kachi ghani mustard oil manufacturers india
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Sarfa 15kg Mustard Oil

Sarfa 15kg

Sarfa 15 Kg Mustard Oil units come in solid tin containers, thus preventing leakage and spills.

Mustard oil has an edge over other oils due to the optimum ratio of omega-3 and omega-6 fatty acids and low content of saturated fats. Research suggests that mustard oil has strong cancer-fighting properties. It has ample amounts of linolenic acid, which when converted to omega-3 fatty acid, helps to prevent stomach and colon cancers.

Mustard chicken recipe in pure mustard oil

Mustard Chicken Recipe

    • Step 01 : Wash and put 1 kilogram chicken legs in a big bowl, add 5 onions (grate them first), 2 teaspoon ginger paste and 1 tablespoon garlic paste and mix well. Cover and set it aside for about an hour.
    • Step 02 : Heat the pan, pour 3 tablespoon Sarfa Kacchi Ghani Mustard Oil and when it smoulders, put 1 tablespoon sugar and let it char.
    • Step 03 : It will give a golden colour to the food. Now add 1 cinnamon stick,1/2 teaspoon cumin seeds, 1 bay leaf and 5 green cardamoms, and allow them to crackle. When a nice aroma starts emitting from the oil, slit 4 green chillies and fry a little. Keep the flame low or the chillies will get burnt.
    • Step 04 : Roughly chop 2 tomatoes and fry them over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan.
    • Step 05 : Keep the heat low, and keep on frying. It would take about 15 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated.
    • Step 06 : Add 2 teaspoon salt and a pinch of turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more.
    • Step 07 : Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.
    • Step 08 : When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready. It is important to add 1 & 1/2 tablespoon mustard paste at the end to retain its aroma. Serve sizzling hot with steamed rice or hot rotis.