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When I decided to make recipes with orange for this theme I drought 12 oranges from the market. I thought they will be sweet but no they are really very sour and I can not eat them as it is. Then I thought of making pulihora and these sour oranges worked so very well for pulihora. Then my second recipe is a kheer with oranges. I was little scare to make kheer with this sour oranges. But when I peal the oranges surprisingly they are really very sweet and my kheer turned out really so delicious so let's check the recipe..
INGREDIENTS:---
Milk ---- 1 ltr
Orange segments --- 1 cup
Orange zest ---- 1 tab sp
Rice flour or corn flour --- 2 tab sp
Milk ---- 1 tab sp to mix the flour
Cardamom powder --- 1 tea sp
Sugar ---- 4 tab sp or according to your taste
METHOD:---
1. Boil the milk in a wide pan for 20 minutes, while stirring continuously and scraping the sides of the pan.
3. Mix 1 tab sp milk with rice flour mix well and add this mixture to the boiling milk and cook for five more minutes, while stirring continuously.
4. Add sugar, cardamom powder mix well and cook in a medium heat for 2 more minutes and switch off the heat, let it cool completely.
5. Once the milk mixture is completely cooled then add orange segments and orange zest mix well.
Keep this orange kheer in the fridge to cool and serve chilled.
Note:--
1. I used full cream milk you can substitute wit low fat milk
2. Using rice flour or corn flour to give the kheer thick texture
And orange zest will give a extra orange flavor to the kheer.
3. I gave 4 tab sp of sugar in the recipe you can substitute with sugar substitute or you can just skip the sugar, that also will taste great.
And one more thing is add orange segments after cool the milk mixture other wise milk will curdle so don't add orange segments when milk is hot.
Let's check the blogging marathon page Here
I have noted this recipe from a TV show. Because this month my theme fro last week is cooking with fruits. We have to cook three recipe using any one particular fruit. I have chosen Orange (kamala pandu )for this theme. Orange is my favorite fruit, specially Nagpur orange.
When I saw this theme in BM 34 first I thought of making recipes with pineapple. but when I saw this recipe in that TV show, I changed my ingredient to orange. Then i searched for the other two recipes so here is my first recipe with the theme of Cooking with fruits with Orange...
INGREDIENTS:---
Rice ---- 2 cups
Fresh orange juice (kamala pandu rasam) -- 1/4 cup
Orange zest --- zest of one orange
Salt to taste
Oil --- 2 tab sp
Turmeric powder --- 1/4 tea sp
Chana dal --- 1tab sp
Peanuts ---- 1 tab sp
Cashew nuts --- 1 tab sp
Mustard seeds --- 1 tea sp
Green chillies --- 4 slit
Curry leaves ---- few springs
Asafoetida --- 1/2 tea sp
METHOD:---
1. Wash rice and drain all the water and add four cups of fresh water cook till done. Or can cook rice in a pressure cooker for three whistles.
2. After few minutes open the lid and shift the rice in to a wide plate and spread the rice evenly to get cool.
3. Heat oil in a pan add mustard seeds let them splutter then add peanuts, cashewnuts, chanadal, green chillies, curry leaves fry till peanuts turn in to golden then add asafoetida and turmeric powder give a good stir and switch off the heat.
4. Now add orange juice, orange zest, salt to taste mix well.
5. Add cooked rice to this and mix well to combine every thing
Serve hot
Note:---
1. For this recipe use only fresh orange juice and that should be sour.
2. If you find your orange juice is not sour enough then you can add a tab sp of lemon juice to the orange juice.
3. If you use only orange juice you don't get a good flavor of orange in the rice, so that I aded orange zest to make the pulihora more orange flavor.
Let's check the blogging marathon page Here
Some times mistakes turn in to a delicious am I right? I think I am, because this recipe was born like that. I don't know any body made this Kheer with Cauliflower before. After that this kheer became a regular in the season, because we don't get good cauliflower around the year. So I make sure to make this twice in the season.
