Recipes using mustard oil

Mustard Oil is invariably used in Indian kitchens for preparation of different types of dishes. It is good in all types of cooking, be it frying or for making simple salads.

From making of typical pickles to cooking of dry vegetables, from frying food to tinges added to mashed potato and other variations, mustard oil is widely used which is why it is called the “King of all oils”.

Recipes Using Mustard Oil:

Mango Pickle:

Ingredients:

• 3 cups raw mangoes, cut into pieces

• 1 tsp turmeric powder

• ¼ cup fennel seeds, coarsely ground

• 1 tbsp split mustard seeds

• ½ tsp nigella seeds (kalonji)

• ¼ tsp asafetida

• 2 tbsp chilli powder

• ¼ cup mustard oil

• 4 tbsp salt

Method

• Combine the mangoes, turmeric powder and 2 tbsp of salt and toss well.

• Place the mangoes on a sieve, cover and place under the sun for 4 to 6 hours.

• Combine the rest of the ingredients in a bowl and mix well.

• Add the mangoes and toss well.

• Bottle the pickle in a sterilised glass jar.

• Place the pickle under the sun for 4 to 5 days. This pickle can be stored for upto 1 year.

Tandoori Gobhi and Broccoli

Ingredients

• 1 cup parboiled cauliflower florets

• 1 cup broccoli florets

To be mixed into a marinade

• ½ cup thick curds

• 1 tsp besan

• 1 tsp chilli powder

• 1 tsp roasted cumin seeds

• 2 tsp ginger garlic paste

• ½ tsp dried fenugreek leaves

• 2 tsp chaat masala

• 2 tbsp chopped coriander

• 1 tbsp mustard oil

• Salt to taste

For serving

• Onion rings

• Mint leaves

Method               

•  Marinate the cauliflower and broccoli florets in the prepared marinade for about 1 hour.
• Thread them on to skewers.
• Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque till the cauliflower is tender (approx. 15 to 20 minutes).
• Serve hot on a bed of onion rings and mint leaves.