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

𝙎𝙩𝙖𝙮𝙁𝙞𝙩 𝙍𝙚𝙘𝙞𝙥𝙚𝙨 𝙗𝙮 𝙎𝙪𝙢𝙖𝙣 𝘼𝙜𝙖𝙧𝙬𝙖𝙡 𝑯𝒐𝒕 𝑵𝒐𝒐𝒅𝒍𝒆 𝑺𝒂𝒍𝒂𝒅 Ingredients: 75 gms Hakka noodles 1 cup chopped mixed peppers (Red, Yellow, Green) 60 gms baby corn (sliced) 100 gms tofu (diced into tiny cubes) 1 cup grated carrot 1 medium onion (chopped) 3 garlic cloves (finely chopped) 1 tbsp olive oil For the seasoning: 6 tbsp roasted groundnut (coarsely grounded) 3 tbsp jaggery with 6 tbsp water 3 tbsp tamarind water 1 tsp soya sauce 1 ½ tbsp lemon juice 1 tbsp red chilli powder Salt as per taste Method: 1. Boil 4 cups of water in a vessel. Add the noodles and cook for 3-4 minutes. Drain and rinse under cold water and toss with 1 tsp of oil to prevent them from sticking to one another. Set aside. 2. Mix all the ingredients for the seasoning except the groundnut and set aside. 3. Heat the oil in a pan. Add garlic and onions to it and sauté for a minute. 4. Combine peppers, baby corn and carrot and allow it to cook for about a minute or till slightly tender. 5. Now add the tofu and noodles. 6. Remove from gas and add the seasoning along with the groundnut. 7. Mix well and serve hot. Selfcare by Suman Agarwal #GulabOils #GauravGujaratKa #MultiOilBrand

𝙎𝙩𝙖𝙮𝙁𝙞𝙩 𝙍𝙚𝙘𝙞𝙥𝙚𝙨 𝙗𝙮 𝙎𝙪𝙢𝙖𝙣 𝘼𝙜𝙖𝙧𝙬𝙖𝙡 𝑯𝒐𝒕 𝑵𝒐𝒐𝒅𝒍𝒆 𝑺𝒂𝒍𝒂𝒅 Ingredients: 75 gms Hakka noodles 1 cup chopped mixed peppers (Red, Yellow, Green) 60 gms baby corn (sliced) 100 gms tofu (diced into tiny cubes) 1 cup grated carrot 1 medium onion (chopped) 3 garlic cloves (finely chopped) 1 tbsp olive oil For the seasoning: 6 tbsp roasted groundnut (coarsely grounded) 3 tbsp jaggery with 6 tbsp water 3 tbsp tamarind water 1 tsp soya sauce 1 ½ tbsp lemon juice 1 tbsp red chilli powder Salt as per taste Method: 1. Boil 4 cups of water in a vessel. Add the noodles and cook for 3-4 minutes. Drain and rinse under cold water and toss with 1 tsp of oil to prevent them from sticking to one another. Set aside. 2. Mix all the ingredients for the seasoning except the groundnut and set aside. 3. Heat the oil in a pan. Add garlic and onions to it and sauté for a minute. 4. Combine peppers, baby corn and carrot and allow it to cook for about a minute or till slightly tender. 5. Now add the tofu and noodles. 6. Remove from gas and add the seasoning along with the groundnut. 7. Mix well and serve hot. Selfcare by Suman Agarwal #GulabOils #GauravGujaratKa #MultiOilBrand

