I use Rice Bran Oil for deep frying as it is the only Oil which is absorbed less by the item being fried and also does not undergo a chemical reaction after being heated to high temprature.Therefore it can be re-used and this prevents wastage as Cooking Oil is an expensive item used in the Kitchen
I like using Rice Bran Oil as it is light and thinner.It spreads easily and I need to use a lesser quantity as against the other Oils which are heavier and hence needed in larger quantity.I prefer this Oil for daily use in my cooking and frying.
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Coastal Indian Food uses a lot of Shallots(Red Onions) and Dry Coconut as a base for the Curry. I slice 2-3 kgs of Shallots very thinly and deep fry these in Rice Bran Oil till crisply golden.Drain on Paper Towels to soak up all the excess Oil.When cooled and drained store these in Tupperware.
I crush the amount needed by powdering these in a Blender.I also dry roast shredded Dry Coconut on a griddle and cool to room temprature.I store this and powder it as and when needed.This saves me a lot of time when I need to move really quick in the Kitchen!!!
I sprinkle crude bran in my rice, gravies, peas (anything!!) To quickly increase the fiber in your diet. It has little taste and in rice it looks classy. (also waaaay cheaper than whole grain brown rice!!)
By eating less wholemeal bread I got constipated. 1/4 cup oat bran and 1/4 cup processed wheat bran plus cereal and 2 teaspoons psyllium husks with breakfast; and natural wheat bran and processed wheat bran for desert. The biggest trick was having bran with desert as well as for breakfast.
I let my sub-conscious tell me how big a serve I need at dinner time and get rid of the rest before I start eating.
I have now plateaued out. A 'Smart Scales' test has shown that my fat is now very acceptable as a % of body mass. The bouncy skin around my waist at the back is NOT fat!!
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