Oranges are amazing therapeutic fruits and irresistibly tempting too. Remember the times when while travelling in buses and trains, or waiting at a bus stop, or even in a classroom, someone nearby would peel an orange and that would make all heads turn?? Well..that's the aromatic power of an orange!!
I could go on about the benefits of the fruit in its pulp and juice forms, but I would like to share a recipe of a stew made using Orange skin. This stew is quite a regular feature at home whenever oranges are aplenty.
Having one of those days when you have a sour taste in the mouth or don't feel like eating much? Try this stew and watch how your palate miraculously improves!! It goes especially well with dosas and curd rice.
Ingredients :
Ripe Orange skin - 1/2 cup
Green chilies - 2 (medium)
Hing - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Turmeric powder (Haldi) - 1/2 tsp
Tamarind - lemon size piece
Roasted fenugreek (methi) powder - 1/2 tsp (The methi seeds should only be lightly roasted)
Jaggery - pea-size piece (optional)
Tempering :
Oil - 1 tsp
Mustard seeds (Rai) - 1 tsp
Method :
1. Gently scrape the excess fibre off the orange skin and chop them roughly into small pieces.
2. Extract tamarind juice up to 1 1/2 cups. Keep aside.
3. Heat 1 tbsp oil in a saucepan and add rai. Let crackle. Add slit green chilies and saute for a bit.
4. Add the chopped orange skin, turmeric powder, hing and saute for 2-3 minutes.
5. Pour the tamarind extract over this along with salt. Let simmer over medium flame till the orange bits are softer (approx about 10-12 minutes).
6. Add a pea-size piece of jaggery and stir till it dissolves. This is an optional step, but the jaggery not only enhances the flavour of the orange but also mellows the spice of the chilies.
If the consistency is too runny, dissolve 1 tsp rice flour in 2 tbsps water and add to the stew. Let simmer for about 5 minutes more.
7. Once the stew thickens, add the roasted fenugreek powder and stir once. Remove from fire and serve as desired.
Note : It is important not to over-roast the methi seeds as it can spoil the taste of the stew.
I could go on about the benefits of the fruit in its pulp and juice forms, but I would like to share a recipe of a stew made using Orange skin. This stew is quite a regular feature at home whenever oranges are aplenty.
Having one of those days when you have a sour taste in the mouth or don't feel like eating much? Try this stew and watch how your palate miraculously improves!! It goes especially well with dosas and curd rice.
ORANGE SKIN STEW
Ripe Orange skin - 1/2 cup
Green chilies - 2 (medium)
Hing - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Turmeric powder (Haldi) - 1/2 tsp
Tamarind - lemon size piece
Roasted fenugreek (methi) powder - 1/2 tsp (The methi seeds should only be lightly roasted)
Jaggery - pea-size piece (optional)
Tempering :
Oil - 1 tsp
Mustard seeds (Rai) - 1 tsp
Method :
1. Gently scrape the excess fibre off the orange skin and chop them roughly into small pieces.2. Extract tamarind juice up to 1 1/2 cups. Keep aside.
3. Heat 1 tbsp oil in a saucepan and add rai. Let crackle. Add slit green chilies and saute for a bit.
4. Add the chopped orange skin, turmeric powder, hing and saute for 2-3 minutes.
5. Pour the tamarind extract over this along with salt. Let simmer over medium flame till the orange bits are softer (approx about 10-12 minutes).
6. Add a pea-size piece of jaggery and stir till it dissolves. This is an optional step, but the jaggery not only enhances the flavour of the orange but also mellows the spice of the chilies.
If the consistency is too runny, dissolve 1 tsp rice flour in 2 tbsps water and add to the stew. Let simmer for about 5 minutes more.
7. Once the stew thickens, add the roasted fenugreek powder and stir once. Remove from fire and serve as desired.
Note : It is important not to over-roast the methi seeds as it can spoil the taste of the stew.
0 comments:
Post a Comment