Like every body I will be very busy in mornings, Like making breakfast, and preparing lunch box for hubby. He will pack breakfast and lunch with salad to office. He will have his cereal at home, normally he will have his oats with milk. One fine day I planed to make gobi parathas for hubby's lunch box. I kept the grated cauliflower ready for parathas. One side of the stove I was boiling the milk for oats, instead of adding oats to milk I have added grated cauliflower...... I didn't even realise that time, after five minutes when I pour that in to a serving bowl. Then I boiled another bowl of milk and add oats and made plain parathas. Hubby got one more chance to pull my leg for long...... That day my whole plan was disturbed but a new recipe was born .
I made little changes to that disaster and made a proper recipe like this, every body who tasted this till today thay surprised when they came to know the key ingredient and enjoyed it.. check the recipe hear..
INGREDIENTS:---
Milk ---- 1 ltr (1000 ml)
Cauliflower --- 1 medium size
Sugar ---- 1 cup (125 gms) or according to your taste you can reduce.
Cardamom --- 4 powder ( add 2 tea sp of sugar to cardamom and make a fine powder)
Ghee ----- 1 tab sp
METHOD:---
1. Wash the cauliflower properly with warm water and grate it. Grate only flower part and leave the stalks.
2. Boil the grated cauliflower for 5 minutes then drain the water and wash for at least 5 times. This helps to remove the smell from the cauliflower.
3. Drain all the water and spread it on a kitchen towel for few minutes.
4. Now start boiling the milk in a low heat.
5. Heat ghee in a pan add grated cauliflower and fry for 2 minutes in a low heat and add this fried cauliflower to boiling milk and cook till milk becomes thick to kheer consistency.
6. Add sugar and cook for five more minutes add cardamom powder and switch off the heat
Let it cool for some time and keep it in the fridge and serve chilled
Or you can serve it warm too
Notes :--
1. You can add 10 gms each cashew, almond and raisins. fry this dry fruits in little ghee and add them to the kheer.
But I feel that these dry fruits dominate the original flavor so I didn't add any dry fruits.
2. Washing the cauliflower for several times is must because it removes any insects in side and remove the pesticides, and also helps to reduce the smell of the cauliflower.
3. I tried this recipe for three time to modify, first when it is a disaster that time I just washed the coliflower and grated, that time we find a little raw smell so seond time I fried the cauliflower in the ghee then it is fine, but for the third time I washed it for 4 to 5 times the fried it it in the ghee and this time it is perfect
Let's check the blogging marathon page Here
This is my final recipe for this week BM with evening snacks. These three snacks are favorite snacks at home,which My mother and grandmother use to make them very offen. Specially this pulibongaralu is my grandmothers recipe. Every summer when we visit our grandmothers place this will be there for evening snack for sure.
This is a deep fried snack but you can make this in guntapoganalu(paniyaram pan) to avoid deep frying. But deep fried pulibongaralu give a wonderful taste. My grandmother used to add 2 tab. sp of rice flour to the batter, but I realise that rice flour makes the pulibongaralu little hard and so I change this to maida. Maida makes the little soft, so if you want to try with rice flour can try but my choice is maida.
Recipe contain soaked chanadal my grandmother used to add chana dal with chopped onions. I change it. Wash dal and add it to the batter so that they will soaked in the batter, you can do either ways, but here I gave the recipe how my grandmother used to make. Let's check the recipe now.....
INGREDIENTS:---
Urad dal ---- 1 cup
Rice ---- 2 cups ( dosa rice raw rice not Idli rice)
Onion ----- 2 medium finely chopped
Green chillies ---- 3 finely chopped
Chana dal --- 2 tab sp soaked in water for an hour and drained
Curry leaves ---- 20 leaves finely chopped
Coriander leaves --- 1 tab sp finely chopped
Ginger ---- 1 inch piece finely chopped
Cumin seeds ---- 1 tab sp
Maida or rice flour --- 2 tab sp
Salt to taste
Oil for deep frying
METHOD:---
1. Wash and soak rice and dal foe 4 to 5 hours and grind in to a very smooth paste, don't add much water this batter should be thick then dosa batter.
