Friday 10 January 2020
Kheer Kamala / Kamala Lebur Kheer
Saturday 10 March 2018
Almond and Whole Wheat Orange Cookies
Sunday 8 January 2017
Orange and Beetroot Jam...
Thursday 24 November 2016
Eggless Orange Caramel Pudding...
The elegant cutlery I have used is from Awkenox.
Friday 19 February 2016
Red Mullets cooked in Garlicky Orange Saffron Sauce served with Butter Spinach Rice.....
Red Mullets cooked in Garlicky Orange Saffron Sauce served with Butter Spinach Rice.....
Butter Spinach Rice
Ingredients
4 cups of cooked Rice
1 cup Spinach chopped
1 tsp Garlic chopped
Salt to taste
2 tbsp Butter
Method
Take a pan, add the butter. Let it melt on low flame. Add garlic, saute it for a minute. Add the spinach. Sauté and cook for 2 minutes. Add the rice and salt. Stir fry it for 2 minutes. Keep it aside.
Red Mullet cooked in Garlicky Orange Saffron Sauce
For Marinating the Fish and Frying the Fish
Ingredients
2 medium big size Red Mullet cut into halves
Salt to taste
1 tbsp Lime juice
1 tbsp Butter
1 tbsp Oil
Red Mullets cooked in Garlicky Orange Saffron Sauce
Ingredients
Fried Red Mullets
Juice of 2 Oranges
1 tbsp Garlic minced
1 Onion minced
1 tsp Orange Peel chopped
2 Pinches of Saffron
Salt to taste
1/4 tbsp of Sugar
1 tsp Pickled Red Chill sliced or Chilli flakes
1 tbsp Butter
Method
Use the same pan in which the fish was fried. Add the butter and melt it on low flame. Add the garlic and sauté it for few seconds. Add the onion and sauté it for 1 minute. Add the orange juice, let it simmer, add the orange peel chopped, saffron, sugar, pickled red chilli slices or chilli flakes and salt. Let it simmer and cook for 2 minutes. Add the fish and let the fish cook in the sauce for 2 minutes on each side.
To Assemble
Take a plate, arrange the rice. Add the fish in the centre of the plate. Pour in the remaining sauce on the fish and serve it hot.
Wednesday 17 February 2016
Orange Prawns served with Prawn and Egg Fried Rice
Ingredients
For the Sauce
Thursday 11 February 2016
Spicy Pumpkin Orange Jam
Spicy Pumpkin Orange Jam
Ingredients
1 big bowl or 1/2 kg of Pumpkin peeled, deseeded and cut in to thin slices
Juice of 2 Oranges
Juice of 2 Lime
1 tbsp Ginger juice
1 stick Cinnamon
1 Star Anise
2 Pinch of Nutmeg
1/4 tsp Chilli flakes
Pinch of Salt
3 cups Sugar
2 cups of Water
Method
Add the pumpkin and water into a large pot. Cook the pumpkin on high flame until the pumpkin slices are soft, mushy and the water has almost evaporated. Add the sugar, orange juice, lime juice, ginger juice, cinnamon, star anise, nutmeg, salt and chilli flakes. Cook on low flame on a large burner, stirring it occasionally in the beginning and then continuously as the jam begins to thicken and reaches the setting point. To check, take water in a small plate, add a droplet of the jam, if the droplet settles in one place and does not spread then it is done. Remove the pot from the heat. Take the clean glass jar. It has to be completely dry. While it is still warm, pour into the jar. It can be preserved upto 2 months.