Gulab Oils and Foods Organic - Refined Cooking Oil Manufacturers in India

#Recipe: Prepare your favourite Spicy #AmlaAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 10 amlas ΒΌ cup Gulab Mustard Oil 3 tsp fennel seeds (saunf) 1 tsp kalonji 3 tsp methi kuria 1Β½ tsp chilli powder Β½ tsp haldi ΒΌ tsp hing 2 tsp salt π‘πžπœπ’π©πž: 1. Combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally. 2. Drain the water and cool completely. 3. Cut the amlas into wedges and discard the seeds. 4. Heat Gulab Mustard oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly. 5. Combine the kalonji and saunf in a mortar and pestle, and crush it till coarse. 6. Combine the coarse mixture, methi kuria, chilli powder, turmeric powder, hing, Gulab Mustard oil and salt and mix well. 7. Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours. 8. Serve immediately or store it in an air-tight container and keep it refrigerated.

#Recipe: Prepare your favourite Spicy #AmlaAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 10 amlas ΒΌ cup Gulab Mustard Oil 3 tsp fennel seeds (saunf) 1 tsp kalonji 3 tsp methi kuria 1Β½ tsp chilli powder Β½ tsp haldi ΒΌ tsp hing 2 tsp salt π‘πžπœπ’π©πž: 1. Combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally. 2. Drain the water and cool completely. 3. Cut the amlas into wedges and discard the seeds. 4. Heat Gulab Mustard oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly. 5. Combine the kalonji and saunf in a mortar and pestle, and crush it till coarse. 6. Combine the coarse mixture, methi kuria, chilli powder, turmeric powder, hing, Gulab Mustard oil and salt and mix well. 7. Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours. 8. Serve immediately or store it in an air-tight container and keep it refrigerated.

#Recipe: Prepare your favourite Spicy #AmlaAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 10 amlas ΒΌ cup Gulab Mustard Oil 3 tsp fennel seeds (saunf) 1 tsp kalonji 3 tsp methi kuria 1Β½ tsp chilli powder Β½ tsp haldi ΒΌ tsp hing 2 tsp salt π‘πžπœπ’π©πž: 1. Combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally. 2. Drain the water and cool completely. 3. Cut the amlas into wedges and discard the seeds. 4. Heat Gulab Mustard oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly. 5. Combine the kalonji and saunf in a mortar and pestle, and crush it till coarse. 6. Combine the coarse mixture, methi kuria, chilli powder, turmeric powder, hing, Gulab Mustard oil and salt and mix well. 7. Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours. 8. Serve immediately or store it in an air-tight container and keep it refrigerated.

Read More

#Recipe: Prepare your favourite Spicy #MangoAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: For the red marinade: Β½ cup methi kuria 1 tbsp rai kuria 3Β½ tsp lemon juice 6 tbsp Gulab Mustard Oil 2 tsp chilli powder Red marinade recipe: 1. Combine the methi kuria, rai kuria, lemon juice and Gulab Mustard Oil in a deep bowl and mix well. 2. Add the chilli powder and mix well. Keep aside. Other ingredients: 2 cups raw mango cubes (unpeeled) 4 tsp salt Β½ tsp haldi 2 tbsp Gulab Mustard Oil Β½ tsp nigella seeds (kalonji) 2 tsp saunf π‘πžπœπ’π©πž: 1. Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. 2. Heat Gulab Mustard Oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. 3. Once the oil is warm, add the nigella seeds (kalonji) and saunf and mix well. Keep aside to cool completely. 4. Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well. 5. Add the remaining 2 tsp of salt and mix well. 6. Store refrigerated in an air-tight container.

#Recipe: Prepare your favourite Spicy #MangoAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: For the red marinade: Β½ cup methi kuria 1 tbsp rai kuria 3Β½ tsp lemon juice 6 tbsp Gulab Mustard Oil 2 tsp chilli powder Red marinade recipe: 1. Combine the methi kuria, rai kuria, lemon juice and Gulab Mustard Oil in a deep bowl and mix well. 2. Add the chilli powder and mix well. Keep aside. Other ingredients: 2 cups raw mango cubes (unpeeled) 4 tsp salt Β½ tsp haldi 2 tbsp Gulab Mustard Oil Β½ tsp nigella seeds (kalonji) 2 tsp saunf π‘πžπœπ’π©πž: 1. Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. 2. Heat Gulab Mustard Oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. 3. Once the oil is warm, add the nigella seeds (kalonji) and saunf and mix well. Keep aside to cool completely. 4. Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well. 5. Add the remaining 2 tsp of salt and mix well. 6. Store refrigerated in an air-tight container.

#Recipe: Prepare your favourite Spicy #MangoAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: For the red marinade: Β½ cup methi kuria 1 tbsp rai kuria 3Β½ tsp lemon juice 6 tbsp Gulab Mustard Oil 2 tsp chilli powder Red marinade recipe: 1. Combine the methi kuria, rai kuria, lemon juice and Gulab Mustard Oil in a deep bowl and mix well. 2. Add the chilli powder and mix well. Keep aside. Other ingredients: 2 cups raw mango cubes (unpeeled) 4 tsp salt Β½ tsp haldi 2 tbsp Gulab Mustard Oil Β½ tsp nigella seeds (kalonji) 2 tsp saunf π‘πžπœπ’π©πž: 1. Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. 2. Heat Gulab Mustard Oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. 3. Once the oil is warm, add the nigella seeds (kalonji) and saunf and mix well. Keep aside to cool completely. 4. Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well. 5. Add the remaining 2 tsp of salt and mix well. 6. Store refrigerated in an air-tight container.

