TN Edible Oils

  Pulses are the most edible seeds of vegetables, including lentils, chickpeas, dry peas, and beans. Pulses are packed with protein, fibre, and iron. A half-cup of cooked lentils has twice the oxidants that are present in blueberries and twice the amount of protein in quinoa. Now with some cooked up lentils which are seasoned with onions, garlic, tomato paste, cumin and chilli powder. A drizzle of spicy, creamy chipotle sauce and some fresh cilantro are added as toppings and served with your tacos. Keep reading to learn something to go with the cauliflower and lentils with the refined sunflower oil from the sunflower oil manufacturers in Tamil Nadu . Ingredients: Cauliflower: Cauliflower-one large head, finely sliced into bite-sized florets Sundew Refined Sunflower oil—2 to 3 tablespoons Salt-required as per taste Freshly grounded black pepper Seasoned lentils: Sundew Refined Sunflower Oil - 1 tablespoon Finely chopped onion, 1 cup Minced large garlic cloves, 2 Tomato paste—2 tabl...

Found some leftover spinach and was wondering what to make? Let's whip up the spinach and mushrooms to make some spinach mushroom French bread pizzas, add some garlic bread base for extra flavor, and top the bread pizzas with a simple mix of spinach, sauteed mushrooms, and cheese. The French bread pizzas are finely made using Sundew Refined Sunflower Oil, and they are edible oil manufacturers in Chennai. Ingredients:  Spinach and mushrooms: 1 cup mushrooms Sundew refined sunflower oil (1 tablespoon) 1 clove of garlic minced by Finley amount of salt required Powdered black pepper, half a teaspoon Frozen spinach, 1 cup Garlic butter: Butter-2 tablespoons Sundew refined sunflower oil (2 tablespoons) Finely minced garlic (2 cloves) 12 teaspoon garlic powder amount of salt required Pizza Making: French bread, 1 loaf Finely shredded cheese, 1 cup 18 teaspoon finely crumbled red pepper 18 teaspoon black pepper, grated Method: Preheat the oven to 350oF and slice the mushrooms, then add the...