Cooking with Puress: Embrace the Monsoon with Pure Delight
Welcome to the world of Puress, where purity meets flavor in the most delightful way. Puress mustard oil, with its cold-pressed, 100% additive-free nature, is not just a cooking ingredient but an experience. Its zero trans fat, low smoke point, and richness in omega-3 and 6 make it a healthier choice for your kitchen creations. This monsoon season, let’s make cooking fun and savor the natural goodness of Puress with these three delightful recipes.
1. Monsoon Mustard Fish Fry
Ingredients:
- 500g fish fillets (preferably freshwater fish)
- 4 tbsp Puress mustard oil
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 lemon (juiced)
- Fresh coriander leaves for garnish
Instructions:
1. Marinate the Fish: In a bowl, mix turmeric powder, red chili powder, salt, and lemon juice. Rub this mixture onto the fish filets and let them marinate for at least 30 minutes.
2. Heat the Oil: In a frying pan, heat Puress mustard oil on medium flame. Its low smoke point ensures that the oil retains its nutritional value while cooking.
3. Fry the Fish: Once the oil is hot, gently place the marinated fish filets in the pan. Fry until golden brown and crispy on both sides.
4. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with a side of green chutney. The crispy texture and rich flavor of the fish fried in Puress mustard oil will make it a monsoon favorite.
2. Mustard-Spiced Aloo Pakoras
Ingredients:
- 4 large potatoes (thinly sliced)
- 1 cup gram flour (besan)
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp ajwain (carom seeds)
- 2 green chilies (finely chopped)
- Salt to taste
- Water as needed
- 5 tbsp Puress mustard oil
Instructions:
1. Prepare the Batter: In a bowl, mix gram flour, turmeric powder, cumin seeds, ajwain, green chilies, and salt. Add water gradually to make a smooth, thick batter.
2. Dip the Potatoes: Dip the potato slices into the batter, ensuring they are well-coated.
3. Heat the Oil: Heat Puress mustard oil in a deep frying pan. The distinctive aroma of mustard oil will add an extra layer of flavor to your pakoras.
4. Fry the Pakoras: Fry the coated potato slices until they are golden and crispy. Remove with a slotted spoon and drain on paper towels.
5. Serve Hot: Serve these delightful pakoras with tamarind or mint chutney and a hot cup of tea. The combination of crispy pakoras and the earthy flavor of Puress mustard oil is perfect for rainy days.
3. Spicy Mustard Chicken Curry
Ingredients:
- 1 kg chicken (cut into pieces)
- 3 tbsp Puress mustard oil
- 2 onions (finely chopped)
- 3 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Marinate the Chicken: Marinate the chicken pieces with turmeric powder and salt. Set aside for 15 minutes.
2. Cook the Onions: Heat Puress mustard oil in a large pot. Add chopped onions and sauté until golden brown. The oil's low smoke point helps preserve the delicate flavors of the spices.
3. Add Tomatoes and Spices: Add ginger-garlic paste and slit green chilies. Sauté for a minute, then add tomato puree, coriander powder, cumin powder, and garam masala. Cook until the oil starts to separate from the masala.
4. Add Chicken and Simmer: Add the marinated chicken pieces and cook until they are well-coated with the masala. Add water, cover, and let it simmer until the chicken is fully cooked and tender.
5. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with steamed rice or chapati. The rich, spicy mustard chicken curry will warm your soul on a rainy day.
Cooking with Puress mustard oil not only brings out the best flavors in your dishes but also adds a touch of health and purity. These monsoon recipes are sure to make your rainy days more enjoyable and delicious. So, embrace the rain and cook up a storm with Puress!