Amrakhand ( Mango Flavored Shrikhand )

It is the mango season and hence it is little wonder that the luscious fruit is making inroads into very possible dish that comes out of the kitchen. Mango rasam, mango rice, mango chicken curry, mango lassi, mango milkshake and even mango ice cream are some popular choices. So, it is hardly surprising when this wonder fruit became a part of Shrikhand, a yummy but easy to prepare dessert.

This is a very simple recipe and one can easily substitute sugar with sugarfree powder without compromising on the taste. Read on -

Preparation Time - 10 mins ( plus 2-3 hours extra if not using greek/thick yogurt )

Ingredients -

• 1 cup thick yogurt ( or 2 cups thin yogurt )
• 1/2 cup grated ripe mango 
• 2 tsp powdered sugar
• a spinch of saffron
• 3 tbsp roasted chiroli nuts

Preparation - If using thin curd, take it in a cheesecloth or muslin cloth. Gather into a bundle and hang in a cool place for 2-3 hours.

Take the thick curd in a mixing bowl. Add the powdered sugar and beat it to break any lumps. After 4-5 mins it will turn lighter and fluffier. At this point, add the mango pulp and mix in . 

Sprinkle the saffron and pop into the refrigerator for 1 hour atleast.

Whisk again before serving. Garnish with roasted chiroli nuts and serve chilled.

Chenna Gajja

Unlike the Pahala Rasgulla, whose fame has breached the frontiers of the state, another sweet from the same region remains little known even within Odisha. The Chenna Gajja or fried version of the Ragulla is equally delicious but very different from the latter in taste and texture.

If you have ever been to Pahala, then you might have seen these rust brown beauties arranged in a lovely stacked fashion in front of the numerous shop that also sell the rasgulla. Since the ragullas are busy swimming in large cauldrons hidden from the public view, it is the Chenna gajja that actually catches the eye of every passerby.

Read on for the recipe -

Preparation Time - 40-45 mins

Ingredients -

• 1/2 liter whole milk
• 1 tbsp semolina ( though I use very little just enough for binding )
• 1 1/2 cups sugar
• 2 pinch cardamom powder
• 1 1/2 tbsp vinegar
• Oil,for deep frying

Preparation -Bring the milk to boil on a medium flame in a thick bottomed vessel. Once it gets to a rolling boil, keep on the flame for another 2-3 minute.

Dilute the vinegar with 1/2 cup water.

Remove from flame and keep aside for 4-5 minutes. Add the diluted vinegar to one corner of the vessel till the milk shows signs of curdling. Using a spatula, mix the contents of the vessel thoroughly till the greenish water (whey) and milk solids (chenna) get completely separated. ( You might not need to add the entire cup of citric acid but use sufficient amount needed to split the milk )

Place a thin cloth on a metal strainer ( Do not use  plastic as the mixture is still very hot at this point ). Pour the contents of the vessel over it. Wash the chenna under running water for 2 minutes to remove all traces of citric acid. Bundle/gather the corners of the cloth and squeeze out all the water but do not squeeze too hard.
Hang it for 1 hour.

Remove the cloth and place the chenna on your sanitised kitchen counter / chopping board. Start kneading it with the heel of your palms. Then gather the chenna into a ball and start kneading again. Do this for 10 minutes.

Sprinkle the suji and powdered cardamom over the kitchen counter. Work them into the dough. Knead till you can no longer feel the graininess of the suji. The dough will start looking like an orange peel by this time with a dimpled appearance ( reminded me of cellulite which such (and also on the kneading surface).

Divide the dough into 7-8 portion. Shape each portion like a rectangle.

Heat oil for deep frying a wok. Gently put the pieces into the hot oil and fry to a golden color on both the sides. Remove and keep on a paper towel to absorb excess oil.

Take the sugar in a saucepan. Add 1/2 cup water and bring to a boil. Let it boil for 7 mins or till it takes on a thick consistency. This syrup will be quite thicker than the Pahala rasgulla syrup.

Remove from the flame and put the fried chenna gajja in the syrup. Let it be immersed for 1 hour or till the syrup feels just warm to touch.

Serve immedaitely.

Note - For a thicker and more crusty coating on sugar, allow the sugar syrup to become still thicker. Put in the chenna gajja for 1-2 mins, remove and allow it to dry outside for the sugar layer to form.

Zunka ( a rustic Maharashtrian delicacy )

Long before the Naveen Pattanaik government announced the populist measure of offering 'bhata-dalma' or rice and dal cooked with veggies at a subsidized rate for the poor in Odisha, the Maharashtra government also had a scheme which offered 'zunka-bhakri' to the poor of Maharashtra at subsidized rates. The Zunka is an important part of Maharashtra cuisine and it transcends all classes. Though it is mainly consumed in the rural parts of the state, it is equally popular in urban households. A simple yet delicious dish, it made with besan or chickpeas flour. It is ideal for those days when one has run out of veggies/meat.

Read on for the recipe -

Preparation Time - 10-12 mins

Ingredients -

• 1 cup besan/chickpeas flour
• 1 medium sized onion (finely chopped)
• 2 green chilis
• 3-4 garlic flakes
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• a pinch of asafoetida
• a pinch of turmeric
• 1 dry red chili
• 2 tsp oil
• salt to taste
• cilantro for garnishing
• 2 cups water

Cooking - Heat the oil in a non-stick skillet. Add red chili, asafoetida, mustard seeds, cumin seeds and garlic flakes. Fry till garlic takes on a golden hue. 

Add the chopped green chili and onions. Fry till translucent.

Add the besan and fry to a light brown color.

Finally add the water, adjust salt and cook till the zunka leaves the sides on the skillet.

Garnish with cilantro. Serve hot.

Small Changes Go a Long Way !!

Saving the Earth sounds like a big deal when you have weighty phrases like greenhouse effect, global warming, ozone hole and melting polar caps thrown in. But if you do an in-depth analysis of the causes that contribute to these phenomenon, one realizes that the root cause lies in the way we lead our everyday lives. Awareness is the key to getting anything to work. And we need to be aware that since our planet has limited resources, they have to be effectively managed to sustain quality life on the planet.

Image courtesy: koreaittimes.com

I have put down a few pointers which I believe will go a long way in saving our planet. Read on -

• Minimize use of products that contains detergents (soaps, shampoos, etc) - Detergents are poisonous to aquatic life, even the biodegradable ones. They lead to algae blooms which deplete oxygen levels in water bodies and often lead to the death of fish and other marine life. Switching over to a natural substitute like soap nuts is a available option. But sadly not enough research has gone into the use of soap nuts (also known as Reetha, comes from a tree known as Sapindus) and developing a commercially viable product that can replace detergent use on a large scale.

• Switch to a vegetarian diet - Unlike olden times when people depended on free range produce for meat or dairy products, the growing population has led to factory farming. A large number of animals are raised using industrial methods and the disposal of the farm waste ( faeces, pesticides, waste water, waste feed, antibiotics from the animal feed, etc ) is fast turning into a major nightmare. When some of this noxious waste makes way into the water bodies, it leads to

• Reduce dependency on usage of personal vehicles - Hop onto a bus/local train or hitch a metro ride. Not only it is lighter on the pocket, you would also be doing a favor to the carbon dioxide choked lungs of your city. Still don't want to trade the exclusivity that a car offers ? Get together with a few of your colleagues/neighbors and form a car pool instead. 

• Responsible planning of buildings goes a long way in countering the greenhouse effect -Living spaces and office spaces making use of too much glass not only contribute to the greenhouse effect but also put pressure on resources like electricity. Imagine how many rural homes could be lighted up if we did not consume obscene amounts of electricity to keep those glitzy glass houses cool and fancifully lighted up.

• Give those polythene bags a miss at the supermarkets - Opt for jute instead. Stock a few of those and carry it on your shopping expeditions. They are in vogue, degradable and no trees are harmed in their making.

• Order groceries online - The delivery trucks leave less carbon footprints in a single spree than the combined effect of the multiple cars or sedans that might have done the job individually. Still better, get together with your neighbours and order groceries/fruits/veggies on the same day from any online/offline store.

• Grow your own kitchen garden - Make use of thick polythene bags, empty tins and even the plastic take away containers for planting small herbs. Reuse the peels to create compost for the plants. Water from washing the fruits, veggies, lentils and rice can go into nurturing these plants. Plus it saves a trip to the nearest vegetable shop whenever one runs out of some coriander or green chilis or any other herbs. 

