From the tangy freshness of lemon rice to the irresistible crunch of onion pakoras,
sunflower oil is a versatile companion for everyday cooking.
Bharat Botanics Sunflower Oil has a mild, neutral flavour that allows the natural taste of
vegetables, herbs and spices to take centre stage. It works beautifully across different
cooking styles — from tempering and sautéing to stir-frying and frying.
-
Lemon Rice
Serves : 4
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Ingredients :
2 cups cooked rice, cooled
2 tbsp Bharat Botanics Sunflower Oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 tbsp peanuts
8–10 curry leaves
2 green chillies, slit
1–2 dry red chillies
1 pinch hing
½ tsp turmeric powder
2 tbsp fresh lemon juice
Salt to taste
2 tbsp fresh coriander, chopped
Method :
1. Cook the rice until fluffy and allow it to cool completely.
2. Heat Bharat Botanics Sunflower Oil in a wide pan.
3. Add mustard seeds and allow them to crackle.
4. Add urad dal, chana dal and peanuts. Sauté until lightly golden.
5. Add dry red chillies, green chillies, curry leaves and hing.
6. Add turmeric and stir briefly.
7. Add the cooked rice and salt.
8. Gently mix without breaking the rice grains.
9. Turn off the heat and allow the rice to cool slightly.
10. Add fresh lemon juice and mix well.
11. Garnish with coriander.
Bharat Botanics Tip: The neutral flavour of sunflower oil lets the lemon, curry leaves and
tempering shine beautifully.
Serving Suggestion: Serve with papad, pickle or plain curd.
2. Vegetable Cutlets
Makes : 10–12 cutlets
Preparation Time : 25 minutes
Cooking Time : 20 minutes
Ingredients :
2 medium potatoes, boiled and mashed
½ cup carrots, boiled and mashed
½ cup green peas, boiled
½ cup beans, finely chopped and cooked
1 small onion, finely chopped
1 green chilli, finely chopped
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilli powder
½ tsp garam masala
½ tsp amchur powder
2 tbsp fresh coriander
Salt to taste
½ cup breadcrumbs
2 tbsp cornflour
Water, as required
Bharat Botanics Sunflower Oil, for shallow-frying
Method :
1. Combine mashed potatoes, vegetables, onion, green chilli and ginger-garlic paste.
2. Add turmeric, coriander powder, chilli powder, garam masala, amchur, coriander and salt.
3. Add 2–3 tbsp breadcrumbs and mix until the mixture holds together.
4. Shape into round or oval cutlets.
5. Make a thin slurry with cornflour and water.
6. Dip each cutlet into the slurry and coat with breadcrumbs.
7. Heat Bharat Botanics Sunflower Oil in a shallow pan.
8. Place the cutlets carefully in the pan.
9. Cook over medium heat until golden and crisp on both sides.
10. Drain on a kitchen towel.
Bharat Botanics Tip: Sunflower oil gives these cutlets a lovely golden finish while allowing the
vegetables and spices to remain the stars.
Serving Suggestion: Serve hot with mint chutney or tomato ketchup.
3. Mixed Vegetable Stir-Fry
Serves : 3–4
Preparation Time : 15 minutes
Cooking Time : 10–12 minutes
Ingredients :
1 cup broccoli florets
1 carrot, thinly sliced
½ cup French beans, diagonally sliced
1 capsicum, sliced
1 cup mushrooms, sliced
2 tbsp Bharat Botanics Sunflower Oil
1 tsp finely chopped garlic
1 tsp grated ginger
1–2 green chillies, sliced
1 tbsp soy sauce
½ tsp black pepper powder
Salt, as required
1 tsp sesame seeds, optional
Spring onion greens, for garnish
Method :
1. Wash and prepare all the vegetables. Keep them dry.
2. Heat Bharat Botanics Sunflower Oil in a wok or wide pan.
3. Add garlic, ginger and green chillies. Stir-fry for 30 seconds.
4. Add carrots, beans and broccoli first.
5. Stir-fry over medium-high heat for 2–3 minutes.
6. Add capsicum and mushrooms(optional)
7. Continue tossing on high heat so the vegetables retain some crunch.
8. Add soy sauce and black pepper.
9. Toss everything together and adjust salt if required.
10. Remove from heat while the vegetables are still vibrant and slightly crisp.
11. Garnish with sesame seeds and spring onion greens.
Bharat Botanics Tip: Avoid overcooking the vegetables. A quick stir-fry preserves their natural
texture and colour.
4. Veg Hakka Noodles
Serves : 4
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Ingredients :
250 g Hakka noodles
2½ tbsp Bharat Botanics Sunflower Oil
1 tsp finely chopped garlic
1 tsp grated ginger
1 medium onion, sliced
½ cup cabbage, shredded
½ cup carrot, julienned
½ cup capsicum, sliced
½ cup spring onion, chopped
1 tbsp soy sauce
1 tbsp vinegar
½ tsp black pepper powder
Salt to taste
Method :
1. Cook the noodles according to the package instructions.
2. Drain and rinse briefly with cold water.
3. Toss with a little Bharat Botanics Sunflower Oil to prevent sticking.
4. Heat the remaining sunflower oil in a wok until hot.
5. Add garlic and ginger and stir-fry briefly.
6. Add onion, carrot, cabbage and capsicum.
7. Stir-fry over high heat for 2–3 minutes, keeping the vegetables slightly crunchy.
8. Add the cooked noodles.
9. Add soy sauce, vinegar, pepper and salt.
10. Toss continuously over high heat until the noodles are evenly coated.
11. Add spring onions and toss once more.
12. Serve immediately.
Bharat Botanics Tip: Sunflower oil works well for high-heat stir-frying, allowing the vegetables
to cook quickly without overwhelming the flavours.
5. Onion Pakora
Serves : 4
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Ingredients :
2 large onions, thinly sliced
1 cup besan (gram flour)
2 tbsp rice flour
1–2 green chillies, finely chopped
1 tsp grated ginger
½ tsp ajwain
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp coriander powder
2 tbsp fresh coriander
Salt to taste
Water, as required
Bharat Botanics Sunflower Oil, for deep frying
Method :
1. Place sliced onions in a bowl.
2. Add salt and gently squeeze the onions with your hands. Let them sit for 5 minutes.
3. Add besan, rice flour, green chillies, ginger, ajwain, chilli powder, turmeric, coriander powder and
fresh coriander.
4. Mix thoroughly.
5. Add water little by little. The onions should be coated in a thick mixture rather than submerged in a
watery batter.
6. Heat Bharat Botanics Sunflower Oil in a deep kadai.
7. Test the oil with a tiny amount of batter. It should rise steadily to the surface.
8. Drop small portions of the onion mixture into the hot oil.
9. Fry in batches over medium heat until golden and crisp.
10. Turn occasionally for even cooking.
11. Remove and drain on a kitchen towel.
Bharat Botanics Tip: Rice flour helps give the pakoras an extra-crispy texture, while sunflower
oil lets the onion and spice flavours remain prominent.
Serving Suggestion: Enjoy hot with mint chutney, coriander chutney or masala chai.