𝙎𝙩𝙖𝙮𝙁𝙞𝙩 𝙍𝙚𝙘𝙞𝙥𝙚𝙨 𝙗𝙮 𝙎𝙪𝙢𝙖𝙣 𝘼𝙜𝙖𝙧𝙬𝙖𝙡 𝑯𝒐𝒕 𝑵𝒐𝒐𝒅𝒍𝒆 𝑺𝒂𝒍𝒂𝒅 Ingredients: 75 gms Hakka noodles 1 cup chopped mixed peppers (Red, Yellow, Green) 60 gms baby corn (sliced) 100 gms tofu (diced into tiny cubes) 1 cup grated carrot 1 medium onion (chopped) 3 garlic cloves (finely chopped) 1 tbsp olive oil For the seasoning: 6 tbsp roasted groundnut (coarsely grounded) 3 tbsp jaggery with 6 tbsp water 3 tbsp tamarind water 1 tsp soya sauce 1 ½ tbsp lemon juice 1 tbsp red chilli powder Salt as per taste Method: 1. Boil 4 cups of water in a vessel. Add the noodles and cook for 3-4 minutes. Drain and rinse under cold water and toss with 1 tsp of oil to prevent them from sticking to one another. Set aside. 2. Mix all the ingredients for the seasoning except the groundnut and set aside. 3. Heat the oil in a pan. Add garlic and onions to it and sauté for a minute. 4. Combine peppers, baby corn and carrot and allow it to cook for about a minute or till slightly tender. 5. Now add the tofu and noodles. 6. Remove from gas and add the seasoning along with the groundnut. 7. Mix well and serve hot. Selfcare by Suman Agarwal #GulabOils #GauravGujaratKa #MultiOilBrand

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#Recipe: Prepare your favourite Spicy #MangoAachar with #GulabSarsonKaTel in just few easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: For the red marinade: ½ cup methi kuria 1 tbsp rai kuria 3½ 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 ½ tsp haldi 2 tbsp Gulab Mustard Oil ½ tsp nigella seeds (kalonji) 2 tsp saunf 𝐑𝐞𝐜𝐢𝐩𝐞: 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! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: For the red marinade: ½ cup methi kuria 1 tbsp rai kuria 3½ 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 ½ tsp haldi 2 tbsp Gulab Mustard Oil ½ tsp nigella seeds (kalonji) 2 tsp saunf 𝐑𝐞𝐜𝐢𝐩𝐞: 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! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: For the red marinade: ½ cup methi kuria 1 tbsp rai kuria 3½ 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 ½ tsp haldi 2 tbsp Gulab Mustard Oil ½ tsp nigella seeds (kalonji) 2 tsp saunf 𝐑𝐞𝐜𝐢𝐩𝐞: 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.

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#Recipe: Prepare your favourite Garlic Aachar with #GulabSarsonKaTel in just 6 easy steps. Here's the recipe! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: ½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ¼ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery ½ tsp salt For masala: 2 tsp rai kuria ¼ tsp methi kuria ¼ tsp jeera ¼ tsp crushed coriander seeds ¼ tsp hing 𝐑𝐞𝐜𝐢𝐩𝐞: 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 sauté 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! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: ½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ¼ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery ½ tsp salt For masala: 2 tsp rai kuria ¼ tsp methi kuria ¼ tsp jeera ¼ tsp crushed coriander seeds ¼ tsp hing 𝐑𝐞𝐜𝐢𝐩𝐞: 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 sauté 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! 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬: ½ cup garlic cloves (peeled) 3 tbsp Gulab Mustard Oil ¼ tsp haldi 2 tbsp lemon juice 1 tbsp chilli powder 1 tsp finely chopped jaggery ½ tsp salt For masala: 2 tsp rai kuria ¼ tsp methi kuria ¼ tsp jeera ¼ tsp crushed coriander seeds ¼ tsp hing 𝐑𝐞𝐜𝐢𝐩𝐞: 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 sauté 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.

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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 ¼ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, ½ 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 ¼ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, ½ 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 ¼ cup tightly packed thinly sliced onions 3. a pinch of asofoetida/hing 4. 1.5 teaspoons of ginger-garlic paste, ½ 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.

