Orange Peel Recipe | Orange Tholi Gojju Recipe

 

Fruit peel or outer skin of the fruit is a protective covering in fruits. Besides protecting the fruit some of them like orange peel holds health benefiting constituents.It will be shocking for you to know that orange peel has about four times more fiber in it than the actual orange itself. Before we understand the health benefits of orange peel and steps of how to prepare this recipe, i would want you to make sure you either select organic oranges or get less chemical prone oranges.

Orange peel contain many types of flavonids and phytonutrients, in addition it is rich in various pectins,minerals,vitamins and fibre. They help in weight loss, relieves from respiratory problem,good lung cleanser,improves oral health, has cancer fighting properties and fights infection of cold and flu.This recipe is very simple with only few ingredients, easy to make and tastes awesome. Orange peel will not taste bitter at all as we add jaggery in this. Absolute yummy kuzhambu which can be taken along with rice, idly, dosa, chappathi and excellent combination for curd rice.

Orange Peel Kuzhambu Recipe | Orange Tholi Gojju Recipe Cuisine: Tamilnadu |  Recipe Category: Gravy Prep Time:  7 mins    |  Cook time: 25 mins     |  Serves: 3 - 4 ORANGE PEEL - 2 MEDIUM ORANGE TAMARIND WATER - LEMON SIZE TURMERIC POWDER - 1/4 TSP SALT - TO TASTE JAGGERY - 1 TBLSPN CHILLI POWDER - 1 TSP TEMPERING OIL - 2 TBLSP MUSTARD - 1/2 TSP GREEN CHILLI - 3 NOS CURRY LEAVES - FEW

METHOD OF PREPARATION :

1.Take the orange peel from orange, wash it well and cut them into small squares

2.Heat the pan and add oil, once oil is hot add items under tempering(mustard seed has to splutter before adding green chilli). I forgot to add curry leaves in this stage so added it later, but you add it in this stage

3.Then add the orange peel and fry it nicely for 5 mins in oil till the colour changes.Add the tamarind water extracted.

 

 

4.Add turmeric powder,salt,chilli powder and jaggery(add enough according to orange peel, as this is the key ingredient which takes out the bitter taste of orange peel)

 

 

5.Allow it to boil until the raw smell of tamarind goes and oil starts to separate from the gravy.This will take about 10 to 15 mins on medium flame. 

6.Serve it hot with rice along with Kootu

Note:

• For any tamarind kuzhambu you have to allow it to cook nicely until the raw smell of tamarind goes. From my trial and error i understood that we have to keep the flame/temperature of the stove inbetween low and medium(If that option is not there keep in medium) for the tamarind to cook well and oil to separate above the kuzhambu.
• Green chilli should only be used as this gives really nice flavour and taste to the recipe. If you need very spicy add one more green chilli
• If you dont have jaggery you can replace it with sugar, but jaggery has health benefits so try to use it and get benefited.
• To increase the quantity you can double all the ingredients

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Beetroot Thoran | Beetroot Curry | Beetroot Vegetable

 

Beetroot aviyal/avial is a lipsmacking dish originated from southern parts of india. We can make aviyal using different vegetables but the one made using beetroot is highly nutritious for both inner and outer body. The blend of coconut and other spices gives a different new taste to beetroot which will be loved by all.

Do you know that there are different types of beet which are used for different purposes? Red beet, Golden beet(yellow colored), Striped beet(Striped pattern inside), Cylindra beet(carrot shape) are consumed as food, Sugar beet(Off white colored, turnip shaped) is used for sugar preparation, Fodder beet(usually dull yellow colored looks like heavy headed carrot) is used as food for animals

Apart from being food, beets have been used as coloring agents and medicinal plant. Betanin (Color) extracted from beetroot is used in ice cream, sauce, jelly as a coloring agent.In Egypt ladies used beet root juice as lip stick, beet root is used as coloring agent in lipstick as well

