Manishankar Oils Pvt Ltd
Manishankar Oils Pvt Ltd
Jaipur, Rajasthan
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Application

Mustard oil produced by us can find a numerous applications.Some of them are:

Mustard Oil Usage in Diwali

Diwali or Deepawali, popularly known as the " Festival of light " It is a festival celebrated between mid-October and mid-December for different reasons. In India Diwali is one of the most important festivals of the year and is celebrated in families by performing traditional activities like Laxmi Puja and lightening of mustard oil clay lamps (Diyas or Dipak) together in their homes.

 

The name "Diwali" is a contraction of "Deepawali" which translates into "row of lamps". Diwali involves the lighting of small clay lamps (diyas or dipak) in filled with mustard oil to signify the triumph of good over evil. These mustard oil filled lighted lamps are kept on during the night and one's house is cleaned, both done in order to make the goddess Lakshmi feel welcome. Lakshmi Puja marks the most important activities performed on Diwali. Hindu homes worship Lakshmi, the goddess of wealth, and Ganesh, the God of auspicious beginnings, and then light lamps filled with usually mustard oil in the streets and homes to welcome prosperity and well-being.

Mustard Oil to Please Shani Dev Ji (Saturn)

Shani Dev Ji (Saturn) is one of the most popular deities that the Hindus pray toward off evil and remove obstacles.

According to an ancient story Lord Hanuman Ji defeated Shani Dev Ji in a fight and gave him Mustard oil to put on his wounds. On this gesture Shani Dev Ji said that he will not give malefic effects to the followers of Lord Hanuman Ji and anyone who will donate Mustard oil on Saturday, Shani Dev Ji will take away all their pains.

Thus by offering mustard oil to Shani Dev Ji or donating it to the poor people helps to please Shri Shani Maharaj.

Mustard Oil Usage in Wedding

One day before the wedding in many religion the ceremony of Mayian (Haldi Rasm) is performed at the couple's respective homes. The prospective bride or groom is seated on a wooden plank called a Patri, and a red cloth is held above by four female relatives, while married women of the household and biradari, led by the mother, rub paste of turmeric, flour and mustard oil on his/her face, arms and legs. During the ritual women sing traditional songs and those of the biradari receive the ritual gifts.

It is belief that the rubbing paste of mustard oil having pungent smell is helpful to bring glow on faces of bride and groom and also helps to keep evil spirit away from them.

Mango and Gram Pickel Made By Mustard Oil

The summers in India are quite unbearable, but they have one saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. This recipe is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. By using Kabira Mustard Oil the pickles  has a shelf life of upto one year but I am sure it will be eaten up much before that.

 

Preparation Time: 24 hours.


Maturing Time: 6 to 7 days.


Cooking Time: 2 mins.


Makes 2 cups.

Ingredients :


  • 1/2 cup kabuli chana (white chick peas)
  • 1 1/2 cups grated raw mango
  • 1 tsp turmeric powder (haldi)
  • 1 tbsp fenugreek (methi) seeds
  • 1 tbsp fenugreek seeds (methi) powder
  • 1 tbsp fennel seeds (saunf)
  • 1/2 tsp asafoetida (hing)
  • 1 tsp nigella seeds (kalonji)
  • 14 whole dry kashmiri red chillies
  • 1 tbsp chilli powder
  • 1 1/4 cups Kabira mustard oil
  • 1 tbsp salt

 


Method:


  • Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water. Keep aside the raw mango water and grated mango separately.
  • Soak the fenugreek seeds and Kabuli chana in the mango water overnight.
  • Refrigerate the grated mango.
  • Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture along with the grated mango. Mix well.
  • Heat the Kabira mustard oil. Cool it and add to the prepared mixture.
  • Bottle the pickle in a sterilised glass jar.
  • The pickle is ready to eat after 6 to 7 days.
  • Store it a cool dry place for upto 1 year.

Jhal Muri Made by Mustard Oil

Ingredients :

  • Half a bowl Mudhi (Muri or puffed rice) (about 200g)
  • 1 onion finely chopped,
  • 1 green chilly finely chopped
  • 1 tablespoon mixture (fried channa dal, sev both fine and big one)
  • 1/4 teaspoon mustard oil.


