TN Edible Oils

Lotus stem is a go to appetizer for most of us. The crunchy, sweet and spicy starter is delicious. But in this blog we’ll see a simple delectable recipe where lotus stem meets a rich yogurt infused fragrant spices - Nadru Yakhni, a Kashmiri cuisine. In this blog, we’ll show you how to make these deliciousness  from  Tamil Nadu’s leading exporter of sunflower oil .  Ingredients :   Lotus stem 1 cup Ginger powder 1 tsp Besan/Gram flour 1 tbsp Ajwain/Carom seeds 2 tsp Cinnamon stick 1 inch Elaichi/Cardamom 2 Bay leaf 1 Hing/Asafoetida ¼ tsp Oil Garam masala 1 tsp Salt to taste Curd 2 cups Instructions : Peal the lotus stem, and thinly slice them. Boil the lotus stem for 10-12 minutes in salted water until tender. Drain the water and set aside. In a bowl whisk the curd and besan well. If it thickens, add 1 or 2 tablespoons of water to adjust. The mixture should be smooth and lump free in pourable texture, but not watery. Now heat oil in a kadai. Once the oil is hot add c...

Crispy, flaky, and filled with flavour, empanadas are a tasty twist on the classic puff pastry. These golden pastry pockets are stuffed with a hearty mix of sweet potato, black beans, and a fusion of Indian spices, making them perfect as a snack, appetizer, or even a wholesome meal. In this blog, we’ll show you how to make these irresistible empanadas from  Tamil Nadu’s leading exporter of sunflower oil .  Ingredients Flour of your choice 300g Salt as per taste Butter 270g Cold water 4 tbsp Oil 4 tbsp Chopped and peeled sweet potato 200g Pepper to taste Cumin powder ¾ tsp Water 120ml Chopped onion 2 Grated garlic 1 clove Black beans (Rajma) 125g Coriander powder ¼ tsp Red chilli powder ¼ tsp Instructions In a bowl mix flour, salt, butter until it's crumbly. Now add the cold water and mix gently. Add more water if needed. 1 tablespoon at a time, until the dough just comes together. Do not knead. Press into a disk, wrap in cling film, and refrigerate for at least 1 hour. Meanwhi...