Read More

#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: Β½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ΒΌ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery Β½ tsp salt For masala: 2 tsp rai kuria ΒΌ tsp methi kuria ΒΌ tsp jeera ΒΌ tsp crushed coriander seeds ΒΌ tsp hing π‘πžπœπ’π©πž: 1. Prepare masala with the ingridients mentioned and place it aside for the time being. 2. Heat Gulab Mustard Oil in a non-stick kadhai, add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. 3. Add lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. 4. Add chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved. 5. Add the masala powder (prepared earlier), mix well and cook for another minute. 6. Remove from the flame, cool and store in a sterilised glass jar. This pickle will be ready for the table after 1 week.

#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: Β½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ΒΌ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery Β½ tsp salt For masala: 2 tsp rai kuria ΒΌ tsp methi kuria ΒΌ tsp jeera ΒΌ tsp crushed coriander seeds ΒΌ tsp hing π‘πžπœπ’π©πž: 1. Prepare masala with the ingridients mentioned and place it aside for the time being. 2. Heat Gulab Mustard Oil in a non-stick kadhai, add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. 3. Add lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. 4. Add chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved. 5. Add the masala powder (prepared earlier), mix well and cook for another minute. 6. Remove from the flame, cool and store in a sterilised glass jar. This pickle will be ready for the table after 1 week.

#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: Β½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ΒΌ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery Β½ tsp salt For masala: 2 tsp rai kuria ΒΌ tsp methi kuria ΒΌ tsp jeera ΒΌ tsp crushed coriander seeds ΒΌ tsp hing π‘πžπœπ’π©πž: 1. Prepare masala with the ingridients mentioned and place it aside for the time being. 2. Heat Gulab Mustard Oil in a non-stick kadhai, add garlic cloves and turmeric powder and sautΓ© on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. 3. Add lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. 4. Add chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery gets dissolved. 5. Add the masala powder (prepared earlier), mix well and cook for another minute. 6. Remove from the flame, cool and store in a sterilised glass jar. This pickle will be ready for the table after 1 week.

Read More

#Recipe: Prepare your favourite Gajar Aachar with #GulabSarsonKaTel. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 1 cup carrot (cut into thin slices) 1/2 tsp kalonji 2 tsp methi kuria 2 tsp rai kuria 1/4 tsp hing 1 tsp chilli powder 1/4 tsp haldi Salt according to taste 1 1/2 tbsp Gulab Mustard Oil π‘πžπœπ’π©πž: 1. Combine all the ingredients, except the mustard oil, in a bowl and mix well. Keep aside. 2. Heat the Gulab Mustard Oil in a small pan, add it to the carrot mixture and mix well. 3. Serve immediately or keep refrigerated till use. (This pickle stays fresh for 3 to 4 days)

#Recipe: Prepare your favourite Gajar Aachar with #GulabSarsonKaTel. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 1 cup carrot (cut into thin slices) 1/2 tsp kalonji 2 tsp methi kuria 2 tsp rai kuria 1/4 tsp hing 1 tsp chilli powder 1/4 tsp haldi Salt according to taste 1 1/2 tbsp Gulab Mustard Oil π‘πžπœπ’π©πž: 1. Combine all the ingredients, except the mustard oil, in a bowl and mix well. Keep aside. 2. Heat the Gulab Mustard Oil in a small pan, add it to the carrot mixture and mix well. 3. Serve immediately or keep refrigerated till use. (This pickle stays fresh for 3 to 4 days)

#Recipe: Prepare your favourite Gajar Aachar with #GulabSarsonKaTel. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 1 cup carrot (cut into thin slices) 1/2 tsp kalonji 2 tsp methi kuria 2 tsp rai kuria 1/4 tsp hing 1 tsp chilli powder 1/4 tsp haldi Salt according to taste 1 1/2 tbsp Gulab Mustard Oil π‘πžπœπ’π©πž: 1. Combine all the ingredients, except the mustard oil, in a bowl and mix well. Keep aside. 2. Heat the Gulab Mustard Oil in a small pan, add it to the carrot mixture and mix well. 3. Serve immediately or keep refrigerated till use. (This pickle stays fresh for 3 to 4 days)

Read More

#Recipe: Prepare your favourite Hari Mirch Aachar with #GulabSarsonKaTel. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 1 cup green chillie, cut into pieces 1 tbsp saunf 2 tsp methi seeds 1 tsp jeera 1 tbsp rai/sarson 1 tsp haldi ΒΌ tsp hing ΒΌ cup Gulab Mustard Oil 1Β½ tbsp vinegar 2 tsp salt π‘πžπœπ’π©πž: 1. Combine the saunf, methi seeds, jeera, and rai/sarson in a small broad non-stick pan and dry roast on a medium flame for 1 minute. 2. Cool completely and blend it in a mixer. 3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. 4. Put in an air-tight container and keep at room temperature for 2 days and then refrigerate.