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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, ⅓ cup green peas 2. 50 grams carrots/gajar, ⅓ 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. ½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ¼ teaspoon mustard seeds/rai 3. ¼ 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. ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. ½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ¾ 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. ¼ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. ⅓ 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 ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ 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 ½ tablespoon Gulab Oil in a frying pan. first add ¼ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ¼ 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 ⅛ 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 ½ 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 ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required. 2. add ⅓ 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, ⅓ cup green peas 2. 50 grams carrots/gajar, ⅓ 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. ½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ¼ teaspoon mustard seeds/rai 3. ¼ 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. ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. ½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ¾ 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. ¼ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. ⅓ 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 ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ 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 ½ tablespoon Gulab Oil in a frying pan. first add ¼ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ¼ 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 ⅛ 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 ½ 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 ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required. 2. add ⅓ 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, ⅓ cup green peas 2. 50 grams carrots/gajar, ⅓ 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. ½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ¼ teaspoon mustard seeds/rai 3. ¼ 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. ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. ½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ¾ 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. ¼ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. ⅓ 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 ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ 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 ½ tablespoon Gulab Oil in a frying pan. first add ¼ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ¼ 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 ⅛ 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 ½ 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 ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required. 2. add ⅓ 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.

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Recipe Of The Week - Veg. Pulao Ingredients 1. 1.5 cups long grained or basmati rice soaked for 30 minutes 2. ¼ heaped cup each of chopped carrots, cauliflower/broccoli, french beans, green peas (fresh or frozen) and carrots. or 1 to 1.5 cups chopped veggies (you can add your choice of vegetables) 3. 1 large onion, thinly sliced 4. 1 medium size tomato, chopped 5. ½ inch ginger + 2 to 3 medium garlic cloves + 1 green chili, crushed to a paste in a mortar-pestle 6. 6 to 7 drops of lime juice 7. 2.5 to 3 cups water or veg stock (check notes below for details. i added 3 cups of water) 8. 2 tbsp ghee or 2.5 tbsp Gulab oil 9. salt as required Spices for Veg Pulao: 1. 1 tsp cumin seeds/jeera or ¾ tsp caraway seeds/shah jeera 2. 4 to 5 whole black pepper 3. 1 indian bay leaf or tej patta or tamalpatra 4. 2-3 cloves/laung 5. 2 to 3 green cardamoms/hari elaichi or choti elaichi 6. 1 black cardamom/ badi elaichi 7. 2 single strands of mace/jayitri or javitri, 8. 1 small star anise/chakriphool 9. 1 inch cinnamon/dalchini 10. 1 small piece of stone flower/dagad phool or patthar ke phool (optional) Method: 1. rinse till the water runs clear of starch and become transparent while rinsing. 2. soak the rice in enough water for 30 minutes. drain and keep aside. 3. in a deep thick bottomed pot or pan, heat Gulab oil and fry all the whole spices mentioned above, till the oil becomes fragrant 4. add the onions and saute them till golden. saute the onions on a low flame and stir often for uniform browning. 5. add the ginger-garlic-green chili paste and saute for 10 to 12 seconds. 6. add the tomatoes and saute for 2-3 minutes on a low flame. 7. add all the veggies and saute again for 2-3 minutes on a low flame. 8. add drained rice and saute gently for 2 minutes on a low flame, so that the rice gets well coated with the oil. 9. pour water and stir. 10. sprinkle 6 to 7 drops of lime juice. season with salt and stir again. 11. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked. check in between a few times to check if the water is enough. depending on the quality of rice, you may need to add less or more water. with a fork too, you can gently stir the rice without breaking the rice grains. 12. once the rice grains are cooked, fluff and let the rice stand for 5 minutes. 13. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita. you can also garnish veg pulao with chopped coriander or mint leaves.