Process :

  • Few drops of lemon juice
  • Little coriander leaf finely chopped
  • Cucumber three/four teaspoon finely chopped
  • Boiled potato finely chopped three teaspoon
  • Black salt (Chat salt) a pinch
  • Red chilly powder
  • ½ cup roasted peanuts


Put all the ingredients in a bowl and mix it. Serve immediately.

Add cucumber while serving or else it will make saggy

Pickled Potatoes Made by Mustard Oil

A yummy potato platter that will tingle your taste buds.


Preparation Time: 5 mins
Cooking Time: 15 mins
Serves: 4

 

Ingredients :

  • 10-12 medium-sized potatoes
  • 1/4 cup black sesame seeds (til)
  • 2-3 green chillies (more or less according to taste)
  • 1/4 tsp turmeric
  • 3-4 tbsp lemon juice
  • 1-2 tbsp Kabira mustard oil
  • Coriander leaves
  • 1 tsp chilli powder
  • Salt according to taste


Directions :

  • Boil and peel potatoes.
  • Cut them into approx 1 inch cubes.
  • Place the til in a pan and roast them till they are crisp.
  • Remove the pan from heat and let the til cool.
  • Then grind the til into a fine powder.
  • Add the til powder, chilli powder, salt, turmeric, lemon juice and Kabira mustard oil to the potatoes and mix well.
  • Also add the green chillies cutting them into long strips.
  • If the sauce looks too thick, you can add some water and if the sauce is not thick enough, you can add some mashed potatoes.
  • Garnish with coriander and enjoy.

Besani Sev Made by Mustard Oil

Delicious tea time snack.

Preparation Time: 20 mins
Cooking Time: 15 mins
Serves: 2



Ingredients

  • 2 cups gram flour (besan)
  • ½tsp ajwain (omam) seeds
  • 1½ tsp red chilli powder
  • 1 tbsp Kabira mustard oil
  • Salt to taste
  • 2-3 pinches asafoetida
  • Water to make dough
  • Oil to fry



Directions:

  • Mix chilli powder, oil, salt and ajwain seeds into the flour.
  • Add enough water to make the dough gooey.
  • It should not be pliable but sticky.
  • Grease the inside of a Sev-press, fill with the dough.
  • Press into hot oil, and fry lightly on both sides.
  • Drain well and cool before serving.

Yummy Brinjal Made by Mustard Oil

Quick, tasty fried brinjal.


Preparation Time: 15 mins
Cooking Time: 5 mins
Serves: 4



Ingredients :

  • 1 big brinjal
  • 1 tsp turmeric powder
  • 2 tsps red chilly powder
  • Kabira Mustard oil for frying
  • 1 tsp corn flour powder
  • Salt


Directions :

  • Take a bowl of water and add 2 tsps of salt and stir well and keep it aside.
  • Next cut the brinjal into thin circles.
  • Put it in the saline solution.
  • Then drain all the water.
  • Add turmeric, red chilly powder and salt.
  • Mix it well and let it marinate for a while.
  • Just before frying the brinjal add the corn flour and mix it well.
  • Take a frying pan pour some oil and then deep fry it until the crumbs become crunchy.
  • Serve hot.

Paneer Chilly Made by Mustard Oil

Paneer in tangy spicy gravy

Preparation Time: 10 mins
Cooking Time: 5 mins
Serves: 2

Ingredients :

  • 1 tsp.  corn flour
  • 2 tsp. tomato sauce
  • 1 tsp.  maida
  • 1 tsp salt
  • 125 grams paneer
  • 1 tsp   vinegar
  • 2 tsp   soya sauce
  • 1 tbsp chilly sauce
  • 5 green chillies (cut into thin and long strips)
  • 5 garlic cloves (optional)
  • 1 tsp ajinomoto
  • 1 tsp black pepper
  • 2 tbsp Kabira mustard oil for deep frying

Directions :

  • Make a thin paste of maida, corn flour and 1/2 tsp of salt.
  • Cut paneer into small square pieces.
  • Dip them in the paste and fry to a golden brown colour.
  • Heat 2 tbsp of oil.
  • Fry green chilly and garlic.
  • Put salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2tbsp of water.
  • Cook for half a minute.
  • Add paneer.
  • Mix it well.
  • Serve hot.
Reach Us
Manoj Murarka (Sales Director)
No. 34, Shyam Kunj, Inside Hathi Babu Ka Bagh
Jaipur- 302006, Rajasthan, India


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