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IAS officer Raj Shekhar set out to cook poha but instead cooked up a laugh riot on Twitter.
The Kanpur Commissioner posted a picture of himself from his kitchen with a pan of poha on the gas stove.
"Please wish me good luck. Trying my luck in cooking...Preparing the poha for the breakfast under guidance of Home Minister [sic]," he captioned the post.
But Twitterati was quick to spot that the gas burner under his cooking pot was not lit.
Many had a field day at the expense of the IAS officer who was seen dressed in a suit with earphone plugged in while "cooking".
Shiv Sena MP Priyanka Chaturvedi used the pic as an opportunity to take a dig at the rising cost of cooking gas.
"Also thank you for sending a strong message to the government for making cooking gas so unaffordable that cooking can be done without it, the heat instead of the stove comes from collective anger," she wrote back.
While the poha in the pan did look yummy, we are not sure of the taste it left in the IAS officer's mouth after all the trolling. Better luck next time, Mr Commissioner.

IAS officer 'cooks' poha with gas off, Twitter lights up in meme fest

IAS officer Raj Shekhar set out to cook poha but instead cooked up a laugh riot on Twitter. Know details



Twitterati noticed gas was off in IAS officer's 'cooking' pic

IAS officer post pic&nbsp;of himself in kitchen "cooking" poha
Twitterati&nbsp;noticed gas was off, Kanpur&nbsp;Commissioner trolled
Sena MP uses the pic&nbsp;to take a dig at the rising cost of cooking gas

Kanpur Commissioner Raj Shekhar posted a picture of himself from his kitchen with a pan of poha on the gas stove.

IAS officer Raj Shekhar set out to cook poha but instead cooked up a laugh riot on Twitter.
The Kanpur Commissioner posted a picture of himself from his kitchen with a pan of poha on the gas stove.
"Please wish me good luck. Trying my luck in cooking...Preparing the poha for the breakfast under guidance of Home Minister [sic]," he captioned the post.
But Twitterati was quick to spot that the gas burner under his cooking pot was not lit.
Many had a field day at the expense of the IAS officer who was seen dressed in a suit with earphone plugged in while "cooking".
Shiv Sena MP Priyanka Chaturvedi used the pic as an opportunity to take a dig at the rising cost of cooking gas.
"Also thank you for sending a strong message to the government for making cooking gas so unaffordable that cooking can be done without it, the heat instead of the stove comes from collective anger," she wrote back.
While the poha in the pan did look yummy, we are not sure of the taste it left in the IAS officer's mouth after all the trolling. Better luck next time, Mr Commissioner.
Also Watch:&nbsp;<a href="https://www.editorji.com/world-news/more-than-40-camels-banned-from-saudi-beauty-contest-over-botox-1639215777140" target="_blank">More than 40 camels banned from Saudi beauty contest over Botox</a>

Eggs are such a common&nbsp;item in&nbsp;our kitchen pantries that we sometimes forget&nbsp;about the complexity of this seemingly simple breakfast&nbsp;staple.&nbsp;Whether you like them scrambled, boiled, poached or fried &ndash; everyone has their own preference of how they cook&nbsp;and eat their eggs.&nbsp;&nbsp;
But have you ever wondered why do the same eggs taste so different, with different cooking methods?&nbsp;
Apart from the&nbsp;milk, herbs or cheese that you might be adding for flavour, there is also some food science behind this massive taste difference.
Interestingly, the distinction in taste is actually due to the flavour difference in egg whites versus the yolk.&nbsp;So,&nbsp;depending on whether you&rsquo;re beating your eggs&nbsp;together&nbsp;or not, the rich and fatty yolk&nbsp;will imbibe&nbsp;a more intense flavour than the slightly blander whites.
Applying heat to eggs causes the protein in them to interact with the water molecules which helps the formation of new protein bonds. Apart from protein, the yolk is also rich in fat which is why it tastes so different and doesn't get&nbsp;as rubbery upon cooking. Many chefs recommend adding some fat, perhaps some butter oranother egg yolk, to the eggs before scrambling them as that&nbsp;allows for the entire mixture to become closer in character to the yolks.
Another reason, which explains why fried eggs or omelettes taste so different, is a chemical process&nbsp;called the Maillard reaction which occurs when the protein and glucose interact with each other. This reaction gives your eggs that brownish colour and a slightly nutty flavour.
Lastly, the texture is another big factor in food tasting. This may explain&nbsp;why&nbsp;silky&nbsp;smooth&nbsp;scrambled eggs taste quite different&nbsp;from&nbsp;a&nbsp;hard-boiled&nbsp;egg or a&nbsp;gooey poached egg, since all of them offer a distinct&nbsp;&lsquo;mouthfeel&rsquo; experience.&nbsp;&nbsp;

