tag:blogger.com,1999:blog-35578975.post556919679955481758..comments2011-04-14T16:32:52.918-04:00Bong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-35578975.post-60159606680363476752011-04-14T16:32:52.918-04:002011-04-14T16:32:52.918-04:00If you wanna use Radhuni for any cooking, you can buy the Celery Seeds (McCormick)Runznoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-30496608316972946922010-04-29T14:16:34.496-04:002010-04-29T14:16:34.496-04:00hi,<br /><br />i was searching for sorshe dherosh, rather aam kasundi ladis finger - thats who we call it. i want to make it for my friend.<br /><br />i use sorsher tel a lot, and i have only that kind of oil in my kitchen. use shorshe bata and kasundi both for fish and chiken - i tried doi sorshe chiken it was awsome. <br /><br />now can you plz plz send the recipie of aam kasundi dherosh?neelzhttp://www.blogger.com/profile/10565473799936413245noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-6506595511597980702008-09-21T17:34:00.000-04:002008-09-21T17:34:00.000-04:00what has more sugar and fat mustard or ketchup? <BR/><BR/>ps: im talking about the mustard at the store. U know with hotdog? It's for a science project weird right?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-38298530815920250412008-06-06T00:02:00.000-04:002008-06-06T00:02:00.000-04:00Hi Sandeepa,<BR/>Great piece on mustard seeds !<BR/>I have posted a recipe for kasundi, and linked to this post of yours. Hope it is OK:)delhibellehttp://www.blogger.com/profile/13457393393138391936noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-46958346624054319602007-06-25T17:05:00.000-04:002007-06-25T17:05:00.000-04:00Hello! I'm interested in the picture you have posted of the mustard seed. I was curious what it would take to gain access to this picture...<BR/><BR/>Thanks,<BR/>Meredith<BR/><BR/>meredith.besancon@gmail.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-64674037914975918932007-06-03T04:48:00.000-04:002007-06-03T04:48:00.000-04:00I have always wondered why and how mustard is soo popular in Bengal and not in rest of India. I am specfically talking about mustard saice (known as Kasundi in Bengal) and using mustard as a sauce (musstard fish or sorse Isish in Bengali). Interestingly msimilar mustard usage exists in the west, mustard sauce is a staple with hotdogs and hamburgers, and I have also eaten canned mustard fish. I personally believe that it is the British that introduced mustard usage to the Bengalis and they then morphed it some levels more.Bengalis_in_Montereyhttp://www.naturedietcure.orgnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-19597901088532285272007-02-24T23:20:00.000-05:002007-02-24T23:20:00.000-05:00Thats a lovely post Sandeepa!!!! :) Nice pic as well!! :) <BR/><BR/>Rub them on the toes...... HMMM!!!!Coffeenoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-27004168466523213752007-02-21T19:12:00.000-05:002007-02-21T19:12:00.000-05:00JustForFun<BR/>Thank You :)<BR/><BR/>Nidhi<BR/>Glad to know you liked the container, isn't it cute :) Its from IKEA<BR/><BR/>Anh<BR/>Thanks for dropping bySandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-37475975999741794662007-02-21T16:08:00.000-05:002007-02-21T16:08:00.000-05:00Sandeepa, thanks for a very informative post! I have started using more mustard seeds lately in my cooking, and they are so amazing!<BR/><BR/>So glad I have discovered your blog. Will try some of your recipe soon. :) Thanks again!Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-15134799277532765992007-02-20T15:46:00.000-05:002007-02-20T15:46:00.000-05:00Hey Sandeepa, I am flattered to see that picture of Mustard seeds and where did you get that container from? What an informative post about Mustard seeds.Nidhihttp://www.blogger.com/profile/11862917711760076726noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-9361393329314729892007-02-19T20:41:00.000-05:002007-02-19T20:41:00.000-05:00Great info about mustard. Thanks for sharing.just for funhttp://jasu.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-7579871584585339382007-02-19T20:21:00.000-05:002007-02-19T20:21:00.000-05:00Bee<BR/>thanks<BR/><BR/>Inji<BR/>Ok, so on March 5th we all post the same thing ?<BR/><BR/>Padmaja<BR/>Do you use mustard paste too ?<BR/><BR/>Sunita<BR/>Thanks and so nice to see you. I think all of Eastern India shares some common grounds in cooking<BR/><BR/>Sher<BR/>But this taste is a little difficult to get used to and pretty sharp tooSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-24764878135860776432007-02-19T18:54:00.000-05:002007-02-19T18:54:00.000-05:00Thank you for that Sandeepa! I love mustard, but was not as versed in all the aspects.sherhttp://www.blogger.com/profile/04932094836266779929noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-27116576812738657392007-02-19T17:17:00.000-05:002007-02-19T17:17:00.000-05:00Sandeepa, could'nt help commenting. I am from Assam and I can understand very well the importance of mustard in eastern cooking.Even in my and most of the other Assamese households mustard oil is still the staple cooking oil.