Tamil Naadu Edible Oil

  We manufacture SUNDEW, the premium range sunflower oil for all our esteemed consumers out there.ALL PRODUCTS  

[tnedibleoils]

Sunflower oil can withstand high cooking temperatures and therefore it is a good choice of all purpose cooking oil. Buy your pack of Sundew Refined Sunflower Oil today and start cooking!

Visit: https://bit.ly/3gSUTNM

[tnedibleoils]

We tend to reuse the oil for deep frying and therefore it is helpful to follow these tips to make the best use of it:

1. It's important to first filter the oil before reusing. 2. Ideally, store your oil in a cool, dark place. 3. Store in an airtight container to extend the life of your oil.

[tnedibleoils]

Sundew oil is light and the absorption is very less as the food doesn't stick to the pan while cooking.

So, you can make deep fried items without any hesitation and enjoy eating them!

Switch to Sundew for a healthier life.

Visit: https://bit.ly/3nUvXsZ

[tnedibleoils]

Your pantry would be incomplete without Sundew refined sunflower oil!

Stock up and cook-off with Sundew!

Choose your desired quantity from 100 ml pouches to 5-litre jars.

Visit: https://bit.ly/3nUvXsZ

[tnedibleoils]

It takes a braveheart to throw away all the leftover pizza slices!

If you have some slices left, here's a super quick tip for bringing them to their delicious self.

Steam the pizza slices by placing them on a plate over hot water. Alternatively, you can place them on a pan under medium heat and cover them with a lid. Be sure to remove the slices before they get burnt.

Visit: https://bit.ly/3nUvXsZ

[tnedibleoils]

Festive Flavour in Two Ways: Methi Malai Muthia

With the festive season around the corner, it's the perfect time to explore unique and delicious dishes to add to your celebrations. In this blog, we’ll be showcasing one such gem – Methi Malai Muthiya – prepared in both steamed and fried versions. Made with a flavorful combination of fresh fenugreek leaves and gram flour, this beloved Gujarati snack is known for its taste and texture. In this blog we’ll see both the fried and steamed version, from  Tamil Nadu’s leading exporter of sunflower oil. 

Ingredients

Oil 2tbsp

White sesame seeds 1tsp

Water as required

Lemon juice 2tbsp

Salt as required

Gram flour 1 cups

Sooji 2tbsp

Sugar 2bsp

Baking soda ¼ tsp

Chopped Methi / fenugreek leaves 2.5 cups

Rava 2tsp

Turmeric powder 1tsp

Coriander powder 1tsp

Red chilli powder ½ ts[

Ginger garlic chilli paste 2tbsp

Mustard seeds 1 tsp

Asafoetida 1 pinch

White sesame seeds 1 tsp

10-12 curry leaves

Chopped coriander leaves for garnish

Grated coconut

Instructions :

In a large mixing bowl, combine the gram flour (besan), rava (sooji), baking soda, sugar, salt, turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well to evenly distribute all the dry ingredients.

Add the chopped fenugreek leaves (methi leaves) into the mixture and stir them in so that the leaves are well incorporated into the flour mixture.

In a separate small bowl, mix the ginger-green chili paste, lemon juice, and oil together. Pour this wet mixture into the dry ingredients.

Gradually add water to the mixture, a little at a time, and knead the dough until it comes together. Add more water as necessary to achieve a smooth, firm dough.

Once the dough is ready, sprinkle the white sesame seeds over it and knead them gently.

Take half of the dough and shape it into a tube. Grease the steamer tray and place the tube-shaped roll on it.

Let it steam for 15 minutes or till done.

Once done, let it cool and slice the rolls.

Heat oil in a kadai. Once the oil is hot, add mustard seeds, sesame seeds, asafoetida, and curry leaves. Stir until it crackles.

Add the sliced muthia and saute for a few minutes.

Once done, switch off, garnish with chopped coriander and grated coconut.

To make fried muthia

Take the remaining dough and shape it into small tube-shaped rolls.

Heat oil in a kadai for frying.

Once the oil is hot, fry the muthia rolls until golden brown.

Drain and serve them with some sweet and spicy chutney

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[tnedibleoils]

A dish is incomplete without Arusuvai. Let’s see if you find the missing arusuvai from the plate.