Egg Science: How the taste of eggs changes with every cooking method

Eggs are such a common&nbsp;item in&nbsp;our kitchen pantries that we sometimes forget&nbsp;about the complexity of this seemingly simple breakfast&nbsp;staple.&nbsp;Whether you like them scrambled, boiled, poached or fried &ndash; everyone has their own preference of how they cook&nbsp;and eat their eggs.&nbsp;&nbsp;
But have you ever wondered why do the same eggs taste so different, with different cooking methods?&nbsp;
Apart from the&nbsp;milk, herbs or cheese that you might be adding for flavour, there is also some food science behind this massive taste difference.
Interestingly, the distinction in taste is actually due to the flavour difference in egg whites versus the yolk.&nbsp;So,&nbsp;depending on whether you&rsquo;re beating your eggs&nbsp;together&nbsp;or not, the rich and fatty yolk&nbsp;will imbibe&nbsp;a more intense flavour than the slightly blander whites.
Applying heat to eggs causes the protein in them to interact with the water molecules which helps the formation of new protein bonds. Apart from protein, the yolk is also rich in fat which is why it tastes so different and doesn't get&nbsp;as rubbery upon cooking. Many chefs recommend adding some fat, perhaps some butter or another egg yolk, to the eggs before scrambling them as that&nbsp;allows for the entire mixture to become closer in character to the yolks.
Another reason, which explains why fried eggs or omelettes taste so different, is a chemical process&nbsp;called the Maillard reaction which occurs when the protein and glucose interact with each other. This reaction gives your eggs that brownish colour and a slightly nutty flavour.
Lastly, the texture is another big factor in food tasting. This may explain&nbsp;why&nbsp;silky&nbsp;smooth&nbsp;scrambled eggs taste quite different&nbsp;from&nbsp;a&nbsp;hard-boiled&nbsp;egg or a&nbsp;gooey poached egg, since all of them offer a distinct&nbsp;&lsquo;mouthfeel&rsquo; experience.&nbsp;&nbsp;

We often forget about the simple complexity of eggs!
Let's delve deeper into some eggy science
Rich, fatty yolk imbibes intense flavour; the yolk is blander
Applying heat causes the formation of new protein bonds
Chefs recommend adding some fat to prevent rubbery results
Protein and glucose reaction gives brown tinge, nutty flavour
The different textures after cooking affect sense of taste

Have you ever wondered why the same eggs taste so different, with different cooking methods?&nbsp;

Eggs are such a common&nbsp;item in&nbsp;our kitchen pantries that we sometimes forget&nbsp;about the complexity of this seemingly simple breakfast&nbsp;staple.&nbsp;Whether you like them scrambled, boiled, poached or fried &ndash; everyone has their own preference of how they cook&nbsp;and eat their eggs.&nbsp;&nbsp;
But have you ever wondered why do the same eggs taste so different, with different cooking methods?&nbsp;
Apart from the&nbsp;milk, herbs or cheese that you might be adding for flavour, there is also some food science behind this massive taste difference.
Interestingly, the distinction in taste is actually due to the flavour difference in egg whites versus the yolk.&nbsp;So,&nbsp;depending on whether you&rsquo;re beating your eggs&nbsp;together&nbsp;or not, the rich and fatty yolk&nbsp;will imbibe&nbsp;a more intense flavour than the slightly blander whites.
Applying heat to eggs causes the protein in them to interact with the water molecules which helps the formation of new protein bonds. Apart from protein, the yolk is also rich in fat which is why it tastes so different and doesn't get&nbsp;as rubbery upon cooking. Many chefs recommend adding some fat, perhaps some butter or another egg yolk, to the eggs before scrambling them as that&nbsp;allows for the entire mixture to become closer in character to the yolks.
Another reason, which explains why fried eggs or omelettes taste so different, is a chemical process&nbsp;called the Maillard reaction which occurs when the protein and glucose interact with each other. This reaction gives your eggs that brownish colour and a slightly nutty flavour.
Lastly, the texture is another big factor in food tasting. This may explain&nbsp;why&nbsp;silky&nbsp;smooth&nbsp;scrambled eggs taste quite different&nbsp;from&nbsp;a&nbsp;hard-boiled&nbsp;egg or a&nbsp;gooey poached egg, since all of them offer a distinct&nbsp;&lsquo;mouthfeel&rsquo; experience.&nbsp;&nbsp;

You might have heard&nbsp;people&nbsp;ramble about the benefits of eating raw fruits and vegetables for&nbsp;their&nbsp;so-called healthful benefits.&nbsp;While raw may be a great choice in many cases but raw is not always better! Did you know that there are&nbsp;some&nbsp;vegetables&nbsp;that are&nbsp;actually&nbsp;more nutritious when cooked?&nbsp;
Let&nbsp;us walk you through some veggies that&nbsp;are&nbsp;healthier after cooking and what&rsquo;s the best&nbsp;way to&nbsp;prepare&nbsp;them&nbsp;to reap the maximum benefits:&nbsp;
SPINACH&nbsp;
This green leafy veg is loaded with folate but you must first steam spinach to enable your body to absorb all the calcium and iron. This is because spinach contains&nbsp;oxalic acid, which blocks the absorption of iron and calcium but it can be broken down under high temperatures, so blanch away!&nbsp;
CARROT&nbsp;
We are often advised to snack on raw carrots but your body actually absorbs more beta-carotene from this crunchy veg once it is boiled.&nbsp;It is best to boil carrots whole before slicing to ensure that valuable nutrients don&rsquo;t seep out into the cooking water.&nbsp;&nbsp;
TOMATO&nbsp;
Red, juicy tomatoes are full of lycopene but a 2002 study discovered that cooking tomatoes for about 30 minutes increased the&nbsp;absorbable lycopene by 35 per cent. Instead of throwing raw tomatoes into a salad, it might be a better idea to roast them in the oven&nbsp;for half an hour.&nbsp;&nbsp;&nbsp;
RED BELL PEPPER&nbsp;
Just like tomatoes, red bell peppers are also full of lycopene and this is why roasting or stir-frying them makes the lycopene far more digestible. Since cooking will reduce the vitamin C content in the&nbsp;pepper&nbsp;so our advice would be to not cook them for more than 10 minutes.&nbsp;&nbsp;
BROCCOLI &amp; CAULIFLOWER&nbsp;
Broccoli and cauliflower&nbsp;are cruciferous vegetables rich&nbsp;in fibres raffinose and cellulose which can lead to flatulence in many people. To combat this problem, it is great to chop them up and either lightly roast or steam them before eating.&nbsp;&nbsp;
SPROUTS&nbsp;&nbsp;
While cooking may be optional for some of the veggies we have discussed so far, the US CDC advises against eating raw sprouts. This is because they are essentially baby seeds, germinated in warm and moist conditions. They are&nbsp;often contaminated with bacteria that cause&nbsp;foodborne illness&nbsp;so&nbsp;it's&nbsp;better to roast or quickly boil them&nbsp;before eating.&nbsp;&nbsp;

These vegetables actually become more healthy after cooking

You might have heard&nbsp;people&nbsp;ramble about the benefits of eating raw fruits and vegetables for&nbsp;their&nbsp;so-called healthful benefits.&nbsp;While raw may be a great choice in many cases but raw is not always better! Did you know that there are&nbsp;some&nbsp;vegetables&nbsp;that are&nbsp;actually&nbsp;more nutritious when cooked?&nbsp;
Let&nbsp;us walk you through some veggies that&nbsp;are&nbsp;healthier after cooking and what&rsquo;s the best&nbsp;way to&nbsp;prepare&nbsp;them&nbsp;to reap the maximum benefits:&nbsp;
SPINACH&nbsp;
This green leafy veg is loaded with folate but you must first steam spinach to enable your body to absorb all the calcium and iron. This is because spinach contains&nbsp;oxalic acid, which blocks the absorption of iron and calcium but it can be broken down under high temperatures, so blanch away!&nbsp;
CARROT&nbsp;
We are often advised to snack on raw carrots but your body actually absorbs more beta-carotene from this crunchy veg once it is boiled.&nbsp;It is best to boil carrots whole before slicing to ensure that valuable nutrients don&rsquo;t seep out into the cooking water.&nbsp;&nbsp;
TOMATO&nbsp;
Red, juicy tomatoes are full of lycopene but a 2002 study discovered that cooking tomatoes for about 30 minutes increased the&nbsp;absorbable lycopene by 35 per cent. Instead of throwing raw tomatoes into a salad, it might be a better idea to roast them in the oven&nbsp;for half an hour.&nbsp;&nbsp;&nbsp;
RED BELL PEPPER&nbsp;
Just like tomatoes, red bell peppers are also full of lycopene and this is why roasting or stir-frying them makes the lycopene far more digestible. Since cooking will reduce the vitamin C content in the&nbsp;pepper&nbsp;so our advice would be to not cook them for more than 10 minutes.&nbsp;&nbsp;
BROCCOLI &amp; CAULIFLOWER&nbsp;
Broccoli and cauliflower&nbsp;are cruciferous vegetables rich&nbsp;in fibres raffinose and cellulose which can lead to flatulence in many people. To combat this problem, it is great to chop them up and either lightly roast or steam them before eating.&nbsp;&nbsp;
SPROUTS&nbsp;&nbsp;
While cooking may be optional for some of the veggies we have discussed so far, the US CDC advises against eating raw sprouts. This is because they are essentially baby seeds, germinated in warm and moist conditions. They are&nbsp;often contaminated with bacteria that cause&nbsp;foodborne illness&nbsp;so&nbsp;it's&nbsp;better to roast or quickly boil them&nbsp;before eating.&nbsp;&nbsp;

SPINACH CARROT TOMATO&nbsp; RED BELL PEPPER BROCCOLI &amp; CAULIFLOWER SPROUTS
Some vegetables become more nutritious after cooking!
Break&nbsp;oxalic acid in spinach to boost iron &amp; calcium absorption
More beta-carotene is absorbed after carrots are boiled&nbsp;
Cooking for 30 mins&nbsp;increases&nbsp;absorbable lycopene by 35%
Roasting or stir-frying makes the&nbsp;lycopene&nbsp;more digestible
Light roasting or steam helps reduce flatulence troubles&nbsp;
Cooking helps decontaminate sprouts of&nbsp;foodborne bacteria

