Lucknow, the city of Nawabs, is renowned for its royal heritage and its mouth-watering Awadhi cuisine. Amongst the plethora of dishes, Lucknawi Biryani holds a special place in the hearts of food connoisseurs. Today, we’re going to break away from the traditional and experiment with this classic dish by using Double Deepak Mustard Oil. The richness of mustard oil adds an exciting depth to the biryani, making it an unmissable culinary delight.

Ingredients:

• Basmati rice
• Bone-in chicken or mutton pieces
• Double Deepak Mustard Oil
• Onions, thinly sliced
• Ginger-garlic paste
• Biryani masala
• Yogurt
• Fresh mint and coriander leaves
• Saffron soaked in warm milk
• Ghee (optional)
• Salt to taste
• Whole spices (bay leaves, cloves, green cardamom, black cardamom, cinnamon sticks)
• Green chilies, slit
• Fresh lemon juice

Instructions:

1. In a large bowl, mix the ginger-garlic paste, biryani masala, yogurt, salt, some mint and coriander leaves, and green chilies. Let it marinate for at least an hour.
2. In a large pot, boil water with salt and whole spices. Add basmati rice and cook until it’s 70% done. Drain the rice and set it aside.
3. Heat Double Deepak Mustard Oil in a heavy-bottomed pan. Once the oil reaches its smoking point, allow it to cool slightly to reduce the pungency. Add onions and sauté them until golden brown.
4. In a large, heavy-bottomed pot, followed by a layer of rice. Sprinkle some mint, coriander leaves, and fried onions. Repeat the layers. Finally, pour the saffron milk over the top, add some ghee if desired, and sprinkle fresh lemon juice.

Seal the pot with a tight lid or with dough to trap the steam. Cook on very low heat for about 30-40 minutes.

METHOD OF MAKING KASHMIRI DUM ALOO WITH MUSTARD OIL.

Kashmir, often referred to as ‘Paradise on Earth,’ boasts not only breathtaking landscapes but also a rich culinary heritage. One such gem from the treasure trove of Kashmiri cuisine is the exquisite Kashmiri Dum Aloo. Traditionally, this dish is known for its aromatic spices and the deep flavors achieved through slow cooking. In this blog, we are going to unveil the authentic method of making Kashmiri Dum Aloo with Double Deepak mustard oil, which imparts a unique flavor and an extra layer of richness to the dish.

Ingredients:

• Baby potatoes: 500g
• Double Deepak Mustard oil: 4 tablespoons
• Yogurt: 1 cup
• Kashmiri red chili powder: 2 tablespoons
• Ginger powder: 1 teaspoon
• Fennel powder: 2 tablespoons
• Garam masala: 1 teaspoon
• Asafoetida (hing): a pinch
• Green cardamom: 4
• Cloves: 4
• Cinnamon stick: 1 inch
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Peel the baby potatoes and prick them with a fork. This will help them absorb the flavors. Then, heat Double Deepak mustard oil in a pan and fry the potatoes until they are golden brown. Once done, remove them and set them aside.
2. In the same oil, add asafoetida, green cardamom, cloves, and the cinnamon stick. Sauté for a few seconds until the spices release their aroma.
3. In a separate bowl, whisk the yogurt with Kashmiri red chili powder, ginger powder, fennel powder, and salt. Add this yogurt mixture to the pan and cook it on a low flame, stirring continuously until the oil starts separating from the gravy.
4. Add the fried potatoes to the gravy. Add enough water to just cover the potatoes, and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes. This slow-cooking process is essential for the potatoes to absorb all the flavors.
5. Once the potatoes are soft and the gravy is thick, add garam masala and cook for another 2 minutes.
6. Garnish your Kashmiri Dum Aloo with fresh coriander. Serve it hot with steamed rice or naan for a complete, flavorsome meal.

There you have it – your homemade, fragrant, and utterly delicious Kashmiri Dum Aloo made with Double Deepak mustard oil is ready to be savored. This dish is a true representation of the rich flavors and culinary excellence of Kashmir.

Method of Making Pav Bhaji with Mustard Oil.

Sure, here’s a unique recipe for Pav Bhaji made with Double Deepak mustard oil. Please note that traditionally, pav bhaji is made with butter or vegetable oil, so this is a twist on the classic recipe that will give the dish a different, more robust flavor profile due to the distinctive taste of Double Deepak mustard oil.