Recipe Of The Week - Veg. Pulao Ingredients 1. 1.5 cups long grained or basmati rice soaked for 30 minutes 2. ¼ heaped cup each of chopped carrots, cauliflower/broccoli, french beans, green peas (fresh or frozen) and carrots. or 1 to 1.5 cups chopped veggies (you can add your choice of vegetables) 3. 1 large onion, thinly sliced 4. 1 medium size tomato, chopped 5. ½ inch ginger + 2 to 3 medium garlic cloves + 1 green chili, crushed to a paste in a mortar-pestle 6. 6 to 7 drops of lime juice 7. 2.5 to 3 cups water or veg stock (check notes below for details. i added 3 cups of water) 8. 2 tbsp ghee or 2.5 tbsp Gulab oil 9. salt as required Spices for Veg Pulao: 1. 1 tsp cumin seeds/jeera or ¾ tsp caraway seeds/shah jeera 2. 4 to 5 whole black pepper 3. 1 indian bay leaf or tej patta or tamalpatra 4. 2-3 cloves/laung 5. 2 to 3 green cardamoms/hari elaichi or choti elaichi 6. 1 black cardamom/ badi elaichi 7. 2 single strands of mace/jayitri or javitri, 8. 1 small star anise/chakriphool 9. 1 inch cinnamon/dalchini 10. 1 small piece of stone flower/dagad phool or patthar ke phool (optional) Method: 1. rinse till the water runs clear of starch and become transparent while rinsing. 2. soak the rice in enough water for 30 minutes. drain and keep aside. 3. in a deep thick bottomed pot or pan, heat Gulab oil and fry all the whole spices mentioned above, till the oil becomes fragrant 4. add the onions and saute them till golden. saute the onions on a low flame and stir often for uniform browning. 5. add the ginger-garlic-green chili paste and saute for 10 to 12 seconds. 6. add the tomatoes and saute for 2-3 minutes on a low flame. 7. add all the veggies and saute again for 2-3 minutes on a low flame. 8. add drained rice and saute gently for 2 minutes on a low flame, so that the rice gets well coated with the oil. 9. pour water and stir. 10. sprinkle 6 to 7 drops of lime juice. season with salt and stir again. 11. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked. check in between a few times to check if the water is enough. depending on the quality of rice, you may need to add less or more water. with a fork too, you can gently stir the rice without breaking the rice grains. 12. once the rice grains are cooked, fluff and let the rice stand for 5 minutes. 13. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita. you can also garnish veg pulao with chopped coriander or mint leaves.

Recipe Of The Week - Veg. Pulao Ingredients 1. 1.5 cups long grained or basmati rice soaked for 30 minutes 2. ¼ heaped cup each of chopped carrots, cauliflower/broccoli, french beans, green peas (fresh or frozen) and carrots. or 1 to 1.5 cups chopped veggies (you can add your choice of vegetables) 3. 1 large onion, thinly sliced 4. 1 medium size tomato, chopped 5. ½ inch ginger + 2 to 3 medium garlic cloves + 1 green chili, crushed to a paste in a mortar-pestle 6. 6 to 7 drops of lime juice 7. 2.5 to 3 cups water or veg stock (check notes below for details. i added 3 cups of water) 8. 2 tbsp ghee or 2.5 tbsp Gulab oil 9. salt as required Spices for Veg Pulao: 1. 1 tsp cumin seeds/jeera or ¾ tsp caraway seeds/shah jeera 2. 4 to 5 whole black pepper 3. 1 indian bay leaf or tej patta or tamalpatra 4. 2-3 cloves/laung 5. 2 to 3 green cardamoms/hari elaichi or choti elaichi 6. 1 black cardamom/ badi elaichi 7. 2 single strands of mace/jayitri or javitri, 8. 1 small star anise/chakriphool 9. 1 inch cinnamon/dalchini 10. 1 small piece of stone flower/dagad phool or patthar ke phool (optional) Method: 1. rinse till the water runs clear of starch and become transparent while rinsing. 2. soak the rice in enough water for 30 minutes. drain and keep aside. 3. in a deep thick bottomed pot or pan, heat Gulab oil and fry all the whole spices mentioned above, till the oil becomes fragrant 4. add the onions and saute them till golden. saute the onions on a low flame and stir often for uniform browning. 5. add the ginger-garlic-green chili paste and saute for 10 to 12 seconds. 6. add the tomatoes and saute for 2-3 minutes on a low flame. 7. add all the veggies and saute again for 2-3 minutes on a low flame. 8. add drained rice and saute gently for 2 minutes on a low flame, so that the rice gets well coated with the oil. 9. pour water and stir. 10. sprinkle 6 to 7 drops of lime juice. season with salt and stir again. 11. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked. check in between a few times to check if the water is enough. depending on the quality of rice, you may need to add less or more water. with a fork too, you can gently stir the rice without breaking the rice grains. 12. once the rice grains are cooked, fluff and let the rice stand for 5 minutes. 13. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita. you can also garnish veg pulao with chopped coriander or mint leaves.

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