You might have heard&nbsp;people&nbsp;ramble about the benefits of eating raw fruits and vegetables for&nbsp;their&nbsp;so-called healthful benefits.&nbsp;While raw may be a great choice in many cases but raw is not always better! Did you know that there are&nbsp;some&nbsp;vegetables&nbsp;that are&nbsp;actually&nbsp;more nutritious when cooked?&nbsp;
Let&nbsp;us walk you through some veggies that&nbsp;are&nbsp;healthier after cooking and what&rsquo;s the best&nbsp;way to&nbsp;prepare&nbsp;them&nbsp;to reap the maximum benefits:&nbsp;
SPINACH&nbsp;
This green leafy veg is loaded with folate but you must first steam spinach to enable your body to absorb all the calcium and iron. This is because spinach contains&nbsp;oxalic acid, which blocks the absorption of iron and calcium but it can be broken down under high temperatures, so blanch away!&nbsp;
CARROT&nbsp;
We are often advised to snack on raw carrots but your body actually absorbs more beta-carotene from this crunchy veg once it is boiled.&nbsp;It is best to boil carrots whole before slicing to ensure that valuable nutrients don&rsquo;t seep out into the cooking water.&nbsp;&nbsp;
TOMATO&nbsp;
Red, juicy tomatoes are full of lycopene but a 2002 study discovered that cooking tomatoes for about 30 minutes increased the&nbsp;absorbable lycopene by 35 per cent. Instead of throwing raw tomatoes into a salad, it might be a better idea to roast them in the oven&nbsp;for half an hour.&nbsp;&nbsp;&nbsp;
RED BELL PEPPER&nbsp;
Just like tomatoes, red bell peppers are also full of lycopene and this is why roasting or stir-frying them makes the lycopene far more digestible. Since cooking will reduce the vitamin C content in the&nbsp;pepper&nbsp;so our advice would be to not cook them for more than 10 minutes.&nbsp;&nbsp;
BROCCOLI &amp; CAULIFLOWER&nbsp;
Broccoli and cauliflower&nbsp;are cruciferous vegetables rich&nbsp;in fibres raffinose and cellulose which can lead to flatulence in many people. To combat this problem, it is great to chop them up and either lightly roast or steam them before eating.&nbsp;&nbsp;
SPROUTS&nbsp;&nbsp;
While cooking may be optional for some of the veggies we have discussed so far, the US CDC advises against eating raw sprouts. This is because they are essentially baby seeds, germinated in warm and moist conditions. They are&nbsp;often contaminated with bacteria that cause&nbsp;foodborne illness&nbsp;so&nbsp;it's&nbsp;better to roast or quickly boil them&nbsp;before eating.&nbsp;&nbsp;

An essential to any kitchen or cuisine,&nbsp;you will find some kind of oil listed in more recipe lists than&nbsp;one&nbsp;can&nbsp;count. From salads, noodles to curries and pakoras, we use oil to cook just about everything.
With great use also comes great health implications and that&rsquo;s why many people have recently started looking for healthier varieties of this&nbsp;ubiquitous ingredient.
Cold-pressed, raw, organic, virgin or refined, there are plenty of cooking oils in the market and many of them are just marketing gimmicks&nbsp;of the&nbsp;multi-billion-dollar&nbsp;FMCG industry.&nbsp;Let&rsquo;s take a look at what the different labels on cooking oils really mean:
RAW OIL&nbsp;
When the oil is extracted by simply crushing the seed or raw food item, whether by machine or animal crushers, without&nbsp;using any chemicals, raw oil is produced. Raw oils are rich in the nutritional properties of&nbsp;the source seed&nbsp;but have a short shelf life as they do not contain preservatives.
Raw oil is not great for cooking but is the best for application on skin or hair.&nbsp;&nbsp;
COLD-PRESSED OIL&nbsp;
When oil is extracted under controlled temperatures, usually by machines, and are kept away from high&nbsp;heat during the extraction, we get a cold-pressed oil. This process does not use any chemicals allowing cold-pressed oils to retain a&nbsp;good&nbsp;amount&nbsp;of flavour and the original properties of the seed.
Although rich in flavour, it is not advised to cook with cold-pressed oils at high heat as the heat destroys the properties of the oil.
UNREFINED OIL&nbsp;&nbsp;
When some amount of heat is used during the extraction process but no chemicals are added, we get what is known as unrefined oil.&nbsp;Also called virgin oil, these type&nbsp;of oils do retain some flavour and nutritional value but are&nbsp;also&nbsp;not recommended for high-temperature cooking.&nbsp;&nbsp;
REFINED OIL
To make refined oil, seeds are crushed at controlled high temperatures along with a chemical treatment that&nbsp;removes almost all original flavour from the oil. The process changes the fat composition of the oil&nbsp;giving&nbsp;it a high smoke point which makes refined oils suitable for cooking at a much&nbsp;higher temperature.&nbsp;&nbsp;
WHICH COOKING OIL SHOULD YOU USE?&nbsp;
As you might have understood, the manufacturing process makes all the difference when it comes to oils. This is why choosing which oil to use&nbsp;in your kitchen really depends on what you are making. Cold-pressed oils like coconut, olive or sesame are all considered heart-healthy&nbsp;but they may turn into trans-fat upon cooking with heat which is no good for your heart.
Since we in India like to cook our food at high heat for long durations, refined oils might be a better choice for making Indian dishes. Save your unrefined or cold-pressed oils for&nbsp;salads, bread and cooked meats for a combination of flavour and health.

