Welcome to the forum Jeepster , I am sure that you will find the information here most helpful .

Enjoy 

Probably too " slick " as well .  ;D

I think that you would be hard pressed to find any Indian restaurant globally using olive oil , as it does , regardless of type , impart its own unique flavor . Canola , vegetable or sunflower oil would be a better substitute and is just as healthy .

The Bad Fats -
Saturated Fats - Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol).

Trans Fats - Trans fats raise LDL cholesterol (the bad cholesterol) and lower HDL cholesterol (the good cholesterol).

The Good Fats -
Monounsaturated Fats - Monounsaturated fats lower total cholesterol and LDL cholesterol (the bad cholesterol) and increase the HDL cholesterol (the good cholesterol).
Polyunsaturated Fats  -   Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Omega 3 fatty acids belong to this group.

Therefore, based on the above classification, the "ideal" cooking oil should contain higher amount of monounsaturated and polyunsaturated fats and with minimal or no saturated fats and trans fats.

Best cooking oil - The Verdict? As long as you're using fats and oils sparingly in your cooking and preparation, it would be fine to use any one of the following "good" oils. All of the following oils are low in saturated fats and trans fats. Some have high concentration of monounsaturated fats such as olive oil. Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil as its smoke point is only about 190C/375F.

    * Good Cooking Oils:
           canola oil
           flax seed oil
           peanut oil
           olive oil
           non-hydrogenated soft margarine
           safflower oil
           sunflower oil
           corn oil

The following "bad" oils contain high percentage of trans fat or saturated fats. Some, such as coconut oil, even contain more saturated fats than animal products!

    * Bad Cooking Oils:
           Vegetable shortening
           Hard margarine
           Butter
           Palm oil
           Palm kernel oil
           Coconut oil

Sorry CQ , but I disagree . I don't think that you need excessive amounts of oil in order to maintain the " standard " . In BIR as well as other genres of food preparation , a balance of both oil , spicing and herbs can produce exceptionally good results . Of course if there is a personal preference for copious amounts of grease in order to achieve the desired flavor - c'est la vie .

Have to agree with Mark - the book obviously wasn't proof-read prior to print , but at least the pictures are nice .  ;D ;D

Heres another link to try -

http://www.angelfire.com/country/fauziaspakistan/chickenjalfrezi.html

Greetings Mike -
This forum is a veritable feast of info - take a big bite  ;D

Welcome aboard jonnyv , enjoy the forum .

Not sure if there is a kebab recipe here - if you can't find one , have a look at Madhur Jaffrey's book " From Curries to Kebabs ". There are a number of excellent recipes in that publication .

CC

Hi Roy -
I ususally use moong dhal - drain well after cooking and add to the ghee or oil along with garlic and onions .