Beetroot Aviyal Recipe | Beetroot Avial | Beetroot Gravy Recipe Cuisine: South India |  Recipe Category: Gravy Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Serves: 4 BEETROOT – ¼ KG POTATO – 1 NO ONION – 1 NO TOMATO – 1 NO SALT – TO TASTE TO GRIND GRATED COCONUT – 1 CUP FRIED GRAM – ¼ CUP FENNEL SEEDS – 1 TSPN CUMIN SEEDS – 1 TSPN RED CHILLI – 6 NOS TEMPERING                                                     OIL – 1 TBSP MUSTARD SEEDS – ½ TSPN PEPPER – ½ TSPN CUMIN SEEDS – ½ TSPN TURMERIC POWDER  - ½ TSPN CURRY LEAVES - FEW

METHOD OF PREPARATION

1. Peel and chop beetroot, onions, potatoes as cubes and finely chop tomato

2. Grind the given ingredients in a mixie as fine paste

3. Take a pan heat oil, temper the given ingredients in hot oil, saute the onions till translucent then add tomato fry it for few mins and add turmeric powder and saute it

4. Then add potatoes and beet root one after the other and mix it

5. Add the grinded paste and saute it well and add 2 cups of water

6. Mix it well and cook it till the vegetables are cooked. The consistency of  aviyal should be like a thick gravy . Transfer it to serving dish and serve it with rice, idly, dosa etc.

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Chow Chow Kootu | Chayote Kootu | Chayote Moong Dal Gravy

 

Chayote Kootu or chow chow kootu is a simple yet delicious south indian dish prepared as a side for Rice. This is usually prepared during a feast along with sambar, rasam and kuzhambu to make the spread exquisite. Kootu is a tamil word which means 'Add', vegetables are all added with lentil to form semi solid consistency for this recipe.


Chayote is a bland flavored vegetable which has lot of water content, it takes the taste of the combining ingredient in the dish.The root, stem, seed and the leaves of this plant are also edible. Both vegetable and its seed are rich in amino acids and vitamin C. Chayote is a low calorie vegetable which is a good source of B Complex vitamin and folate.

Chow Chow Kootu  | Chayote Kootu Recipe Cuisine: Chettinad |  Recipe Category: Gravy Prep Time:  5 minutes   |  Cook time: 20 minutes    |  Serves: 3 CHOW CHOW – 250 GMS(1 BIG) MOONG DAL – ¼ CUP SALT – TO TASTE TO GRIND GRATED COCONUT - ½ CUP CUMIN SEEDS - ½ TSPN GREEN CHILLI - 2 NOS TEMPERING GHEE – 1 TSPN CUMIN SEEDS – ½ TSPN URID DAL – ½ TSPN RED CHILLI - 2 NOS CURRY LEAVES – FEW CORIANDER LEAVES - FEW

METHOD OF PREPARATION

1. Peel the green layer and chop chayote as cubes.We usually remove the seed part in between. Grind the given ingredients in a mixie jar as a fine paste 

2.Take pressure cooker add chayote and washed dal and cook it for 3 to 4 whistles or until the dal mashes completely. 

3. Then add the grinded paste , turmeric powder and salt. Mix it and allow it to boil, once it starts boiling with bubbles switch off the flame

 

4. Take a Pan add ghee once it melts then temper the given ingredients. Add this tempering to the cooker and mix it well.

 

5. Serve it with hot rice, it goes well as a side dish along with sambar, kuzhambu, rasam and Butter Beans Masala.

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Beans Paruppu Usili Recipe | Paruppu Usili Curry

 

Chettinad  Beans Paruppu Usili or Beans Kindal is a popular and healthy side dish prepared for rice. Dal in this recipe will be dominating as its proportion is more compared to the vegetable, this gives a awesome taste to the dish.This recipe can also be prepared using Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower, Ivy gourd etc.  Make sure you mash the vegetable well so that it blends with the dal and that amalgamation will give a unique taste to the dish.

Any green vegetable like Beans contain high amount of chlorophyll can block the carcinogenic effects of heterocyclic amines generated when grilling vegetables/meats at a high temperature. If you tend to like your grilled foods charred, make sure to pair them with green vegetables to decrease your risk.