Raw, cold-pressed or refined: Which oil is the best for Indian cooking?

An essential to any kitchen or cuisine,&nbsp;you will find some kind of oil listed in more recipe lists than&nbsp;one&nbsp;can&nbsp;count. From salads, noodles to curries and pakoras, we use oil to cook just about everything.
With great use also comes great health implications and that&rsquo;s why many people have recently started looking for healthier varieties of this&nbsp;ubiquitous ingredient.
Cold-pressed, raw, organic, virgin or refined, there are plenty of cooking oils in the market and many of them are just marketing gimmicks&nbsp;of the&nbsp;multi-billion-dollar&nbsp;FMCG industry.&nbsp;Let&rsquo;s take a look at what the different labels on cooking oils really mean:
RAW OIL&nbsp;
When the oil is extracted by simply crushing the seed or raw food item, whether by machine or animal crushers, without&nbsp;using any chemicals, raw oil is produced. Raw oils are rich in the nutritional properties of&nbsp;the source seed&nbsp;but have a short shelf life as they do not contain preservatives.
Raw oil is not great for cooking but is the best for application on skin or hair.&nbsp;&nbsp;
COLD-PRESSED OIL&nbsp;
When oil is extracted under controlled temperatures, usually by machines, and are kept away from high&nbsp;heat during the extraction, we get a cold-pressed oil. This process does not use any chemicals allowing cold-pressed oils to retain a&nbsp;good&nbsp;amount&nbsp;of flavour and the original properties of the seed.
Although rich in flavour, it is not advised to cook with cold-pressed oils at high heat as the heat destroys the properties of the oil.
UNREFINED OIL&nbsp;&nbsp;
When some amount of heat is used during the extraction process but no chemicals are added, we get what is known as unrefined oil.&nbsp;Also called virgin oil, these type&nbsp;of oils do retain some flavour and nutritional value but are&nbsp;also&nbsp;not recommended for high-temperature cooking.&nbsp;&nbsp;
REFINED OIL
To make refined oil, seeds are crushed at controlled high temperatures along with a chemical treatment that&nbsp;removes almost all original flavour from the oil. The process changes the fat composition of the oil&nbsp;giving&nbsp;it a high smoke point which makes refined oils suitable for cooking at a much&nbsp;higher temperature.&nbsp;&nbsp;
WHICH COOKING OIL SHOULD YOU USE?&nbsp;
As you might have understood, the manufacturing process makes all the difference when it comes to oils. This is why choosing which oil to use&nbsp;in your kitchen really depends on what you are making. Cold-pressed oils like coconut, olive or sesame are all considered heart-healthy&nbsp;but they may turn into trans-fat upon cooking with heat which is no good for your heart.
Since we in India like to cook our food at high heat for long durations, refined oils might be a better choice for making Indian dishes. Save your unrefined or cold-pressed oils for&nbsp;salads, bread and cooked meats for a combination of flavour and health.

RAW OIL&nbsp;
Extracted without heat by machine or animal crushers
No chemicals used in the process
Not good for cooking&nbsp;
Great for application on skin or hair
COLD-PRESSED OIL
Extracted under controlled temperature
No heat or chemicals used during extraction
Retains good amount of flavour &amp; properties
Not good for cooking with high&nbsp;heat
UNREFINED OIL&nbsp;
Some heat used during extraction
No added chemicals
Retains some of the original flavour
Not recommended for high-temperature cooking
REFINED OIL
Seeds crushed at high temperatures
Chemical treatment done during extraction
They have a high smoke point
Suitable for cooking with high&nbsp;heat
WHICH COOKING OIL SHOULD YOU USE?&nbsp;
Depends on what you are making
Heating cold-pressed oil turns it into trans-fat
Indian cooking demands high temperatures&nbsp;
Using refined oils might be a better idea
Use unrefined oils for salads, bread or cooked meat

