TN Edible Oils

Handova is a delicious Gujarati cuisine that can be enjoyed as a snack or a meal. Made with a fermented mixture of lentils, rice, and veggies with a dash of green chillies, ginger, mustered, and cumin. In this blog, we’ll see the step-by-step process used by the exporter of sunflower oil to make handova.   Ingredients Moong dal - ½ cup soaked Urad dal - 1 tbsp Tuvar dal - 1 tbsp Rice - 1 tbsp Garlic cloves chopped - 1 tsp Ginger chopped - 1t sp Green chillies chopped - 2 tsp Mustard seeds - ½ tsp Asafoetida - a pinch Fenugreek seeds - 5 Grated and tightly packed bottle gourd - 1 cup Turmeric powder - ½ tsp Coriander powder - ½ tsp Coriander leaves chopped - ¼ tsp Sesame seeds for topping Curry leaves chopped - 1 tsp Turmeric powder  Curd - ½ cup Baking soda - ¼ tsp Salt as required Oil as required  Method In a bowl, add the rice, moon dal, tuvar dal, and urad dal, and rinse it a couple of times. Add chana dal to it if needed. Once rinsed thoroughly, soak it in water for...

Falafel, what a fancy dish! Crispy on the outside and tender on the inside with aromatic spices, this is a perfect snack. With a fancy name and Middle Eastern roots, the preparation is as simple as blend, shape, and fry. Here is a step-by-step process by the exporter of sunflower oil for blending, shaping, and frying the delectable falafel. Ingredients: Chickpeas dry - 2 cups Garlic cloves -  6 Onion cubed - 1  Coriander chopped -  ½ cup Cumin grounded - 2 tsp Coriander powder -  2 tsp Black pepper powder - 1 tsp Red chilli powder as per preference Salt - adjust to taste Chickpea flour - 2 tbsp Oil for frying Method: Rinse and soak the chickpeas in water for 12 hours or leave overnight. If the chickpeas are too old, let them soak for another two or three hours. Once soaked, rinse them and drain them using a strainer or colander. Now take a blender and add the chickpeas, cumin powder, pepper powder, coriander powder, red chilli powder, salt, onion, garlic, chopped co...