oil

Curries and sabzis using oil 

Little oil is needed to cook all the masalas that go in the curry. Try this amazing curries and gravies and enjoy with your favourite roti or paratha. 

Low Calorie Dal Makhani a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Best had with the healthy makki ki roti.

Malai Kofta Curry a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is!

Palak Paneer one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable.

Achari Paneer most commonly consumed source of protein for vegetarians. Due to its bland flavour and ability to absorb any flavour as in this Punjabi achari paneer recipe.

Bhindi Masala your favourite dry lady finger sabzi is as tasty as ever, as the bhindi is stuffed with a mouth-watering mixture of spices and spice powders.

Methi Mutter Malai a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala.

Paneer Tikka Masala a flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite.

Aloo Methi an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic.

 Oil may be flavoured by immersing aromatic ingredients such as fresh herbs and peppers in the oil for an extended period of time.
• While frying foods in oil, it is essential to maintain it at the right temperature. If the oil is too hot, the coating will burn from the direct heat of the oil before the food has had time to cook. The longer oil is heated, the more quickly it will decompose. Avoid preheating the oil any longer than necessary. If you're cooking more than one batch of food, quickly add each new batch, unless time is needed to adjust the cooking temperature. Turn off the heat as soon as you've removed the last food batch from the oil. Cool. When the oil is cool enough to handle, strain it through paper towels, coffee filters or cheesecloth into an empty container. Do not mix it with unused oil.

How to Store oil, cooking oil, tel
• Whether refined or not, all oils are sensitive to heat, light and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished. So, store all oils in a cool, dry place.
• Oils may thicken, but if you let them stand at room temperature they will soon return to liquid.
• Oil darkens with use when subjected to high/prolonged heat.
• If the oil has a rancid or "off" smell or if it smells like the foods you've cooked in it, it should be discarded.

Health Benefits of oil, cooking oil, tel
•

To some vegetable oil is only soyabean oil, while some promote it as a mix of oils like soyabean, canola, sunflower, corn and other omega-6 rich oils. These are often cheaper options than many oils, but they are highly processed oils. They are undoubtedly not to be reached out for, whether you are looking for salad dressings, sautéing or cooking.  The 5 best oils used in cooking are olive oil (low temperature short time cooking), avocado oil, canola oil, coconut oil and peanut oil. You must read the super article to find the facts of  which oil is the healthiest avoid vegetable oil. 

Oil in moderate amounts is beneficial.
• However, excess oil intake is proven to have ill effects leading to lethargy, fatigue, weight gain, cardiac arrest etc.

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