An essential to any kitchen or cuisine,&nbsp;you will find some kind of oil listed in more recipe lists than&nbsp;one&nbsp;can&nbsp;count. From salads, noodles to curries and pakoras, we use oil to cook just about everything.
With great use also comes great health implications and that&rsquo;s why many people have recently started looking for healthier varieties of this&nbsp;ubiquitous ingredient.
Cold-pressed, raw, organic, virgin or refined, there are plenty of cooking oils in the market and many of them are just marketing gimmicks&nbsp;of the&nbsp;multi-billion-dollar&nbsp;FMCG industry.&nbsp;Let&rsquo;s take a look at what the different labels on cooking oils really mean:
RAW OIL&nbsp;
When the oil is extracted by simply crushing the seed or raw food item, whether by machine or animal crushers, without&nbsp;using any chemicals, raw oil is produced. Raw oils are rich in the nutritional properties of&nbsp;the source seed&nbsp;but have a short shelf life as they do not contain preservatives.
Raw oil is not great for cooking but is the best for application on skin or hair.&nbsp;&nbsp;
COLD-PRESSED OIL&nbsp;
When oil is extracted under controlled temperatures, usually by machines, and are kept away from high&nbsp;heat during the extraction, we get a cold-pressed oil. This process does not use any chemicals allowing cold-pressed oils to retain a&nbsp;good&nbsp;amount&nbsp;of flavour and the original properties of the seed.
Although rich in flavour, it is not advised to cook with cold-pressed oils at high heat as the heat destroys the properties of the oil.
UNREFINED OIL&nbsp;&nbsp;
When some amount of heat is used during the extraction process but no chemicals are added, we get what is known as unrefined oil.&nbsp;Also called virgin oil, these type&nbsp;of oils do retain some flavour and nutritional value but are&nbsp;also&nbsp;not recommended for high-temperature cooking.&nbsp;&nbsp;
REFINED OIL
To make refined oil, seeds are crushed at controlled high temperatures along with a chemical treatment that&nbsp;removes almost all original flavour from the oil. The process changes the fat composition of the oil&nbsp;giving&nbsp;it a high smoke point which makes refined oils suitable for cooking at a much&nbsp;higher temperature.&nbsp;&nbsp;
WHICH COOKING OIL SHOULD YOU USE?&nbsp;
As you might have understood, the manufacturing process makes all the difference when it comes to oils. This is why choosing which oil to use&nbsp;in your kitchen really depends on what you are making. Cold-pressed oils like coconut, olive or sesame are all considered heart-healthy&nbsp;but they may turn into trans-fat upon cooking with heat which is no good for your heart.
Since we in India like to cook our food at high heat for long durations, refined oils might be a better choice for making Indian dishes. Save your unrefined or cold-pressed oils for&nbsp;salads, bread and cooked meats for a combination of flavour and health.

Whether you love it or tolerate it, the pandemic has pushed nearly everyone to cook their own meals. And while cooking may be a fun and therapeutic exercise, it can get pretty&nbsp;tiresome&nbsp;when you have to do it every day.&nbsp;
Thankfully, there are some hacks that make&nbsp;everyday&nbsp;cooking and meal prep a little bit easier.&nbsp;&nbsp;
Make a big batch of gravy
You can get a lot out of the same gravy created using the same exact base, for example, a tomato&nbsp;masala&nbsp;puree or&nbsp;a&nbsp;boiled onion and nut paste, can be used to whip up a variety of curries in no time. Make a big batch and refrigerate it in an airtight jar.&nbsp;&nbsp;
Simplify your breakfasts
Cooking all three meals daily is a mammoth task. Simplify your morning by making overnight oats or chia pudding that you can&nbsp;quickly put together before bed and enjoy in the morning. Alternatively, you can freeze some fruits&nbsp;and veggies&nbsp;and blend them in the morning for a quick and delicious smoothie.
Dips and chutneys to the rescue
Nothing brightens an otherwise bland meal better than a refreshing chutney on the side. Whether you like&nbsp;a mint chutney or a hummus dip, these simple homemade condiments&nbsp;are also&nbsp;a great&nbsp;snack when paired with&nbsp;some chips&nbsp;or crunchy veggies.
One-pot&nbsp;meals&nbsp;are your best friend
Possibly the most annoying part of cooking is&nbsp;washing&nbsp;the dishes. Reduce the number of pans and pots&nbsp;that need to be washed by experimenting with one-pot meals. You can cook some vegetable rice or add meat to your noodles.
Planning makes all the difference
Cooking at home demands time and effort so our last bit of advice is to plan your meals. This way you&rsquo;re at least not stuck wondering what to make when the hunger pangs come knocking.
To make cooking easier, always keep a running list of meal ideas and make sure your pantry is always filled with the basics. Happy cooking!&nbsp;

