Orange skin kuzhambu

Almost everyone of us like to eat oranges because of its sweetness and the appealing colour. But we tend to throw away the skin and enjoy the inner stuff. Actually there are many nutrients in the skin. They are rich in vitamin C, fiber and the pigment helps in vision. So here is one recipe made out of orange skin with its citrus flavour.  Since this is Orange season I bought some. After eating the tasty fruit, I wanted to make my favourite gravy with its peel/skin. This goes well with upma, pongal, dosai etc.,

INGREDIENTS

Orange skin- from two oranges.

Tamarind- Lemon size

Red Chilli – 2

Green Chilli – 2

Rasam powder- 2tsp

Turmeric powder-1tsp

Jaggery – 1 tsp

Salt – To taste

For Tempering

Mustard- 1tsp

Toor dhal- 1 tsp

Channa dhal-1tsp

Urad dhal-1tsp

Gingelley oil- As required

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  • Take the peeled orange skin and cut it into small pieces.
  • Take the tamarind, add water (Almost a cup), boil it and extract the juice.
  • Heat the pan and add oil. Now add the mustard. Once it sputters, add the toor dhal, urad dhal, channa dhal. Saute it until it turns golden brown.
  • Add red chillies and green chillies. Saute for 30 seconds.
  • Now add the orange skin and saute it for one to two minutes.
  • Add tamarind extract, turmeric powder, rasam powder, jaggery, salt and mix well.
  • Allow it to boil until you get the right consistency. It should not be too thick or too watery.
  • It goes very well with rice, Dosa, Pongal .

Note: If you find it too watery, add 1 tsp of rice flour into it and mix well without forming any lumps.

          You can also use green chillies if you like its flavour.

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Beetel leaves-Coconut ladoo

Beetel leaves- coconut ladoo is an unique sweet that can be made very easily. I had lot of beetel leaves at home and started experimenting with different recipes out of it. One of them is the ladoo. This ladoo is chewy, soft and people who love sweet paan will definitely love this.

INGREDIENTS

Beetel leaves- 5

Condensed milk- 1/2 cup

Ghee – 2 tsp

Dessicated coconut- 1 cup + for coating

Green food colour- 1 drop(optional)

Gulkand- 1/4 cup

  • Remove the stem of the beetel leaves.
  • Chop it into small pieces and add it to a mixie jar.
  • Add condensed milk and grind them to a fine paste.
  • In apan add ghee and dessicated coconut.
  • Roast the coconut for 2 minutes.
  • At this stage add the food colour and mix well.
  • Finally add the ground condensed milk-beetel leaves paste and stir well.
  • At one stage it starts thickening and will leave from the sides.
  • Turn off the stove and allow it to cool.
  • Now take a portion of the ladoo dough, flatten it on your palm.
  • Place the gulkand at the centre and close it well to form a uniform sized balls.
  • Finally coat it with dessicated coconut.
  • The paan ladoo or beetel leaves-coconut ladoo is ready to serve.

 

Maa inji- pachai milagu oorugai / mango-ginger pepper pickle

Mango Ginger  is a family of ginger or turmeric. This is available in certain seasons only. This looks like normal ginger but it smells like raw mango. Some call it as white ginger. This has the best medicinal value and is very good for digestion. Unripe pepper is plucked fresh from the plant before it ripens. I learnt this recipe from my periamma(Mom’s sister).

INGREDIENTS

Mango ginger- 1 cup(peeled and sliced)

Fresh unripe pepper- 1 big cup

Lemon juice- 1tbsp

Salt- As preservative

Turmeric powder- 1 tsp

Water

  • Wash the unripe pepper and cut into one inch length.
  • Wash the mango ginger, peel off the skin,and slice it like a disc.
  • Boil ample of water to immerse the mango-ginger and green-pepper.
  • Add salt and turmeric in the water.
  • Keep the boiled water aside until becomes Luke warm.
  • Now add the mango-ginger and unripe-pepper into it.
  • After it gets cooled, store it in a air-tight container.
  • It goes well with Curd rice.
  • Since it is the pickle made without oil, it is good for health.

