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 crackle. Add the garlic and onions and saute until the onions soften. Now that the oni

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 warm tip th

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