Bored of cooking every day? Here are some tips to make your life easier

Whether you love it or tolerate it, the pandemic has pushed nearly everyone to cook their own meals. And while cooking may be a fun and therapeutic exercise, it can get pretty&nbsp;tiresome&nbsp;when you have to do it every day.&nbsp;
Thankfully, there are some hacks that make&nbsp;everyday&nbsp;cooking and meal prep a little bit easier.&nbsp;&nbsp;
Make a big batch of gravy
You can get a lot out of the same gravy created using the same exact base, for example, a tomato&nbsp;masala&nbsp;puree or&nbsp;a&nbsp;boiled onion and nut paste, can be used to whip up a variety of curries in no time. Make a big batch and refrigerate it in an airtight jar.&nbsp;&nbsp;
Simplify your breakfasts
Cooking all three meals daily is a mammoth task. Simplify your morning by making overnight oats or chia pudding that you can&nbsp;quickly put together before bed and enjoy in the morning. Alternatively, you can freeze some fruits&nbsp;and veggies&nbsp;and blend them in the morning for a quick and delicious smoothie.
Dips and chutneys to the rescue
Nothing brightens an otherwise bland meal better than a refreshing chutney on the side. Whether you like&nbsp;a mint chutney or a hummus dip, these simple homemade condiments&nbsp;are also&nbsp;a great&nbsp;snack when paired with&nbsp;some chips&nbsp;or crunchy veggies.
One-pot&nbsp;meals&nbsp;are your best friend
Possibly the most annoying part of cooking is&nbsp;washing&nbsp;the dishes. Reduce the number of pans and pots&nbsp;that need to be washed by experimenting with one-pot meals. You can cook some vegetable rice or add meat to your noodles.
Planning makes all the difference
Cooking at home demands time and effort so our last bit of advice is to plan your meals. This way you&rsquo;re at least not stuck wondering what to make when the hunger pangs come knocking.
To make cooking easier, always keep a running list of meal ideas and make sure your pantry is always filled with the basics. Happy cooking!&nbsp;

One base can be used to whip up a variety of curries quickly
Dips make a great snack when paired with chips or veggies
Make overnight oats&nbsp;or freeze fruit &amp; veg for smoothies
You can make some vegetable rice or add meat to noodles
Always keep a running list of meal ideas to choose from&nbsp;

Whether you love it or tolerate it, the pandemic has pushed nearly everyone to cook their own meals. And while cooking may be a fun and therapeutic exercise, it can get pretty&nbsp;tiresome&nbsp;when you have to do it every day.&nbsp;
Thankfully, there are some hacks that make&nbsp;everyday&nbsp;cooking and meal prep a little bit easier.&nbsp;&nbsp;
Make a big batch of gravy
You can get a lot out of the same gravy created using the same exact base, for example, a tomato&nbsp;masala&nbsp;puree or&nbsp;a&nbsp;boiled onion and nut paste, can be used to whip up a variety of curries in no time. Make a big batch and refrigerate it in an airtight jar.&nbsp;&nbsp;
Dips and chutneys to the rescue
Nothing brightens an otherwise bland meal better than a refreshing chutney on the side. Whether you like&nbsp;a mint chutney or a hummus dip, these simple homemade condiments&nbsp;are also&nbsp;a great&nbsp;snack when paired with&nbsp;some chips&nbsp;or crunchy veggies.
Simplify your breakfasts
Cooking all three meals daily is a mammoth task. Simplify your morning by making overnight oats or chia pudding that you can&nbsp;quickly put together before bed and enjoy in the morning. Alternatively, you can freeze some fruits&nbsp;and veggies&nbsp;and blend them in the morning for a quick and delicious smoothie.
One-pot&nbsp;meals&nbsp;are your best friend
Possibly the most annoying part of cooking is&nbsp;washing&nbsp;the dishes. Reduce the number of pans and pots&nbsp;that need to be washed by experimenting with one-pot meals. You can cook some vegetable rice or add meat to your noodles.
Planning makes all the difference
Cooking at home demands time and effort so our last bit of advice is to plan your meals. This way you&rsquo;re at least not stuck wondering what to make when the hunger pangs come knocking.
To make cooking easier, always keep a running list of meal ideas and make sure your pantry is always filled with the basics. Happy cooking!&nbsp;