Peerkangai thogayal/Ridge gourd chutney

Ridge gourd or peerkangai is a vegetable with high water content and rich in Vitamin C. It is low in saturated fat, cholesterol and high in dietery fibre.  I saw this vegetable for the first time after my wedding.  But didnt know what to do with it until my mom came to look after me when I was unwell.  From that time, I have started using this vegetable regularly in my kitchen. My husband too loves this thogayal a lot and if I forget to make this ,he ll ask himself and I make it.

INGREDIENTS

Ridge gourd- 1

Horsegram- 1 1/2 tbsp

Channa dhal- 1 tbsp

Curry leaves- few

Tamarind- A small piece

Green chillies- 2

Coconut pieces- few

Coconut oil- 1 tsp

Jaggery

Salt- To taste

  • Wash and peel the skin of ridge gourd.
  • Slice them or chop them into bits.
  • In a pan, add the chopped ridge gourd and saute them until it is cooked. Keep them aside.
  • In a pan, add coconut oil. then add horsegram, channa dhal, curry leaves, green chillies, tamarind. Saute them well until the dhal turns golden brown in colour.
  • Then add coconut pieces and saute.
  • Finally add the ridgegourd and saute for a minute.
  • Add them in a mixie jar and add jaggery, salt.
  • Grind them to a fine paste. Donot add water to grind.  If you add water it will become watery.’
  • Serve the thogayal with rice and a tsp of oil. Mix it and eat hot.

Thai poosam

       Thaipoosam is considered as the most important festival that is celebrated in Pazhani a pilgrim in India for Lord Muruga.  It derived its name from the day it is celebrated. Thai is one of the tamil months and poosam is one of the stars. So this festival is celeberated during full moon on the month of thai(Mid jan- Mid feb) and on poosam star. The story behind this is Goddess parvathi gifted his son a lance to demonish a demon named Tharakasuran. And he was vanquished by Lord Muruga on this day. So this a celebration for the victory of good over evil.  The devotees pray to the lord and when it is answered they pierce any part of their body with metal skewers and take kavadis (paal kavadi, pannir kavadi, etc) to thank the lord. We make paanagam a drink and sweet thatta payaru(Cow peas) sundal and offer it to God. This year it falls on Jan 31st

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The links to these recipes are:

Thatta payaru Sundal

Paanagam

 

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Coconut rice

Coconut rice is one of the mast easy recipes that can be prepared in a jiffy. We usually prepare this for aadi perukku and maattu pongal. This is a simple tiffen box dish. Using coconut oil instead of other oils will enhance its flavour.

INGREDIENTS

    Rice – 1 1/2 cup

    Coconut – 3/4 cup

Sugar- 1 tsp

Salt- To taste

      For Seasoning

Coconut oil – 1 tbsp

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2tbsp

     Curry leaves- few

Red Chilli – 4

  • Pressure cook the rice and keep aside.
  • Grate the coconut and
  • In a kadai, add coconut oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves, red chilli and peanuts. Saute until they turn brown.
  • Then add the grated coconut and saute for a minute.
  • Add sugar, salt and mix well.
  • Finally add the cooked rice, coconut oil and mix well.
  • Yummy coconut rice is ready. Serve with papad or fryums.

Note: You an also add onions and cashew.

Curd rice

South Indian meal will never end up without curd rice. Though I want to post this simple recipe for a long time, somehow I missed it.  I love to eat curd rice when it is tempered and garnished with fruits. So here I am going to give you the recipe for authentic curd rice. I am damn sure you will enjoy this.

INGREDIENTS

Rice –  1 cup

Milk – 1/4 cup

Curd – 1 ladle

Butter- 1/2 tsp

For Tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Green chillies-finely chopped 1 tsp

Curry leaves – finely chopped 1 tsp

Ginger – finely chopped 1 tsp

Pomegranate/Grapes – few(optional)

Aadi perukku (3)

  • Pressure cook the rice, add butter and  mash it well.
  • Add either warm or cold milk and mix well. Then add the curd and mash it well.
  • In a kadai add oil and splutter mustard seeds. When they crack,  add chopped green chillies, curry leaves, ginger .
  • Add this tempering into the curd rice.
  • Garnish it with pomegranate or grapes.
  • Serve with any pickle of your choice.
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