How to extract 100% pure mustard oil at home without using a machine

When it comes to puri with vegetable ragout, saliva immediately appears in the mouth. Whether you are celebrating, rejoicing, or just going to a party, people love to cook and eat puri at home. The pleasure of hot puri is incomparable, but the problem is that frying them requires a large amount of oil, which is not healthy. Due to the need to use a large amount of oil, many avoid eating puri, even if they really want to try their favorite dish.

If you are one of those people, don't worry. Today we will tell you a method for making puri where no oil is required. You can prepare puri without deep frying using a regular kitchen autoclave. Instead of frying the puri in oil, they are steamed. This significantly reduces oil consumption and allows you to prepare something special for holidays. Let's learn the secret trick that will allow you to make oil-free puri.

To make oil-free puri, first take wheat flour in a large bowl. Add salt and cumin, and mix thoroughly. Then gradually add warm water, kneading a dense dough. It is important that the dough is not too soft, as a denser dough makes the flatbreads crispier and more tender.

After kneading the dough, it should be covered and left to rest for 10–15 minutes. Allowing the dough to rest is extremely important. After that, lightly knead the dough and form small balls from it. Then, using a rolling pin, roll out round flatbreads, trying to achieve approximately the same thickness for all.

Pour 1–2 cups of water into the autoclave and place a special stand inside. A metal plate must be placed on this stand, ensuring that the plate does not touch the water. The plate can be lightly greased with a little oil or ghee so that the puri does not stick. Arrange the rolled flatbreads on the plate, leaving a small space between them. Then carefully place the plate on the stand inside the autoclave. Close the lid of the autoclave, but do not set the valve with a hiss. Cook over high heat for about 3–4 minutes.

A few minutes after opening the autoclave, you will find that the fluffy puri inside is ready. They can be served hot with vegetable ragout, chole, or yogurt. It should be noted that some people can make oil-free puri in a microwave or air fryer instead of using an autoclave.

It is important to understand one thing here: puri prepared by steaming will likely not have the same golden and crispy texture as those fried in oil. Puri made this way may turn out soft and fluffy, but not as crispy and crumbly as fried ones.

If you want to enjoy the taste of puri during a holiday but avoid frying in oil, you can try this method. However, since a little grease may be required to prevent sticking to the plate, calling this recipe completely zero-oil would not be entirely accurate.

Lubricating oil is a crucial component for the correct functioning of an engine, requiring the user to strictly follow the specifications and replacement periods defined by the manufacturer. In cases of vehicles with high oil consumption, it is recommended to always use the same lubricant to top up the level. However, the question arises about the possibility of mixing this oil with another different one.

Lubricants are classified based on their viscosity, indicated by two numbers separated by the letter W (such as 0W20 or 10W30); by the API classification, represented by two letters; and by the base type, which can be mineral, synthetic, or semi-synthetic.

In a hypothetical situation where you use oil from one brand and need to top up the level with one from another brand, the mixture presents less risk if the characteristics of viscosity, classification, and base are respected. According to Arley Barbosa, coordinator of the Technical Commission for Lubricants at AEA – Brazilian Automotive Engineering Association, no incompatibilities or operational deviations are foreseen.

The specialist clarifies that additives, such as detergents, dispersants, anti-wear agents, and antioxidants, when sourced from recognized brands, are chemically compatible and maintain the necessary synergy to protect against corrosion and abrasive wear. He also assures that the basic oils used have controlled solvency, ensuring that the additives remain fully dissolved, avoiding sedimentation under normal usage conditions.

Oil viscosity is determined by the manufacturer based on various engine factors. In more recent models, internal clearances are smaller due to the greater precision of manufacturing processes and engine operation, resulting in progressively lower viscosities. The entire lubrication system and the parts that come into contact with the oil are designed for the standard viscosity.

Using an oil thicker than the original imposes extra stresses and delays the arrival of the lubricant to the upper parts of the engine. In engines that require high-viscosity oils, using a thinner one can result in a reduced protective layer, which can damage piston rings and bearings.

Arley Barbosa warns that mixing oils of different viscosities alters the formation of the lubricating film (hydrodynamic film) and surface protection. This index does not follow a simple weighted average, making the result of this combination unpredictable. Furthermore, modern engines that use low-viscosity oils depend on a very specific HTHS (High Temperature High Shear) film to optimize efficiency and reduce friction.

The specialist also points out that changes in viscosity affect the functioning of oil-dependent systems, such as variable valve timing and hydraulic tappets. Using a more viscous oil can lead to loss of power, synchronization failures, and increased emissions.

Even when there are oils with different bases but the same viscosity, mixing them is harmful. Barbosa explains that this can generate chemical incompatibility and the risk of additive degradation and alteration of the lubricant's physical properties. He states that by mixing a mineral-based lubricant, the solvency balance can be unbalanced, and chemical incompatibility between additive packages of diverse technologies can cause additive precipitation or the formation of solid deposits.

Regarding synthetic base oils, the specialist mentions that they interact differently with sealing materials: esters tend to cause swelling, while PAOs (Polyalphaolefins – Group IV) can cause shrinkage. Mixing different bases unbalances this balance, resulting in premature seal failure and leaks.

The most damaging combination is the extreme mixture between conventional mineral oils, intended for older engines, and high-performance synthetic oils. Such a mixture can destabilize additive solubility and trigger adverse chemical reactions that compromise lubrication. The safest option is the mixture between Group III oils with varied bases, as this combination is chemically stable and similar to the formula used by manufacturers to create semi-synthetic lubricants.

In emergency situations, when the oil level is below the recommended level and no compatible alternative is available, it is acceptable to mix lubricants with different specifications, provided that a complete change is carried out as soon as possible.

Black lentils are very healthy and rich in protein, so they are often prepared in Indian cuisine as a snack or a dish. However, with a busy schedule, people sometimes forget to soak the lentils overnight, leading to the question of what to do in the morning if black lentils need to be cooked.

If you cook black lentils without soaking directly in a multicooker, they remain hard inside and firm even after several whistles. But now you don't have to worry! With a simple kitchen trick and a secret tip, you can quickly prepare absolutely soft, buttery black lentils even without prior soaking. Let's look at this simple and useful method.

For preparation, you will need: black lentils: 1 cup (unsoaked); baking soda: 1/4 teaspoon (secret ingredient); salt: to taste; water: as needed (about 2-3 inches above the lentils).

First, thoroughly rinse the unsoaked black lentils 2-3 times with water to clean them. Then place the rinsed lentils in a pressure cooker. Instead of regular water, use warm or slightly hot water (the water should be slightly above the amount of lentils so that they are completely submerged).

Next, add one quarter teaspoon of baking soda and a little salt. Baking soda helps to quickly soften the hard shell of the lentils. Close the pressure cooker lid and cook over high heat until one whistle sounds. After that, reduce the heat to low and continue cooking for about 15-20 minutes (or up to 5-6 whistles).

After turning off the heat, let the steam escape on its own. Open the lid and check—your lentils will be ready, soft as butter, even without prior soaking.