Freedom Healthy Oil

Freedom Healthy oil shares tips to improve the taste and health content of dishes like fried fish, fish fillet, or seared fish. Go ahead and try out this recipe today!

Ingredients
Ingredients for Sabsige Idly:
1 Bunch Dill Leaves (Sabsige soppu)
1 Onion Finely Chopped
5 Sprigs Coriander Leaves (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
3 1/2 Cups Idly batter
1 Inch Ginger and 5 Green Chillies Ground into a Paste
1 Tbsp Salt
1 Pinch Cooking Soda
1 Pinch Asafoetida
2 Tbsp Oil
1 Tbsp Ghee
Directions
Method:
1. Clean the dill leaves. Wash and chop as fine as possible.
2. Heat 1 Tbsp Ghee and 2 Tbsp oil in a pan.
3. Add the ginger and chilly paste to the oil fry for a minute or until raw flavor reduces.
4. Add onion, curry leaves, pinch of asafoetida and coriander leaves to the oil and fry till onion is transparent.
5. Add dill leaves to the onion masala and fry for a minute sprinkle little water cover and cook the dill until the greens soften.
6. Make sure the moisture from the dill leaves evaporates before removing from the flame. Once the dill leaves masala is done remove from flame allow to cool.
7. To the Idly Batter add the cooked and cooled dill leaves masala, cooking soda and salt as per taste.
5. Mix the batter well.
6. Heat a pressure cooker or idly cooker with water.
7. Once the steam builds. smear idly plate with oil.
8. Pour Idly batter in the idly molds place the moulds for steam cooking.
9. Allow the idly to steam cook on medium flame for 10 minutes check if idly has cooked by pricking a sharp knife or a skewer in the middle if the batter does not stick the idly is done.
10. Serve the cooked idly topped with ghee or butter along with coconut chutney.

A healthy and filling detox salad loaded with antioxidant rich nutrients,so instead, I created a filling meal based around antioxidant-rich foods with freedom healthy oil.

Rice Bran Oil is the oil extracted from the hard outer brown layer of rice after chaff, also known as rice husk. It has a mild flavour to it and is suitable for high temperature cooking methods. Several Asian countries including Bangladesh, India, Japan and China popularly use it as cooking oil. It is mostly used for deep frying and stir fry cooking.

Another easy and delicious snack on a rainy day! Bread rolls are the best party snack that can be made in large quantities and we promise, not a single roll will be left over!

Sweet or masala, everyone loves corn! This corn chaat recipe is simple and easy to make on a rainy day or as a snack for those late night hunger pangs.

Butter Chicken is one of the favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy.

Everyone’s favourite, traditionally slow-cooked Carrot Halwa made step by step with few simple ingredients.

Ingredients :

• 8-9 – medium, tender carrots
• 4 – cups full fat milk or organic (optional)
• 3 – tbsp. ghee
• 1 – tbsp. Freedom Physically Refined Rice Bran Oil
• Sugar as required (as per taste)
• 20-25 – whole cashews
• 6 – green cardamoms, finely powdered
• 1 – pinch saffron strands
• 1 – tbsp. golden raisins

*Method *:

To begin with, rinse, peel and grate the carrots with the help of a food processor or hand-held grater and you will need about 4-5 cups of freshly grated carrots.
. Now, in a kadahi combine milk and grated carrots.
. Keep the mixture on low to medium flame and bring it to one boil and leave it on simmer, while stirring occasionally.
. Now the grated carrots cook in milk, while the milk starts reducing and evaporating.
. When the milk reduces about 80%, it’s time to add oil, ghee, sugar and powdered cardamom and stir well. Oil helps to keep the grated carrots separated and avoids lumping, while ghee adds aroma and earthy taste to the halwa.
. Now reduce the flame to low and keep stirring in between for about 5-10 minutes till the oil and ghee appears from the sides of the kadahi.
. It’s now time to add the cashews, saffron and raisins while keeping the flame on simmer for 2-3 more minutes.
. Your carrot halwa is ready! Serve hot or cold, garnish with dried fruits of your choice.

Rice Kalakand- an authentic dessert from the heart of the India,Rice Kalakand recipe with step-by-step procedures using fresh homemade paneer. Learn how to make this moist, juicy and absolutely delicious Indian.

Monounsaturated fatty acids (MUFA) Polyunsaturated fatty acids (PUFA) are healthy fats which protect your heart and overall health and are present in different types of cooking oils we have in our kitchen. These unsaturated fats are a regular part of our nutrition and balanced diet. Which oil is good for health?

Divine party treats for everyone!

Ingredients :

1.1 pack of chocolate cake mix
2.1 container of prepared chocolate frosting
3.1 bar of chocolate flavoured confectioners coating

Method :

1. Start by preparing the cake mix according to package directions. When cake is done, crumble while warm into a large bowl, and stir in the frosting until everything is well blended.

2. Next, melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

3. Now use a small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

4. You can also roll the cake balls in sprinkles, nuts, desiccated coconut, etc. or dip them in white chocolate, dark chocolate, caramel, etc.

Yummy cake ball treats are ready to be served!

Rice bran oil fits the perfect category for eating a healthy heart diet every single day, be it stir-frying, sauteing, deep frying or for regularly switching your oil with it to make curries at home.

Refined sunflower oil is one such oil in which you can find the perfect balance of MUFA and PUFA, and high in unsaturated fats and low in saturated fats.Sunflower oil benefits are by and large a reason for the numerous nutrients it includes, such as omega-6 essential fatty acid, natural rich source of vitamin E, mild laxative properties which are a boon for easy digestion.