This entry is written for Green Yatra . Check out this video created in collaboration with Studio NH 47, a band from Namma Bengaluru :

Amritsari Alu Gobi

Amritsari Alu Gobi is a simple yet flavorsome Punjabi curry with a hint of a tang. The cauliflower florets and the potatoes are cooked to a very tender stage and as a result one gets a curry that has an almost mashed kind of texture. It goes great with some piping hot rotis !!

While it does remind me of our 'Phulakobi Jholo' or Odia cauliflower curry, this one has more tang, garam masala and almost zero bite when compared to the former. Call it an Odia thing if you wish, but we Odias prefer to have a bite to our veggies / meat. Almost like al-dente. And hence I take care not to overcook the cauliflower when I make this curry as my husband refused to eat it the first time.

Read on for the recipe -

Preparation Time - 40 mins

Ingredients:

• 250 gm Cauliflower
• 1 large onion
• 1 large potato 
• 2-3 green chilis
• 2-3 tsp ginger garlic paste
• 1 large + 1 medium sized tomatao
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• 1 tsp red chili powder
• 1/4 tsp garam masala
• 1/3 tsp cumin seeds
• 1/3 tsp mustard seeds
• 2 pinch asafoetida
• 1/4 tsp amchur (or as per taste)
• 2 tsp kasuri methi
• 1-2 nos green cardamon 
• 1 inch long cinnamon 
• 1-2 nos cloves
• 1 no bay leaf
• 5 tsp oil
• salt to taste
• 1/2 tsp sugar (my addition)
• cilantro for garnishing

Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.

Cut the onion into small pieces. Make a paste out of it and keep aside

Make a puree out of the tomato or chop into very fine bits.

Cooking: Heat 3 tsp oil in a wok. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.

Heat remaining oil in the same wok. Add mustard seeds, cumin seeds and whole spices. Fry till fragrant. Add the asafoetida and the chopped green chilis and fry for 30 seconds.

Add the onion paste along with the GG paste and fry till raw smell goes away. Add all the powdered masala (except amchur) and fry for 1 minute.

Add the tomato pureed/finely chopped . Cook till oil starts to separate out.

Add the fried florets and potatoes along with the kasuri methi, salt and 2-3 cups of water.

Boil for 8-10 mins or till the gravy thickens to ones' preference. Finally stir in the amchur powder and sugar just before removing from the flame.

Garnish with cilantro and serve hot with rotis/paranthas.

Weekly Snapshot ( 19/04/2015 - 25/04/2015 )

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Top 5 recipes for this week -

• Mustard Jackfruit Masala
• Vegetarian Kheema Matar
• Chicken Saagwala
• Dahibara-Ghuguni-Aludum
• Janhi Posta 

Latest on Oriyarasoi

• 1. Introduced new feature. Now browse recipes by region.
• 2. Went live on Squapl.com.

Leveraging Data Analytics - OriyaRasoi !!

What does the term analytics mean to you ? Is it just about a high paying job vacancy that you saw on on a job seekers website ? Or is it something that you associate with the finance/retail sector ? While data analytics plays a very important role in shelf space management (retail sector) by determining how the goods need to be strategically placed for grabbing maximum eyeballs (it could be something as simple as placing a more expensive item near the entrance or placing it on a shelf at reaches eye level), it is also predicts crucial trends for risk management and portfolio management in the banking sector.

Image courtesy : www.ftt.co.uk

Data Analytics can be loosely defined as the practice of gathering loose data and converting it into useful information that can be used for decision making . But is it something new ? Not really. While the term 'data analytics' is a shiny new term coined by folks who have also infused it with a halo that is more intimidating than enlightening, it has been in practice since ages. Decision making among humans has always been based on knowledge acquired in the past and recognizing patterns in it. For example, a grocery store will stock up on more ghee/sugar/maida/besan during the festival months. This forecast of greater sales figures comes from recognizing a pattern that has been repeated over years. Another interesting example is the vegetable vendor who comes to my apartment exclusively on Wednesdays and Thursdays. Unlike Mondays/Tuesdays when people have veggies stocked up from their weekend trip to the malls or supermarkets and the weekends when people prefer to eat out. these two days have maximum sales for him. And hence he deviates from his regular beat on these days.

