संक्षिप्त उत्तर ज़्यादातर लोग जो कच्ची घानी तेल से निराश होकर वापस रिफाइंड तेल पर लौट जाते हैं, वो कुछ आसानी से टाली जा सकने वाली गलतियों की वजह से ऐसा करते हैं, ज़्यादा मात्रा खरीदना, गलत जगह स्टोर करना, या तेल से रिफाइंड जैसी बेस्वाद उम्मीद रखना। यह तेल की कमी नहीं है, यह […]
संक्षिप्त उत्तर गुड़ अनरिफाइंड होता है, इसलिए इसमें गुड़ की मिठास के साथ-साथ थोड़ी मात्रा में आयरन और अन्य खनिज भी बचे रहते हैं, जो रिफाइनिंग के दौरान सफेद चीनी से पूरी तरह हटा दिए जाते हैं। लेकिन दोनों ही अंततः शक्कर हैं, और दोनों रक्त शर्करा को बढ़ाते हैं। “कौन बेहतर” का जवाब मात्रा […]
संक्षिप्त उत्तर गुजराती रसोई में परंपरागत रूप से मूंगफली तेल सबसे ज़्यादा इस्तेमाल होता है, इसका हल्का स्वाद वहां के खाने की मीठी-नमकीन संतुलन वाली शैली से मेल खाता है। सर्दियों में तिल तेल का इस्तेमाल भी बढ़ जाता है, खासकर उंधियु और तिल की मिठाइयों में। कच्ची घानी तेल और रिफाइंड तेल के बीच […]
Quick Answer Omega-3 and omega-6 fatty acids are polyunsaturated, meaning their molecular structure has multiple weak points that break down under heat, especially at high temperatures over long periods or when oil is reused. Saturated and monounsaturated fats, found in coconut and groundnut oil, hold up far better to heat. Match the oil to the […]
Quick Answer Raw cold pressed mustard oil is used uncooked in dressings, chutneys, and marinades across North and East India specifically for its sharp, pungent bite, a flavour that softens once the oil is heated. Use a small amount, a teaspoon or two is usually enough, and taste as you go since raw mustard oil […]
Quick Answer Cold pressed mustard oil is a pungent, amber-coloured cooking fat used across North and East Indian cuisine. Its sharpness comes from allyl isothiocyanate, a compound preserved only in cold pressed extraction. It works for tempering, frying, raw marinades, and traditional Indian pickles. Experience the Purity of Cold Pressed Mustard Oil Enjoy the authentic […]
The smoke point is one of the most frequently cited pieces of information about cooking oils, and also one of the most frequently misapplied. The common version of the argument goes like this: refined oils have higher smoke points, therefore they are better for cooking, therefore you should use refined oil. That argument contains a […]
Standing in an oil aisle and reading three bottles that all claim to be ‘pure’, ‘natural’, and ‘healthy’ can leave you feeling like you know less than when you started. The terminology on edible oil packaging in India is inconsistently used, partly because regulatory definitions for terms like ‘natural’ and ‘pure’ do not exist in […]
There is a version of this question that wants a single clean answer. ‘Use groundnut oil for everything.’ Or: ‘Mustard is the healthiest, just use that.’ Those answers exist online in abundance, and they are not particularly useful. Indian cooking spans the subcontinent. Bengali mustard-marinated fish and Tamil sesame rice and Kerala fish moilee and […]
In the late 19th century, the British colonial administration in India commissioned surveys of local oil production practices. What those surveys documented was a technology already thousands of years old: the ghani, a stone or wooden mortar driven by animal power, pressing oil from seeds with quiet, unhurried efficiency in every village across the subcontinent. […]