Ingredients:

• 2 tablespoons of Double Deepak mustard oil
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 medium potatoes, boiled and mashed
• 1 cup mixed vegetables (like peas, carrots, and beans), boiled and mashed
• 2 teaspoons of ginger-garlic paste
• 2-3 green chillies, finely chopped (adjust as per your spice tolerance)
• 2 teaspoons pav bhaji masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons fresh coriander, finely chopped
• Juice of half a lemon
• 1 pack of pav (bread rolls)
• Butter for toasting pav

Instructions:

1. Heat the Double Deepak mustard oil in a large pan over medium heat. Once the oil is hot, add the onions and sauté until they turn translucent.
2. Add the ginger-garlic paste and green chillies to the pan. Stir well and cook until the raw smell of the ginger-garlic paste goes away.
3. Add the chopped tomatoes and bell pepper to the pan. Cook until the tomatoes become soft and mushy.
4. Add the pav bhaji masala, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are well combined with the other ingredients.
5. Add the mashed potatoes and mixed vegetables to the pan. Stir well and cook for about 5–10 minutes, mashing with the back of your spoon from time to time, until everything is well combined.
6. Add a bit of water if needed to adjust the consistency of the bhaji to your liking. Cook for another 5 minutes.
7. Turn off the heat, then add the chopped coriander and lemon juice. Stir well.
8. In a separate pan, heat a bit of butter and toast the pav on both sides until they become slightly crispy.
9. Serve the hot bhaji with the toasted pav. Enjoy your flavorful Pav Bhaji made with Double Deepak mustard oil!

How to Make Aloo Fry with Mustard Oil

Aloo Fry, is a classic comfort food that has won hearts across the nation. People of all ages adore this delectable dish, which has deep roots in Indian culinary traditions. Today, we’ll be giving the classic Aloo Fry a unique and flavorful spin by using mustard oil, which adds a pungent and nutty taste to the dish.

Ingredients

• 500 g of potatoes (washed, peeled, and cut into wedges or cubes)
• 4-5 tablespoons of mustard oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder (adjust according to taste)
• 1 teaspoon coriander powder (dhania)
• 1/2 teaspoon garam masala
• 1 teaspoon amchur powder (dry mango powder)
• Salt, as per taste
• Fresh coriander leaves, finely chopped (for garnishing)
• 1-2 green chilies, slit (optional, for added spice)

Instructions

1. Prepping the Potatoes: Start by washing, peeling, and cutting the potatoes into wedges or cubes. Keep them submerged in a bowl of water to avoid discoloration.
2. Cooking the Potatoes: In a kadhai or deep pan, heat the mustard oil over medium heat. Once the oil is hot, carefully add the cumin seeds and asafoetida. Let them sizzle for a few seconds to release their aroma.
3. Next, add the drained potato wedges or cubes to the kadhai. Stir the potatoes gently to coat them evenly with the oil and spices. Now, add the turmeric powder and mix well.
4. Cover the kadhai with a lid and let the potatoes cook on medium-low heat for about 10-12 minutes. Make sure to stir occasionally to ensure even cooking and prevent the potatoes from sticking to the pan.
5. Spicing it Up: Once the potatoes are partially cooked, add red chilli powder, coriander powder, garam masala, amchur powder, and salt as per taste. Give everything a good mix to coat the potatoes evenly with the spices.
6. Continue cooking the potatoes on medium-low heat without the lid for another 10–12 minutes, stirring occasionally, until they are crispy and golden brown on the outside, and soft on the inside. Add the slit green chilies (if using) during the last 2-3 minutes of cooking.
7. Finishing Touches: Once the Aloo Fry is cooked to perfection, turn off the heat and garnish with finely chopped fresh coriander leaves.
8. Your delicious potato fries are ready, serve with hot rotis, parathas, or steamed rice, and enjoy the taste in every bite!

Double Deepak Mustard Oil is one of the most widely used cooking dishes in India, so if you want to know more about Double Deepak Mustard Oil, or just some delicious details and cooking tips If you want to receive it, follow us on Facebook today!

Method of making Kuttu ke Pakora with mustard oil.

Kuttu ke Pakora with mustard oil is a popular recipe suitable for those who want to stay away from other food items during the fast. The ingredients required to make this recipe are Buckwheat flour, Potato, Green Chilli, Green Coriander, Sandha Salt, Black Pepper Powder, Coriander Powder and Double Deepak Mustard Oil. Following are the steps to make Kuttu ke Pakora:

Material:

• 250gm Buckwheat flour
• 4-5 potatoes boiled
• 1 green chilli, finely chopped
• 50gm green coriander finely chopped
• rock salt as per taste
• 1/4 tsp black pepper powder
• 1 tsp coriander powder
• Double Deepak Mustard Oil for frying

Method: How to Make Kuttu Ke Pakora with Mustard Oil

• First of all, add rock salt, 1/4 teaspoon black pepper powder, and 1 teaspoon coriander powder to 250gm of buckwheat flour.
• Now mash 4-5 boiled potatoes. Add 1 finely chopped green chilli and 50gm finely chopped green coriander to the mashed potatoes.
• Now add the potato mixture to the buckwheat flour mixture and mix well to make a thick batter.
• Heat Double Deepak Mustard Oil in a pan. When the oil is hot, make small balls of the batter and slowly drop them in the pan.
• Fry the pakoras on medium heat till golden brown. Once the pakoras turn golden, take them out on a piece of tissue paper to absorb the excess oil.
• Your delicious Kuttu ke Pakora are ready; serve hot Kuttu ke Pakora with coriander-mint chutney or curd.