Mustard Oil PREVENTS pickles from GETTING SPOILT. That is the best part of this oil , other than the claimed advantages of lowering cholesterol and improving digestion and blood circulation. In any pickle, USE 1 part Mustard OIL for 3 OR 4 PARTS of Gingelly Oil when you make it. As admitted, many people may not like the strong odour of Mustard oil. Mustard oil has great anti-bacterial properties. This what basically prevents a pickle from getting spoilt, other than maintaining high levels of HYGIENE during the preparation of pickles. Maybe, I will POST a recipe of pickle in the forum. But then, I have to give a PHOTOGRAPH. For that, I have to make the pickle itself. I can't JUST steal a photo from the internet and fool rediff members.!
Mustard oil is a basic ingredient in Bengali cuisine...its not just fish or daal. 90% in bengali cuisine is made with mustard oil. So, North India might use it occasionally but West Bengal, Assam and Orissa use it predominantly.
Re: Sorsher tel
by Sanjay Priyadarshi on Oct 02, 2013 01:19 AM
HI Jatin, You are correct,bengali,oriya and parts of Assam also use extensively mustard for daily cooking.When it comes to north side use is less.The author should have included the states that uses most and come down to states not using.