#Recipe: Prepare your favourite Hari Mirch Aachar with #GulabSarsonKaTel. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 1 cup green chillie, cut into pieces 1 tbsp saunf 2 tsp methi seeds 1 tsp jeera 1 tbsp rai/sarson 1 tsp haldi ΒΌ tsp hing ΒΌ cup Gulab Mustard Oil 1Β½ tbsp vinegar 2 tsp salt π‘πžπœπ’π©πž: 1. Combine the saunf, methi seeds, jeera, and rai/sarson in a small broad non-stick pan and dry roast on a medium flame for 1 minute. 2. Cool completely and blend it in a mixer. 3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. 4. Put in an air-tight container and keep at room temperature for 2 days and then refrigerate.

#Recipe: Prepare your favourite Hari Mirch Aachar with #GulabSarsonKaTel. Here's the recipe! 𝐈𝐧𝐠𝐫𝐒𝐝𝐒𝐞𝐧𝐭𝐬: 1 cup green chillie, cut into pieces 1 tbsp saunf 2 tsp methi seeds 1 tsp jeera 1 tbsp rai/sarson 1 tsp haldi ΒΌ tsp hing ΒΌ cup Gulab Mustard Oil 1Β½ tbsp vinegar 2 tsp salt π‘πžπœπ’π©πž: 1. Combine the saunf, methi seeds, jeera, and rai/sarson in a small broad non-stick pan and dry roast on a medium flame for 1 minute. 2. Cool completely and blend it in a mixer. 3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. 4. Put in an air-tight container and keep at room temperature for 2 days and then refrigerate.

Read More

#Recipe: Prepare tangy Methia Keri Aachar with #GulabSarsonKaTel. Here's the recipe! Ingredients: 1Β½ cups kacchi keri cubes ΒΎ cup Gulab mustard oil ΒΌ cup methi kuria ΒΌ cup rai kuria Β½ cup khada namak 5 tbsp chilli powder 1Β½ tsp hing Β½ tsp haldi Kacchi keri preparation: 1. Combine the raw mango, 2 tbsp khada namak, ΒΌ tsp haldi, mix well, and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. 2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Recipe: 1. Heat Gulab Mustard oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. 2. Combine all the remaining ingredients in a deep bowl and mix well. 3. Add the dried raw mango cubes to the prepared mixture and mix well. 4. Pour the mustard oil over the raw mango mixture and mix well. 5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate. #IndianPickle #MethiaKeri #Aachar #GulabOils

#Recipe: Prepare tangy Methia Keri Aachar with #GulabSarsonKaTel. Here's the recipe! Ingredients: 1Β½ cups kacchi keri cubes ΒΎ cup Gulab mustard oil ΒΌ cup methi kuria ΒΌ cup rai kuria Β½ cup khada namak 5 tbsp chilli powder 1Β½ tsp hing Β½ tsp haldi Kacchi keri preparation: 1. Combine the raw mango, 2 tbsp khada namak, ΒΌ tsp haldi, mix well, and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. 2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Recipe: 1. Heat Gulab Mustard oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. 2. Combine all the remaining ingredients in a deep bowl and mix well. 3. Add the dried raw mango cubes to the prepared mixture and mix well. 4. Pour the mustard oil over the raw mango mixture and mix well. 5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate. #IndianPickle #MethiaKeri #Aachar #GulabOils

#Recipe: Prepare tangy Methia Keri Aachar with #GulabSarsonKaTel. Here's the recipe! Ingredients: 1Β½ cups kacchi keri cubes ΒΎ cup Gulab mustard oil ΒΌ cup methi kuria ΒΌ cup rai kuria Β½ cup khada namak 5 tbsp chilli powder 1Β½ tsp hing Β½ tsp haldi Kacchi keri preparation: 1. Combine the raw mango, 2 tbsp khada namak, ΒΌ tsp haldi, mix well, and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. 2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Recipe: 1. Heat Gulab Mustard oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. 2. Combine all the remaining ingredients in a deep bowl and mix well. 3. Add the dried raw mango cubes to the prepared mixture and mix well. 4. Pour the mustard oil over the raw mango mixture and mix well. 5. Put in an air tight container and keep at room temperature for 2 days and then refrigerate. #IndianPickle #MethiaKeri #Aachar #GulabOils

Read More

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Pyaz Ki Kachori Ingredients 1. 3 onions, finely Chopped 2. 1-1/2 cup maida 3. 1/2 cup wheat flour 4. 1 teaspoon cumin seeds 5. 1 tablespoon kasuri methi 6. 1 teaspoon garam masala 7. 2 tablespoon hot Gulab Sunflower Oil 8. 1/4 teaspoon hing/asafoetida 9. 1 teaspoon garlic paste 10. 1 teaspoon ginger paste 11. 1 teaspoon coriander powder 12. 1/2 teaspoon kalonji/nigella seeds 13. Gulab Sunflower Oil for frying 14. 1 teaspoon red chilli powder 15. 1/2 teaspoon amchur/dried mango powder 16. 1/2 teaspoon saunf/fennel seeds, coarsely crushed 17. 1 teaspoon black peppercorn, crushed coarsely 18. A pinch of baking soda 19. Salt to taste 20. Few sprigs of fresh coriander, finely chopped Method 1. To begin with Pyaaz Ki Kachori, heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil, add asafoetida and saute it for a few seconds. 2. Add cumin seeds and saute till brown. Add Ginger paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. 3. Add amchur powder, coarsely crushed Fennel seeds, kalonji, coriander powder black Peppercorns crushed and garam masala and mix well. 4. Lastly, add Kasuri Methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. 5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon. 6. Now add sufficient water and knead a dough. Cover the dough with a clean kitchen towel for about 20 mins. 7. Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers. Place some of the onion mixture in the centre and gather all the edges and seal. 8. Fry in hot oil in a deep fry pan until all the sides turn golden brown. Place them on paper napkins to absorb excess oil. 9. Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney.

