Selection
There are plenty of mustard oils available in the market, so selecting the right one can seem challenging. Let me make that task easier for you by telling you a little bit about the three main types:
Kachi Ghani
This is the most popularly used form of mustard oil and is extracted through the cold pressed method. This type of oil is natural in flavor and has a lot of antioxidants and nutrients retained in it.
Agmark
All agricultural products that are grown or produced organically are supposed to be certified with Agmark. So, if you pick a mustard oil that has the Agmark label on it, you can be sure of its quality and organic integrity.
Grade 1
Grade 1 mustard oil is a mixture of oils that are obtained by grinding yellow and brown mustard seeds. The best way to do a quality check for this oil is to test its nutty flavor.
Storage
Store the oil in an airtight bottle/Container. Keep the mustard oil away from heat and light. This will prevent your mustard oil from turning rancid.

1. Mango Pickle
Ingredients
• 500 grams raw mango pieces
• 100 grams mustard oil
• 1 teaspoon asafoetida
• 50 grams mustard seeds
• ½ teaspoon dry ginger powder
• ½ teaspoon turmeric powder
• 100 grams garlic cloves
• 50 grams red chilli powder
• Salt as per taste

Method
• Marinate the mango pieces in salt and turmeric. Leave them overnight.
• Remove the water from them and dry them in the sun.
• Fry the garlic cloves.
• Heat the mustard oil till it smokes and leave it aside to cool.
• When the mango pieces are completely dried, mix them with garlic cloves, oil, and all spices and store the pickle in a jar.

2. Turnip Pickle in Oil
Ingredients
• Turnip 5 kg
• Molasses/Gur 125 gm
• Ginger 50 gm
• Garlic cloves 50 gm
• Red chili powder ½ kg
• Mustard seeds 25 gm
• Mustard oil 125 gm

Method
• Peel and cut cup turnips in round slices and boil into water till tenderized well
• For boiling take as much water that can be easily dry after tenderizing turnips
• Be careful turnip should not be break at all
• When water dries then coarsely grind add all dry spices and add in to boiling turnips with peeled whole garlic cloves
• Now take a large pipkin/handi, add turnips in it
• Pour mustard oil on turnips shake to mix up all pickle spices, oil and turnips
• Cover pipkin and keep in sunlight, keep on stirring with spoon to the pipkin daily
• It will take 4-5 days to prepare

3. Bihari Dum Gosht
Ingredients
• Beef fillet 1/2 kg
• Yogurt 100 gm
• Papaya paste 2 to 3 tbsp
• Fried crushed onion 1
• Ginger garlic paste 2 tbsp
• Mustard oil 4 tbsp
• Turmeric powder 1/2 tsp
• Garam masala powder 1 tsp
• Crushed red chili 1 tbsp
• Chickpeas powder 4 tbsp
• White cumin 1 tsp
• Salt to taste
• Oil for fry

Cooking Directions
• In a mixing bowl add the beef along with the yogurt, papaya paste, fried and crushed brown onions, ginger garlic paste, mustard oil, turmeric, Garam masala powder, red chili powder, chickpeas powder, white cumin and salt. Mix well and rest for 15 minutes
• Now steam the beef until tender. Give it a coal smoke
• Heat oil and fry meat in a frying pan for 2-3 minutes
• Dish out and garnish with lemon wedges, salad leaves and onion rings
Note: You can serve it without frying

4. Achari Bhindi
Ingredients
• Lady fingers ½ kg
• Mustard oil 1 cup
• Fenugreek seeds few
• Turmeric powder 1 tsp
• Nigella seed 1 tsp
• Mustard seed 1 tsp
• Whole coriander ½ tbsp
• White cumin 1 tsp
• Red chili 1 tbsp (crushed)
• Green chilies 6
• Aniseed 1 tsp
• Tamarind paste ½ cup
• Curry leaves few
• Yogurt 1 cup
• Salt to taste

