Showing posts with label Orange. Show all posts
Showing posts with label Orange. Show all posts

Friday 10 January 2020

Kheer Kamala / Kamala Lebur Kheer

This is a seasonal sweet dish from Bengal. It’s made with oranges. When the oranges are added to the reduced milk... it takes the dish to a different level. As this being my favourite sweet dish, after marriage when ever I visited my Ma during the orange season, she would make this dish along with alur dom and luchi or korisutir Kochuri. Ma Ke haat ka khana can never be forgotten. 
This dish is easy to make with only 3 ingredients, it taste heavenly.

1 1/2 litres Milk
3 Oranges 
1/2 cup Sugar or more as per required 

Heat the milk in a thick-bottomed pan till it comes to a boil. Reduce the flame, and allow the milk to simmer, stir the milk occasionally until the milk reduces to half the quantity. Add the sugar and continue to simmer for 10 to 15 minutes more. Keep the milk aside. 
Meanwhile peel the orange, separate out the orange segments. Remove the skin, seeds and the fibres from the orange segments. Cut them into  small pieces. 
Once the reduced milk cools down, then add the chopped orange segments and pulp to the milk and mix it. Refrigerate the kheer. Server it cold.

Saturday 10 March 2018

Almond and Whole Wheat Orange Cookies

These orange flavoured cookies are home made and healthy too. Make them for your friends and family in a day advance and enjoy them with a hot cup of tea. You can add orange colour to the cookies but I don’t prefer adding any artificial colour. As you bite into the cookie and chew it, suddenly you get a strong flavour of the orange and that is due to the orange peel that has been added in the cookie dough while kneading. Please note that the white side of the orange peel should be scraped and removed before chopping or else it may give the cookies a bitter taste. 

2 1/4 cups Whole Wheat Flour
1 cup Almond Flour
1 tsp Baking Powder 
1/4 cup Orange Juice
1/2 tsp Orange Essence 
1 tsp Orange Peel chopped 
1 cup Butter 
1 cup Powder Sugar 

Take a mixing bowl. Sieve the whole wheat flour, almond flour and baking powder together. Take butter and sugar together in another bowl. Beat it well, till fluffy. Add the essence and orange juice. Beat it once more. Add the flour and mix it well. Now knead the ingredients all together to form a dough. Add the orange peel and knead it once more. Take half of the dough and roll the dough into 1/4 inch thick sheet. Cut the desire shapes with the help of a cookie cutter and place the cookies on a baking tray at little distance. With a help of a fork press the top of the cookies to get some impression. Bake it at 170 to 180 degree celsius for 15 minutes or until light golden brown. Remove it from the oven and let it cool in the same baking tray. After it cools down, remove it from the baking tray and further coo it down. Keep it in a air tight container and enjoy the cookies. 

Sunday 8 January 2017

Orange and Beetroot Jam...

Jam and Jelly making is so much fun. More over it is  home made and without any preservatives added. Only we should know the right time to remove it from the flame. If undercooked it will not set and if overcooked it might be then difficult to use it.

This jam can be used for applying on breads and also can be eaten with parathas and rotis. 
It is an experiment in my kitchen. 

2 cups Orange juice (strained through a muslin cloth)
2 tbsp Lime juice 
1 cup of Water 
1 small Beetroot grated and excess juice squeezed out 
2 cups Sugar 
2 pinches of Salt 

In a heavy bottomed pot, add sugar, water, lime juice and salt. Stir and let the sugar dissolve on low flame. Add the orange juice. Stirring it occasionally let the orange juice simmer on low flame. Take a fine skimmer and keep clearing  the scum at the top. Also keep clearing the sides of the pot. Let the juice reduce and thickens up, add the grated beetroot and let it continue to simmer. To check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Thursday 24 November 2016

Eggless Orange Caramel Pudding...

This dessert is made with pure orange juice. 
This is my variation of making this eggless pudding.Though eggless.. It taste awesome. 

For Caramelising the Sugar 
3 tbsp Sugar 
2 tbsp Water 
1/2 tsp Butter 

Take a baking bowl. Grease the bowl  with butter. Heat sugar and water in pot and cook on low flame till it is golden brown. Pour this into a greased baking bowl and spread evenly. Keep it aside.

