Hudson Canola Oil & Chatpate Corn Fritters
This is an unbiased product review for Hudson Canola Oil.
I was sent a 1 litre sample bottle of Hudson Canola Oil for a review. To be frank, until I received a mail from the company's representative, I had not heard about Canola. So even before I agreed to review, I did my own research about the oil and its possible benefits.
I discovered that it is much healthier than olive oil (I personally do not like the taste that olive oil imparts). My only concern was its taste and I read that the taste was neutral, so I thought it was worth a try. I agreed to receive and review the oil. The beautiful and smartly designed bottle of the oil came along with an information pamphlet about canola oil and a recipe book (chef Komal Taneja's 16 recipes)!
Before I continue, let me tell you what exactly is canola oil. It is extruded from the seeds of the yellow Canola flower. The name is derived from a contraction of Canadian and ola (oil). It is known to have the lowest saturated fat amongst all oils, high monounsaturated fat, high Omega-3 and rich Vitamin-E content. You can read the entire list of health benefits here.
Usage facts about Canola Oil*:
Canada: Over 50% of the vegetable oil consumed
Japan: Over 50%
Mexico: 25%
US: Second most preferred oil
Australia: Second most preferred oil
Hudson Canola Oil is from the Prairie regions of Western Canada, this is where canola was discovered!
Taste: The taste is neutral, only when you are frying something in this oil, the aroma of the oil is slightly like that of mustard oil. But it does not lend the aroma to the preparations!
Oiliness: I prepared corn fritters and I can assure you that they weren't oily like hey generally are after frying. No oil residue on fingers... I was pleasantly surprised?!
Preparations: The good thing about this oil is that unlike other edible oils, it can be reused without any harmful effects. That really helps me as I hate discarding leftover oil and so if I deep fry something, I end up preparing fried items the next day as well. So I used Hudson Canola Oil over a month in everything from deep frying corn fritters, greasing for cake and stuffed idli preparations, kneading dough for chapatis, cooking Indian style vegetables, dosa and vegetable biryani (pictures below). Everything turned out great, consumed lesser oil and of course it is healthier.
Smoking Point: It is an amazing stable oil at higher temperatures. Perfect for deep frying!
Price: Ouch... now that is the only pinch. Rs 195 per litre (as on July 2013).
Oil in oil... I mean all in all, I found Hudson Canola Oil perfect for my cooking and I do recommend it strongly.
Chatpate Corn Fritters Recipe using canola oil
Ingredients:
2 cups of boiled corn (boil with some salt, 4 whistles in a pressure cooker are ideal).
1/2 cup of finely chopped onions
Red chilly powder (depending on the spiciness you prefer)
1/2 tsp turmeric powder
1/2 tsp chaat masala
Salt for taste
Preparation:
Drain all the water from the boiled corn and grind it coarsely.
Remove the ground corn and mix onions, chaat masala, turmeric powder, chilly powder and salt.
The consistency of this fritters mixture would be like the one you get for making besan pakode (so it is not free flowing bt a but thick.
Heat canola oil in a pan. When it is hot, deep fry the fritters.
Remove on a tissue paper / toilet roll.
Serve with green chutney, tamarind sauce or tomato sauce!
Tip:
It should not happen but if your mixture consistency is not thick, you can add some small bread pieces.
Another preparation I tried using Hudson Canola Oil for greasing: Stuffed Idlis
Read more...
I discovered that it is much healthier than olive oil (I personally do not like the taste that olive oil imparts). My only concern was its taste and I read that the taste was neutral, so I thought it was worth a try. I agreed to receive and review the oil. The beautiful and smartly designed bottle of the oil came along with an information pamphlet about canola oil and a recipe book (chef Komal Taneja's 16 recipes)!
Before I continue, let me tell you what exactly is canola oil. It is extruded from the seeds of the yellow Canola flower. The name is derived from a contraction of Canadian and ola (oil). It is known to have the lowest saturated fat amongst all oils, high monounsaturated fat, high Omega-3 and rich Vitamin-E content. You can read the entire list of health benefits here.
Usage facts about Canola Oil*:
Canada: Over 50% of the vegetable oil consumed
Japan: Over 50%
Mexico: 25%
US: Second most preferred oil
Australia: Second most preferred oil
 |
| Image Source: Wikipedia |
Taste: The taste is neutral, only when you are frying something in this oil, the aroma of the oil is slightly like that of mustard oil. But it does not lend the aroma to the preparations!
Oiliness: I prepared corn fritters and I can assure you that they weren't oily like hey generally are after frying. No oil residue on fingers... I was pleasantly surprised?!
Preparations: The good thing about this oil is that unlike other edible oils, it can be reused without any harmful effects. That really helps me as I hate discarding leftover oil and so if I deep fry something, I end up preparing fried items the next day as well. So I used Hudson Canola Oil over a month in everything from deep frying corn fritters, greasing for cake and stuffed idli preparations, kneading dough for chapatis, cooking Indian style vegetables, dosa and vegetable biryani (pictures below). Everything turned out great, consumed lesser oil and of course it is healthier.
Smoking Point: It is an amazing stable oil at higher temperatures. Perfect for deep frying!
Price: Ouch... now that is the only pinch. Rs 195 per litre (as on July 2013).
Oil in oil... I mean all in all, I found Hudson Canola Oil perfect for my cooking and I do recommend it strongly.
Chatpate Corn Fritters Recipe using canola oil
Ingredients:
2 cups of boiled corn (boil with some salt, 4 whistles in a pressure cooker are ideal).
1/2 cup of finely chopped onions
Red chilly powder (depending on the spiciness you prefer)
1/2 tsp turmeric powder
1/2 tsp chaat masala
Salt for taste
Preparation:
Drain all the water from the boiled corn and grind it coarsely.
Remove the ground corn and mix onions, chaat masala, turmeric powder, chilly powder and salt.
The consistency of this fritters mixture would be like the one you get for making besan pakode (so it is not free flowing bt a but thick.
Heat canola oil in a pan. When it is hot, deep fry the fritters.
Remove on a tissue paper / toilet roll.
Serve with green chutney, tamarind sauce or tomato sauce!
Tip:
It should not happen but if your mixture consistency is not thick, you can add some small bread pieces.
Another preparation I tried using Hudson Canola Oil for greasing: Stuffed Idlis
*Facts derived from Hudson website
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