Table of contentsIntroductionLiterature review1. Clarified butter (Ghee)2. Olive oilExtra virgin olive oilRefined olive oil3. Mustard oil4. Coconut oil5. Sunflower oil6. Canola oil7. Palm oil8. Peanut oil9. Sesame oil10. Linseed oil1. Talna (frying)2. Sekna3. Baghar4. Bhunao (stir fry)5. Bhapa (steamed)DiscussionConclusionReferencesBibliographyIntroductionOils are versatile and are considered an excellent aromatic career. The first oilseed was found by gatherers and hunters while searching for food. They intuitively realized how nutritious and nourishing the food was. Oils are widely used in cooking, medicines and beauty preparations. The origin of oils is always botanical, in the warmer regions of the world vegetable, nut and seed oils have been used for many years. Sunflower, sesame, flax and poppy seeds were commonly used. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayInitially, non-vegetable fats were commonly used because the climate was not suitable for growing oilseeds and lands rich in fields were much more suitable for running. animals. Hard fats like butter, lard, tallow, and margarine were commonly used for cooking. Fortunately, over the past hundred years there has been a decrease in the use of non-vegetable fats and an increase in the consumption of vegetable oils, such as seeds. Oilseed crops and grains have been developed to adapt to other climates and production techniques have even seen enormous improvement. The techniques used for cooking are all the same all over the world. The only difference is that depending on the cuisine, the methods may be a combination of several or known by different names in different countries. Indian cooking methods have enhanced the flavor of the most renowned cuisine that is Indian cuisine, they are simple and combine many methods used together. Literature Review Oils are generally fluid at room temperature, despite the fact that they contain saturated fats. in some oils so that they are solid in nature. When it comes to oils, there is a wide assortment of cooking oils to check out. Different types of oils have different qualities that make them suitable for their uses. Here is a list of some of the healthiest and most commonly used oils:1. Clarified Butter (Ghee)Ghee is a category of clarified margarine. It is formed from both buffalo milk and cow's milk, although it is not a type of oil, but considered one of the healthiest and best choices available today. today for the kitchen. It is native to the Indian subcontinent and is typically used in Central-Eastern cuisine. It is rich in vitamins A, D and E and is superior to other oils because it is incredible for digestion, improves brain function and strengthens bones. Its smoke point is 252°C/490°F, best used for frying.2. Olive OilEdible oils have been used for centuries to enrich the diet. Olive trees have made the greatest contribution to the historical context of edible oils and it is the main oil one might think of when asked about popular oils for cooking. It is commonly used in Mediterranean countries.The two main types of olive oil generally used are: Extra virgin olive oil, one of the highest quality and most delicious olive oils. It is an extravagant variety of olive oils. It is rich in monounsaturated fats, which reduces heart disease, and also contains polyphenols that strengthen cells and reduce the body's oxidative pressure. Its smoke point is 190°C/374°F, which is best suited for salad dressing.Refined olive oilThis is an oil called pure olive oil, obtained from virgin and refined olive oil using agents such as alkalis, acids, etc. is 210°C /410°F, ideal for grilling, frying, roasting and sautéing vegetables and nuts.3. Mustard oilIt is made with mustard seeds and is usually used in India. Rajasthan and Canada are the major producers of mustard oil. It has a very strong flavor. It contains the lowest saturated fat content of all oils, is the second richest source of linoleic acid (omega-3), helps with blood circulation, protects us from infections and relieves us from colds and coughs . Its smoke point is 250°C/480°F and is best used for making pickles, curries and sauces.4. Coconut OilOne of the newest oils on the market. This is a flavorful oil extracted from the kernel format of ripened coconut harvested from the coconut tree. Indonesia is the world's largest producer of coconut oil. It is an essential oil for Southeast Asian regions, true virgin coconut oil is a premium product. It is considered the healthiest and most easily accessible oil. It has a high content of saturated fats and omega-3, it lowers cholesterol, improves brain function and kills viruses, bacteria and fungi. Its smoke point is 177°C/350°F, ideal for general cooking, baking and frying.5. Sunflower oilOil extracted from sunflower seeds. Ukraine and Russia are the main producers of sunflower oil. Regarding its nutritional value, it is rich in vitamin E and omega-6, which are good for the heart. It is an energy booster and also strengthens the immune system. Its smoke point is 232°C/450°F, best used for frying, and also acts as a vegetable triglyceride.6. Canola OilVegetable oil is obtained from an assortment of rapeseeds. Canada is the main producer of canola oil. It is a good source of oleic acid (omega-9) and linoleic acid (omega-6). Thanks to its unsaturated fat content, it reduces the risk of coronary heart disease. Its smoke point is 200°C/400°F, exceptionally suitable for frying, baking, stewing, braising and marinating.7. Palm oilThe most produced oil in the world. Its oil is extracted from the seeds of the palm fruit. Indonesia is a leader in palm oil production. It is rich in saturated fatty acids, vitamin K and magnesium, protects brain function, reduces the risk of heart disease and improves vitamin A status. Its smoke point is 232°C/450°F, ideal for stir-frying, frying and baking at high temperatures and adds flavor to rich, spicy curry dishes and stews.8. Peanut OilOne of the major food crops important for nutrition and commerce. It is a vegetable oil derived from peanuts. India and China are the world's largest producers of peanut oil. It is rich in vitamin E and is a good source of oleic (omega-9) and linoleic (omega-6), reduces the risk of heart disease, improves insulin sensitivity and lowers blood sugar in people with of diabetes. Its smoke point is 227°C /440°F, ideal.