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Pyaz Ki Kachori Ingredients 1. 3 onions, finely Chopped 2. 1-1/2 cup maida 3. 1/2 cup wheat flour 4. 1 teaspoon cumin seeds 5. 1 tablespoon kasuri methi 6. 1 teaspoon garam masala 7. 2 tablespoon hot Gulab Sunflower Oil 8. 1/4 teaspoon hing/asafoetida 9. 1 teaspoon garlic paste 10. 1 teaspoon ginger paste 11. 1 teaspoon coriander powder 12. 1/2 teaspoon kalonji/nigella seeds 13. Gulab Sunflower Oil for frying 14. 1 teaspoon red chilli powder 15. 1/2 teaspoon amchur/dried mango powder 16. 1/2 teaspoon saunf/fennel seeds, coarsely crushed 17. 1 teaspoon black peppercorn, crushed coarsely 18. A pinch of baking soda 19. Salt to taste 20. Few sprigs of fresh coriander, finely chopped Method 1. To begin with Pyaaz Ki Kachori, heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil, add asafoetida and saute it for a few seconds. 2. Add cumin seeds and saute till brown. Add Ginger paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. 3. Add amchur powder, coarsely crushed Fennel seeds, kalonji, coriander powder black Peppercorns crushed and garam masala and mix well. 4. Lastly, add Kasuri Methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. 5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon. 6. Now add sufficient water and knead a dough. Cover the dough with a clean kitchen towel for about 20 mins. 7. Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers. Place some of the onion mixture in the centre and gather all the edges and seal. 8. Fry in hot oil in a deep fry pan until all the sides turn golden brown. Place them on paper napkins to absorb excess oil. 9. Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney.

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Pyaz Ki Kachori Ingredients 1. 3 onions, finely Chopped 2. 1-1/2 cup maida 3. 1/2 cup wheat flour 4. 1 teaspoon cumin seeds 5. 1 tablespoon kasuri methi 6. 1 teaspoon garam masala 7. 2 tablespoon hot Gulab Sunflower Oil 8. 1/4 teaspoon hing/asafoetida 9. 1 teaspoon garlic paste 10. 1 teaspoon ginger paste 11. 1 teaspoon coriander powder 12. 1/2 teaspoon kalonji/nigella seeds 13. Gulab Sunflower Oil for frying 14. 1 teaspoon red chilli powder 15. 1/2 teaspoon amchur/dried mango powder 16. 1/2 teaspoon saunf/fennel seeds, coarsely crushed 17. 1 teaspoon black peppercorn, crushed coarsely 18. A pinch of baking soda 19. Salt to taste 20. Few sprigs of fresh coriander, finely chopped Method 1. To begin with Pyaaz Ki Kachori, heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil, add asafoetida and saute it for a few seconds. 2. Add cumin seeds and saute till brown. Add Ginger paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. 3. Add amchur powder, coarsely crushed Fennel seeds, kalonji, coriander powder black Peppercorns crushed and garam masala and mix well. 4. Lastly, add Kasuri Methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. 5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon. 6. Now add sufficient water and knead a dough. Cover the dough with a clean kitchen towel for about 20 mins. 7. Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers. Place some of the onion mixture in the centre and gather all the edges and seal. 8. Fry in hot oil in a deep fry pan until all the sides turn golden brown. Place them on paper napkins to absorb excess oil. 9. Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney.

Read More

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Sev Usal Ingredients 1. 1/2 cup white peas (dried)/vatana/vatane 2. 4 tablespoons Gulab Sunflower oil 3. 1 teaspoon cumin seeds 4. 1/2 teaspoon mustard seeds 5. 1/2 teaspoon asafoetida 6. 1 small onion, finely chopped 7. 1 small tomato, finely chopped 8. salt as per need 9. 1/2 teaspoon turmeric powder 10. 1/2 teaspoon coriander powder 11. 1/4 teaspoon cumin powder 12. 1 teaspoon red chili powder 13. 1 teaspoon usal powder (misal/sev bhaji powder of fennel seeds, cloves, cinnamon stick powder) 14. gooseberry size jaggery 15. 4 tablespoons tamarind pulp 16. a small bowl full thick sev/ganthiya sev 17. 1 medium onion chopped 18. 1 medium tomato chopped 19. 2 sprigs cilantro chopped Method 1. To prepare Sev Usal recipe, firstly wash and soak the peas overnight. 2. Next day, in the pressure cooker, add a little Gulab Sunflower oil. 3. When the oil is hot, add mustard seeds, cumin seeds, and asafoetida. 4. When it splutters, add onion and tomato. Mix well. 5. Add salt and all powders mentioned. 6. Add tamarind pulp and jaggery. Mix well. 7. Add a little water and pressure cook for 10- 15 minutes on medium flame or till vatana usal is done. 8. For serving, in a bowl, add the vatana usal, freshly chopped onion, tomato, lots of sev/ganthiya and cilantro. 9. Enjoy Sev Usal Recipe with Pav and Gol Gappa Chaat Recipe during tea time with Kadak chai.

