Begin by immersing the rice papers in water on both sides for a few seconds until the entire surface is wet but not wilting.
Then transfer it to the damp paper towel
and begin layering the vegetables. I start with coriander first just so the rolls look pretty after getting rolled up, however because I stuffed them to spilling the final outcome wasn’t prettiness but greed and so the layering didn’t much matter but if you want to make them look presentable and dainty then maybe fill them a little less audaciously.
then came leftover asparagus. It’s absolutely optional. You can instead use cabbage, shredded lettuce or whatever you feel like.
next came in avocado
closely followed by capsicum and carrots
and finally tofu and cucumbers.
Next comes the rolling part where you gently but with purpose and intent enclose the vegetables in their transparent rice veil by folding the now very sticky rice paper over in a manner of wrapping.
and fold the two opposite ends to meet the first roll. Doesn’t matter if there are small tears in the paper or if all the vegetables don’t stay inside the first fold because we will roll it again.
Keeping the wrapping firm
Since the rice paper is sticky it will stay glued and the chances of making mistakes are few. Roll it up until it’s a roll.
something like this and there you have it. Giant spring rolls to stave off any hunger pangs.
Rice papers: 4 to 5 Firm tofu: 200g Carrot: 1 small Capsicum: 1 small or half a large Coriander: 1 large bunch Avocado: 1 half Cucumber: 1 small asparagus: 3-4 roasted and halved.
For the tofu marinade Sesame oil: 2 tsp Light soya sauce: 1 tbsp Apple cider vinegar: 2 tsp Sriracha or any chilly sauce: 2 tsp Brown sugar: 2 tsp
Slice vegetables into thin slices. Cut tofu into strips and marinate for 5-10 minutes. Heat some oil in a pan and gently place tofu strips until browned or lightly charred for a minute. Turn them over and after half a minute pour the marinting liquid in the pan. Let it bubble and thicken for another half a minute before turning off the heat. The tofu should be glossily bronzed on both sides.
Lay out all the ingredients for the rolls in front and fill up a large plate, big enough to fit the rice papers with water.
Dampen a clean kitchen towel and keep in front. Gently lower the rice paper in the plate with water and wet it on both side for a few seconds. Do not let it begin to soften. Transfer on the damp kitchen towel and begin layering the paper close to the edge near you to form into spring rolls.
Once the vegetables are stacked, fold over the now soft and sticky rice paper once. Fold the opposite ends on the sides to stick over the first fold and roll again to seal the edges.
Do you ever wake up and suddenly remember something delicious you had months ago and feel the sudden need to recreate that moment or eat something similar? I’d ordered a bagel sandwich while out for brunch and though the sandwich was pretty lacklustre, the bagel in question was extraordinary and so it stuck and one day I woke up craving a bagel.
Bagels aren’t as easily available where I live and so it’s better and more entertaining to make some yourself which is exactly what I did and these came out pretty good, though I do intend on tinkering and tweaking a bit more with the recipe.
Whole wheat bagels with absolutely everything on top, fluffy on the inside and chewy on the out!
The premises are the same as any leavened bread. Start with some risen whole wheat dough. Recipe here. You also need some sugar, baking soda, and a mixture of whatever seeds or toppings you’d like on the bagel. It could be as simple as salt and sugar or a mixture of poppy, sunflower, black and white sesame seeds as I have here.
Divide the dough into equal sized dough balls. I made a total of eight from a kilo of dough for medium sized bagels. Each dough ball is 125g. You can make larger fewer bagels or smaller.
Make even sized balls
and let rest covered for 25-30 minutes.
Once they’ve slightly risen poke a hole in the centre and stretch the dough around to create a doughnut shape which is essentially also the bagel shape.
Bring some water to the boil and add in sugar and baking soda.
Once the water comes back to a boil slowly drop in the bagels
and let boil for a couple of minutes on each side
use a long spoon or chopstick to flip them over.
Fish them out of the boiling water once you see them floating, cover generously with the toppings and bake for 15-20 minutes at 200ºC until crisped and browned at the top.
