Mustard oil: The USP of cultural cooking of India
For centuries, Indian households have made use of mustard oil for a variety of purposes ranging from performing ayurvedic massages and beauty rituals to cooking. The oil that is extracted from mustard seeds painstakingly through the process of grinding, washing, and distillation of the seeds is known to have a very high smoking point. This makes it the most suitable for use as cooking oil. Moreover, the average traditional Indian preparation gets its unique aroma and subtle kick from the distinctive pungency imparted by the oil to the dishes due to the presence of a compound named allyl isothiocyanate in it.
Composition of mustard oil
Mustard oil contains 60% of mono-saturated fatty acids and 21% polyunsaturated fatty acids. It additionally contains 12% of saturated fats.
Per 100 grams of mustard oil has 884 calories in terms of the food energy of which 100% is fat.
Nothing beats the many amazing health benefits of mustard oil. The presence of PUFA in the composition of mustard oil is a well-known promoter of heart health. Studies have shown that regular consumption of mustard oil can replenish the body’s immune system. The people inhabiting the Indian subcontinent is known to morph into an increasingly health conscious population who watch-what-they-eat. Mustard oil is an excellent option for this demographic because it
• Reduces inflammation.
• Treats symptoms of cold
• Healthy hair and skin
• Stops microbial growth
• Reduces risk of cancer
• Natural pain reliever
• Improves metabolism
Summer recipes cooked in mustard oil
The entirety of the country of India can be distinguished by its unique cultures that are evident from its simple and often flamboyant cuisine. But more or less it is safe to say that a curated and authentic Indian collection of recipes meant to be enjoyed especially during summertime posses varying degrees of palate teasing elements with mustard oil as the star of the show.
Aachar or pickles are fruits and veggies blended with spices and preserved in mustard oil. They can be sweet, hot, or savory and varies from one region of the country to the next. A huge range of aachar like aam (mango) ka aachar, mirch (chili) ka aachar, laasun (garlic) ka aachar are popular throughout India.
It is a savory dish popular in the Northern part of India prepared with paneer which is Indian cheese and cooked in mustard oil.
This recipe hails from Bihar where stuffed bitter gourds are fried in mustard oil and put in thick gravy. With the abundance of karela or bitter gourd during summer, this dish is a huge hit among people of this region.
This is a classical Bengali dish where fishes are first marinated in a paste of mustard and chili. For the next part, the fish is coated in mustard oil and steamed for a while, and served hot with rice.
Kadhai in Hindi means pan or wok. This is a rich-tasting recipe from North India that requires chicken to be fried in mustard oil on high heat accompanied by assimilation of traditional spices.
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