Cooking Directions
• First lady fingers and dry them and place mark in the center
• Heat mustard oil in the wok and add few seeds of fenugreek and add lady fingers to slightly fry
• When they turn brown add turmeric powder, nigella seed, mustard seeds, whole coriander, white cumin, red chili, green chilies, aniseed and tamarind paste to cook
• Then add few curry leaves with yogurt and simmer for 5 to 10 minutes
• In the end add salt and serve it with chapattis

5. Arvi ki Sabzi
Ingredients
• Arvi ½ kg ( cut in form of fries)
• Mustard oil 1 cup
• Nigella seeds ½ tsp
• Green chilies 4
• Dry khatai 6
• Whole red chilies 8
• Fenugreek seeds ½ tsp
• White cumin 1 tsp
• Carom seeds 1 tsp
• Salt according to taste

Cooking Directions
• In a wok, heat mustard oil and sauté few fenugreek seeds
• Add arvi when spice is fragrant and fry till lightly gold
• Also add whole red chilies, white cumin, ajwain, green chilies and salt to taste and allow cooking on low flame
• When arvi is tender, add dry khatai and allow simmering for 5 minutes
• Serve with hot chapattis

6. Lemon Pickle (Lemo Ka Achar)
Ingredients
• Lemon ½ kg
• Cumin 1 tsp
• Nigella seed 1 tsp
• Fenugreek seeds 1 tsp
• Rye 1 tbsp
• Turmeric powder 1 tsp
• Red chili powder 2 tsp
• Salt 1 tsp
• Curry leaves 6
• Garlic clove 1 (crushed)
• Mustard oil ½ kg
• Buy These Ingredients Now

Cooking Directions
• Rub lemons on brown paper. Wash and cut them into four pieces
• Heat a griddle and toast cumin, nigella seeds, fenugreek seeds, rye, turmeric powder and red chili powder
• After 2 minute add salt to the mixture
• In a bowl, mix together the lemons, toasted spices, curry leaves, garlic clove and 1 cup mustard oil
• Now place this mixture into a glass jar and pour the remaining oil over it
• Place the jar in sunlight for one week
• The lemon pickle is ready once the lemons become tender

7. Lasora (Gum Berry) Pickle
Ingredients
• Gum berry (Lasoora) ½ kg
• Garlic paste 2 tbsp
• Vinegar 4 tbsp
• Salt 3 - 4 tbsp
• Red chili powder 2 tbsp
• Turmeric 2 tbsp
• Cumin seed 1 tbsp
• Mustard seeds 2 tbsp
• Fenugreek seeds 2 tbsp
• Mustard oil ½ cup

Cooking Directions
• In a pot boil 1 litre of water, as it starts boiling blanch gum berry for 5 minutes
• Now drain water and let it cool and dry completely
• In a mixing bowl add salt, turmeric, red chili, cumin seeds, mustard seeds, fenugreek seeds, garlic and vinegar and mix together
• Then apply the mixture on gum berry and put it in a glass jar
• Place the jar over a place where appropriated sun light is available
• It will take a week to get prepared and then ready to serve

8. Spicy Potatoes
Ingredients
• Potatoes 2 cups (chopped)
• Onion ½ cup
• Green chilies 3 to 4
• Chaat masala 1 tbsp
• Garlic ½ tbsp
• Ginger ½ tbsp
• Mustard oil 1 tsp
• Clarified butter 1 tbsp
• Salt ¼ tsp
• Water as required
• For spices:
• Fennel seeds ½ tsp
• Dry fenugreek ½ tsp
• Cloves ½ tsp
• Red chili flakes ½ tsp
• Turmeric powder ½ tsp

Cooking Directions
• Heat mustard oil well
• Turn off heat and add ghee
• Turn on heat again and add chopped onions and salt
• Sauté until corners are brown
• Add ginger, garlic and potatoes. Sauté for 3 to 4 minutes
• Add all remaining ingredients
• Bring to a boil and leave it covered on a low flame
• Cook for another ten minutes
• Garnish with green chilies and serve

