Tasty Recipe Collection
Mustard Oil Aloo Bhindi Fry​
Ingredients:
2 cups potatoes (cubed)
2 cups bhindi (Okra)
2 tbsp Vimoksha mustard oil
1 tsp cumin seeds
1 tsp turmeric powder
Salt to taste
1 tsp red chili powder
Fresh coriander for garnish
Instructions:
Heat Vimoksha mustard oil in a pan.
Add cumin seeds and let them splutter.
Add cubed potatoes and sauté for 5 minutes until they turn golden.
Add bhindi, turmeric, salt and chili powder.
Stir fry on medium heat until the vegetables are cooked through.
Garnish with fresh coriander and serve hot.
Mustard Oil Pickle
Ingredients:
1 kg raw mangoes (cut into pieces)
200 ml Vimoksha mustard oil
50 g salt
50 g red chili powder
25 g turmeric powder
1 tbsp fenugreek seeds
1 tbsp mustard seeds
Instructions:
Dry the raw mango pieces in sunlight for a day.
Heat Vimoksha mustard oil. Add mustard seeds and fenugreek seeds until they crackle.
Add turmeric, red chili powder and salt.
Mix well with dried mango pieces.
Store the pickle in a clean jar and let it marinate for a week before serving.
Honey-Glazed Chicken
Ingredients:
4 chicken thighs
3 tbsp honey
2 tbsp soy sauce
1 tbsp olive oil
1 garlic clove (minced)
1 tsp lemon juice
Salt and pepper to taste
Instructions:
Mix honey, soy sauce, olive oil, garlic, lemon juice, salt and pepper in a bowl.
Marinate the chicken in the mixture for 30 minutes.
Preheat the oven to 375°F (190°C).
Place the chicken in a baking dish and bake for 25-30 minutes, basting occasionally with the leftover marinade.
Serve hot with your favorite sides.
Ghee-Infused Khichdi
Ingredients:
1 cup rice
½ cup split moong dal
2-3 tbsp Desi Ghee
1 tsp cumin seeds
1 bay leaf
1 onion (chopped)
1 carrot (chopped)
Salt and turmeric to taste
4 cups water
Instructions:
Wash the rice and dal. Soak for 15 minutes.
Heat Desi Ghee in a pressure cooker, add cumin seeds, bay leaf, onions and sauté until onions are soft.
Add carrots and sauté for 2-3 minutes.
Add the soaked rice, dal, along with salt, turmeric and water.
Pressure cook for 3-4 whistles.
Serve hot with a drizzle of ghee on top.
Mustard Oil Fish Curry
Ingredients:
500g fish fillets (Rohu or Catfish)
3 tbsp mustard oil
2 onions (finely chopped)
2 tomatoes (puree)
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chili powder
Salt to taste
Fresh coriander for garnish
Instructions:
Heat mustard oil in a pan until it smokes, then lower the heat.
Fry fish fillets until golden brown and set aside.
In the same oil, sauté onions until golden. Add ginger-garlic paste and cook for a minute.
Add tomato puree, turmeric, cumin, chili powder and cook until oil separates.
Add the fish and water, simmer for 10 minutes.
Garnish with fresh coriander and serve with rice.
Mustard Oil Stir-Fried Vegetables
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Ingredients:
1 carrot (sliced)
1 bell pepper (sliced)
100g broccoli florets
1 onion (thinly sliced)
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp rai seeds
Salt to taste
1 tsp black pepper
1 tbsp lemon juice
Instructions:
Heat mustard oil in a pan and add cumin and rai seeds.
Once they splutter, add onions and sauté until translucent.
Add the vegetables and stir-fry for 5-7 minutes on high heat.
Season with salt and black pepper. Drizzle lemon juice before serving.
Mustard Oil Paneer Tikka​
Ingredients:
200g paneer (cubed)
2 tbsp mustard oil
1 tbsp gram flour (besan)
1 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tbsp lemon juice
Skewers (optional)
Instructions:
Mix mustard oil, spices and gram flour in a bowl.
Add paneer cubes and coat well. Let it marinate for 30 minutes.
Spread the paneer onto skewers or place them on a greased tray.
Grill or bake in a preheated oven at 180°C for 15 minutes or until golden.
Serve hot with green chutney.
Ghee Roast Chicken
Ingredients:
500g chicken (bone or boneless)
3 tbsp Bilona Desi Ghee
2 onions (finely chopped)
2 tbsp yogurt
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tsp ginger-garlic paste
Curry leaves
Salt to taste
Instructions:
Heat Bilona Desi Ghee in a pan and sauté onions until golden brown.
Add ginger-garlic paste and cook for 2 minutes.
Add chicken and cook until lightly browned.
Add yogurt, red chili powder, turmeric and salt. Stir well.
Cook covered on low heat until the chicken is tender.