Now, how does data analytics help the food blogger ? These are some of the tangible benefits -

Image courtesy : www.vbsoftindia.com

• Better understanding of the audience helps to prioritize  - Closely tracking the audience can help detect patterns and create segments based on age/preferences/purchasing power. Each segment can then be given customized attention. For example, let us take the age group 25-35. Quite a few folks in that group will be interested in eating out and hence restaurant reviews/restaurant style dishes are a big hit with them. But when one moves to the 35-45 age bracket, these folks give more preference to simple recipes and health becomes a priority. 
• Analysis of data over a period gives an idea of the seasonality factor - Blog audience numbers are  not consist over the week. Some days may show a spike while others will have a low. Scheduling blog posts around the peaks will ensure maximum visibility. Similarly, not all months will have the same number of visits. Ability to anticipate a lean period helps one to be better prepared for it. 
• Knowledge of the geographic reach of the audience helps to plan better - India has a very diverse population and its festivals are equally numerous. And hence the huge market for festive /special dishes. Since these dishes are so unique to regions, it helps to know where the majority of audience is located. For example, a blog that caters mostly to a North Indian population would do good to stock up on recipes that are regularly prepared during Navratri.
• Can provide a deeper understanding of the demographic reach - It becomes very important when one starts associating with brands. Brands always have a target audience in mind when they seek to market a product. And if a blogger can support his claims with the help of blog metrics, both the parties stand to be benefited.

Is there anything that might benefit the audience ??

• Get ready for a customized experience - Oriyarasoi has already started implementing a single point of entry/search for the five regions that have the highest reach. It will help the user navigate better when searching for popular dishes from a specific region
• More recipes catering to a specific festival or a seasonal vegetable - Since there is a great diversity when it comes to the dishes that are prepared during festival times/seasonal dishes, it becomes important to know the audience reach to be able to cater effectively to their requirements. And I can vouch for the great audience feedback that it comes from it. .

Since Oriyarasoi is the first food blog to adopt an analytics based approach, going forward, we will be sharing a report of weekly snapshot/report of our blog metrics every Sunday.

Chicken Saagwala ( Chicken in a Spinach Gravy )

Most of us would have come across a green colored chicken curry being served at restaurants. While the green hue looks irresistible to some, others may be hesitant to give it a try. My husband belonged to the latter category. That is, until I introduced him to this wonderful dish. A very interesting thing about this dish is that the taste kind of changes from region to region. I have sampled this curry in Hyderabad, Pune and Bangalore whereas my husband also had a chance to taste it during a trip to Gurgaon.

The variation stems from the local greens that go into this recipe along with the staple palak or spinach. For example, they add fenugreek leaves in Hyderbad . In Pune, it is coriander whereas in the Northern regions they add mustard greens (sarson ka saag). I personally prefer going solo with baby spinach, though I do add a fistful of fresh methi leaves if I have some in stock.

Read on for my recipe -

Preparation Time - 40-45 mins

Ingredients -

• 400 gm Chicken legs ( one can use regular pieces too )
• 2 cups shredded baby spinach leaves
• 1 large onion (finely chopped)
• 1 1/2 tsp GG paste
• 3-4 garlic flakes ( chopped )
• 2 medium sized tomatoes ( finely chopped )
• 2 green chilis ( finely chopped )
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp red chili powder
• 1/3 tsp turmeric
• 1/5 tsp garam masala
• 2 green cardamom
• 2 inch long cinnamon stick
• 1 bay leaf
• 3-4 peppercorns
• 2-3 cloves
• 1/2 tsp lemon juice
• 3 tsp oil
• 2-3 tsp butter
• 1 tbsp kasoori methi
• salt to taste
• cilantro for garnishing

Preparation - Clean the chicken pieces. Add a pinch of turmeric, lemon juice and salt. Rub all over the pieces and keeps aside for 20 mins.

Blanch the spinach. Grind into a smooth paste and keep aside.

Cooking - Heat the oil and 1 tsp butter together. Add the whole spices and fry till fragrant. Then add the onion pieces and fry till light brown.

Add the GG paste, garlic slices and green chili. Fry for 2 mins before adding the powdered spices along with the tomatoes. Sprinkle a pinch of salt. Cook till the tomatoes are done and the oil starts to separate.

