The World Health Organization is the backbone of our health security. They have always assisted us in recognizing all the deadly diseases and sicknesses in the world. During the pandemic, we have observed how the WHO has been a constant support to raising our awareness. Moreover, whenever a country has ignored the warnings of the WHO, it has suffered a great deal. Therefore every year we pay tribute to the WHO in the form of World Health Day!
Enhancements in health services, environmental protection, economic development, and other factors have led to improvements in the health of people across the globe. It is the WHO that has proved the fact that Rice Bran Oil is the best cooking oil in the World and has the potential to help you in living a fair and disease-free life. Our intention has been the same to help our consumers to grow and learn about their health and edible oil like Rice Bran Edible Oil.
Let’s talk about the four best recipes that can be easily foretold that would be beneficial for people of all age-groups. Comparatively the Recipes related to green vegetables are the best as they are full of Vitamins, Minerals, and Fibre at the same time it is low in calorie. Steaming and retaining green vegetables are very important to benefit oneself to the optimum benefits.
1. Kashmiri Collard Greens with Rice Bran Oil
Kashmir has been a talk of the time for quite some time and similar to the captivating valley of Kashmir, the cuisine of Kashmir is equally worth it. Who hasn’t tried the famous Dum-Aloo of Kashmir? None I believe! Let’s prepare the Collard Greens Recipe with the help of rice bran cooking oil. Collard Green is a green vegetable leafy structure that is similar to the cabbage and broccoli leaves. Believe us this is among the tastiest recipes in India. Although the recipe takes a little time to be cooked properly it’s worth the wait.
- 400 gms of Collard
- 3 green chili
- About 2 cups of water
- Few tablespoons of the Rice Bran oil
- Salt as per the consistency
- Two cups of water
This is an utterly Vegan recipe and is healthy at its best level so Vegans can enjoy it with rice either during lunch or dinner.
Take about 5 to 6 Collard green leaves and cut them into edging pieces. Wash them thoroughly and let them dry. After it dries, heat the rice bran healthy oil in a pressure cooker on a usual or medium flame. Once the healthy oil gets hot, put asafoetida and let it crackle for some time.
- Take some chopped onions and lightly fry them on medium flame till it gets brown. Further, add some ginger and garlic and stir for a minute.
- Sliced tomatoes are welcomed.
- Add the collard greens with salt, a few red chili flakes, and water.
- Now is the larger part, When you decide to boil the entire thing; cover it with a tight-fitting lid, turn the heat to a low flame, and allow the vegetables to simmer away as it will take about 1 ½ to 2 hours to get ready.
- Make sure that no extra water remains to make the recipe fudgy and serve it hot with jeera rice or plain rice.
2. Green Bean Recipe
In case you are fond of the green bean recipe that is instant to cook and ready to make this is absolute bliss! The recipe is easy to prepare and needs minimum things to continue. As the name suggests. Be selective of the green bean recipe and long beans for 5 to 7 inches of bean and could be easy to prepare.
This kind of easy green bean curry recipe is a traditional or classic Indian dish that features at least 2 main components like green beans, and potatoes, combined with dry or powder spices.
The preparation time concludes at 10 minutes. The cooking time includes twenty minutes in general.
- 3.5 cups long green beans
- Around two small potatoes
- About two tbsp of Jeevan Rekha’s rice bran oil.
- A spoon of Asafoetida, Clove, garlic.
- ¼ tbsp of Turmeric
- 2,5 tbsp of ground coriander
- 1/4th Cup of Water
- Fresh lemon juice
- Finely chopped green leaves.
- Use the green beans as much as you can at once, and chop them one by one into small pieces.
- Eventually, peel and dice the potatoes into about 3/4-in cubes.
- Create a saute on a low flame for a better taste.
- Add some rice bran cooking oil, then add the mustard seeds, a few powders of asafoetida, and minced garlic. Fry all of it for a few minutes.
- Add some freshly chopped green beans and potatoes
- Eventually add ground turmeric, red chili powder, and 1/4 tsp of salt.
- As soon as the entire material is cooked, add some cumin seeds.
- Cook everything for about 3-4 minutes and serve it hot with Indian bread, Jeera rice, etc.
3. Green Curry Recipe
The green curry recipe is a light recipe that can be enjoyed by nonvegetarian people. It has rich green and coconut sauce which makes the recipe even better. It takes about twenty to twenty-five minutes to prepare this recipe. Thai food has a different way of dealing with the appetite. This will taste appetizing with warm rice served with butter.
- 1½ tsp of Rice bran healthy oil.
- 2 tbsp of Thai green curry paste
- About 226gms of chicken breast and cut into small-sized pieces.
- ½ coconut milk.
- ¼ cup of Tablespoon.
- Bamboo shoots for a thick gravy.
- About 2 red chilies, sliced into thick strips.
- 1 tablespoon of fish sauce
- 1 tablespoon sugar or palm sugar
- A few basil leaves for a better taste.
Since this is Thai food, therefore, buying the Thai-related ingredients. The use of green curry paste and red curry paste is very important to add some color to it.
1. To begin with, you need to heat up the pot or cooker over medium heat and add the rice bran oil.
2. Try the low flame to saute the Thai leafy curry paste as an aromatic and great fragrance.
3. Now add the chicken breasts, and stir enough to blend and mix well with the green curry paste with a little pinch of red curry.
4. Eventually pour the coconut milk and water and bring it to a boil.
5. Eventually add the bamboo shoots with the lime leaves, and fresh red chilies.
6. Try lowering the heat to steam and eventually cover the pot while you let it simmer for around the last 10 minutes. Till then the curry will be thick.
7. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve it with steamed rice ready to serve.
This recipe is extremely nutritious and would do a great deal for someone who is into sweet, sour, salty food and a wholesome and absorbing taste.
4. Authentic Pui Shak Recipe
This is an authentic Bengali recipe that is best enjoyed with steamed rice at its best. Its delicious and at the same time a very nostalgic recipe. The recipe might be somewhat authentic. The Pui shaak is also known as Malabar Spinach, has a heart shape and is rich in vitamins A and C, iron, and calcium. What we are telling you is a semi-dry curry-type recipe.
- 1/2 kg of Pui Shaak or the Malabar spinach.
- 1/2 medium-sized brinjal or eggplant and cut them into pieces.
- 1 medium-sized potato cube
- 1/2 tsp turmeric powder
- 2 tsp of the ginger paste
- 1 tbsp of the coriander powder.
- 1 tsp of cumin powder.
- 1 tsp green chili paste.
- 1 tsp panch phoron or Indian five-spice blend.
- 3 tbsp of Rice Bran Oil
- 1 tsp of sugar
- About 1/2 cup of water
- Salt according to the taste.
- Wash the Malabar spinach properly and chop Pui Shaak roughly, keeping the leaves and stem parts separate.
- Transfer them to a colander, and wash them well under the running water. However, make sure that the stems and leaves are washed, and keep them aside accordingly!
- Now comes the heating part, add about 2¼ cup rice bran healthy oil in a deep frying pan.
- Mix it with the ingredients mentioned above Add eggplant, onions, etc, and sauté over medium heat until it turns kind of translucent.
- After stirring it for a while make sure that you start adding the cumin powder, ginger paste, garlic paste, coriander powder accordingly, and green chilies. Mix them well, and eventually cover and cook everything for around 4-5 minutes over low heat.
- Cook everything in low heat and add sugar that would actually enhance the taste and cook it for about 5 minutes eventually serving it with warm lentils and steam rice.