Wholewheat bread dough: 1 kilo Sugar: 1tbsp Baking soda: 2tsp Poppy seeds: 1tsp Black sesame seeds: 1tsp White sesame seeds: 1 tsp Sunflower seeds: 1tbsp
Make the whole wheat dough a day before and let rise overnight in the fridge. Let rest at room temperature for an hour before dividing the dough into eight equal sized portions.
Roll each portion into a ball and let rest once again, covered, for 25-30 minutes.
Poke a hole in the middle of each dough ball and stretch around the hole to create a doughnut like shape.
Bring a large pot of water to a boil and add in the sugar and baking soda.
Once the water comes back to a boil slowly drop in the bagels carefully, not spilling any water. Let boil for a couple minutes on one side before carefully flipping using a chopstick or a long spoon and boiling on the other for the same time.
Fish out onto a baking tray and sprinkle over the toppings.
Bake at 200ºC for 15-20 minutes until the top has browned.
Let rest for 10-15 minutes before slicing. The outside should be chewy and the inside fluffy, and since these are whole wheat bagels the texture within will be a bit denser than the usual refined flour ones, but they will be just as delicious.
This was a sudden salad in that it came to happen rather abruptly in my repertoire while I was experimenting with a bit of culinary expansion in terms of recipes and cuisines and the sight of black rice always invited me with such fascination and enigma that I caved in and bought a few kilograms to experiment with and this salad was the result of a thrilled happenstance.
I hadn’t expected the results to be as delicious because this is a fairly simple recipe but seeing how it’s near impossible to be content with a small bowl of this black rice salad I found myself making it more of it almost every chance I got.
Black rice tends to be far less starchy and more pronounced in its nuttiness and provides a perfect vehicle to harmonize with simple, accurate flavours that work in tandem.
It’s a fairly large amount of ingredients and this salad works to serve not just as a side dish but also as a meal. Great as a post-workout snack or dinner this salad does double duty. The vegetables you use depend on their seasonal availability but as long as there’s crunch, piquancy and dried fruit to balance it all it can’t go wrong. A bit of sweetness in terms of dried fruit is most desirable because it elevates the mood, texture and taste of this salad.
Chop the vegetables, cheese and chillies in fairly small pieces. Deseed the chillies if they’re too spicy. I have also scooped the seeds out of this cucumber. It’s an optional step.
Chop oregano and rosemary fairly fine. Use dried herbs if you can’t find fresh ones.
Put the chopped cheese and vegetables into a bowl
along with the herbs
Add lemon and salt
followed by a drizzle of olive oil
until evenly combined
add cooked black rice to the vegetables and mix well.
There we have black rice salad. Cover and let rest for at least an hour before serving.
It is delicious, colourful and nutritious. Won’t you please try it.
Black rice: 250g
Tomatoes: 3-4 small
Herbs: rosemary and oregano fresh or dried mixed herbs
Capsicum red: 1 small
Raisins: 2-3 tbsps
Olives: 2-3 tbsps
Lemon: 1 tbsp
salt to taste
Olive oil: 2 tbsps
NOTE: To cook black rice soak them the night before or for at least 5-6 hours and cook using 1:1.5 black rice to water ratio.
Use whatever vegetables and cheese are seasonally and easily available.
Chop the vegetables and cheese into small bite-sized pieces. If using fresh herbs mince them fairly fine and add to the bowl with vegetables and cheese along with the raisins, salt, lemon juice and olive oil.
Mix well until evenly incorporated and add the cooked black rice and mix again.
Pumpkin soup has a special place in my repertoire and I’ve been dabbling with a lot of different recipes and ways to make this soup and not that I’m trying to be smug or anything but looks like I’ve finally perfected a recipe that I might sick to, and that it needs no pottering over a stove really does help.
The thing about soups and pumpkin soup, in general, is that it’s a very non-fussy way to create deliciousness from a rather humble looking vegetable and it’s versatile in a way that there’s never just the one way of cooking it just like there’s never one way of eating something and this particular recipe can be adapted to make pasta sauce, pizza sauce and curry base as well. Just a question of thinning or thickening it to your liking and I like it on the thicker more velvety side of things and that’s what I said and say.
Right, this blog is no stranger to pumpkin soups and in fact, I’m linking a previous pumpkin soup recipe here as well which is just as delicious but not nearly as quick and mad with flavours.