<BR/><BR/>I too have grown up with ma's rubbing of garlic infused mustard oil in times of colds. In fact I did so to my youngest just yesterday!!<BR/><BR/>Moreover, both my kids were born in Kolkata, hence it is extra special for me.sunita's worldhttp://www.blogger.com/profile/09176577177334401747noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-77441139948208870492007-02-19T15:38:00.000-05:002007-02-19T15:38:00.000-05:00Hey Sandeepa, <BR/>I use mustard seeds a lot. Mustard paste is used in many dishes. I loved ur Shukto, I should cook sometime. Some how I don't like the smell of oil in cooking but I like in pickles.padmajahttp://veggiecookbook.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-33414889468594312222007-02-19T15:12:00.000-05:002007-02-19T15:12:00.000-05:00Sandeepa,<BR/><BR/>I have posted the <BR/><A HREF="http://myinjimanga.blogspot.com/2007/02/bloggers-protest-event-against-yahoo.html" REL="nofollow">Event</A>.<BR/><BR/>It will be on March 5th. Let us spread the word. Thanks a lot for your support.Inji Pennuhttp://www.blogger.com/profile/16079447688035812508noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-60572537043231080162007-02-19T14:43:00.000-05:002007-02-19T14:43:00.000-05:00sandeepa, that was very informative. i will posting about mustard in the next couple of days, and i will use sme of the info you have provided. thanks. <BR/><BR/>beebee (jugalbandi.info)http://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-9430005814927952512007-02-19T12:39:00.000-05:002007-02-19T12:39:00.000-05:00Ashwini<BR/>you are right panch phoron has mustard seeds as a part. I think your friend did it right, I have a recipe of "Bhapa Paneer" with mustard :)<BR/><BR/>Kausum<BR/>Panch Phoron has both Kalonji and Mustard seeds<BR/>Shukto does have sorshe bata and sine I don't get radhuni, that's what adds the punch<BR/><BR/>Amar shorshe bata khub bhalo lagena, ilish etc. chara so I use it but moderately. My Ma used to make Dharosh Shorshe, now that you say maybe I should make it and post<BR/><BR/>Inji<BR/>Shall Do:)Sandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-40350977780831276282007-02-19T12:35:00.000-05:002007-02-19T12:35:00.000-05:00Sra<BR/>i updated with the Radhuni info :) I don't have any to take a pic<BR/><BR/>Shilpa<BR/>Hey only before your shower, not the whole day long :)<BR/><BR/>Indo<BR/>Updated the post with Mustard paste info<BR/><BR/>Asha<BR/>Yeah we do not use mustard seeds for tempering that much<BR/><BR/>Ts<BR/>Yeah i read about that in one of your posts<BR/><BR/>Vini K<BR/>You are right , we do that too.<BR/><BR/>Linda & Lera<BR/>Thanks, somehow I think you are sisters :)Sandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-82144019574213326162007-02-19T12:09:00.000-05:002007-02-19T12:09:00.000-05:00I thought paanch phoron e kalonji instead of mustard seeds are a part. Never had shukto with shorshe bata, that must be unique. Favorite is however dharosh with shorshe bata. <BR/><BR/>Shorshe bata should always have a little salt. It can then be kept for longer periods of time (upto a month) It acts as a preservative and for some not used to mustard paste takes the edge of it. <BR/><BR/>Mustard oil is good for dandruffs and stops greying of hair but is not proved. :)<BR/><BR/>Ghoti comment was just fun. But esho if you happen to pass by. The entire family ofcourse. :))Kausumhttp://www.blogger.com/profile/18193997055345401489noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90539260531135703212007-02-19T12:00:00.001-05:002007-02-19T12:00:00.001-05:00HAHA! Sure Sure! How about a slogan, Yahoo! Please dont copy from our blogs? heheheh :-)<BR/><BR/>Thank Sandeepa. <BR/><BR/>(Previous comment I deleted since it showed my mail id instead of blogger id)Inji Pennuhttp://www.blogger.com/profile/16079447688035812508noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90435484591708831402007-02-19T12:00:00.000-05:002007-02-19T12:00:00.000-05:00And an important ingredient in paanch phoron too right?<BR/>I used to eat this lovely dish at my Bong friend's home - bhapa paneer...I dont know if its traditionally made with mustard paste but my friend added it and it was so heady!!Ashwinihttp://www.blogger.com/profile/10116796287663703007noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-36310382371167174932007-02-19T11:58:00.000-05:002007-02-19T11:58:00.000-05:00This comment has been removed by the author.L.Ghttp://www.blogger.com/profile/17413151413355724468noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-63855713475055710672007-02-19T11:38:00.000-05:002007-02-19T11:38:00.000-05:00Nice Info,sandeepa I'm glad you got to talk about mustard , the most widely used but,less talked about.Thanks for sharing so many health Tips.Happy day ahead:)LERAhttp://www.blogger.com/profile/06764262753505176121noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-74043428117653610982007-02-19T10:48:00.000-05:002007-02-19T10:48:00.000-05:00Hi Sandeepa, thanks for the wonderful info about mustard... one of my favorites! I would like to try that homemade mustard paste sometime :)Lindahttp://outofthegarden.wordpress.comnoreply@blogger.com