For the Pudding 
1/2 cup Fresh Orange juice 
1 tsp Orange Candy Peel chopped into pieces
5 tbsp Condensed Milk 
1 1/2 cup full fat Milk 
1/2 tsp Vanilla essence 
2 tbsp Sugar or more as per your requirements 
2 tbsp Custard Powder 
1 1/2  tsp Veg Gelatine or Agar Agar powder 

Take a pot, add a cup of milk. On a low flame, let the  milk simmer. Add sugar, condensed milk and  vaniĺla essence. Stir and mix it. Take 1/4 cup milk,  mix the custard powder in it. Add the custard milk in the milk. Stir it continuously so that no lumps form. As it thickens, switch off the flame immediately. Keep on stirring till it cools down a bit. Heat the remaining milk, add the veg gelatine or agar  agar powder and mix it and let the powder dissolve in the milk, add this agar agar mixture into the custard milk. Stir it. Let the mixture cool down a bit. Add the orange juice and orange candy peel. Mix it. Pour the mixture in the caramelised bowl. Cover the bowl with a foil. Take a steamer. Add water. Place the tin into the steamer. Cover the steamer. Steam it for 30 minutes. Take the bowl out of the steamer. Let it chilli for an hour or more in the fridge.  To unmould it, very light heat the base of the baking bowl. Run a knife around the edges. Turn the pudding on a plate. Serve it.

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
4 cups of cooked Rice
1 cup Spinach chopped
1 tsp Garlic chopped
Salt to taste
2 tbsp Butter

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
2 medium big size Red Mullet cut into halves
Salt to taste
1 tbsp Lime juice
1 tbsp  Butter
1 tbsp Oil

Marinate the fish with lime juice and salt. Keep it aside for 15 minutes. Take a pan, add butter and oil. Heat it. Fry the fish on both the sides until brown. Keep it aside.

Red Mullets cooked in Garlicky Orange Saffron Sauce
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

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

Orange Prawns 
To a Marinate the Prawns 
1 bowl of medium size Prawns
1 Egg White 
1 tbsp Soy Sauce 
Salt to taste 

Take a bowl and combine all the above ingredients and keep it aside for 10 to 15 minutes. 

For Frying the Marainated Prawns
Marinated Prawns
1/2 cup Corn Starch
Oil for frying 

Take a wok, add oil and heat it. Add the corn starch in a plate. Take one piece of prawns at a time and coat it with corn starch. Add the coated prawns in the hot oil and fry till brown in colour. Keep it on a absorbent paper. 

For the Sauce
1/2 cup Fresh Orange juice
1/2 cup Chicken stock
1 big size Garlic clove grated 
1 tsp Orange zest
1 tbsp Apple Cider Vinegar
1½ tbsp Soy sauce
Salt to taste
2 tsp Brown Sugar Or Sugar 
1 tbsp Corn Starch dissolved in 1 tbsp of water 
1 tsp Sesame oil

In a mixing bowl combine all the above ingredients and keep it aside. 

To make Orange Prawns

Fried Prawns
1 tsp Sesame oil 
1/2 tsp Spring Onions chopped  

Take a wok, add the oil, let it heat, add the sauce. Stir it and on low heat cook the sauce till it starts to thicken. Add the prawns and stir it. Cook the prawns in the sauce till the sauce has thicken and incooperated well in the sauce. Sprinkle spring onion for garnishing. Serve with Prawn and Egg Fried Rice. 

Prawn and Egg Fried Rice
4 cups cooked Rice
1/2 bowl of small size Fried Prawns ( Marinated with 1 tbsp Soy sauce and egg, coated with cornflour and fried) 
1 bowl of Fried Egg pieces ( 2 Egg beaten with salt and fried) 
2 tsp Garlic grated 
1 tsp Ginger grated 
1/2 cup Red , Yellow and Green Capsicum diced 
1/4 cup Cabbage shredded 
1/4 cup Mushroom sliced 
1 Onion chopped 
1 tbsp Spring Onion chopped 
Salt to taste 
2 tsp Soy Sauce
1 tsp Fish Sauce
1 tsp Chilli Vinegar
2 tbsp Sesame Oil 

Heat the oil in a wok, heat the oil on high flame. Add  the garlic and ginger and sauté for 1 minute. Add the capsicum, cabbage, mushrooms, and onion and sauté for a few minutes. Add the soy sauce, fish sauce, vinegar. Stir it. Add the prawns. Stir it and add the rice and the salt. Stir fry the rice  till  the rice has incoperated well with the other ingredients. Garnish with spring onions and fried egg pieces. Serve hot. 

Thursday 11 February 2016

Spicy Pumpkin Orange Jam

Spicy Pumpkin Orange Jam

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

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.