Instant Raw Mango Pickle (Achaar) Ready In Just 10 Min!

Instant Raw Mango Pickle (Achaar) Ready In Just 10 Min!

Aam ka achaar is all we need to perk up our meals or use it in the absence of any sabzi. If you are ever out of achaar at home, you can make this raw mango pickle instantly using Vilina Refined Sunflowerseed Oil, in all of 10 minutes!

If there’s something that all Indian kitchens are always well-stocked with, it is a variety of pickles. There are different kinds of pickles you can make with different foods, but mango pickle so far remains the most popular. Aam ka achaar is all we need to perk up our meals or use it in the absence of any sabzi to go with our roti or paratha or pulao. Kaccha aam gives us the tanginess and sourness plus a hint of sweetness we need in our pickles. So, mango is always the best contender for making the best Indian side dish.

  The only issue with making pickles is that it takes a lot of time to mature and get ready for consumption. So, if you are ever out of achaar at home, you can make this raw mango pickle instantly, in all of 10 minutes!
Get raw pickle mangoes from the market; you can easily get them when you’ll ask specifically for it. These are the mangoes with seed in it. Wash the raw mangoes thoroughly and cut them into cubes along with the peels. The peel adds a nice crunch to the pickle.
Procedure :

  • Heat 2 table spoon Vilina Refined Sunflowerseed Oil (in a Kadhai)
  • Add 1 teaspoon of mustard seeds (Rai)
  • 20-25 Black Pepper (Kali Mirch)*Cook for 30-45 seconds
  • 1/2  Teaspoon of Cumin Seeds (Jeera)*1/4 teaspoon of Asafoetida (Hing)
  • 2 1/2 Teaspoon of Kashmiri Red Chilli Powder
  • 1/4 Teaspoon of Turmeric Powder (Haldi)
  • Add all the mangoes pieces
  • Give Everything a good mix
  • Add 3/4 teaspoon of salt
  • Mix again nicely
  • Cover with a lid and cook for 5 minutes in low to medium flame
  • Do not add water as the water content of mango will cook the Mango
  • Add 1/2 cup of pre-crushed jaggery (gur) to it for sweetness. Cook it for 2-3 minutes until completely melted. (you can adjust the sweetness as per your preference)
  • And now the Pickle is ready
  • Allow it to come to room temperature
  • Store in air-tight container
  • You can refrigerate it for up to 10 days.

 

Vilina Oil Achar Recipe

 

Christmas Stir Fry Recipe

Christmas Stir Fry Recipe

Christmas Stir Fry Recipe

Christmas is all about loading yourself with delicious dishes.
Christmas is all about loading yourself with delicious dishes. After savoring all the heavy foods, if you are looking for something light, serve yourself with Christmas stir fry. A light recipe cooked from vegetables and served with rice. It is prepared in a short span of time and contains a lot of healthy ingredients.

It’s an awesome recipe to help you recover from Christmas feasts while maintaining the festive vibe.

Serves:

4 People

Prep Time:

10 minutes

Cook Time:

15 minutes

Ingredients

  • 1 Cup water
  • 1 tablespoon Vilina Refined Sunflowerseed Oil
  • 3 cups cauliflower florets
  • 1 cup carrots
  • 3 cups Broccoli florets
  • 1 cup snow pea pods
  • 1 red or green bell pepper
  • ½ cups stir fry sauce
  • 1 small onion
  • 1 ½ cup uncooked rice

Methods

  • Take a 10-inch deep pan and heat Vilina Refined Sunfloweseed Oil up to medium-high temperature.
  • Add cauliflower and carrots and fry the mixture for 5 minutes.
  • Add broccoli florets and cook the mixture for another 2 minutes.
  • Add 3 tablespoons of water, reduce the heat to low-medium, cover the top and cook the vegetables for 5 minutes or until they turn crispy.
  • Add pea pods, bell pepper, chopped onion and stir fry sauce. Cook the entire mixture until thoroughly heated.
  • Sprinkle salt and pepper as per your taste.
  • Serve with cooked rice.

Chhole Masala

Chhole Masala

Chhole Masala

Chhole Masala is a popular North Indian punjabi dish that is usually paired with Bhaturas, Tandoori Rotis or Lachha Parathas.
Chhole Masala is a popular North Indian punjabi dish that is usually paired with Bhaturas, Tandoori Rotis or Lachha Parathas. Chickpeas are stewed in a spicy onion tomato based gravy and simmered till the gravy thickens up. Chhole Masala is also a popular street food item served with aloo tikkis for a spicy snack.

Prep Time:

10 minutes

Cook Time:

45 minutes

Ingredients

  • 1 cup Chickpeas
  • 3 tablespoons Sunflower Oil
  • 1 teaspoon Cumin Seeds
  • 1 inch piece Cinnamon
  • 3 Cardamom Pods
  • 3 Cloves
  • 2 slit Green or Red Chillies
  • 1 tablespoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 3 large Onions, chopped finely
  • 4 large Tomatoes, chopped finely
  • 1 teaspoon Red Chili Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Raw Mango Powder
  • 3/4 teaspoon Turmeric Powder
  • 3/4 teaspoon Garam Masala Powder
  • Salt to taste
  • 2 tablespoons Chopped Coriander

Methods

  • To prepare chickpeas, soak the chickpeas overnight in water, and then pressure cook with water till they can be easily mashed between two fingers. Drain and set aside.
  • Heat oil in a pan and add cumin seeds, cinnamon, cardamom, cloves and chillies.
  • Once the cumin seeds start spluttering add onions and ginger garlic pastes. Saute the mixture for 5-6 minutes till the onions turn translucent.
  • Add tomatoes, chili powder, coriander powder, raw mango powder, turmeric and salt. Mix well and cover and cook till the oil separates while stirring occasionally.
  • Add the cooked chickpeas along with a cup of water and bring this to a boil. Once the curry starts boiling, lower the heat and simmer and cook for 15-20 minutes till gravy reduces down and thickens up. Mix in garam masala and chopped coriander. After a minute or so, switch off the flame. Serve hot.

