Recipes we love
Simple, wholesome dishes made with our cold-pressed oils.
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Medium
Crispy Poori
Golden, puffed perfection with cold-pressed groundnut oil
20 min
15 min
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Easy
Golden French Fries
Crispy fried potato fingers cooked in healthy groundnut oil
15 min
20 min
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Easy
Batter Fried Veggies
Crispy vegetable fritters fried in light groundnut oil
10 min
15 min
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Easy
Coconut Chutney
South Indian staple made with virgin coconut oil
5 min
5 min
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Medium
Kerala Avial
Mixed vegetables seasoned with coconut and virgin coconut oil
20 min
15 min
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Easy
Coconut Ladoo
Delicious sweet balls rolled in fresh coconut oil
10 min
10 min
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Easy
Dal Tadka
A comforting classic made with our cold-pressed mustard oil
10 min
25 min
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Medium
Mustard Fish Tikka
Zesty fish cubes marinated and grilled in mustard oil
20 min
15 min
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Easy
Aloo Gobi Fry
Traditional spiced potatoes and cauliflower sauteed in mustard oil
10 min
20 min
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Easy
Sesame Noodles
Savoury noodles tossed with sesame seeds and rich sesame oil
10 min
10 min
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Easy
Sesame Stir-fry Veg
Stir-fried broccoli and bell peppers glazed with sesame oil
10 min
10 min
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Medium
Crispy Sesame Tofu
Healthy tofu cubes tossed in sesame oil and soy glaze
15 min
15 min
MediumCrispy Poori
Golden, puffed perfection with cold-pressed groundnut oil
Prep
20 min
Cook
15 min
Serves
6
Ingredients
- 2 cups whole wheat flour
- 1 tbsp cold-pressed groundnut oil (for dough)
- Cold-pressed groundnut oil (for deep frying)
- Water and salt as needed
Method
- In a bowl, mix wheat flour, 1 tbsp groundnut oil, and salt. Knead into a firm dough using water.
- Divide the dough into small balls and roll them into small discs.
- Heat groundnut oil in a deep frying pan on medium-high heat.
- Fry the pooris one by one, pressing gently until they puff up and turn golden brown. Serve hot.
EasyGolden French Fries
Crispy fried potato fingers cooked in healthy groundnut oil
Prep
15 min
Cook
20 min
Serves
4
Ingredients
- 4 large russet potatoes
- Cold-pressed groundnut oil (for frying)
- Salt and pepper to taste
- Chilli powder (optional)
Method
- Peel and cut potatoes into sticks. Soak in cold water for 30 minutes to remove starch.
- Drain and pat dry completely with a clean kitchen towel.
- Heat groundnut oil in a deep fryer or heavy pot.
- Fry potatoes in small batches for 5-6 minutes until soft but not browned. Drain on paper towels.
- Increase oil heat and fry a second time for 2-3 minutes until golden and crispy. Toss with salt and serve.
EasyBatter Fried Veggies
Crispy vegetable fritters fried in light groundnut oil
Prep
10 min
Cook
15 min
Serves
4
Ingredients
- 1 cup mixed vegetables (gobi, paneer, capsicum)
- 1 cup gram flour (besan)
- 2 tbsp corn flour
- 1 tsp ginger-garlic paste
- Cold-pressed groundnut oil (for deep frying)
- Spices (turmeric, chilli powder, salt)
Method
- In a bowl, mix gram flour, corn flour, ginger-garlic paste, spices, and water to make a thick batter.
- Dip the vegetable pieces into the batter to coat them evenly.
- Heat groundnut oil in a pan on medium heat.
- Deep fry the coated vegetables until crispy and golden brown. Serve hot with chutney.
EasyCoconut Chutney
South Indian staple made with virgin coconut oil
Prep
5 min
Cook
5 min
Serves
4
Ingredients
- 1 cup grated fresh coconut
- 2 tbsp roasted gram (dalia)
- 2 green chillies
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 tbsp virgin coconut oil (for tempering)
- Salt to taste
Method
- Blend grated coconut, green chillies, roasted gram, salt, and water into a smooth paste.
- Heat virgin coconut oil in a small tempering pan.
- Add mustard seeds and let them splutter. Add curry leaves and dried red chilli.
- Pour this hot tempering over the blended chutney and mix well. Serve with idli.
MediumKerala Avial
Mixed vegetables seasoned with coconut and virgin coconut oil
Prep
20 min
Cook
15 min
Serves
5
Ingredients
- 2 cups mixed vegetables (carrot, beans, drumstick, raw banana)
- 1/2 cup grated coconut
- 1 tsp cumin seeds
- 2 green chillies
- 1/2 cup curd
- 2 tbsp virgin coconut oil
- Curry leaves
Method
- Boil vegetables with turmeric and salt until tender.
- Grind grated coconut, cumin seeds, and green chillies into a coarse paste.
