Paneer pav bhaji and Product review - Hudson Canola Oil

 Today I'm blogging about a cooking oil - Canola Oil, which is comparatively new in Indian market. Dalmia Continental has brought them to India in the name of Hudson canola oil. Few months back one personal from Hudson Canola oil mailed me asking to review their product, I happily agreed and they sent me a bottle of their product and a cookbook after few weeks. During my stay in the United states I used Canola oil for my cooking, so I knew how beneficial it is for our health. After coming to India, I looked for canola oil in my nearby market, but couldn't find it. When I got the sample, I just bounced with joy seeing my old beloved cooking oil. The bottle is almost finished now and I made fries, curries, sweets and even used in bakes. This crystal clear oil will surely win your heart and will take care of your heart.

 Canola oil is produced from the seeds of yellow canola flower, it's a vegetable oil with a very high smoking point, just ideal for Indian cooking. It's a very light and neutral in taste and aroma, so it allows the original flavours of food to come out in the curry. I'll recommend everyone to use this oil as much as you can.

 Few good factors about canola Oil ::::
"You can't change your body, but you can change your oil" -This is the least you can do for your own health. But before you change your oil, you should get to know your oil better.
(1) Compared to all other vegetable oils the market, canola oil has the lowest levels of the fats that are "bad" for human health :

• Saturated fats raise the bad cholesterol (LDL) in your body and have been linked to coronary heart disease. Canola oil has the lowest saturated fat level of all vegetable oils.
• Trans fats raise bad cholesterol and lower good cholesterol (HDL). While all processed oils contain very small levels of trans fatty acids, canola oil is defined as zero trans fat by government regulatory authorities in North America.

 (2) Canola oil is rich in two fatty acids that are essential in your diet because your body can't make them:

• Alpha-linolenic acid (ALA)  is an essential omega-3 fatty acid. It protects against heart attacks and strokes by helping to lower bad cholesterol.
• Linoleic acid (LA)  is an essential omega-6 fatty acid. It's important for the brain and for the growth and development of infants.

(3) The ratio of omega-6 to omega-3 in canola oil is 2:1, which is nutritionally ideal. Both of these fatty acids are polyunsaturated. Canola oil also contains very high levels of heart-healthy monounsaturated fatty acids, which lower bad cholesterol (LDL) and help control blood glucose.

(4) Canola is free of cholesterol - a soft, waxy substance present in all parts of your body. Too much LDL or "bad" cholesterol can clog arteries and increase risk of heart attack and stroke.

(5) Canola oil is also a good source of Vitamin E : Vitamin E is an antioxidant that protects your body's fats and proteins from free radical damage. It may also help reduce the risk of heart disease, cancer and memory loss.

   I think I've given you enough factors about canola oil, which is very light and heart-healthy. You can find Hudson Canola oil nowadays in almost all major grocery Outlets in all big cities in India. So, focus upon the factors and decide what's good for you!!!!!



    One of my recipe which I made with this oil, I'll share today with you all. You have heard about the famous street food of Mumbai - Pav Bhaji definitely. Pav means bread and Bhaji in Marathi means vegetable dish. It's a mashed potato based dish, mashed onto a flat griddle, made into a thick gravy after adding diced tomatoes, finely chopped onion, green peas and capsicum/bell peppers. Carrots and cauliflowers can also be added in here. A special blend of spices simply called the pav bhaji masala is added to this thick gravy giving pav bhaji its authentic slightly orange brown color. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top. The pav/bread is heated on the griddle and buttered generously. The Bhaji is served by the side garnished with coriander and diced onions.
   There are many varieties to the dish, like Cheese pav Bhaji-cheese added to the vegetable, Paneer pav bhaji - paneer added to the vegetable, Dry fruit pav bhaji - dry fruits are added to the vegetable and many more.........

Pav bhaji and panner are the two most favorite foods of my daughter and I combined two of them together and the taste was out of this world. The spice blend of this dish is something very spicy and tangy, always tickles your taste buds and you just crave for more. I often prepare this for our dinner with chapati or sometimes with pav/bread. This time I made this dish with canola oil, so sharing in this post. I have posted before the basic Pav bhaji recipe which I prepared in microwave, in very less time, check out here. Today, I'll share the stove-top version....

                                                                 Microwave Pav Bhaji
You need :
Potato : 1, boiled
Carrots, green beans, cauliflower, capsicum/bell pepper, green peas : 1 cup [dice and boil together]
Paneer : 10-12 cubed pieces, lightly fried
Onion : 2(medium) + 1, chopped, for serving
Ginger-garlic paste : 1 tblsp.
Green chilli : 2(chopped finely)
Tomato : 3(medium), pureed
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp. or as per your taste
Pav bhaji masala : 2 tsp.(any brand, easily available in any grocery store)
Amchur(dry mango) powder : 1 tsp.
Salt to taste
Canola oil/mustard oil : 2 tblsp.
Fresh coriander leaves + 1 chopped onions for garnishing

How To :

• Boil potatoes and other vegetables together. Cool and mash finely. Keep aside.
• Heat oil in a pan, add paneer pieces and fry until lightly brown from all sides. Remove. In the same oil, add chopped onions and saute them until lightly brown. Add chopped green chillies and ginger-garlic paste, saute for 2-3 minutes, then add turmeric, red chilli powder and pav bhaji masala, mix well, add pureed tomatoes.
• Saute with continuous stirring till oil seperates, then add mashed vegetables, fried paneer pieces and amchur powder. Add 1/2 cup of water and season with salt. Cover with lid and let it cook in medium flame for 5-7 minutes. Adjust the seasoning. Remove from heat.
• Serve in a bowl and decorate with fresh coriander leaves and finely chopped onions. Njoy with pav or homemade chapati/roti, naan or paratha. Goes well with any Indian flatbread. 

Finally, look for Hudson canola oil in your nearby market, use in your kitchen and keep your family away from heart disease and many more other diseases. Recommend this oil to your friends and relatives..spread the word...