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Sev Usal Ingredients 1. 1/2 cup white peas (dried)/vatana/vatane 2. 4 tablespoons Gulab Sunflower oil 3. 1 teaspoon cumin seeds 4. 1/2 teaspoon mustard seeds 5. 1/2 teaspoon asafoetida 6. 1 small onion, finely chopped 7. 1 small tomato, finely chopped 8. salt as per need 9. 1/2 teaspoon turmeric powder 10. 1/2 teaspoon coriander powder 11. 1/4 teaspoon cumin powder 12. 1 teaspoon red chili powder 13. 1 teaspoon usal powder (misal/sev bhaji powder of fennel seeds, cloves, cinnamon stick powder) 14. gooseberry size jaggery 15. 4 tablespoons tamarind pulp 16. a small bowl full thick sev/ganthiya sev 17. 1 medium onion chopped 18. 1 medium tomato chopped 19. 2 sprigs cilantro chopped Method 1. To prepare Sev Usal recipe, firstly wash and soak the peas overnight. 2. Next day, in the pressure cooker, add a little Gulab Sunflower oil. 3. When the oil is hot, add mustard seeds, cumin seeds, and asafoetida. 4. When it splutters, add onion and tomato. Mix well. 5. Add salt and all powders mentioned. 6. Add tamarind pulp and jaggery. Mix well. 7. Add a little water and pressure cook for 10- 15 minutes on medium flame or till vatana usal is done. 8. For serving, in a bowl, add the vatana usal, freshly chopped onion, tomato, lots of sev/ganthiya and cilantro. 9. Enjoy Sev Usal Recipe with Pav and Gol Gappa Chaat Recipe during tea time with Kadak chai.

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Sev Usal Ingredients 1. 1/2 cup white peas (dried)/vatana/vatane 2. 4 tablespoons Gulab Sunflower oil 3. 1 teaspoon cumin seeds 4. 1/2 teaspoon mustard seeds 5. 1/2 teaspoon asafoetida 6. 1 small onion, finely chopped 7. 1 small tomato, finely chopped 8. salt as per need 9. 1/2 teaspoon turmeric powder 10. 1/2 teaspoon coriander powder 11. 1/4 teaspoon cumin powder 12. 1 teaspoon red chili powder 13. 1 teaspoon usal powder (misal/sev bhaji powder of fennel seeds, cloves, cinnamon stick powder) 14. gooseberry size jaggery 15. 4 tablespoons tamarind pulp 16. a small bowl full thick sev/ganthiya sev 17. 1 medium onion chopped 18. 1 medium tomato chopped 19. 2 sprigs cilantro chopped Method 1. To prepare Sev Usal recipe, firstly wash and soak the peas overnight. 2. Next day, in the pressure cooker, add a little Gulab Sunflower oil. 3. When the oil is hot, add mustard seeds, cumin seeds, and asafoetida. 4. When it splutters, add onion and tomato. Mix well. 5. Add salt and all powders mentioned. 6. Add tamarind pulp and jaggery. Mix well. 7. Add a little water and pressure cook for 10- 15 minutes on medium flame or till vatana usal is done. 8. For serving, in a bowl, add the vatana usal, freshly chopped onion, tomato, lots of sev/ganthiya and cilantro. 9. Enjoy Sev Usal Recipe with Pav and Gol Gappa Chaat Recipe during tea time with Kadak chai.

Read More

Gulab Oils Presents Recipe of the week - Cheese Dosa Ingredients 1. 1.25 cups to 1.5 cups idli or dosa batter 2. 1 large onion, finely chopped 3. 1 large tomato, finely chopped 4. ΒΌ teaspoon black pepper, crushed or β…“ to Β½ teaspoon black pepper powder, optional 5. Β½ cup grated cheese or 50 to 60 grams cheese, grated, can use processed cheese or mozzarella cheese. 6. 2 to 3 basil leaves, chopped 7. 1 to 2 teaspoon dried oregano or as required (can add your choice of herbs) 8. butter as required, can also use Gulab Oil How to make the recipe: 1. take the batter and with a spoon stir a few times. if the batter is refrigerated, then let it come to room temperature. 2. heat a skillet or tawa. grease it with Gulab Oil. you can do this either with a cooking brush dipped in a bit of Gulab Oil or with a small piece of kitchen napkin (paper or cotton) or a halved onion. 3. keep the flame to a low and take a spoon or ladle full of the dosa batter. 4. as soon as you pour the batter, begin to gently spread the batter. 5. cook on a low flame. 6. when the top is getting cooked, sprinkle some chopped onions on top. 7. then add some chopped tomatoes. 8. now sprinkle dried or fresh herbs. i used some chopped fresh basil and dried oregano. 9. sprinkle grated cheese all over. 10. continue to cook dosa on a low flame. the cheese will also start melting. 11. at the same time, spread some butter at the sides and on the top. you can also use Gulab Oil instead of butter. 12. cook till the base becomes nicely golden and the top of the dosa is also cooked. 13. then lift the dosa and fold a part of one side. overlap the second part. 14. serve butter cheese dosa with coconut chutney or sambar. you can also serve these dosas with tomato chutney or onion chutney.

