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Heart-Friendly Cooking Habits: Oils, Portions and Everyday Swaps
Small kitchen habits that support a heart-friendly diet – from choosing fats to cooking methods.
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Can You Reuse Frying Oil? What Is Safe and What Is Not
How many times you can reuse oil, how to store it, and the signs that it is time to throw it away.
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Smoke Point of Indian Cooking Oils: A Practical Guide
What smoke point really means, why unrefined oils behave differently, and which oil to use for which heat.
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The Best Oil for Deep Frying Indian Food
Pakoda, puri, vada, samosa – which oils stay stable at frying heat and how to fry for crisp, less oily results.
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Sesame (Gingelly) Oil: Benefits, Uses and Why It Lasts So Long
Til, ellu, nallennai – the oil of South Indian kitchens, pooja rooms and oil baths.
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The Best Oil for Pickles (Achaar): Mustard, Sesame or Groundnut?
Mango season is pickle season. Which oil keeps achaar fresh, and how much to use.
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