Mustard Oil

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Mustard Oil

5 out of 5 based on 1 customer rating
(1 customer review )
Mustard Oil

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Description

  • Mustard oil is rich in Omega-3 & Omega-6 which improves heart health and helps prevent lifestyle diseases like diabetes.
  • Mustard oil stimulates the digestive system, liver and spleen to improve digestion and appetite.
  • Mustard oil stimulates the circulatory system and sweat glands on external application to improve blood circulation across the body.
  • Mustard oil is naturally warm that clears congestion in respiratory tract, cures cold and cough.
  • Can help prevent asthma attacks a mixture of one tablespoon each of mustard oil and honey, if swallowed three times a day.
  • Mustard oil stimulates hair growth and its antibacterial and antifungal properties treat dandruff, dry scalp and itchiness.
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Recipe

Garlic Pickle in Adya Organics Mustard Oil

Ingredients:

For Pickle

  • 1/2Cup Peeled Garlic Cloves
  • 3 Tablespoons Adya Organics Mustard Oil
  • 1/4 Teaspoon Turmeric Powder
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Chilly Powder
  • 1 Teaspoon Chopped Jaggery
  • 1/2 Teaspoon Common Salt

For Pickle Masala

  • 2 Teaspoons Split Mustard Seeds
  • 1/4 Teaspoon Split Fenugreek Seeds
  • 1/4 Teaspoon Cumin Seeds
  • 1/4 Teaspoon Crushed Coriander Seeds
  • 1/4 Teaspoon Asafoetida


Directions:

  • 1Step 1:Heat Adya Organics Mustard Oil in a non-stick pan or kadhai. Add peeled garlic cloves with turmeric powder to the oil once it gets heated. Sauté the cloves on a low flame for 3-4 minutes till they get tender. Keep stirring during the process.
  • 2Step 2:Add lemon juice to the pan and keep cooking for 2-3 minutes while stirring occasionally.
  • 3Step 3:AAdd chilly powder, salt and jaggery to the pan and once again cook on a slow flame for 2-3 minutes. Make sure that the jaggery gets completely dissolved.
  • 4Step 4:Create a grounded masala powder with the above-mentioned ingredients, add it to the pan and cook it for a couple of minutes.
  • 5Step 5:Remove the complete mix from the flame and let it cool completely. Once it gets cold, shift and store it in a glass jar in a cool, dry place. Serve after 1 week.

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