When it comes to quick, visually appealing and somewhat easy recipes, there is no shortage of them on social media.&nbsp;From Tik Tok to Instagram Reels, these viral recipes cover everything from drinks to wraps to the most surprising&nbsp;lockdown&nbsp;creation... bread!
While&nbsp;Dalgona&nbsp;Coffee was inarguable the most buzzworthy viral food of Lockdown 2020, there are many other just as quirky recipes that actually sound delicious.&nbsp;&nbsp;
If you&rsquo;re bored at home or just need to do something other than worrying about one crisis after another, here are some fun viral recipes you can try at home.&nbsp;&nbsp;
Baked Feta Pasta&nbsp;
Famous for causing a shortage of feta cheese in many departmental stores across the West, this creamy pasta dish is what viral content is made of. All you need is a block of cheese, some&nbsp;juicy tomatoes, garlic, salt, pepper, herbs and your pasta of choice. This&nbsp;yummy pasta concoction seems like a mouth-watering way to ramp up your mid-week dinner plans.&nbsp;&nbsp;
Baked Oats&nbsp;
This viral dish incorporates one of our favourite breakfast foods. Baked oats&nbsp;is&nbsp;basically cake for breakfast and we&rsquo;re not complaining. To make this, you need&nbsp;rolled&nbsp;oats,&nbsp;a&nbsp;ripe banana, some milk, honey and eggs and baking powder or baking soda.&nbsp;You can get as creative as you want with this as your base and&nbsp;enjoy it fresh out of the oven.&nbsp;&nbsp;
Cloud Bread&nbsp;
If you love pretty looking foods, this recipe should be on your to-do list. Cloud bread gets its name from its fluffy texture. It&nbsp;is technically just a&nbsp;baked meringue made by whisking together egg whites, sugar, corn starch and some food colouring of&nbsp;your&nbsp;choice.&nbsp;
Tik Tok Tortilla Wrap&nbsp;&nbsp;
Instead of rolling all the fillings up like a roll or burrito, the Tik Tok Wrap is basically just an easier way to 'wrap up' your wrap. Cut the tortilla or&nbsp;some&nbsp;roti&nbsp;halfway in&nbsp;the middle and place different ingredients in all four quadrants of your base. Then, just fold the wrap in a clockwise direction&nbsp;starting from the bottom left quarter.&nbsp;&nbsp;
Nature&rsquo;s Cereal&nbsp;
Popularised by pop singer Lizzo Beating, Nature's Cereal gives a fruity makeover to the concept of basic breakfast cereal. This recipe requires all prep and no cooking. Just replace your crunchy cereal with fresh fruits like&nbsp;mixed berries and pomegranate seeds and switch the milk for yummy coconut water. That&rsquo;s it, that&rsquo;s the dish!&nbsp;&nbsp;
Focaccia Bread Art&nbsp;
This recipe is all about unleashing your inner artist! The Focaccia Bread Art or Bread Garden as some call it allows&nbsp;you to arrange your bread toppings like a painting. Create a landscape with&nbsp;red onions, mini bell peppers, tomatoes or green onions and bake away your creation!
All this talk about food sure made us hungry! Which recipe are you going to try out next?

These viral recipes on Instagram are actually worth a try!  

Baked Feta Pasta&nbsp;
Baked Oats
Cloud Bread&nbsp;
Tik Tok Tortilla Wrap
Nature&rsquo;s Cereal
Focaccia Bread Art&nbsp;

When it comes to quick, visually appealing and somewhat easy recipes, there is no shortage of them on social media.&nbsp;From Tik Tok to Instagram Reels, these viral recipes cover everything from drinks to wraps to the most surprising&nbsp;lockdown&nbsp;creation... bread!
While&nbsp;Dalgona&nbsp;Coffee was inarguable the most buzzworthy viral food of Lockdown 2020, there are many other just as quirky recipes that actually sound delicious.&nbsp;&nbsp;
If you&rsquo;re bored at home or just need to do something other than worrying about one crisis after another, here are some fun viral recipes you can try at home.&nbsp;&nbsp;
Baked Feta Pasta&nbsp;
Famous for causing a shortage of feta cheese in many departmental stores across the West, this creamy pasta dish is what viral content is made of. All you need is a block of cheese, some&nbsp;juicy tomatoes, garlic, salt, pepper, herbs and your pasta of choice. This&nbsp;yummy pasta concoction seems like a mouth-watering way to ramp up your mid-week dinner plans.&nbsp;&nbsp;
Baked Oats&nbsp;
This viral dish incorporates one of our favourite breakfast foods. Baked oats&nbsp;is&nbsp;basically cake for breakfast and we&rsquo;re not complaining. To make this, you need&nbsp;rolled&nbsp;oats,&nbsp;a&nbsp;ripe banana, some milk, honey and eggs and baking powder or baking soda.&nbsp;You can get as creative as you want with this as your base and&nbsp;enjoy it fresh out of the oven.&nbsp;&nbsp;
Cloud Bread&nbsp;
If you love pretty looking foods, this recipe should be on your to-do list. Cloud bread gets its name from its fluffy texture. It&nbsp;is technically just a&nbsp;baked meringue made by whisking together egg whites, sugar, corn starch and some food colouring of&nbsp;your&nbsp;choice.&nbsp;
Tik Tok Tortilla Wrap&nbsp;&nbsp;
Instead of rolling all the fillings up like a roll or burrito, the Tik Tok Wrap is basically just an easier way to 'wrap up' your wrap. Cut the tortilla or&nbsp;some&nbsp;roti&nbsp;halfway in&nbsp;the middle and place different ingredients in all four quadrants of your base. Then, just fold the wrap in a clockwise direction&nbsp;starting from the bottom left quarter.&nbsp;&nbsp;
Nature&rsquo;s Cereal&nbsp;
Popularised by pop singer Lizzo Beating, Nature's Cereal gives a fruity makeover to the concept of basic breakfast cereal. This recipe requires all prep and no cooking. Just replace your crunchy cereal with fresh fruits like&nbsp;mixed berries and pomegranate seeds and switch the milk for yummy coconut water. That&rsquo;s it, that&rsquo;s the dish!&nbsp;&nbsp;
Focaccia Bread Art&nbsp;
This recipe is all about unleashing your inner artist! The Focaccia Bread Art or Bread Garden as some call it allows&nbsp;you to arrange your bread toppings like a painting. Create a landscape with&nbsp;red onions, mini bell peppers, tomatoes or green onions and bake away your creation!
All this talk about food sure made us hungry! Which recipe are you going to try out next?

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