Kashmiri Dum Aloo

Kashmiri Dum Aloo

Kashmiri Dum Aloo

An authentic kashmiri dum aloo is a simple to make no onion, no garlic recipe.
An authentic kashmiri dum aloo is a simple to make no onion, no garlic recipe. The delicious gravy is heavy on spices, and is made in such a way that the potatoes soak up all the masala.

Prep Time:

10 minutes

Cook Time:

30 minutes

Ingredients

  • 4-5 large Potatoes, boiled and peeled or 15 baby Potatoes
  • 4 tablespoons Rice Bran Oil
  • 1/2 teaspoon Asafetida or Hing
  • 1 teaspoon Shah Jeera
  • 3 tablespoons Kashmiri Red Chili Powder mixed with 2 tablespoons water
  • 1/4 cup Yogurt, whisked till smooth
  • 1 teaspoon Fennel Powder
  • 1/2 teaspoon Ginger Powder
  • 2 cups Water
  • Salt to taste

Methods

  • If using large potatoes, quarter each potato.
  • Heat oil in a frying pan, and add the potatoes. Shallow fry them till golden brown on all sides. Remove them from the pan and set aside.
  • To the same oil, add hing and shah jeera. Saute for 30 seconds and add the red chili paste. Cook this for a minute or too.
  • Slowly add yogurt to the pan while whisking continuously so that the yogurt does not split. Add fennel powder, ginger powder, water and salt and bring this to a quick boil.
  • Add the potatoes and mix well. Cover and cook this for 15 minutes or till the gravy thickens up. Serve hot.

Tofu Brown Rice Pulao

Tofu Brown Rice Pulao

Tofu Brown Rice Pulao

A healthy, protein rice pulao recipe with tofu, vegetables and brown rice is a complete meal in itself.
A healthy, protein rice pulao recipe with tofu, vegetables and brown rice is a complete meal in itself. It’s perfect for days when you want something quick and light, and goes well with raita or plain yogurt.

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients

  • 3 tablespoons Soybean Oil
  • 1 large Onion, finely chopped
  • 5-6 Garlic Cloves, finely chopped
  • 2 Carrots, finely chopped
  • 1 Capsicum, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Chili Powder
  • 200 grams Tofu, cut into half inch pieces
  • 3 cups cooked Brown Rice
  • Salt to taste

Methods

  • Heat half the oil in a frying pan and add the tofu pieces. Pan fry them till golden brown on each side. Remove from the pan and set aside.
  • Heat the remaining oil in a wok or kadhai and add onion and garlic. Saute for 4-5 minutes till the onions are translucent. Add carrots and capsicum and a splash of water. Cook the vegetables for a few minutes till slightly tender.
  • Add turmeric powder, coriander powder, chili powder and salt. Mix well and add tofu. Toss the tofu pieces so that the spices coat them.
  • Add the brown rice and stir fry till everything is mixed well. Cover and cook for 3-4 minutes. Switch off the flame and garnish with chopped coriander leaves.

Moong Dal Tadka

Moong Dal Tadka

Moong Dal Tadka

A nutritious lentil, moong dal is easy to digest and very healthy.
A nutritious lentil, moong dal is easy to digest and very healthy. Stir fried with onions, tomatoes and tempered with cumin seeds, this moong dal tadka is perfect with hot phulkas or steamed rice.

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients

  • 1 cup dhuli Moong Dal
  • 1 tablespoon Sunflower Oil
  • 1 teaspoon chopped Ginger
  • 3 Garlic Cloves, finely chopped
  • 2 Green Chilies, slit lengthwise
  • 1 Onion, finely chopped
  • 2 Tomatoes, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • Salt to taste

For the Tadka

  • 1 tablespoon Sunflower Oil
  • 1/2 teaspoon Cumin Seeds
  • 1-2 Whole Red Chilies
  • 1/2 teaspoon Chili Powder

Methods

  • Wash the moong dal 2-3 times in water and set aside.
  • In a pressure cooker, heat oil and add ginger, garlic and green chilies. Stir fry on low flame for a minute and add onions. Cook the onions for 2-3 minutes.
  • Add tomatoes, turmeric powder, coriander powder, moong dal, salt and 2 cups water.
  • Pressure cook for 4-5 whistles till the dal is cooked through. Switch off the flame and let the pressure release naturally. If the dal is too thick add a little water and simmer.
  • In a small pan, heat a tablespoon of sunflower oil for tadka. add cumin seeds and whole red chilies. Once the seeds start spluttering add chili powder and switch off the flame.
  • Serve dal in a bowl and pour tadka over it. Serve hot with rice and chapatis.