A very common question people ask me is “What oil do you use or recommend?” It’s not a question that can be answered easily as various oils have their respective health benefits. In the oil corner of my counter, you’ll find a tray with rice bran oil, mustard oil, virgin coconut oil, extra virgin olive oil, gingelly oil and ghee! That’s 6 oils. And I regularly find use for each one of them in my daily cooking. I use rice bran oil for my subzis, regular tadka and it is the oil I prefer to deep fry in, in those few occasions I actually deep fry food.
Rice bran oil, as the name suggests is made from the nutrient rich outer layer of rice, called rice bran, something that is often lost in the process of milling and polishing rice. Bran is the only source of a compound called oryzanol that helps reduce cholesterol and prevent heart disease. You can watch the video showing the benefits of Fortune Rice Bran Health oil here.
In fact, rice bran oil has nearly exact same skin properties as olive oil, which is why I love to use rice bran oil in my handmade soaps as well!
Sweet Potato Sticks with Chilli Mayo
Prep time: 10 minutes
Cooking time: Under 30 minutes
Recipe for Baked Sweet Potato Sticks with Chilli Mayo
- 2 large 400 grams sweet potatoes ~
- 1 clove garlic , grated
- 1 tsp oregano crushed dried
- pinch chilli flakes
- xbd tsp salt
- 2 tbsps mayonnaise
- drops Tabasco chilli sauce Sriracha sauce of few or Sriracha
- Preheat the oven at 190xb0C. Line a baking sheet with foil and keep aside.
- Wash and scrub the sweet potato and cut into sticks.
- In a large bowl, combine FRBH oil, oregano, salt, chilli flakes, grated garlic and toss the sweet potato sticks with mix.
- Place the sticks in a single layer on the lined baking sheet and bake for 20 minutes until golden brown outside and cooked inside. Divide and bake in two batches if required.
- In a small bowl, whisk together mayonnaise and chilli sauce and serve as a dipping sauce to go with the sweet potato sticks.
- The same can also be done in an Airfryer. Preheat at 200C. Put in the spice coated sweet potatoes in the basket and set timer to 7 minutes. Remove, toss gently and again set the timer at 3-4 minutes. Remove when golden.