What is Jeevan Rekha Rice Bran Oil?
Jeevan Rekha rice bran oil is the only rice bran oil that provides a variety of healthy nutrients and is a great source of unsaturated fats. The oil is certified as organic and natural, and it has been proven to have higher amounts of fatty acids than other oils. In fact, the production of this oil sees no chemicals or pesticides used at any stage of the process. The company is committed to making its oil with the best quality ingredients possible and all of its products are 100% natural. And, even more importantly, they believe in sustainable practices by sourcing many of their ingredients locally. So, what can you do with Jeevan Rekha Rice Bran Oil? Well, here are five authentic North Indian recipes that you can make with this amazing product!
5 Authentic North Indian Recipes to Make With Jeevan Rekha Rice Bran Oil
1. Palak Paneer
Palak paneer undoubtedly is a popular dish in North India. In this recipe, the soft cubes of paneer emerge into smooth, creamy, medium spicy, vibrant green spinach gravy.
Follow the following steps and impress your family members at dinner. Chop palak leaves into fine pieces. Put it in a pan and cook for a few minutes. Then let it cool. Chop the tomato as well. Now, put everything into a blender and make a paste. Properly coating the paneer cubes with salt and turmeric powder is important. Fry them golden with rice bran oil and set them aside. Add in the same oil 1 tsp of sugar. Put the paste. Add salt to taste. Cook till the raw smell of palak goes away. Add water next. Add 1 tsp of Coriander Powder along with 1 tsp Garam Masala Powder. Cook till water absorbs all the flavor. That’s it, your favorite palak paneer is done in just a few minutes.
2. Tandoori Chicken
Tandoori Chicken is a deliciously baked or grilled recipe using homemade spices. The perfect recipe for a dinner or a get-together. This recipe has been a family favorite of the north Indians for many years. It’s an easy yet delicious item to prepare, whether it’s for a family dinner, a party, or a BBQ night. Take fresh chicken in a bowl and add ginger garlic paste, black pepper, chili paste, onion paste, tandoori masala, food color, and cooking oil, and add salt in it and mix it well. Now cover it with a plate or plastic wrap and keep it in the refrigerator for marination for at least 1 hour. Now insert the marinated chicken in skewers and Barbeque it on coal. While cooking, apply some olive oil or mustard oil to the chicken so that it doesn’t get dry. (Cook it for up to 20-25 min). Hot and spicy chicken tandoori is ready to serve with onion salad.
3. Kashmiri Dum Aloo
Kashmiri Dum Aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt-based gravy flavored with dry ginger powder and fennel. Semi boils the potatoes and peels them off. Heat rice bran oil in a pan to shallow fry the potatoes in low to medium heat. Potatoes need to be fried until crisp and golden-red to add more taste. Keep them aside. In another pan add some mustard oil. To avoid overcooking or burning of species the oil temperature should be optimum. Add all the garam masala and stir it for some time. Once the spices start to sizzle a little, add the curd and cook it for another 1-2 mins. Then add all the potatoes and 100 ml water…just enough to cook the potatoes.
4. Mutton Curry
Mutton for North Indians is pure love! To make a delicious lunch for a Sunday afternoon follow these small steps and give a treat to your own stomach! In a pressure cooker, heat rice bran oil and add the black peppercorns, and sauté for a few seconds. Add green chili, curry leaves, red onion, turmeric powder, ginger, and garlic, and sauté until the onion turns golden brown. Add tomatoes, potatoes, mutton, vinegar, and salt. Cover and cook until 6 whistles on medium to low heat. While the mutton is cooking, take a small cast iron skillet and add all the ingredients under the Dry Roast Spice and sauté until the spices give out an aroma but be careful not to burn it. Once the pressure cooker cools down, open the lid and add the roasted spices to the cooked mutton. Add water to make it a desirably thick gravy. Bring the curry to a boil. Meanwhile, for the tadka/seasoning, take a skillet, add some rice bran oil, shallots, and curry leaves, and saute until the shallots are golden brown. Add fenugreek/methi powder and saute it for a few seconds. Give a proper stir after adding this to the mutton curry. Enjoy with Rice Naan Breads or Roti and Raita.
Boil rajma with enough water in the cooker on a medium flame for half an hour. Do not put on a high flame. The rajma needs to be properly cooked until soft, which is the most important step in this recipe. In a hot Kadai (pan) add rice bran oil then hing and tej patta. Add cardamom too. To this add finely chopped onion and red chilies. Now add chopped tomatoes. Salute it properly to make it smooth. Then add dhania powder, chili powder, and Kasuri methi. Cook properly. Now add cooked rajma to the above preparation. Mix properly to make it tasty. This trick is very important. Cook for 15 minutes till the flavor comes.
Serve in a bowl. Garnish with chopped coriander leaves and a little bit of rice bran oil.
Rice bran oil is an excellent choice for cooking oil, and it has many benefits. It’s a rich source of antioxidants and fatty acids. It has more phenolic compounds too. You can use rice bran oil in your diet as well as other skin products to promote skincare.