Can you imagine relishing a delicious Aloo-mutter mixer as a salad, instead of savoring it as a delicious surprise enclosed in the crunchy layer of samosa? Sounds impossible right?
Indian food is incomplete without the sizzle of cooking oil. "Heat the oil in a pan", is included in the majority of dishes at some point in the instructions. Whether it’s your favourite Rajma Chawal or a mouthwatering sweet dish, everything tastes better when combined with the right kind of oil.
We are surrounded by diverse festivals and culture. With changing regions there is a change in culture, lifestyle, food, and also oil. In Kerala, people tend to use coconut oil, in Andhra and Rajasthan, it's sesame oil, whereas in the east and north they use mustard oil and in central India and Gujarat groundnut oil is used. But one of the things that unite us is our celebrations that are incomplete without food.
Many of us have an impression that dishes cooked without oil are healthier than the one cooked in oil, but using correct oil can help you stay healthy. Following are some of the most commonly usedcooking oils:
This is the most commonly used cooking oil in India. It is mainly used in deep frying and making fast foods. Due to the exotic flavour, it is also used as a salad dressing. The nut-like flavour is hard to miss, and snacks fried in cottonseed oil have a longer shelf life. It is an excellent source of Vitamin E and is a natural antioxidant, making it beneficial for our health.
Peanut oil is mainly used in Gujarat and other nearby states. The refining of the oil started in the 1950s. It may help in reducing the heart related risk factors. Due to its high smoking point, it is commonly used for making deep fr y pakoras and tasty snacks served during festivals.
Mustard oil is widely used in the northern and eastern parts of India. It is best used for creating Achars (spicy Indian pickles) and for adding Tadka. Mustard oil is good for skin as it is loaded with vitamin E which is an essential nutrient for the skin.
Just like North Indians who love addingmustard oil in their routine, South Indians are crazy for coconut oil. Tamil Nadu is the leading producer of coconut oil. India is the third-largest producer of coconuts in the world. Famous dishes like spiced potatoes and dosa are incomplete without coconut oil. Coconut oil can help in raising the good cholesterol in the body.
Sunflower oil is famous among health freaks. This golden, healthy, andlight cooking oil, contains Vitamin A & D and has a high proportion of polyunsaturated fats. Refined sunflower oil can be used for frying, sautéing and searing. Some health conscious people also use unrefined sunflower oil in salad dressing.
When it comes to flavour, not allcooking oils taste the same. Some perform well at high- temperatures, making them ideal for frying and sautéing, and some are super- flavourful when used at low temperature. For attaining easy digestion and to have a healthy heart, consuming light cooking oils is the best option. Along with Sunflower oil, many other oils fall under the category of light cooking oils, like Extra virgin olive oil, Pure olive oil, Avocado oil, Canola oil and Vegetable oil.
Whether you cook food at home, restaurant or a wedding, Indian food is incomplete without oil and spices. Therefore, we recommend every Indian family, whether small or big, to buy cooking oil and add a flavour of health and deliciousness to your food.