Add the marinated chicken and fry on a high flame for 2 mins. Then reduce the flame, cover with a lid and allow the chicken to cook till it is 3/4th done.

Add spinach paste/puree, mix together and cook for another 5 mins.

Finally add the kasuri methi ( rub it between your palms before adding ) and the butter just before removing from the flame.

Garnish with onion rings and cilantro. Serve hot.

A quick Skincare Routine for Summers !!

Have you heard of the Korean '424' cleansing technique ? If not, then let me enlighten you about it.  It involves cleaning one's face for 4 mins with an cleansing oil ( dry/normal skin ) / cleansing cream ( oily skin ), follow it up with a foaming cleanser for 2 mins and finally splashing with water for 4 mins. The water is lukewarm in the beginning to wash away any oil residue. The last few rinses are with cold water to close the pores. Though it sounds cumbersome, it helps the Koreans to maintain that flawless and 'zero pores' skin. While I have never heard of a cleansing oil in India, one can buy a cleansing cream ( although it is not so readily available ) from brands like Jovees or Shahnaz.

Ok. That was enough enlightenment for one day. Coming back to India and the harsh Indian summers, quite a few of us face the problem of pimples and whiteheads during summers. I myself face this issue and have tried quite a few products. But the best I have ever come across is the Himalaya 'Purifying' range. It consists of a face wash ( there are two types actually, foaming and regular), a scrub and a pack. The entire range is quite affordable and is easily available.

Himalaya Purifying Neem Foaming Face Wash 
I normally use this thrice a day, once in the morning, once at bedtime and also after coming back from the gym/outside.

Pro's
1. This one is priced modestly at Rs 195 for 150mL.
2. It contains Neem and Turmeric, both of which are renowned for their anti-bacterial properties.
3. Comes with a pump applicator which does not get messy with time.
4. It does not dry the skin and leaves one feeling quite refreshed.
5. Mild smell which goes away after washing.
6. It is very effective in reducing pimples. One can notice a visible difference in two weeks time (if used along with the Neem Pack )

Con's
1. The packaging is not travel friendly.

Himalaya Purifying Neem Scrub
I use this 2-3 times a week.

Pro's
1. It is priced modestly at Rs 130 for 100 gm.
2. It contains Neem and Apricot . I personally think that Apricot based scrubs suit me better.
3. Mild fragrance which does not linger
4. It contains fine granules which do not scratch the skin.
5. Skin feels clean yet moisturized after a round of scrubbing.
6. It comes with a flip-top which is more hygienic as compared to a tub. No dipping fingers inside.

Con's
1. Maybe heavy for too oily skin types.

Himalaya Purifying Neem Pack
I use it once or twice a week depending on the condition (oiliness) of my skin.

Pro's
1. It is priced modestly at Rs 65 for 50 gm.
2. It contains Neem and Turmeric, both of which are renowned for their anti-bacterial properties. It also contains Fuller's earth(Multai Mitti) which cools and soothes the skin.
3. It leaves the skin feeling fresh and clean. Though skin may feel slightly stretched, it is nothing that a little dab of moisturizer cannot take care of.
3. It comes with a flip-top which is more hygienic as compared to a tub. No dipping fingers inside.
4. It is quite effective is reducing pimples. One can see a difference from the third week itself.


I would suggest incorporating all the three products in one's daily skincare routine for best results.

Some folks are also prone to skin redness and itching during summers. It could be caused by a combination of factors like heat and dryness. Yes, it is possible that even though your skin looks like you would fry parathas on it, it is still parched. Some simple steps to takes care of your skin -

1. Sunblock is a must. Wait for 15 mins after application before you venture out.
2. Do not skip moisturizer. Use a very light one (aloe vera based) instead.
3. Shield yourself with an umbrella.
4. Drink lots of water, coconut water and nimbu pani ( do easy on the sugar). Munch on cucumber, watermelons and anything that is high on water.
5. Add a few drops of rose water to your bathwater.
6. Apply a thin layer of chilled aloe vera gel on your face at night (just before going to bed). Wash it off the next morning for a glowing you. It is one of the best natural moisturizers I have come across.

The Guy in My Nightmare !!!