Gulab Oils Presents Recipe of the week - Cheese Dosa Ingredients 1. 1.25 cups to 1.5 cups idli or dosa batter 2. 1 large onion, finely chopped 3. 1 large tomato, finely chopped 4. ΒΌ teaspoon black pepper, crushed or β…“ to Β½ teaspoon black pepper powder, optional 5. Β½ cup grated cheese or 50 to 60 grams cheese, grated, can use processed cheese or mozzarella cheese. 6. 2 to 3 basil leaves, chopped 7. 1 to 2 teaspoon dried oregano or as required (can add your choice of herbs) 8. butter as required, can also use Gulab Oil How to make the recipe: 1. take the batter and with a spoon stir a few times. if the batter is refrigerated, then let it come to room temperature. 2. heat a skillet or tawa. grease it with Gulab Oil. you can do this either with a cooking brush dipped in a bit of Gulab Oil or with a small piece of kitchen napkin (paper or cotton) or a halved onion. 3. keep the flame to a low and take a spoon or ladle full of the dosa batter. 4. as soon as you pour the batter, begin to gently spread the batter. 5. cook on a low flame. 6. when the top is getting cooked, sprinkle some chopped onions on top. 7. then add some chopped tomatoes. 8. now sprinkle dried or fresh herbs. i used some chopped fresh basil and dried oregano. 9. sprinkle grated cheese all over. 10. continue to cook dosa on a low flame. the cheese will also start melting. 11. at the same time, spread some butter at the sides and on the top. you can also use Gulab Oil instead of butter. 12. cook till the base becomes nicely golden and the top of the dosa is also cooked. 13. then lift the dosa and fold a part of one side. overlap the second part. 14. serve butter cheese dosa with coconut chutney or sambar. you can also serve these dosas with tomato chutney or onion chutney.

Gulab Oils Presents Recipe of the week - Cheese Dosa Ingredients 1. 1.25 cups to 1.5 cups idli or dosa batter 2. 1 large onion, finely chopped 3. 1 large tomato, finely chopped 4. ΒΌ teaspoon black pepper, crushed or β…“ to Β½ teaspoon black pepper powder, optional 5. Β½ cup grated cheese or 50 to 60 grams cheese, grated, can use processed cheese or mozzarella cheese. 6. 2 to 3 basil leaves, chopped 7. 1 to 2 teaspoon dried oregano or as required (can add your choice of herbs) 8. butter as required, can also use Gulab Oil How to make the recipe: 1. take the batter and with a spoon stir a few times. if the batter is refrigerated, then let it come to room temperature. 2. heat a skillet or tawa. grease it with Gulab Oil. you can do this either with a cooking brush dipped in a bit of Gulab Oil or with a small piece of kitchen napkin (paper or cotton) or a halved onion. 3. keep the flame to a low and take a spoon or ladle full of the dosa batter. 4. as soon as you pour the batter, begin to gently spread the batter. 5. cook on a low flame. 6. when the top is getting cooked, sprinkle some chopped onions on top. 7. then add some chopped tomatoes. 8. now sprinkle dried or fresh herbs. i used some chopped fresh basil and dried oregano. 9. sprinkle grated cheese all over. 10. continue to cook dosa on a low flame. the cheese will also start melting. 11. at the same time, spread some butter at the sides and on the top. you can also use Gulab Oil instead of butter. 12. cook till the base becomes nicely golden and the top of the dosa is also cooked. 13. then lift the dosa and fold a part of one side. overlap the second part. 14. serve butter cheese dosa with coconut chutney or sambar. you can also serve these dosas with tomato chutney or onion chutney.

Read More

Gulab Oils Presents Recipe of the Week- Sukhe Chole Ingredients for cooking chickpeas: 1. 1 cup chole/chickpea, soaked in water over night or for 8 to 9 hours 2. 3 to 4 cups of water for pressure cooking the chole other ingredients 1. 1 tablespoon Gulab Oil 2. 1 small onion or ΒΌ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, Β½ inch ginger and 6 to 7 garlic crushed in mortar-pestle 5. 1 to 2 green chilies, slit 6. 1 tablespoon chopped coriander leaves/dhania patta 7. 1.5 teaspoons pepper powder 8. 1 teaspoon lime juice or add as required 9. black salt or salt as per taste for garnish: 1. 1 tablespoons coriander leaves, chopped finely 2. 8 to 10 mint leaves/pudina patta, chopped How to make the recipe: cooking chickpeas: 1. rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water. 2. rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker. 3. pressure cook the chole for 18 to 20 whistles or till they are cooked completely. the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place bGulab Oiled chole aside. preparing the dry chana curry: 1. heat Gulab Oil in a pan, add the sliced onions. 2. saute the onions until they become translucent. 3. add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing. 4. also add 1 to 2 slit green chilies. 5. saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown. 6. add 1 tablespoon of chopped coriander leaves. 7. sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well. 8. now add the bGulab Oiled chole. stir well. 9. add 1 teaspoon of lime juice and mix well. 10. cover with a lid and simmer for 2 to 3 mins on low heat. 11. remove the lid and switch off the gas. 12. garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves. 13. serve sukhe chole with hot phulkas, paratha or as a side dish with pulao or biryani.