Did I mention it was simple as simple as can be? The taste and colour are amped up with spices and how much or how little you add is up to you but I like it very spicy especially in this weather and turmeric helps with the goldenness of it all. Like molten sunshine on a chilly afternoon. There’s pumpkin, onion, garlic, salt, turmeric, cinnamon, paprika, nutmeg and black pepper.
Chop the vegetables to an almost equal sized thickness and add some oil. The amount of oil you want to add is up to you. It could be a drop, a drizzle or a glug. Did I mention this is an atrociously healthy recipe as well?
Next, come the spices and this is really what maketh the soup. I’ve been known to add almost three times the amount of pepper I show here and so can you. The spiciness is really a personal choice and so is salt. No nutmeg at this stage. It comes in later.
there you go. All in.
Time to smoosh it all together. Coating the vegetables with spices and oil.
Bake at 190º for 15-20 minutes until the pumpkin is almost falling apart and the onions and garlic have softened but not burnt.
At this stage, you can modify it to how you’d want the final results to be. You can add stock, cream, coconut milk, regular milk or just plain water which is what I’m doing because it’s choke full of flavours but having said that I do add coconut milk to it on days when I’m in an altogether different mood.
grate in a bit of nutmeg and add that as well. Not too much or it’ll overpower. Just enough to haunt the soup with a peripheral kiss of the exotic and blitz.
Pulse until it’s all emulsified and you have glorious golden soup. Oh, how it glows. taste for seasoning and thickness and adjust by adding more of whatever is required.
and lo and behold!
Onion: 1 small
Garlic: 3-4 cloves
Turmeric: 1heaped tsp
Black pepper: 1/2tsp
Salt to taste
Chop the vegetables into equal sized portions and drizzle over oil and mix in the spices and salt except for nutmeg. Place in a baking tray and bake at 190º for 15-20 minutes or until the pumpkin is very tender and the other vegetables softened.
Add the vegetables to a mixer, grate in the nutmeg and add hot water and blend to a smooth puree.
For when you want to add a little something-something to a dish that doesn’t taste just there yet or feels flat or maybe you just want a tiny spice kick and spicy texture to enhance and complement the food then this is the pickle of instant dreams because it adds that fresh zing and unique flavour that you could have been looking for but didn’t know where to find.
It’s quick in that it’s instant and depending on the chillies you put it can vary from anything naughtily mild to demonic hot.
Doesn’t hurt that it’s full of ingredients really good for you and how they come to marry in perfect harmony to form this delicious pickle.
Chop and dice the green chillies into smaller than bite-sized pieces and remove any seeds if you want. These chillies though large in size are rather tame in taste, in fact, they’re almost sweet and so I didn’t much bother with deseeding them.
Crush the yellow and black mustard seeds till some are fine dust and some still intact.
Find a suitable bowl for mixing the pickle.
Add crushed mustard seeds to the chopped chillies
followed by salt and turmeric
In with apple cider vinegar
give everything a thorough mix
until spicily combined
This is ready to be eaten immediately. Alternatively, you can cover and keep for a day for the flavours to mingle and mellow before transferring to a clean jar. This will keep well for several weeks or you can transfer to a fridge after a few days.
(Note: the flavours will intensify with each day and the mustard seeds lend a pungent spiciness of its own which is most desirable in such pickles.)
You can add this to rice, slices of bread and anything you feel could do with a boost. I have tried mixing it with boiled pasta during days of lazy inactivity and loved every morsel of it.
Turmeric powder: 1tsp
Mustard seeds (crushed): 30g (you can use either all black or all yellow or a mixture of both)
Mustard oil: 70mls (or use olive oil if mustard oil is unavailable)
Apple cider vinegar: 60mls
Crush the mustard seeds until some are pulverized and some whole. Chop chillies into small pieces and add to a bowl.
Mix in the mustard seeds, turmeric, salt, oil, vinegar and lemon juice.
Cover and keep for a day or decant into a clean jar to be eaten immediately.
Note: The addition of vinegar increases its shelf life and this pickle can be stored for several weeks, however, you can store this in the refrigerator after a week as well.