Although I am a bit health obsessed, I don’t believe in the concept of oil-free cooking. Human body needs a bit of fat or oil to keep the joints moving. In moderation, oil is good for us.
To gain maximum nutritional benefit, try to use a variety of cooking medium and stay away from palm oil.
The following is what I normally use.
Canola Oil: This is my go-to oil for everyday cooking.
Sesame Oil: I use this as base for South Indian chutney or to drizzle over muthiyas and dhoklas or for oriental dishes.
Olive Oil: This is the one I turn to when cooking Mediterranean style dishes or as a base for salad dressing.
Mustard Oil: I only use this in marination for tandoori cooking.
Ghee: Am a great fan of this misunderstood fat. Very healthy when taken in moderation. I use it on khichdi, to grease idli moulds or when making biriyanis and pulaos.
Bacon Grease: For yummiest pan-cooked potatoes. Used in moderation, of course!
Dear Blog reader, which oils do you use?
- Which Oils? (fitterfaster.wordpress.com)
- Oils ‘Aint Oils – the Truth About Fats and Oils (southernhealthandwellbeing.com.au)