How to extract 100% pure almond oil at home without special equipment

Indian cuisine features numerous ingredients capable of enhancing the flavor of any dish, including various types of raita and pickles. A marinade not only enriches the taste of food but also makes it more piquant. However, when people hear the word 'marinade,' they often picture a large amount of oil. But is there a marinade that is prepared not in oil, but in water? If not, the famous green chili pickle from Rajasthan might surprise you.

This pickle requires no oil whatsoever. It is called water-pickled green chili or Mirchi ki Kanjhi. It is made from green chilies, spices, and water, possessing a sour-spicy and very pungent flavor. Let's learn more about this Rajasthani pickle, which turns out so wonderfully without oil that it enhances the taste of both bread and rice.

This is a traditional pickle made in Rajasthan, known in some places as Mirchi ki Kanjhi. Unlike regular pickles, oil is not the main ingredient. The green chilies are infused with the aromas of spices such as cumin, fennel, carom seeds, and mustard seeds, and then covered with water. Some add vinegar to enhance the acidity. After several days, the chili develops a sour-spicy and pungent taste. If you do not like pickles with a lot of oil, you can try this method.

Note: use fresh and high-quality chilies. Do not use overly soft, black, or spoiled chilies.

The first step is to thoroughly wash the green chilies with water, and then dry them completely with a clean cloth. There should be no moisture left on the chilies when preparing the pickle.

Secondly, bring water to a boil in a pot, then add the green chilies and turn off the heat. Cover the pot with a lid and leave it for about 10 minutes. This will allow the chilies to soften slightly without becoming completely overcooked.

Next, grind cumin, fennel, carom seeds, and roasted cumin into a coarse powder. Add turmeric, asafoetida, and salt to taste, mixing the mixture well. Then, remove the chilies from the water and let them cool. Make a small slit along each chili, taking care not to split the chili into two pieces. Fill each chili tightly with the prepared spice mixture.

In the fifth step, take a clean and dry glass jar and arrange all the stuffed chilies inside. The water in which the chilies were briefly heated must be completely cooled. Then, pour enough water into the jar to fully submerge the chilies. Add about two tablespoons of white vinegar and stir gently. Do not seal the jar immediately; cover it with a clean cotton cloth and leave it in a clean place for 3–4 days. During this time, the chili gradually absorbs the flavor of the spices and the acid. When you like the taste of the pickle, it should be stored in the refrigerator.

In pickles, oil serves as a preservative. Since oil is not used in this pickle, maintaining cleanliness is extremely important. The jar must be absolutely clean and dry. Always use a clean and dry spoon when removing the pickle. If dirty water or excess moisture gets into the jar, the pickle can spoil quickly.

When cooking, it often happens that an excessive amount of oil remains in sauces, curries, or vegetable dishes, floating on the surface. This can make the dish heavy and sometimes spoil the taste. Similarly, fried items such as chebureki or donuts may contain excess fat. Instead of throwing away such food, there are simple methods that allow you to significantly reduce the amount of oil without changing the flavor quality of the dish.

It is important to determine whether the oil is on the surface, evenly mixed in the sauce, or absorbed into fried products, as this determines the choice of the appropriate method for reducing fat content. Below are various tips and techniques for reducing the amount of oil.

If a thick layer of oil is visible on a curry or sauce, the simplest way is to let the dish sit after turning off the stove for a few minutes so that the oil rises to the top. Then, using a wide spoon, carefully remove the accumulated fat, trying not to scoop up too much of the sauce. This method is especially effective for vegetables and curries where the oil is clearly visible on top.

There is another approach that can help if the food has a lot of oil. Take a clean spoon and place several ice cubes in it. Then, gently rotate this cold surface of the spoon over the top layer of the food; the cold can cause some of the oil to stick to the metal. After this, you can wipe the spoon and repeat the procedure. However, avoid prolonged contact between the ice and the food, as melting can disrupt the texture and taste of the sauce.

If the amount of oil in the sauce is excessive and difficult to remove with a spoon, it is best to cool it down. Let the dish cool completely, and then place it in the refrigerator for some time. When cooling, the fat or oil may solidify and form a separate layer on the surface, which can then be easily removed with a spoon. After this, the sauce can be reheated and consumed.

In the case of fried items, such as donuts, chebureki, or fries, that remain greasy even after frying, they should be placed on a paper towel or special kitchen paper. Gently blot the surface so that the paper absorbs the excess oil. It is important not to press too hard, otherwise, the crispy texture of the product may deteriorate.

Sometimes vegetables, cheese, or meat may be heavily saturated with oil, while the sauce retains fat. In this case, you can simply extract the solid components with a spoon and transfer them to another dish, trying not to take any excess fat from the original container. This will help reduce the total amount of oil without affecting the main flavor of the dish.

If you often cook soups, broths, sauces, or stews, a grease separator can be a very useful tool. Place the liquid in this device for some time, and the oil and fat will float to the top, leaving lighter liquid at the bottom. Then, the bottom part can be carefully separated, and the excess fat on top will remain in the device.

If the oil is well mixed with the food and cannot be separated, you can increase the amount of other ingredients. For example, in a vegetable dish, you can add more cooked vegetables, beans, or other necessary components for that recipe. This will help distribute the fat over a larger mass of food, which will help balance the flavor. If necessary, adjust the amount of salt and spices afterward.