Orange Rasam

Ingredients:

Orange juice (fresh) - 1 cup
Green chilies - 2 (slit)
Garlic -2 big cloves (crushed)
Dal water - 2 ladles
Water - 3 cups
Rasam powder - 1 ½ tsp.
Turmeric powder - 2 pinches
Tomato - 1 (big)
Asafetida - 1 pinch
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp.
Salt (to taste)
Oil
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ½ tsp.

Method:
Crush the tomatoes with clean hands in 1 cup of water.
Add turmeric powder, 2 cups of water, dal water, curry leaves ,salt & rasam powder and mix well.
Heat oil in a pan and add the mustard seeds, cumin seeds, asafetida and urad dal.
When mustard seeds splutter, add the green chilies and garlic. Sauté.
Add the rasam water.
When the bubbles appear on top of the rasam, remove from heat and add the orange juice.
Sprinkle with coriander leaves.
Serve immediately.

Note:
You can drink the rasam like soup.
It has a sweeter taste.
Instead of garlic, ginger can be used.


Sent off to Nithu's "Think Beyond the Usual-Fruits" event.

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Orange biscuit

Here it’s extremely cold, foggy, cloudy, rainy, windy, etc. Brrrrrr……. Although, visibility is quite…uh…visible but not even a single ray of sunlight passed through the mist.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The biscuits tasted  good........
 
Ingredients:

APF - 1 cup
Butter - 75 gm
Granulated sugar - ¼ cup
Orange essence - 1 tsp.
Baking powder - ¼ tsp.
Orange juice - ¼ cup

Method:
Sift flour and baking powder.
Cream together sugar and butter till smooth.
Now combine the flour and mix well.
Now add orange juice little by little and form a dough.
Add the orange essence and mix well.
Flatten the dough with a rolling pin.
With a cookie cutter, cut the dough in desired shapes.
Brush with butter.
Bake it in a preheated oven at 180°C for 12 to 16 minutes or until golden color.
Cool them completely on a wire rack and store them in an air-tight container.
~From Recipe Collection

Sent off to Monthly Mingle: Winter Fruits & Vegetables hosted by Sudeshna Banerjee and originally started by Meeta K.

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Orange and Sugarcane Juice

Ingredients:
Orange juice - 1 cup
Sugarcane juice - 1 cup
Mint leaves - 10 (small)
Lemon juice - from half-sliced lime
Black salt - 1/4 tsp.
Chat masala (optional)

Method:
Crush mint leaves and add to the orange, sugarcane and lemon juices.
Now add the black salt and mix well.
Strain the juice.
Now sprinkle chat masala and Enjoy.

Sent off to Sanghi's "FIL-Fruits" event.

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Orange Kheer

,OrangeThis is a bengali dessert. In the bengali language, it is called Kamla Lebur Kheer. Peeked it from Bong Mom’s Cookbook. Here is the original recipe. In this season we get loads, loads, loads…. (Phew!)..of oranges as we can select a good quality of them. This kheer has a divine taste and it’s simple to make.

Ingredients:
Oranges - 6
Whole milk - 1 litre
Condensed milk - ¾ can
Saffron - 2 pinches
Sugar - ½ cup

Method:
In a deep thick pan, add the milk and bring it to a boil.
Reduce the heat to medium and start stirring.
After sometime, add the condensed milk and stir.
Add the sugar and stir.
Stir the milk till it becomes ¼th the initial amount.
A smooth kheer is obtained without any burning.
Refrigerate the kheer for 1 hour.
Meanwhile peel the skin of oranges and remove all the thin film white segments also.
After 1 hr add the oranges to the kheer and refrigerate for 2 hrs.
Finally add the saffron strands and serve chill.

Sent off to 'JFI-Saffron' event hosted by DK (originally started by Mahanandi) and Sanghi's 'FIL-Fruits' event.

The Marigold flowers blossoming in the balcony match well with oranges for 'dish-flower' pairing.

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