#Quiz#SundewOil#RefinedOil#SunflowerOil#Oil#CookingOil#EdibleOil#TamilNaaduEdibleOilsPvtLtd#TNEdibleOil

[tnedibleoils]

Deepavalli special ah oru chinna game. Answer kandupudichu comment pannunga

[tnedibleoils]

Nadru Yakhni - A Kashmiri Delicacy 

Lotus stem is a go to appetizer for most of us. The crunchy, sweet and spicy starter is delicious. But in this blog we’ll see a simple delectable recipe where lotus stem meets a rich yogurt infused fragrant spices - Nadru Yakhni, a Kashmiri cuisine. In this blog, we’ll show you how to make these deliciousness  from  Tamil Nadu’s leading exporter of sunflower oil. 

Ingredients :

Lotus stem 1 cup

Ginger powder 1 tsp

Besan/Gram flour 1 tbsp

Ajwain/Carom seeds 2 tsp

Cinnamon stick 1 inch

Elaichi/Cardamom 2

Bay leaf 1

Hing/Asafoetida ¼ tsp

Oil

Garam masala 1 tsp

Salt to taste

Curd 2 cups

Instructions :

Peal the lotus stem, and thinly slice them.

Boil the lotus stem for 10-12 minutes in salted water until tender. Drain the water and set aside.

In a bowl whisk the curd and besan well. If it thickens, add 1 or 2 tablespoons of water to adjust. The mixture should be smooth and lump free in pourable texture, but not watery.

Now heat oil in a kadai. Once the oil is hot add cumin seeds and let it splutter.

Once it splutters, bring the heat to simmer and pour the whisked yogurt mixture and bring to boil and let it simmer for 10 minutes.

As it simmers, add the cooked lotus stem, garam masala and fennel powder. Continue to cook it for 5 minutes.

In another pan add oil. Once the oil is hot add the cumin seeds, cinnamon, cloves, cardamom, asafoetida, and bay leaves until aromatic. 

Pour the yogurt mixture into the pan and stir once. Turn off the heat immediately and garnish with some dried mint leaves.

Serve it hot with naan, roti or rice.

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[tnedibleoils]

Yummy Empanadas

Crispy, flaky, and filled with flavour, empanadas are a tasty twist on the classic puff pastry. These golden pastry pockets are stuffed with a hearty mix of sweet potato, black beans, and a fusion of Indian spices, making them perfect as a snack, appetizer, or even a wholesome meal. In this blog, we’ll show you how to make these irresistible empanadas from  Tamil Nadu’s leading exporter of sunflower oil. 

Ingredients

Flour of your choice 300g

Salt as per taste

Butter 270g

Cold water 4 tbsp

Oil 4 tbsp

Chopped and peeled sweet potato 200g

Pepper to taste

Cumin powder ¾ tsp

Water 120ml

Chopped onion 2

Grated garlic 1 clove

Black beans (Rajma) 125g

Coriander powder ¼ tsp

Red chilli powder ¼ tsp

Instructions

In a bowl mix flour, salt, butter until it's crumbly. Now add the cold water and mix gently. Add more water if needed. 1 tablespoon at a time, until the dough just comes together.

Do not knead. Press into a disk, wrap in cling film, and refrigerate for at least 1 hour.

Meanwhile, heat oil in a pan. Once the oil is hot add sweet potatoes, cumin powder, salt, and pepper.

Saute it for a few minutes and add little water. Cook it until it's tender and transfer it to a bowl.

In the same pan, add some oil and saute the onion and garlic for a few minutes. Once the onion turns translucent, add the black beans, cumin powder, coriander powder, chilli powder, salt and pepper.

Cook for another 2 minutes and add the remaining water and cook for a few more minutes. Mash the beans to thicken. Combine the sweet potatoes and remove from the heat and let it cool.

Roll the dough to ⅛ inch thickness.

Add 1 tbsp filling to each. Brush edges, fold into half-moons, seal, and crimp with a fork. 

Place on a parchment-lined tray and chill for 30 mins.

Preheat the oven to 200°C.

Brush empanadas with plant milk (add a drop of oil or maple syrup for color, if desired).

Bake for 25–30 minutes, until golden brown. Rotate trays halfway through baking for even browning. About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[tnedibleoils]

If you want to fry the 5-star chef's way, you should always use high smoke point oil.

Oils with a high smoke point heat quickly, and the food is cooked properly both inside and outside.

Sundew refined sunflower oil has a high smoke point that will make your food taste yummmmm!

So, what are you frying tonight? We can already smell something delectable cooking!

[tnedibleoils]

Mukkiya Arivipu:

Intha weekend la Sundew la samacha saapaada nalla sapitu, thoongi enthinga!

