Using different types of cooking oils gives distinguished flavours to meals. Every region has its own specific oils that make meals so unique and delicious. But have you ever wondered what sets different oils apart from one another? Well, every oil is different and carries a distinguished flavour of its own. If one oil is good for sauteing, the other one is apt for deep frying.
Mustard oil is the most commonly used oil in Indian dals and for tadkas. It is made from the seeds of the mustard plant. It has a strong flavour and high smoke point.
Here are some ways to use Mustard oil:
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Canola oil is made from crushed canola oil. It has a light flavour and has a high smoke point. Because of its smooth texture, it can be used in a variety of dishes and cooking methods.
Here are some ways to use canola oil:
Sunflower oil is extracted from sunflower seeds. It has a high smoking point making it an ideal oil for frying food. It is high in monounsaturated fatty acids.
Here are some ways to use sunflower oil:
Peanut oil is a popular oil in various parts of India. It has a strong aromatic flavour. It is low in low saturated fats. As peanut oil too has a high smoke point, it can be used for deep frying food. It goes well with spicy cuisines.
Coconut oil is a flavourful alternative to butter in baking. A popular oil in Southern parts of India, coconut oil has become a popular option in vegan cooking of late. Refined coconut oil is suitable in stir-frying or sauteing for its higher smoke point.
Here are some of the ways to use coconut oil: