Mustard oil may enhance the flavour of Indian vegetarian recipes. You will keep licking your fingers because they perfectly highlight the flavour of the veggies & masala.
When you cook using mustard oil, everything from Paneer Tikkas to vegetable cutlet, the recipes of starters taste even better. Even if people try different refined oils, mustard oil meal recipes are an essential component of Indian cuisine.
This oil is often used in Indian kitchens because of the distinctive flavour it gives, which is a component of Indian culinary tradition.
Some of the starters recipes are: –
Corn Sandwich with Cheese
- Heat a skillet over medium heat.
- Add the butter & chakki fresh atta, and cook until you get a pleasant aroma
- When it reaches the consistency of a sauce, add the milk and continue cooking
- Meanwhile, heat the Kachi Ghani Mustard Oil in a separate pan & sauté the garlic and onions for a little while. Add bell pepper & blanched corn; cook for an additional 2 minutes.
- Transfer this mixture to the sauce that has been made, then stir in the cheese, salts, & dried Italian herbs.
- Whenever the mixture has fully thickened, remove that from the heat and then let it cool
- Put the mixture on the pieces of bread. Toast it in a skillet until both sides of the bread are crisp.
- Serve hot with ketchup.
Delicious Bread Patty for Snacks
- In a pan, add the mustard seeds, curry leaves, green chillies, ginger, and garlic paste and cook until aromatic
- Add the onion and sauté until transparent
- Add salt, turmeric, & asafoetida
- Add the boiled, mashed potatoes to it.
- Set the mixture apart. Make a dense batter composed of besan, salt, & water again for pakoda.
- Heat the kachi ghani mustard oil in the pan.
- Spread the potato mixture on one bread slice and top with another slice, and seal the edges.
- Cover the sandwich with the besan batter
- Deep fry the dunken sandwich on both the sides until brownish gold
- Spread a kitchen towel over it to absorb any extra oil.
- Divide it equally in half. Serve this easy starter at home with tamarind chutney & mint sauce.
Dal Wada of Chana
- Ground the soaked chana finely after draining it in a mixer grinder.
- Place the chana in a mixing dish. Add salt and stir thoroughly before adding onion, curry leaves, green chilies, ginger, and coriander leaves.
- Create thin, flat wadas out of them, then set them aside.
- Heat the oil for pan frying in a heavy-bottomed pan.
- Wada should be gently added to the oil and cooked until crisp and golden brown.
- Remove in such a paper towel made with absorbent kitchen stock.
- Serve hot with the sauce of the choice and coconut chutney.
You can find these starters in almost every Indian party and everyone enjoys eating them. So, next time you have a party or guests at home, these easy to cook starters at home can be on your menu list.
