Some of the recipes made with the use of Mustard Oil has been given below:
Garlic Pickle (Achaar)- Heat the mustard oil in a non-stick kadhai, add the garlic cloves and turmeric powder and saute on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.
- Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
- Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally
- Add the masala powder, mix well and cook for another minute.
- Remove from the flame, cool and store in a sterilised glass jar.
- Store in a cool dry place. This pickle is ready for the table after 1 week.
- Heat the oil in a deep non-sick pan, add the potatoes and sauté on a medium flame for 6 to 7 minutes.
- Add the turmeric, kashmiri red chilli powder, red chilli powder, coriander powder, cumin seeds powder, asafoetida, garam masala, and salt , mix well and sauté on a medium flame for 7 minutes.
- Switch off the flame, add the dried mango powder and coriander and mix well.
- Serve immediately.
- Combine the red pumpkin along with ½ cup of water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a broad non-stick pan, add the mustard seeds and dry kashmiri red chilli and sauté on a medium flame for few seconds.
- Add the cooked pumpkin along with the water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the tamarind pulp, raisins, sugar and salt, mix well, and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Cool slightly and blend it in a mixer till smooth.
- Serve or store it in an air-tight container and keep it refrigerated. Use as required.
