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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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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Kesari Bath Recipe | Sheera | Sooji Halwa | Authenticrecipeofindia

 

Kesari is a south indian dessert which is believed to be originated from Karnataka and this is a popular dish made during ugadi festival.The word kesari refers to the saffron used in the recipe, resulting in orangish yellow tinge. This dish is prepared with variations all over india and the base Rava/Semolina/Sooji, Sugar and Ghee remains the same. Its known as Kesari bhath is Karanataka, Sheera in Maharastra, Sooji Halwa in the North India, Rava Kesari in Tamilnadu and Andhra.

Rava kesari is one of the easiest desserts which can be made very quickly. It doesn't go wrong if we follow three basic tips - adding correct amount of water , keep stirring it initially to avoid lumps and switching off flame at correct stage (it should hold some moisture which will give smooth consistency to the recipe). This recipe can be done by adding milk as well but the life will be short, usually we make it without adding milk.

Finally i would like to add my other snack recipe collection for Diwali celebration with this Kesari recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

 

Kesari  Recipe | Rava Kesari Recipe | Sooji Kesari Recipe Cuisine: Tamilnadu |  Recipe Category: Dessert Prep Time:  2 mins    |  Cook time: 15 mins     |  Serves: 2-3 RAVA - 3/4 CUP SUGAR - 3/4 TO 1 CUP(DEPENDING ON SWEETNESS REQUIRED) CARDAMOM POWDER - 1/4 TSP GHEE - 2 TSP FOOD COLOR POWDER/SAFFRON - TWO PINCHES CASHEWS - 8 NOS WATER - 2 1/4 CUP

METHOD OF PREPARATION:

1. Heat pan and add 1 tsp of ghee, roast the cashews until it turns golden brown. Take out the cashews and keep it separately.  

 2. In the same pan add the rava and fry it until you get the rava flavor and rava changes color.Switch off the flame and take the rava from pan and keep it separately

 

3. In same pan pour the water boil it and add rava little by little to avoid lumps, keep stirring continuously until you add full rava and the paste is smooth without any lumps.

4. Add food color, cardamom powder, sugar to the mixture and stir it well to mix everything evenly.

 

5.Continue to stir until you get below consistency, add the roasted cashews and 1 TSP of ghee and switch off the flame. There should be moisture in the mixture otherwise it will be chewy or hard after it cools.

 

7. Serve it hot by adding few drops of ghee to give nice glaze.

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Gasa gasa Payasam

Note:

• If there is lumps nothing to worry continuous stirring will make the kesari smooth.
• Dont overcook the rava until it becomes dry, it need little bit of moisture for the soft texture
• You can add more ghee which will add to the taste and flavor, but if you are health conscious 2 TSP will be enough for this quantity.
• If you dont have food color or dont like to add it you can ignore it or add saffron to give nice orange tinge.
• Usually i add a pinch of salt in all the sweet dishes it will enhance the sweetness, as i did this for Shivarathiri i didn't add it, if you prefer you can add it to experience the magic it creates.
• Some like the taste of edible camphor you can add mustard seed size of it if you like along with cardamom powder.

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Authentic Chettinad Seepu Murukku Recipe | Seepu Seedai

 

Seepu seedai is a popular chettinad savory like murukku and thenkuzhalal. In earlier days this was made using seepu(comb) as there was no appropriate plate in the murukku press for this. Now we get this plate(acchu), so it can be made easily without much efforts.It is a interesting evening time crispy snack that kids will love. When we were kids we use to put it in each of the finger and eat as we play. Try this instead of the regular snack and see the excitement in both kids and adults, they will gobble up easily. This can be stored in air tight container upto 1 month. This snack is sold in chettinad regions and in many stores nowadays.

 

Make the best Authentic Chettinad Seepu Murukku at home! This traditional Seepu Seedai recipe yields perfectly crispy, savory twists ideal for all festivals like Marriage, Diwali and other festivals and it is also regular tea time snacks  in Chettinad.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Seepu Seedai Recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Seepu Seedai Murukku | Authentic Chettinad Seepu Seedai Recipe Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours   |  Yield: 1 kg RAW RICE – 400 GRAMS | 2 CUPS THICK COCONUT MILK – 1 CUP SEESAME SEEDS – 1 TBLSPN BUTTER – 2 TBLSPN  SALT - TO TASTE OIL - ¼ LTR   TO ROAST AND GRIND URID DAL – ½ CUP MOONG DAL – ¼ CUP

METHOD OF PREPARATION

1.Prepare rice flour and coconut milk. You can refer raw rice flour preparation and preparation of coconutmilk to prepare the same . We have done it in a traditional way. Alternatively you can also use readymade raw rice flour and readymade coconut milk.

 

2. Dry roast urid dal and moong dal separately till its void of moisture andyou get the aroma don't over roast it( if its roasted till red color then the seepu seedai will not come in golden yellow color)

3. Cool the dry roasted dal and grind it in a mixie jar as fine powder. 

 

 

4.Sieve rice flour and other two dal flours (Sieve the flour together, I have done it separately to show you).

5. Heat coconut milk very lightly once you see bubbles switch off the flame, if it boils more it will curdle.

Transfer the flours to a bowl and add sesame seeds, butter, salt and mix it, then add coconut milk little by little to flour and mix it if required add hot water and knead the dough.

6.Now grease the press with cooking oil and divide the dove into portion.
 I have divided it as 6 portions.

7. Fill the press with the dough and squeeze it as strips and cut it in same size eg 2 inches

 

 

 
8.Make it as rings as below . Just press both the corners at the edges and connect it . Do not make that portion thick. If it is thick then it will take more time to fry the connected portion, then other portions will burn

9. I have made twenty rings at time and fried it immediately,. Once it dries, it will break. Make it accordingly.
Take a pan and heat the oil.

10. Once oil is hot drop seepu seedai one by one and cook both the sides till golden yellow color (bubbles in the oil will be higher when you drop the Seepu seedai into it once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound)

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

11. Once it is cooked the inner portion of it will be crispy. You can break and check whether the seepu seedai is cooked . It is the best evening time snack

Note

Don't Over heat Coconut milk

       

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