Gulab Oils Presents Recipe of the Week- Sukhe Chole Ingredients for cooking chickpeas: 1. 1 cup chole/chickpea, soaked in water over night or for 8 to 9 hours 2. 3 to 4 cups of water for pressure cooking the chole other ingredients 1. 1 tablespoon Gulab Oil 2. 1 small onion or ΒΌ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, Β½ inch ginger and 6 to 7 garlic crushed in mortar-pestle 5. 1 to 2 green chilies, slit 6. 1 tablespoon chopped coriander leaves/dhania patta 7. 1.5 teaspoons pepper powder 8. 1 teaspoon lime juice or add as required 9. black salt or salt as per taste for garnish: 1. 1 tablespoons coriander leaves, chopped finely 2. 8 to 10 mint leaves/pudina patta, chopped How to make the recipe: cooking chickpeas: 1. rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water. 2. rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker. 3. pressure cook the chole for 18 to 20 whistles or till they are cooked completely. the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place bGulab Oiled chole aside. preparing the dry chana curry: 1. heat Gulab Oil in a pan, add the sliced onions. 2. saute the onions until they become translucent. 3. add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing. 4. also add 1 to 2 slit green chilies. 5. saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown. 6. add 1 tablespoon of chopped coriander leaves. 7. sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well. 8. now add the bGulab Oiled chole. stir well. 9. add 1 teaspoon of lime juice and mix well. 10. cover with a lid and simmer for 2 to 3 mins on low heat. 11. remove the lid and switch off the gas. 12. garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves. 13. serve sukhe chole with hot phulkas, paratha or as a side dish with pulao or biryani.

Gulab Oils Presents Recipe of the Week- Sukhe Chole Ingredients for cooking chickpeas: 1. 1 cup chole/chickpea, soaked in water over night or for 8 to 9 hours 2. 3 to 4 cups of water for pressure cooking the chole other ingredients 1. 1 tablespoon Gulab Oil 2. 1 small onion or ΒΌ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, Β½ inch ginger and 6 to 7 garlic crushed in mortar-pestle 5. 1 to 2 green chilies, slit 6. 1 tablespoon chopped coriander leaves/dhania patta 7. 1.5 teaspoons pepper powder 8. 1 teaspoon lime juice or add as required 9. black salt or salt as per taste for garnish: 1. 1 tablespoons coriander leaves, chopped finely 2. 8 to 10 mint leaves/pudina patta, chopped How to make the recipe: cooking chickpeas: 1. rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water. 2. rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker. 3. pressure cook the chole for 18 to 20 whistles or till they are cooked completely. the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place bGulab Oiled chole aside. preparing the dry chana curry: 1. heat Gulab Oil in a pan, add the sliced onions. 2. saute the onions until they become translucent. 3. add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing. 4. also add 1 to 2 slit green chilies. 5. saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown. 6. add 1 tablespoon of chopped coriander leaves. 7. sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well. 8. now add the bGulab Oiled chole. stir well. 9. add 1 teaspoon of lime juice and mix well. 10. cover with a lid and simmer for 2 to 3 mins on low heat. 11. remove the lid and switch off the gas. 12. garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves. 13. serve sukhe chole with hot phulkas, paratha or as a side dish with pulao or biryani.

Read More

Recipe of the week: Vegetable Bonda Ingredients (measuring cup used, 1 cup = 250 ml) veg bonda stuffing: For cooking veggies 1. 50 grams green peas/matar, β…“ cup green peas 2. 50 grams carrots/gajar, β…“ cup chopped carrots, 1 small to medium sized carrot 3. 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes 4. 1.5 cups water for pressure cooking For tempering: 1. Β½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ΒΌ teaspoon mustard seeds/rai 3. ΒΌ teaspoon urad dal/husked split black gram 4. 1 or 2 green chillies, chopped 5. 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger 6. 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves 7. a pinch of asafoetida/hing 8. β…› teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. Β½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ΒΎ cup besan/gram flour 2. 3 tablespoons rice flour/chawal ka atta 3. a pinch of turmeric/haldi 4. a pinch of asafoetida/hing 5. ΒΌ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. β…“ cup water or add as required 8. pinch of baking soda other ingredients: 1. Gulab Oil for deep frying how to make the recipe: preparing veg stuffing: 1. take β…“ cup chopped carrots, 1 cup chopped potatoes and β…“ cup green peas in a pressure cooker. also add 1.5 cups water. 2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan. 3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days. 4. when the veggies are still hot or warm, mash them with a potato masher. 5. heat Β½ tablespoon Gulab Oil in a frying pan. first add ΒΌ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ΒΌ teaspoon urad dal. 7. allow urad dal to get golden. 8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped. 9. next add β…› tsp turmeric powder. 10. on a low flame stir and mix well. 11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well. 12. season with salt as required. mix again very well. 13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes. 14. switch off the flame. add Β½ teaspoon lemon juice. mix well. check the taste and add more salt if required. 15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas. preparing batter for bonda: 1. in another bowl, take ΒΎ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ΒΌ teaspoon red chilli powder and salt as required. 2. add β…“ cup water and make a thick flowing batter. 3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required. 4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside. assembling and frying veg bonda: 1. make small to medium sized balls from the veggie stuffing. 2. also heat a kadai or a pan with Gulab Oil for deep frying. check a small drop of batter in the Gulab Oil. if it comes up gradually but steadily, then the Gulab Oil is ready for the bondas to be fried. 3. now take the veggie ball and dip it in the batter. gently coat it with the batter. 4. place it gently in the hot Gulab Oil. 5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai. 6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side. 7. fry till crisp and golden all over. 8. remove with a slotted spoon. 9. drain on kitchen paper towels to remove extra Gulab Oil. prepare all veg bondas this way. 10. serve veg bonda hot with coconut chutney or tomato ketchup.