Ippadiku, Soru than sorgam sangam

Engaluku veru engum kilaigal kidaiyathu

Visit: https://bit.ly/3nUvXsZ

[tnedibleoils]

Easy Indian Vegan Laksa - A Healthy Bowl of Comfort

We’ve all had ramen – the beloved noodle soup that comes in countless variations. But have you ever tried Laksa noodle soup? Native to Singapore and Malaysia, Laksa is a steamy, aromatic bowl of noodles soaked in a rich, spiced coconut broth, topped with tofu and fresh herbs. In this blog, we’ll show you how to make an Indian-inspired version of Laksa noodle soup from Tamil Nadu’s leading exporter of sunflower oil. 

Ingredients:

Oil - 1 tbsp

Chopped onion - 1

Minced garlic cloves - 4-5

Grated ginger - 1 inch

Green chillies according to taste

Coriander powder - 1 tsp

Turmeric powder - 1tsp

Cumin powder - ½ tsp

Garam masala - 1 tsp

Kashmiri chilli powder - 1 tsp

 Chopped tomato or tomato paste - 1 tsp

Coconut milk - 400 ml

Vegetable broth - 2 cups

Tamarind paste - 1 tbsp

Salt to taste

Rice or wheat noodles cooked

Tofu pan-fried - 1

Mixed vegetables - 1 cup

Spring onions chopped.

Instructions:

Heat oil in a pot. Add onions, garlic, ginger, and green chilies. Sauté until soft and fragrant.

Stir in turmeric, cumin, coriander, and garam masala. Cook until the raw spice smell fades.

Add tomato paste and chili paste (or powder), stir for a minute.

Pour in coconut milk and vegetable broth. Stir to combine.

Add tamarind paste or lemon juice and bring to a gentle simmer for 10–15 minutes.

Taste and adjust salt, spice, or tang as needed.

Boil noodles according to package instructions. Rinse under cold water to stop cooking. Set aside.

Pan-fry tofu until golden and slightly crisp.

Steam or sauté veggies lightly with a pinch of turmeric and salt for flavor.

Place a portion of noodles in a deep bowl.

Pour hot, fragrant laksa broth over the noodles.

Top with tofu, veggies, coriander, mint, spring onions, and lime wedges.

Garnish with fried onions or peanuts for that satisfying crunch.

A perfectly balanced rich, refreshing, bold, and soothing Laksa noodle soup is ready to be served.  About TNEO: Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[tnedibleoils]

Eggless Chocolate Souffle

Chocolate is a classic flavour that devours our minds whenever we think of cake and pastries. And souffles are no exception. With World Chocolate Day around the corner, it’s time to bake the delicious, whipping soft, gooey chocolate souffle that rises in the oven and deflates as it cools, leaving a melt-in-mouth indulgence. C'mon let's see how to make this from Tamil Nadu’s leading exporter of sunflower oil.

Ingredients:

Flour of your choice ½ cup

Unsweetened cocoa powder ½ cup

Powdered sugar ½ cup

Baking powder ¼ tsp

Baking soda ¼ tsp

Salt ¼ tsp

Milk of your choice ½ cup

Oil ¼ cup

Vanilla extract or essence 1 tsp

Dark chocolate ¼ cup

Hot water ¼ cup

Powdered sugar for dusting

Instructions:

Grease the ramekins with oil and dust them with cocoa powder and preheat the oven to 180 degree celsius.

In a bowl, sift together the flour, cocoa powder, powdered sugar, baking powder, baking soda,and  salt, and set it aside.

Melt the dark chocolate using a double boiler method. Stir it occasionally until smooth and melted.

In a separate bowl mix the wet ingredients. Milk, oil, vanilla extract or essence, melted chocolate and stir until combined.

Now gradually add the dry ingredients into the wet ingredients and combine. Remember, do not overmix. Mix until there are no lumps.

Pour the batter into the prepared ramekins. Fill only ¾. 

Place the ramekins in the preheated oven and bake for about 18-22 minutes, or until the soufflés rise and have a slightly cracked top. They should be set on the outside but still soft in the centre.

Once done, remove from the oven and let them sit for a minute or two. Dust with powdered sugar before serving if desired.

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[tnedibleoils]

Monsoon is here, and what can make the grey mornings better than a hot plate of poori masala? Here's the recipe.