2. Take this batter from the blender in to a big bowl cover with a lid and leave it for 24 hours
Leave the batter in room temperature do not keep it in the fridge, so that it will ferment well
3. After 24 hours add channa dal, chopped onion, chopped ginger, chopped green chillis, chopped curry leaves, chopped coriander leaves, cumin seeds, rice flour or maida salt to taste mix well.
4. Heat oil in a deep frying pan.
5. Drop small ball from this batter in to hot oil and deep fry the pulibongaralu till golden
Remove from oil and serve with a cup of hot tea or coffee.
When you drop the batter in to the oil don't bother about exact round shape,because the batter is not in a consistency to make a shape. It will become round when it falls in to the oil, so don’t worry about the shape.
Let's check the blogging marathon page Here
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Today my recipe under Evening snack is a favorite as a street food and also as evening snack. Not only in Andhra pradesh this snack is a favorite all over India with different names. With a very little changes this is a favorite snack as Jhalmuri, Bhelpuri, muri mixture and many other names. This is a favorite snack all over Andhra Pradesh, which is well known as Pidatakinda pappu or Muntakinda pappu. And in some reagions it is well known as Bajji Masala. Actually Bajji masala is included with chopped mirchi bajji or raw plantain bajji. But some they don't add bajji in Muntakinda pappu.
Let's check why the name came Muntakinda pappu. In Telugu Munta means earthen pot Pappu means dal (like peanut and dalia). Normally the street vendors spread the Pappu on a big plate, they fill the earthen pot with charcoal fire, This earthen pot will have small holes in it. They place this pot filled with fire on pappu because of the heat, pappu will be warm and crisp for long time. when the customer comes the vendor will lift the pot and take some pappu and mix with all the other ingredients. Actually this street vendors mix this maramarala mixture in a coconut shell and serve it in a banana leaf or in a news paper. But now a days they change this coconut shell in to steel bowl, but still the snack is very popular.
In my childhood one pushcart vendor used to come every day evening 5 o clock with this Pidatakinda pappu and bajji masala. I used to buy every day but after some time Amma started to make this for me. So this is my all time favorite snack, let's check the recipe...
INGREDIENTS:--
Maramaralu (puffed rice) ---- 2 cups
Onion ---- 1 big finely chopped
Tomato ---- 1 big finely chopped
Green chillies --- 1 chopped (optional)
Lemon ---- 1
Peanuts --- 1 tab sp (roasted and remove the skin)
Dalia (putnalu, roasted gram) --- 1/2 tab sp
Mirchi bajji ---- 1 chopped (or you can use raw plantain bajji)
Coriander leaves --- 1 tab sp chopped
Red chilli powder --- 1/2 tea sp
Salt to taste
METHOD:---
1. Dry roast puffed rice for a while and set a side.
2. Then dry roast dalia for few seconds remove and set a side.
3. In a big mixing bowl take all the ingredients, squeeze the lemon juice mix well with a spoon
4. Let it sit for five minutes then serve so that puffed absorb the flavors and puffed rice become little soft.
FOR ONION STUFFED BAJJI:--
And this onion stuffed bajji s are my mother s specialty. It is a very simple snack but taste really delicious and easy to make. You can make this with mirchi bajji or raw plantain bajji or potato bajji.
Take bajji and make a slit on it don't cut till end just make a slit in the middle so that you can fill the bajji with onion mixture
For filling---
Onion ---- 1 big finely chopped
Lemon juice from one lemon
Red chilli powder 1/4 tea sp
Salt to taste
Chat masala --- 1/2 tea sp
Lemon juce of a half lemon
Mix chopped onion, red chilli powder, salt to taste mix well and fill this onion mixture in bajjis.
