MSS Organic Farms

Potatoes In Spicy Pickle Masala Ingredients 4 Potatoes (Aloo) , peeled and diced 1/2 teaspoon Asafoetida (hing) 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chillies 4 tablespoons Punjabi style mango pickle 1/2 teaspoon Jaggery 2 teaspoons Mustard oil 1 Onion , chopped 3 cloves Garlic , chopped 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 2 teaspoons Coriander (Dhania) Leaves , chopped Salt , to taste Methods To begin making the Achari Aloo Sabzi Recipe, first step is to prepare all the ingredients. We are going to make this sabzi in a single pot in the electric pressure cooker. Turn the electric pressure cooker on and change the mode to Saute Mode and allow the pressure cooker to preheat for 2 to 3 minutes. Once the pan is preheated, add the oil, cumin seeds, asafoetida, red chillies and allow them to...

Maharashtrian Gul Papdi Fudge made with jaggery, ghee & whole wheat flour Ingredients: 50gms unsalted butter or ghee 120gms whole wheat flour 1/2tsp ground cardamom powder 1/4tsp of ginger powder 75gms powdered jaggery or light brown sugar 120mls water Sesame seeds & chopped almonds to garnish Method: 🥯Dissolve the jaggery in the water in a small sauce pan until it’s bubbling & syrupy. Set aside to cool slightly. In a heavy bottom sauce pan, heat the butter on a very low flame and add in the flour. 🥯 Stir continuously making sure there are no lumps in the flour. Roast the flour over a low heat for 5-7 minutes until you get a nutty (gorgeous!) aroma 🥯At this stage add the ground cardamom along with the ginger powder and stir for a further minute.  Now add the jaggery & water syrup, a little at a time, mixing continuously.  🥯It will start to form dough like consistency. Turn the heat off and let it cool slightly for a minute or so 🥯While still wa...

Kerala Black Halwa INGREDIENTS Onakkalari or Pachari - 500 g Coconut - 2 nos Jaggery(Sharkkara) - 1 kg Ghee - 500 g Cardamom(powdered, Elakka) - 6 nos Cashew nuts - 50 g Vanilla Essence(optional) - 1 tsp INSTRUCTIONS For preparing Kerala Black Halwa, soak well the raw rice or pachari in water. Grind it into a fine powder. Extract first, second and third milk from the grated coconuts. :- The thick coconut milk should be 1 glass, while you can extract as much as you can from the rest to get second and third milk so as to get 9 glasses. In short, you should have 10 glasses of coconut milk of which the thick milk comes to 1 glass and the rest should come to 9 glasses. Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments. Place a large vessel preferably a Urali on fire. Add 9 glasses (combined) of second and third coconut milk, clear jaggery solution and the rice powder. Mix well and see to it that no lumps are fo...