INDIA is famous for its distinct culture, whether it is in customs, tradition, or food. India’s species and spicy food are world-famous when we talk about spicy Indian food. The picture of heavy gravies, oil polished parathas come straight to our mind. A large part of the Indian diet is vegetarian, that’s best suited from a heath’s point of view. But the only negative factor in the Indian diet is the unnecessary use of oil or fat. If we will ask someone to prepare an Indian dish without oil, he/she will prepare blend food (no oil means no species too). It’s just our mindset; the first step in cooking food is-

·       Set the karahi on the flame,

·       Then add oil or fat in it and when it becomes hot,

·       Put cumin seeds then afterward onion, tomatoes, and other spices.

Even on this if we will ask him/her to omit the 2nd step of adding oil/fat. He/she will say if you don’t know anything about cooking, then just keep your hands off it. Thus it’s a common problem with patients, that when doctors ask him to switch to “No Oil Food”, they just boil the vegetables or dal, then add very small amount of salt and chili powder in this preparation and the result is they get bored within a couple of days, of adopting this “No Oil Diet” for their whole life. Then

I ask them a simple question: what they want to taste or oil? The first thing is that all the oils are tasteless, just take a spoon of oil and drink it, would you like it? If you will use lots of oil without spices in cooking you will never get any taste; No matter what kind of oil you are adding. On the other hand, if you add spices as such in boiling water during cooking vegetables or dal they will also never give the real aroma and taste.

The whole secret of taste is in spices itself. As we know spices are the dried parts of plants they could be the flower, seed, stem, leaves or back of the plant. The aroma and flavor of each spice are distinct and well packed in them as their internal part in the form of oil and we just need to bring this out, to develop taste and aroma. For this, the SAAOL has developed its recipes of “Zero Oil Cooking” that will serve you with taste as well as variety. The recipes of Saaol’s zero oil cooking are very simple.

   We need:

·       Saaol oil,

·       All the spices (Cumin seeds (jeera); turmeric ( haldi); chili powder ( Mirchi), coriander (Dhania powder) Salt, garam masala,

·       A paste of onion/ garlic tomato, ginger,

·       Vegetables /dal to be cooked.

Method of cooking spices without oil:-

       i.            First of all, put karahi/Pan on flame and get it warm.

     ii.            Add cumin seeds in it, roast them, till golden brown color.

  iii.            Add onion/garlic paste and roast on low heat for 5 min. as the paste starts sticking on the pan, add a spoon of SAAOL oil (Plain water), to keep the temperature down and avoid sticking.

  iv.            After 5 min, add tomato purée in it and roast in the same way with Saaol oil for next 5 minutes till both are perfectly roasted.

    v.            Now add 2 spoons of Saaol oil (plain water) and put all the masalas in it, roast the whole for next 3-4 min with Saaol oil.

  vi.            Once the whole spices are properly roasted, their aroma and flavor will always be in food. Now add vegetables or dal in it & cook till tender.

We can use this zero oil recipe with any dal or vegetable sweet dishes like halwa can also be prepared with the help of this Saaol oil. Thus the secret behind the spices and taste is seasoning, not the oil.

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