- Add the coconut paste and curd to the boiled vegetables and simmer for 5 minutes.
- Turn off heat and drizzle fresh virgin coconut oil and curry leaves over the top. Stir gently before serving.
EasyCoconut Ladoo
Delicious sweet balls rolled in fresh coconut oil
Prep
10 min
Cook
10 min
Serves
6
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup condensed milk
- 1 tbsp virgin coconut oil
- 1/2 tsp cardamom powder
- Extra shredded coconut (for rolling)
Method
- Heat virgin coconut oil in a pan. Add shredded coconut and roast on low heat for 2 minutes.
- Add condensed milk and mix well. Stir continuously until the mixture thickens and leaves the sides.
- Stir in cardamom powder. Allow the mixture to cool slightly.
- Form into small balls and roll in dry shredded coconut. Let them set and enjoy.
EasyDal Tadka
A comforting classic made with our cold-pressed mustard oil
Prep
10 min
Cook
25 min
Serves
4
Ingredients
- 1 cup toor dal
- 2 tbsp cold-pressed mustard oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 onion, finely chopped
- 2 tomatoes, pureed
- Salt and turmeric to taste
Method
- Wash and pressure cook dal with turmeric until soft.
- Heat mustard oil in a pan until it smokes slightly, then cool slightly. Add cumin seeds and dried red chillies.
- Add onions and cook until golden. Stir in tomato puree and cook for 5 minutes.
- Add the cooked dal, season with salt, and simmer for 10 minutes. Serve hot with rice.
MediumMustard Fish Tikka
Zesty fish cubes marinated and grilled in mustard oil
Prep
20 min
Cook
15 min
Serves
4
Ingredients
- 500g firm white fish, cut into cubes
- 3 tbsp cold-pressed mustard oil
- 2 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp mustard powder
- Spices (chilli powder, turmeric, garam masala, salt)
Method
- In a bowl, mix yogurt, mustard oil, ginger-garlic paste, mustard powder, and spices.
- Add fish cubes and marinate for 20 minutes in the refrigerator.
- Thread the fish cubes onto skewers.
- Grill or bake at 200°C for 12-15 minutes, turning once, until cooked through. Serve hot.
EasyAloo Gobi Fry
Traditional spiced potatoes and cauliflower sauteed in mustard oil
Prep
10 min
Cook
20 min
Serves
4
Ingredients
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, sliced
- 3 tbsp cold-pressed mustard oil
- 1/2 tsp mustard seeds
- Spices (turmeric, coriander powder, cumin, salt, chilli)
Method
- Heat mustard oil in a pan until smoking hot. Lower heat and add mustard seeds.
- Add potatoes and cauliflower florets. Stir-fry on medium heat for 5 minutes.
- Add the dry spices and salt. Cover and cook on low heat for 12-15 minutes.
- Remove cover and fry on high heat for 2 minutes until crisp. Serve with paratha.
EasySesame Noodles
Savoury noodles tossed with sesame seeds and rich sesame oil
Prep
10 min
Cook
10 min
Serves
3
Ingredients
- 200g egg noodles or ramen noodles
- 2 tbsp cold-pressed sesame oil
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- Chopped spring onions
Method
- Boil noodles according to packet instructions. Drain and set aside.
- Heat sesame oil in a wok on medium heat. Add minced garlic and sauté for 1 minute.
- Add soy sauce and cooked noodles. Toss well to coat the noodles evenly.
- Garnish with toasted sesame seeds and chopped spring onions. Serve hot.
EasySesame Stir-fry Veg
Stir-fried broccoli and bell peppers glazed with sesame oil
Prep
10 min
Cook
10 min
Serves
3
Ingredients
- 2 cups mixed veggies (broccoli, bell peppers, carrots)
- 2 tbsp cold-pressed sesame oil
- 1 tbsp soy sauce
- 1 tsp ginger paste
- 1 tsp honey
- 1 tsp red chilli flakes
Method
- Heat sesame oil in a large pan on high heat.
- Add ginger paste and stir for 30 seconds. Add the mixed vegetables.
- Stir-fry for 5-6 minutes until veggies are tender-crisp.
- Drizzle soy sauce and honey, and sprinkle red chilli flakes. Toss for 1 minute and serve.
MediumCrispy Sesame Tofu
Healthy tofu cubes tossed in sesame oil and soy glaze
Prep
15 min
Cook
15 min
Serves
4
Ingredients
- 400g firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp cold-pressed sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- Sesame seeds for garnish
Method
- Toss tofu cubes in cornstarch until lightly coated.
- Heat sesame oil in a non-stick pan over medium-high heat.
- Pan-fry tofu cubes for 8-10 minutes, turning frequently until all sides are golden and crispy.
- Whisk soy sauce and honey together, pour over the tofu, and cook for 1-2 minutes until glazed. Garnish with sesame seeds.