I had a nightmare yesterday. And it was triggered by a broken water bottle. Yes. It was a broken water bottle that my kid brought home from school. What is so nightmarish about a broken water bottle ? Kids routinely do such stuff. I wholeheartedly agree with that . But for my subconscious mind it was a trigger. Memories that had been long forgotten had suddenly come to life and did not allow me to sleep last night. And I woke up with the realization that I had never really forgiven the bully.

The actual incident had taken place a very long time back. I was still in school. I used to commute by a cycle rickshaw ( Nowadays it has become tough to spot one, how time flies !! ) as did most of the kids. Almost eight of us would be crammed into a rickshaw and there was always a tussle for the prized upper seat which was the actual seat and not the improvised pieces of wood that the rickshaw wallah (driver, if I can call him that) had added to ferry more kids. Sadly it could take three kids and no more. Most of the time we would take turns as instructed by the rickshaw wallah.

But there was this guy ( who was a year senior to me ) who always wanted the upper seat for himself and his sisters. As if the three siblings were not bad enough, his mother also interfered from time to time. The poor rickshaw wallah was mighty scared of her ( who needs a face-off with a quarrelsome lady anyways ) and he would comply with her instructions despite the protests from the other kids.

One day I had worn this lovely golden hairband to school. It was brand new and I was delighted with it. Those were the days before Suri Cruise and her ilk had made a mark on the fashion scene. We did not own matching accessories for every outfit and life was just so much simpler. Unfortunately on that day, I decided to stand my ground and refused to give up the upper seat the bully or his sister. He snatched away my hairband and threatened to bend it ( it was a metal one ). I can be pretty obstinate at times and this time I did not heed his warnings. And he did bend it. My lovely new hairband was beyond repair and tears flooded my eyes.

I remember narrating the incident to my parents who cajoled me with the promise of a new one. Thankfully, they are not the kind to pick up a fight with other parents over such issues. And I do happen to know some who belong to that category. Believe me one would not like to rub shoulders with them . Forget about touching them. Even with a selfie stick ( does anyone know what a barge-pole means ? The selfie stick seems much more relevant).

And I could never find a replica of that broken hairband. It took me more than a month to get over that incident. I thought that I had forgotten this incident long back. But it was just confined to some corner of my mind. And suddenly the full implications of bullying became clear to me.

The very nature of child abuse and bullying is such that it leaves an indelible scar on the psyche. That is what makes it so very damaging. I am scared that the nightmare may come back to haunt me tonight. I even considered the possibility of damning that guy on Facebook ( he has a profile ) but I don't think it would work.

Maybe the only way I can set this right is by protecting my son from having such an experience. Say no to bullying and please take a stand if you see something like this happening. That seems to be the only solution to stop these nightmares. 

Mustard Jackfruit Masala

Raw jackfruit happens to be among my favorite vegetables and the seasonal availability only adds to its exotic appeal. While I usually stick to one of the odia recipes when I cook this vegetable, this time I tried an Andhra style preparation. This is one of Tarla Dalal's recipes. and I have only done a bit of 'hera-pheri' .

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 1 1/2 cup raw jackfruit (cubed)
• 1 tsp urad dal
• 1 1/2 tsp black mustard seeds ( I recommend yellow which is less pungent )
• 3 dry red chillis (i used Byedgi)
• 1 sprig curry leaves
• 2-3 garlic cloves (slightly crushed)
• a generous pinch of asafoetida
• 1/3 tsp turmeric
• 2 tsp oil
• salt to taste

Preparation - Wash the jackfruit pieces and transfer to a pressure cooker along with 2 cups water, turmeric and 1/2 tsp salt. Cook on medium flame for 1 whistle.

Keep aside till steam escapes. Drain the excess water.

Grind 2 dry chilis, 1 tsp mustard seeds along with 2 tsp water. Keep aside.

Cooking - Heat a wok. Add the mustard seeds and broken red chili. Follow it with the garlic, urad dal, curry leaves and asafoetida.

Add the boiled jackfruit and mustard-chili paste. Toss it for 4-5  mins.

Serve hot with white rice.

Note - The mustard need to be ground into a fine paste unlike what it appears in the picture. As I was having a little trouble with my grinder on that day, it did not come out fine.