Ingredients:

- 2 potatoes – large sized, 400 grams or 2 cups tightly packed crumbled boiled potatoes

- 1 large onion, sliced thinly

- 2 tsp finely chopped ginger

- 3 chopped green chillies

- 12 curry leaves

- 1 tsp mustard seeds

- 1 tsp cumin seeds

- 2 tsp chana dal

- 1 pinch hing

- ½ tsp turmeric powder

- 2 tsp besan

- chopped coriander leaves

-2 tbsp Sundew oil

- salt as required

Method:

- Boil the potatoes until they turn soft

- Once cooked, peel and mash the potatoes

- Heat Sundew oil in a pan and add mustard seeds.

- Then add the chana dal and cumin seeds. Fry them until they turn golden brown

- Stir and fry till the dals or lentils become golden

- Add finely chopped ginger, chopped green chillies and curry leaves

- Stir and then add the onions and saute until they become translucent

- Add a pinch of hing and turmeric powder

- Now add the besan and mix well. Let it simmer for 5 minutes

- Now add the mashed potatoes and stir very well

- Season with salt as per taste.

Garnish the masala with coriander and serve it hot with poori!

Visit: https://bit.ly/3nUvXsZ

[tnedibleoils]

Spice Up Your Weeknights – Capsicum Masala Wrap

Uff, what a day! If you're like me and just want something quick but comforting, this Capsicum Masala Wrap is a game-changer. It’s got all the flavors you need: spicy, smoky, and just the right amount of warmth to kick back. Toss it in a roti or wrap it up in a flatbread, and you’ve got yourself a solid meal that’ll help you wind down. It’s super easy to make, and honestly, after a long day, this warm, tasty wrap feels like a little hug on a plate. Perfect for chilling with the fam or just treating yourself! Let’s  make it with the goodness of oil from Tamil Nadu’s leading exporter of sunflower oil.

Ingredients

You’ll need two sets of ingredients.

For Curry paste:

Chopped onions 1 ¼ cup

Ginger chopped 2 tsp

Garlic chopped ½ tsp

Desiccated or greeted coconut 3 tbsp

Peanuts 2 tbsp

Sesame seeds 1 tsp - White

Poppy seeds tsp

Neutral flavoured oil 2 tbsp

Seedless tamarind 1 tsp

Water 

Other ingredients

Oil 2 tbsp

Mustard seeds ½ tsp

Fenugreek seeds a pinch

Curry leaves a handful

A small tomato chopped

Capsicum 4 to 5 numbers

Turmeric powder ¼ tsp

Chilli powder 1 tsp

Garam masala ½ rap

Water 1 ¼ cups

Jaggery powder according to your taste

Method

Rinse and chop the capsicum into thin slices or small squares. Also chop the onions, ginger, garlic, and tomatoes.

Heat a kadai. Once the kadai is hot, add 2 tbsp oil, peanuts, sesame seeds, poppy seeds, and coriander seeds. Fry it in a low flame for a few minutes.

Add ginger, garlic, and saute for a minute.

Once sauteed, add the onions. Mix and saute. As the onion turns translucent, add desiccated coconut and mix well.

Continue to stir for 10 minutes till the coconut turns golden. 

Remove it from the heat and let it cool. Once it cools down, add the tamarind and blend it into a smooth paste.

In the same kadai, add 2 tbsp oil and lower the heat. Add the mustard seeds and let it splutter.

Once it splutters, add the fenugreek seeds, curry leaves, and saute it for a few seconds. 

Add the chopped tomatoes and salt to it. Saute it till the tomatoes are pulpy.

Now add the capsicums.

Heat a kadai over medium heat and sauté the bell peppers, stirring occasionally, for 3-4 minutes.

Reduce the heat and stir in the ground nuts and seeds paste.

Sprinkle in turmeric powder and red chili powder, mixing everything thoroughly.

Continue sautéing on low heat for an additional 2 minutes, stirring frequently to prevent the paste from sticking to the pan.

Add water and mix.

Once mixed, add jaggery, salt, and garam masala. Simmer the curry to low flame and stir it till the masalas and capsicums are cooked.

When the oil separates on top, it means the gravy is done.

Turn off and remove from the heat.

Serve it with rotis, flat breads, or even rice.

Yummy, delicious capsicum curry is ready. 

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[tnedibleoils]

Chennai's winter season is always special!

The foggy sky, dew-filled trees, chilly beaches, hoodies and shawls...

The only way to enjoy this weather completely is by warming up with savouries cooked with Sundew!

Cheers for the winter!

Visit: https://tnedibleoil.com