9. Behari Kebabs
Ingredients
• Beef pasanda ½ kg (thin sliced about 2- 3inches wide 4 inches in length)
• Coriander powder 1 tsp
• Red pepper powder 1 tbsp
• All spice powder 1 tbsp
• Cardamom powder ¼ tsp
• Bay leaf powder 1/8 tsp
• Onion sliced 1 cup (fried brown and hand crushed)
• Mustard oil 2 tbsp
• Yogurt ½ cup
• Salt as to your taste 1 ½ tsp
• Raw papaya 4 – 6 tbsp (grinded with skin)
• Ginger Paste 2 ½ tbsp
• Garlic Paste 2 tbsp
• For Tamarind Chutney:
• Tamarind 1 cup
• Tap water 3/4 cup
• Jiggery date sugar ¼ cup packed (if necessary, chop to measure) or packed dark brown sugar
• Coriander seeds 1 tsp
• Cumin seeds 1 teaspoon
• Anise seeds 1 tsp
• Hot chili powder ½ tsp
• Salt ½ tsp

Cooking Directions
• Deep fry the onions in hot oil until golden
• Remove from oil and spread on absorbent paper
• Allow it to cool and then crush coarsely
• Mix all spices, mustard oil, crushed fried onions, ginger, garlic, yoghurt and raw papaya
• Apply on the meat and set it aside for 3 – 4 hours
• Thread the meat on the skewers and grill on very low heat until the kebabs are well done and brown on all sides
• Turn the skewers periodically to grill evenly
• Serve with onion rings, chopped green chilies, lime wedge, tamarind chutney, raita and paratha
• For Tamarind Chutney
• Soak tamarind in water in a small bowl until pulp is softened discard seeds
• Add sugar and cook over low heat, stirring, just until sugar is dissolved, then pour into bowl
• Toast coriander, cumin, and anise seeds in a small skillet for about 2 minutes
• Cool completely, and then finely grind in grinder
• Stir spices into tamarind mixture along with chili powder and salt

10. Gobi ka Pakora
Ingredients
• 1 Cauliflower
• 3 cups besan
• 2 tsp kalunji or kalo jeera
• 2 tsp khus khus or posto
• Chopped green chillies, as per taste
• 1tsp chopped ginger
• Salt, as per taste
• Pinch of baking soda
• Mustard oil, to deep fry
• Water

Cooking Directions
• Cut the cauliflower and half boil it with salt
• In a bowl, mix besan, salt, khus khus (posto), kalunji (kalo jeera), green chillies, ginger, salt and baking soda nicely and make a consistent batter
• Heat oil. Dip the cauliflower pieces in the batter and deep fry
• If you are making with cabbage, folllow similar steps, only the difference being, chopped cabbage is to be used and no need to boil it

11. Steamed Kofta Curry
Ingredients
• Mince 250 gm
• Ginger 1" piece
• Coriander powder 1 tsp
• Turmeric powder 1/2 tsp
• Chilli powder 1 tsp
• Caraway seed (ground) 1/2 tsp
• All spice 1/2 tsp
• Well set curd 1/4 cup
• Cinnamon stick 1"
• Bay leaf 1
• Black pepper 1/2 tsp
• Cloves 3
• Mustard oil 1 tbsp
• Asafoetida a pinch
• Cardamoms a few
• Salt to taste
• Oil as required

Cooking Directions
• Mix the ground mince, ginger, coriander, turmeric powder, chilli powder and ground caraway seeds, binding it with 1 tbsp mustard oil.
• Divide mixture into 12 portions and form balls.
• Steam till done. In a pan heat 2 tbsp ghee.
• Add cardamoms, cinnamon, bay leaf and black pepper and cloves.
• Add 1/4 cup curd and 1/4 cup water and cook well.
• Add the koftas and keep stirring gently so that they do not break.
• When curry dries, add in some water mixed with asafoetida .
• The koftas should become a rich brown in colour.
• Then add 2 chopped tomatoes and cook for 10-15 more minutes on low heat.