You may buy their products HERE!
Sesame Oil My favorite among all kinds of oil has to be this sesame oil. Sesame is an important seed used in Tamilnadu cuisine. Sesame and its oil is very traditional in this part of the world. Sesame is called as எள் (Ell) in tamil. Sesame oil was referred in olden days as எள்நெய் (Ell Nei). Ell meant sesame and Nei meant fat. Later on the name எள்நெய் (Ell-Nei) became எண்ணெய் (Enn-Nei). So the name எண்ணெய் Enn-Nei was referred only for sesame oil in the olden days. When other kinds of oil started appearing, the term எண்ணெய் (Enn-Nei) became a generic word for oil. Sesame oil became நல்லெண்ணெய் (Nalla-Enn-Nei). Nalla means “good”. Purva 100% organic and cold pressed Sesame Oil The nutritional benefits of sesame is astonishing. The major nutrients gained from the sesame oil, zinc, magnesium, iron and calcium are retained to a higher degree in cold pressed oils. Sesamol in sesame seed has been known to protect DNA against damage from radiation I am in love with Purva’s sesame oil. The aroma is one and the froth is another! Sesame oil has a natural tendency to froth up when it hits hot oil. I used it for tempering the spices and look at the foamy froth in the oil below. That’s a very good sign that the oil was minimally processed. The flavour of purva sesame oil is really good! I think this is one of my favorites of Purva among all the three.
Coconut Oil The coconut tree is called the ‘Kalpavriksh’, or the tree of life. 50 percent of the fat content in coconut is a fat rarely found in nature called lauric acid. Breast milk is the only other natural source that contains such a high concentration of lauric acid. So next time someone says coconut is bad for you, throw a coconut on them. Will you? Purva 100% organic and cold pressed Coconut Oil The major nutrients gained from the coconut oil, the omega-3-fatty acids (DHA & EPA) are retained to a higher degree in cold pressed oils. Here is a pic of Purva’s coconut oil. It was still frozen due to the chill weather we are facing here in Bangalore. I love the smell of coconut oil. I always take a minute to enjoy the aroma of coconut oil when it hits a hot pan. Throw in a few sprig of curry leaves and that’s my kind of room freshener you will find at my place. Purva’s coconut oil has a very distinct aroma that I have come to love. Cold pressing helps in retaining the taste and the natural flavor. We love to use coconut oil for all topical applications too and it smells really good. Purva’s purity can be sensed through both taste and smell and we really like it at home.
Groundnut oil Groundnut oil is kind of a neutral oil used for everyday cooking. The major nutrients gained from the groundnut oil, Niacin and MUFA( monounsaturated fatty acids) are retained to a higher degree in cold pressed oils. High viscosity of this oil leads to high smoke point (can be heated to temperature of 450°F) therefore its perfect for deep frying multiple food stuff without cross contamination of flavor or taste.
The Packaging. One thing I love about the oils is the packaging. The easy pour-able spout is such a cool idea that totally totally works. The spout is small so you have total control of the “pour” and it works so well!!! I am in love…….
The Pricing of Purva Naturals. While compared with the cold pressed oils in the market , Purva oils are very reasonably priced (remember its organic too!). I am sure you will be hooked if you try them once. Do try them and let me know.
Buy Purva and we are sure you will like it! You may buy their products HERE! If you are confused as to where to start, start with my favorite – sesame oil!
Try making this small change in the kitchen by replacing your regular oils for healthy cold pressed oils.
Recipe for IKEA style Baked veggie balls – Grönsaksbullar – Swedish Vegan Meatballs. These vegan veggie balls are baked and served with a cashew sesame sauce. Healthy baked veggie balls recipe.
When we used to live in Hong Kong, one of my favorite places to simply roam around was IKEA. Me and my son would take an MTR to Causeway-bay and simply walk the streets. He was fascinated by all the electronic gadgets that one could find there. Not to mention the street stunts that happen all the time. It was oh! so crowded but was also a lot of fun. We would finish our trip in IKEA and indulge in cinnamon bun and these veggie balls. Later we would take a tram and sit on the top and just enjoy the slow ride till Fortress hill. Now thinking back, the sticky humid warm air was enjoyable too! We were basically jobless and just enjoying the time we had at hand. We would get down at Fortress Hill and wait for my husband to join us after work and we all would go back home together in the MTR. Those days are never coming back. But we made good memories. I made these baked IKEA style veggie balls and had a good time. Here is the recipe. Honestly, this is not exactly like IKEA veggie balls but its close and tastes damn good. Do give it a try. Its healthy as its baked and not to mention its diabetes friendly – heart healthy recipe.
Soak the chickpea (garbanzo beans) for 4-5 hours. When ready to bake, start shredding the veggies.
Grind the chickpea to a coarse paste. Set aside. Do not add any water while grinding.
Heat oil in a pan and add in the chopped garlic, chopped onions and capsicum. Saute for a couple of minutes. Add in the corn, peas, chopped spinach, shredded cabbage and carrot.
Add in the red chilli flakes, Italian seasoning, turmeric, salt and black pepper. Add in the chickpea paste. Mix well to combine.
Cook for five minutes till the mixture is thick. Remove from heat and add in the coriander leaves. Mix well to combine.
Allow the mixture to cool a bit. Start making lime size balls.
Do not press to hard. Press gently to make a lime size ball.
Bake the balls in a parchment lined baking sheets at 400 degrees fahrenheit ( 200 degrees celcius ) for 45 minutes to an hour. The balls should be brown and dry and come off the pan easily. Note: These can be made in an air-fryer too! Bake for 15-20 minutes if making in an air-fryer.
For the Sauce Grind all the ingredients listed under “sauce” to a fine paste.
Serve the balls with sauce.
For the Veggie Balls
- 1/2 cup chickpeas – soaked for four – five hours
- 1/2 teaspoon vegetable oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 green or red bell pepper (capsicum), finely chopped
- 1/2 cup frozen green peas
- 1/2 cup frozen sweet corn kernels
- 2 cups chopped spinach
- 2 cups shredded cabbage
- 1/2 cup shredded carrot
- 1 teaspoon red chilli flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 3 sprigs coriander leaves (cilantro) , chopped
For the sauce
- 1/3 cup roasted cashew-nut
- 3 tablespoon roasted white sesame seeds
- 2 tablespoon soy sauce
- 2 teaspoon sugar
- 1 teaspoon apple cider vinegar
- 1/2 cup water
- Grind the chickpea to a coarse paste. Set aside
- Heat oil in a pan and add in the chopped garlic, chopped onions and capsicum. Saute for a couple of minutes. Add in the corn, peas, chopped spinach, shredded cabbage and carrot.
- Add in the red chilli flakes, Italian seasoning, turmeric, salt and black pepper. Add in the chickpea paste. Mix well to combine.
- Cook for five minutes till the mixture is thick. Remove from heat and add in the coriander leaves. Mix well to combine.
- Allow the mixture to cool a bit. Start making lime size balls.
- Bake the balls in a parchment lined baking sheets at 400 degrees fahrenheit ( 200 degrees celcius ) for 45 minutes to an hour. The balls should be brown and dry and come off the pan easily.
- Grind all the ingredients listed under “sauce” to a fine paste.
- Serve the veggie with sauce.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: swedish