Finally i would like to add my related recipes with this post of Beans Paruppu Usili recipe, 
Tomato Rasam, Pepper Rasam, Kerala Aviyal, Chow Chow Kootu, Mor Kuzhambu, Brahmin Paruppu Usili

Beans Paruppu Usili Recipe | Paruppu Usili Curry | Chettinad Beans Paruppu Usili  Recipe Cuisine: Chettinad  |  Recipe Category: Poriyal Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Serves: 4-5 BEANS – ¼ KG ONIONS – 2 NOS TO GRIND TOOR DAL – ½ CUP CUMIN SEEDS – 1 TSPN FENNEL SEEDS – 1 TSPN RED CHILLI – 6 NOS ASAFOEDITA – ¼ TSPN TURMERIC POWDER – ¼ TSPN SALT – TO TASTE TEMPERING OIL – ¼ CUP MUSTARD – ¼ TSPN CURRY LEAVES – FEW

METHOD OF PREPARATION

1. Finely chop beans and onions. Chopping beans finely helps in boiling or steaming it quickly

2. Soak dal and red chilli for 1 ½ hrs. Grind this along with cumin seeds, fennel seeds, asafoedita, turmeric powder and salt in a mixie as coarse paste without adding water. Soaking red chilli helps in smooth grind since we are coarsely grinding it the mixture

3. Cook Beans separately in steamer or  boiling water or in a cooker for 2 whistles.  Drain the water and mash it coarsely.

 

4. Take a pan and heat oil, temper the given ingredients. Add finely chopped onions and saute it until translucent and then add the grounded paste and mix it well.Cook it until the raw flavor goes and color changes

 

5. Now add Beans and cook till it becomes crumble, crumble it using ladle or flat spatula

6. Transfer it to serving dish; serve it with curd rice, rasam, Mor kuzhambu

 

 

 

 

Note

• You can replace beans with any vegetables like Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower.
• Precooking and mashing the beans helps in binding easily.
• If you forgot to soak the dal early, you can soak it in hot water for 30 mins and then start the process.

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Spicy Kara Boondhi | Crispy Kara Boonthi | Authenticrecipeofindia

 

Kara Boondhi is crispy, spicy, fried Indian tea time snack. Especially prepared on Diwali and all festivals. All time favourite snacks from younger kids to elder persons too. Just 10 minutes is needed to prepare this tasty snack.It is a tricky snack as well. The shape of boondhi depends on the consistency of the besan flour mix and boondhi ladle.It is used in chat items as well.

If you taste it with a cup of tea/coffee you will love it very much.

 

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Boondhi Raitha | Boondhi Raita

 

Boondhi Raitha, is another lip smacking recipe, Prepare boondhi using besan flour. Once the crispy, spicy, fried boondhi is ready, you can prepare the dish in two minutes, once the dish is prepared it should be served within two minutes other wise boondhi would become soggy. Curd mixed with roasted jeera powder and asafoedita blended together and gives a nice aroma and taste.It helps in digestion.

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Creamy Malai Kofta Recipe | Dhaba Style Punjabi Malai Kofta Recipe

 

Malai kofta is a rich delicious gravy which is a obvious option if we feel like eating something to quench our taste buds.Its believed that this dish was originated from persia which was adopted by mughals when persians followed mughal emperor humayun to India. Mughals were great food lovers and they added extravagance in cooking.They have truly left a long lasting influence in India, Mughalai food occupies a commanding position in the popular cuisines of India. In the preparation of most of the Mughlai dishes, milk and cream is used liberally this is one such dish, its name clearly suggests it is a creamy dish. Most of the mughalai originated dishes also represents the cooking style prevailed in punjab and delhi before partition.

This dish has a elaborative process of cooking in two stages. First stage is to prepare the rich creamy gravy and second stage is to prepare the kofta itself.  Kofta was prepared using meat during the persian and mughals period, later it was adopted and same process was used to fuse different vegetables. Most popular combination is aloo and paneer, both has very soft texture which melts in mouth like butter.