Recipe of the week: Vegetable Bonda Ingredients (measuring cup used, 1 cup = 250 ml) veg bonda stuffing: For cooking veggies 1. 50 grams green peas/matar, β…“ cup green peas 2. 50 grams carrots/gajar, β…“ cup chopped carrots, 1 small to medium sized carrot 3. 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes 4. 1.5 cups water for pressure cooking For tempering: 1. Β½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ΒΌ teaspoon mustard seeds/rai 3. ΒΌ teaspoon urad dal/husked split black gram 4. 1 or 2 green chillies, chopped 5. 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger 6. 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves 7. a pinch of asafoetida/hing 8. β…› teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. Β½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ΒΎ cup besan/gram flour 2. 3 tablespoons rice flour/chawal ka atta 3. a pinch of turmeric/haldi 4. a pinch of asafoetida/hing 5. ΒΌ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. β…“ cup water or add as required 8. pinch of baking soda other ingredients: 1. Gulab Oil for deep frying how to make the recipe: preparing veg stuffing: 1. take β…“ cup chopped carrots, 1 cup chopped potatoes and β…“ cup green peas in a pressure cooker. also add 1.5 cups water. 2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan. 3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days. 4. when the veggies are still hot or warm, mash them with a potato masher. 5. heat Β½ tablespoon Gulab Oil in a frying pan. first add ΒΌ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ΒΌ teaspoon urad dal. 7. allow urad dal to get golden. 8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped. 9. next add β…› tsp turmeric powder. 10. on a low flame stir and mix well. 11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well. 12. season with salt as required. mix again very well. 13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes. 14. switch off the flame. add Β½ teaspoon lemon juice. mix well. check the taste and add more salt if required. 15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas. preparing batter for bonda: 1. in another bowl, take ΒΎ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ΒΌ teaspoon red chilli powder and salt as required. 2. add β…“ cup water and make a thick flowing batter. 3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required. 4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside. assembling and frying veg bonda: 1. make small to medium sized balls from the veggie stuffing. 2. also heat a kadai or a pan with Gulab Oil for deep frying. check a small drop of batter in the Gulab Oil. if it comes up gradually but steadily, then the Gulab Oil is ready for the bondas to be fried. 3. now take the veggie ball and dip it in the batter. gently coat it with the batter. 4. place it gently in the hot Gulab Oil. 5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai. 6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side. 7. fry till crisp and golden all over. 8. remove with a slotted spoon. 9. drain on kitchen paper towels to remove extra Gulab Oil. prepare all veg bondas this way. 10. serve veg bonda hot with coconut chutney or tomato ketchup.

Recipe of the week: Vegetable Bonda Ingredients (measuring cup used, 1 cup = 250 ml) veg bonda stuffing: For cooking veggies 1. 50 grams green peas/matar, β…“ cup green peas 2. 50 grams carrots/gajar, β…“ cup chopped carrots, 1 small to medium sized carrot 3. 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes 4. 1.5 cups water for pressure cooking For tempering: 1. Β½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ΒΌ teaspoon mustard seeds/rai 3. ΒΌ teaspoon urad dal/husked split black gram 4. 1 or 2 green chillies, chopped 5. 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger 6. 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves 7. a pinch of asafoetida/hing 8. β…› teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. Β½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ΒΎ cup besan/gram flour 2. 3 tablespoons rice flour/chawal ka atta 3. a pinch of turmeric/haldi 4. a pinch of asafoetida/hing 5. ΒΌ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. β…“ cup water or add as required 8. pinch of baking soda other ingredients: 1. Gulab Oil for deep frying how to make the recipe: preparing veg stuffing: 1. take β…“ cup chopped carrots, 1 cup chopped potatoes and β…“ cup green peas in a pressure cooker. also add 1.5 cups water. 2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan. 3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days. 4. when the veggies are still hot or warm, mash them with a potato masher. 5. heat Β½ tablespoon Gulab Oil in a frying pan. first add ΒΌ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ΒΌ teaspoon urad dal. 7. allow urad dal to get golden. 8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped. 9. next add β…› tsp turmeric powder. 10. on a low flame stir and mix well. 11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well. 12. season with salt as required. mix again very well. 13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes. 14. switch off the flame. add Β½ teaspoon lemon juice. mix well. check the taste and add more salt if required. 15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas. preparing batter for bonda: 1. in another bowl, take ΒΎ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ΒΌ teaspoon red chilli powder and salt as required. 2. add β…“ cup water and make a thick flowing batter. 3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required. 4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside. assembling and frying veg bonda: 1. make small to medium sized balls from the veggie stuffing. 2. also heat a kadai or a pan with Gulab Oil for deep frying. check a small drop of batter in the Gulab Oil. if it comes up gradually but steadily, then the Gulab Oil is ready for the bondas to be fried. 3. now take the veggie ball and dip it in the batter. gently coat it with the batter. 4. place it gently in the hot Gulab Oil. 5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai. 6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side. 7. fry till crisp and golden all over. 8. remove with a slotted spoon. 9. drain on kitchen paper towels to remove extra Gulab Oil. prepare all veg bondas this way. 10. serve veg bonda hot with coconut chutney or tomato ketchup.

Read More