Everyday Favourites Made with Bharat Botanics Sesame Oil

1. Stuffed Paratha

Ingredients

For the Dough

• 2 cups whole wheat flour
• ½ tsp salt
• Water, as required
• Oil, as required

For the Potato Stuffing

• 4 medium potatoes, boiled and mashed
• 1–2 green chillies, finely chopped
• ½ tsp cumin seeds
• ½ tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp amchur powder
• ½ tsp garam masala
• 1 tbsp fresh coriander, chopped
• Salt to taste

For Cooking

• Bharat Botanics Sesame Oil, as required

Method

1. Combine wheat flour and salt in a bowl.
2. Gradually add water and knead into a soft dough.
3. Cover and rest for 15–20 minutes.
4. Combine mashed potatoes with green chillies, cumin, spices, coriander and salt.
5. Divide the dough and filling into equal portions.
6. Roll one dough portion into a small disc.
7. Place the potato filling in the centre and seal the edges.
8. Gently roll into a paratha.
9. Heat a tawa and place the paratha on it.
10. Cook both sides, applying Bharat Botanics Sesame Oil as required.
11. Cook until golden brown and lightly crisp.

2. Chole (Chickpea Curry)

Ingredients

• 1½ cups dried chickpeas
• 3 tbsp Bharat Botanics Sesame Oil
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1 green chilli, chopped
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1½ tsp coriander powder
• 1 tsp cumin powder
• 1–1½ tsp chole masala
• ½ tsp red chilli powder
• ½ tsp amchur powder
• Salt to taste
• Approximately 2 cups water
• Fresh coriander for garnish

Method

1. Soak chickpeas in plenty of water for 8 hours or overnight.
2. Drain and pressure-cook with fresh water and a little salt until tender.
3. Heat Bharat Botanics Sesame Oil in a heavy-bottomed pan.
4. Add cumin seeds and let them crackle.
5. Add onion and sauté until golden.
6. Add ginger-garlic paste and green chilli. Cook for another minute.
7. Add tomato puree.
8. Add turmeric, coriander powder, cumin powder, chilli powder and salt.
9. Cook until the masala thickens and the oil begins to separate.
10. Add chole masala and amchur powder.
11. Add cooked chickpeas along with some of their cooking liquid.
12. Simmer for 15–20 minutes so the flavours develop.
13. Lightly mash a few chickpeas to naturally thicken the gravy.
14. Garnish with fresh coriander.

3. Tomato Rice

Ingredients

• 2 cups cooked basmati or short-grain rice
• 2 tbsp Bharat Botanics Sesame Oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 8–10 curry leaves
• 1–2 green chillies, slit
• 1–2 dry red chillies
• 1 pinch hing
• 1 medium onion, finely chopped
• 3 medium ripe tomatoes, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• Fresh coriander for garnish

Method

1. Cook the rice until fluffy and allow it to cool.
2. Heat Bharat Botanics Sesame Oil in a wide pan.
3. Add mustard seeds and let them crackle.
4. Add urad dal and chana dal. Sauté until golden.
5. Add curry leaves, green chillies, dry red chillies and hing.
6. Add chopped onion and sauté until translucent.
7. Add tomatoes and cook until soft and pulpy.
8. Add turmeric, chilli powder, coriander powder and salt.
9. Cook the tomato mixture until thick and aromatic.
10. Add the cooked rice and gently mix.
11. Sprinkle garam masala and adjust seasoning.
12. Cook for another 2–3 minutes.
13. Garnish with coriander.

4. Paneer Bhurji

Ingredients

• 250 g paneer, crumbled
• 2 tbsp Bharat Botanics Sesame Oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 green chilli, finely chopped
• 1 tsp ginger, grated
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 1 tbsp fresh coriander
• 1 tbsp chopped capsicum (optional)

Method

1. Heat Bharat Botanics Sesame Oil in a pan.
2. Add cumin seeds.
3. Add onion and sauté until translucent.
4. Add ginger and green chilli. Sauté briefly.
5. Add capsicum, if using, and cook for 2 minutes.
6. Add tomatoes, turmeric, chilli powder, coriander powder and salt.
7. Cook until the tomatoes soften and the mixture becomes aromatic.
8. Add crumbled paneer.
9. Gently mix and cook for 3–4 minutes.
10. Add garam masala and fresh coriander.
11. Remove from heat while the paneer remains soft and moist.

5. Idli with Podi & Sesame Oil

Ingredients

For Idli

• 2 cups idli rice
• 1 cup urad dal
• ½ tsp fenugreek seeds
• Salt to taste
• Water, as required

For Serving

• ½ cup milagai podi / idli podi
• Bharat Botanics Sesame Oil, as required

Method

Prepare the Idli Batter

1. Wash and soak idli rice and urad dal separately for 4–6 hours.
2. Soak fenugreek seeds along with the urad dal.
3. Drain and grind the rice and urad dal separately into smooth, slightly thick batters.
4. Mix them together.
5. Cover and allow the batter to ferment overnight or until doubled in volume.
6. Add salt and gently mix.
7. Grease idli moulds lightly and pour in the batter.
8. Steam for approximately 10–12 minutes.
9. Allow the idlis to rest for a couple of minutes before removing them from the moulds.

Make the Podi Mixture

1. Place 2–3 tbsp milagai podi in a small bowl.
2. Add Bharat Botanics Sesame Oil gradually.
3. Mix until you get a thick, spoonable podi-oil mixture.

Serving

Place hot, soft idlis on a plate and serve with a generous spoonful of sesame-oil podi.