Malai Kofta | Punjabi Malai Kofta Recipe Cuisine: Punjab |  Recipe Category: Gravy Prep Time:  20 minutes   |  Cook time: 30 minutes    |  Serves: 6-8 FOR GRAVY RED CHILLI POWDER – 1 TBLSPN GARAM MASALA – 1 TSP TURMERIC POWDER – 1/3 TSP GINGER GARLIC PASTE – 1 TBLSPN OIL – AS REQUIRED TO GRIND TOMATO - 4 MEDIUM NOS ONION - 3 MEDIUM NOS CASHEWS - 20 NOS (SOAKED IN HOT WATER FOR 10 MINS) TO TEMPER BAY LEAF – 2 NOS GREEN CARDAMOM – 2 NOS CLOVES - 6 NOS CINNAMON - 2 NOS FOR KOFTA MASHED POTATOES – 3 MEDIUM GRATED PANEER – 300 GMS (EQUAL QUANTITY TO POTATO) BREAD CRUMBS – 1 TBLSPN CORN FLOUR/MAIDA (PLAIN FLOUR) – 1 TBLSPN GARAM MASALA – 1/2 TSP CARDAMOM POWDER - 1/2 TSP CHILLI POWDER - 1/2 TSP SALT - TO TASTE

 

METHOD OF PREPARATION:

1.Prepare all the items required for gravy. Soak the cashews in hot water for 10 mins.I didnt get the medium size onion so i have taken one big onion and one medium.Chop the tomatoes and onion and keep them separately

 

 

2. Take tomato puree by grinding the tomatoes, make sure the tomatoes you select is not very sour ones.
Grind the onion and cashews in separately, if you dont have ginger garlic paste you can also grind them along with onion. If you prefer you can add 1 green chilli also along with it.

3. Heat a pan and add oil, add the items under TO TEMPER in it(Crush the green cardamom and add). Then add the onion paste and fry it until raw flavor goes.

4. Once the onion changes color add ginger garlic paste fry for another 3 mins and then  add grounded tomato puree and mix well. Cook it for 5 mins

5. Then add all the powders mentioned under GRAVY above fry it for 2 mins

6. Add water (about 1.5 cups) inside the mixture and allow it to boil until the oil separates from the mixture.

7. When oil separates from mixture it indicates all the ingredients are cooked well, now you can add the cream . Color of the gravy will change from red to bright orange. Then you can add the powdered/crushed kasthuri methi leaves about 1 TBLSPN.

Kofta preparation

1. Grate the paneer using grater and boil 3 medium size potato. Remove the skin of the potato. Take all the nuts that have you at home, this is required for stuffing the kofta

2. Take a bowl, mash all the potato, add the grated paneer to it . Add all the dry powders, flour mentioned under kofta and mix everything well and make it like a dough. Make a round ball, flatten it and stuff the chopped nut and make either a round ball or cylinder.

3.Heat oil in a pan, add the kofta and fry all the side until it turns golden brown

 

 

4.Transfer it to serving bowl add kofthas only before serving


Note:

• Select tomato which is less sour in taste, but if you are not sure how your tomatoes will taste add it. If you find it sour after adding, dont worry add a TSP of sugar to take out the sour taste. This sweet and sour taste along with cream will taste very nice
• If you add dehi mirch or kashmiri chilli powder it will give nice red color to the gravy. 
• If you have fresh ginger garlic it, can be grinded along with cashewnut onion paste 
• Crush the green cardamom before adding which will release its flavors in the gravy and this goes well with the cream
• If you dont have cream at home, dont worry you can boil full fat milk until it reduces to 1/4th,cool it for 20 mins and  grind it in mixy so that you get smooth paste. If you dont have time for this lengthy process you can simply add milk after tomato is added.Creamy texture is very important to this gravy so this is very much required.
• If you dont have any any nuts or you dotn like stuffing nuts you can ignore that step and proceed.
• If the kofta mixture has more moisture  and if you are not able to make balls or if it breaks while frying add more flour until you get correct consistency
• Add the koftas only while serving otherwise it will get dissolved in gravy.

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