Add curry leaves and garam masala. Cook for another 2-3 minutes.
Serve hot with rice or roti.
Ghee-Laden Halwa (Sooji Halwa)
Ingredients:
1 cup semolina (sooji)
3/4 cup Bilona Desi Ghee
1 cup sugar
2 cups water
1/4 cup mixed nuts (cashews & almonds)
1/4 tsp cardamom powder
Instructions:
Heat Bilona Desi Ghee in a pan, add nuts and fry until golden. Remove and keep aside.
In the same pan, roast semolina in ghee until it turns golden brown and fragrant.
Add water and cook until the semolina absorbs the liquid.
Add sugar and mix well. Cook until the mixture thickens.
Stir in cardamom powder and fried nuts. Serve warm.
Dal Tadka with Bilona Ghee
Ingredients:
1 cup toor dal (split pigeon peas)
2 tbsp Bilona Desi Ghee
1 onion (finely chopped)
2 tomatoes (finely chopped)
1 tsp cumin seeds
2-3 green chilies (slit)
1/2 tsp turmeric powder
1 tsp red chili powder
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Cook toor dal with turmeric and water until soft. Mash it slightly.
Heat ghee in a pan, add cumin let them crackle.
Add onions, green chilies and cook until golden brown.
Add tomatoes, red chili powder and salt. Cook until tomatoes turn mushy.
Pour the tempering into the cooked dal and mix well.
Garnish with fresh coriander leaves. Serve with rice or chapati.
Honey Garlic Shrimp
Ingredients:
1 lb shrimp (peeled and deveined)
1/4 cup honey
3 cloves garlic (minced)
2 tbsp soy sauce
1 tbsp olive oil
Salt and pepper to taste
Green onions for garnish
Instructions:
In a bowl, mix honey, garlic, soy sauce, salt and pepper.
Heat olive oil in a pan over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side.
Pour the honey mixture over the shrimp and cook for another 2 minutes, stirring to coat.
Garnish with green onions and serve over rice or noodles.
Honey Mustard Dressing
Ingredients:
1/4 cup honey
1/4 cup Dijon mustard
1/2 cup olive oil
2 tbsp apple cider vinegar
Salt and pepper to taste
Instructions:
In a bowl, whisk together honey, Dijon mustard and apple cider vinegar.
Slowly drizzle in olive oil while whisking until emulsified.
Season with salt and pepper.
Use as a salad dressing or dip for veggies.
Honey Oatmeal
Ingredients:
1 cup rolled oats
2 cups water or milk
1/4 cup honey
1/2 tsp cinnamon
Fresh fruits (bananas, berries, etc.) for topping
Nuts or seeds (optional)
Instructions:
In a saucepan, bring water or milk to a boil.
Stir in rolled oats and reduce heat. Cook for about 5 minutes, stirring occasionally.
Remove from heat and stir in honey and cinnamon.
Serve warm topped with fresh fruits and nuts.
Black Wheat Flour Pancakes
Ingredients:
1 cup black wheat flour
1 cup buttermilk (or yogurt diluted with water)
1 egg (optional)
1 tablespoon sugar (optional)
1/2 teaspoon baking powder
Pinch of salt
Butter or oil for cooking
Instructions:
In a mixing bowl, combine black wheat flour, buttermilk, egg, sugar, baking powder and salt. Mix until smooth.
Heat a non-stick skillet over medium heat and add a little butter or oil.
Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.
Serve with honey, maple syrup or fresh fruits.
Black Wheat Flour Halwa
Ingredients:
1 cup black wheat flour
1 cup buttermilk (or yogurt diluted with water)
1 egg (optional)
1 tablespoon sugar (optional)
1/2 teaspoon baking powder
Pinch of salt
Butter or oil for cooking
Instructions:
In a mixing bowl, combine black wheat Flour, buttermilk, egg, sugar, baking powder and salt. Mix until smooth.
Heat a non-stick skillet over medium heat and add a little butter or oil.
Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.
Serve with honey, maple syrup or fresh fruits.
Black Wheat Flour Veggie Dhokla
Ingredients:
1 cup black wheat flour
1 cup yogurt
1/2 cup water
1 tablespoon ginger-green chili paste
1 teaspoon baking soda
Salt to taste
1 tablespoon lemon juice
Mustard seeds and curry leaves for tempering
Chopped coriander for garnish
Instructions:
In a mixing bowl, combine black wheat floor, yogurt, water, ginger-green chili paste, salt and lemon juice. Mix well to form a smooth batter.
Let the batter rest for 15-20 minutes. Add baking soda and mix gently.
Grease a dhokla steamer or a flat pan and pour the batter into it.
Steam for about 15-20 minutes or until a toothpick comes out clean.
In a small pan, heat oil, add mustard seeds and curry leaves for tempering and pour over the cooked dhokla. Garnish with chopped coriander and cut into pieces to serve.