Place all the onion filled bajjis in a plate and sprinkle with chat masala and lemon juice.
Enjoy your evening snack with a cup of hot tea or coffee.
Let's check the blogging marathon page Here
Medu pakoda my mother recipe. I do not know if this is the original recipe or not, but this recipe is a special recipe from my mother. In my childhood Amma used to make this for her sudden guests with in few minutes. Amma used to say that dosa batter makes pakoda soft so that she call them as medu pakoda or mettati pakoda. Aavakaya is the best combination for this. But I like to have them with out any chutney. Rasam rice and this pakoda is a perfect combination. You can add finely chopped fresh coriander leaves or finely chopped spinach to this pakoda.
This is my first recipe under Evening Snack theme for this month second week BM. Let's check the recipe....
INGREDIENTS:---
Bengal gram flour( besan, kadala mavu, sengapindi) --- 1 cup
Dosa batter ------ 1 and half table spoon
Salt ---- 1/2 tea sp chek the batter and add salt because we have salt in dosa batter so be carefull.
Red chilli powder ---- 1 tea sp
Onion ---- 1 big cut in to small cubes
Oil for deep frying
METHOD:---
1. In a mixing bowl take onion cubes add flour, salt, red chilli powder mix with hand gently.
2. Add dosa batter to this onion mixture and mix well to make a thick dosa batter consistency.
If requird can add very little water.
3. Heat oil in a deep frying pan, take hand full of pakoda batter and drop small portions slowely in to hot oil.
4. Fry this soft pakodas till golden remove from oil.
Serve this soft pakodas with aavakaya or any coconut chutney or simply with tomato ketchep
Let's check the blogging marathon page Here
Capsicum rice is a easy to make recipe with freshly ground spice powder. Freshly ground masala gives a wonderful flavor to this rice and capsicum pieces will give a crunchy texture. This capsicum rice will be a perfect choice for lunch box or a quick lunch.
The main ingredient in this recipe is capsicum, Capsicum is Such a wonderful vegetable which contain lots of water and very very rich in C vitamin. When I was searching for Bell pepper recipes for this month BM. I found many interesting facts about this vegetable. Because I don't use capsicum as much in my cooking or in my salads. But when I read about this vegetable I was relay surprised. This is a perfect choice for salads, because capsicum doesn't have much calories( 1/2 cup that is nearly 75 gms of chopped capsicum had 30 calories) only with 0.2gm of fat and rich source of iron. So if you like the flavor can use this wonderful vege in your salads instead of making malai gravy.
For this rice recipe masala powder is important so use freshly ground masala powder,don't over cook the capsicum. You can use Basmati rice for this recipe or can use normal rice also, and also can make this with left over rice. Use color capsicum to make this capsicum more colorful. So lets check the recipe.
INGREDIENTS:---
Capsicum --- 1 big cut in to one inch pieces
Rice (cooked) ---- 1 and half cup
Oil --- 1 tab sp
Cumin seeds --- 1/2 tea sp
Mustard seeds ---- 1/4 tea sp
Peanuts ---- 1 tab sp
Salt to taste
FOR MASALA POWDER:---
Dry red chilies --- 4
Ground nuts (pea nuts) --- 2 tab sp
Coriander seeds --- 1 tab sp
Cumin seeds --- 1 tea sp
Sesame seeds --- 1 tea sp
Grated coconut --- 1 tab sp
METHOD:---
Dry roast all above masala ingredients one by one in a pan till golden and make a fine powder, set a side.
1. Heat oil in a pan add mustard seeds, cumin seeds let them splutter add peanuts and fry till golden then add capsicum pieces and cook for three minutes. Don't over cook the capsicum let the capsicum retain it's crunchy texture.
2. Now add cooked rice to capsicum pieces, sprinkle masala powder, salt to taste mix well to combine every thing.
Serve hot with raita or any gravy curry of your choice
Let's check the blogging marathon page Here
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