Posts filed under ‘orange’

Fast Food- Orange glazed baby Sweet Potatoes and Plantain

I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.

While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a  tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.

sweet potato 026

I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂

The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here

Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain

Serves-2

Ingredients

7-8 baby Sweet potatoes, washed thoroughly and sliced  (Do not peel)

1 large green, unripe plantain

Juice and zest of 1 large orange

2 tbsp Date syrup

½ tsp grated jaggery

Rock salt to taste

¼ tsp Chilli flakes/black pepper powder (optional)

2 tbsp Ghee

Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)

Method

Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.

Cool and peel the skin and slice.

In a non- stick pan, heat the Ghee

Add the sliced baby Sweet Potatoes

Stir to coat the slices with Ghee.

Cook covered for 2-3 minutes on low flame.

Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.

Add this to the Sweet potatoes and cook uncovered on medium flame, till  the liquid thickens.

After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.

Sprinkle the chilli flakes or pepper powder if using.

Serve hot or cold garnished with Pomegranate and Pumpkin seeds

September 29, 2015 at 4:45 pm 1 comment

From the Salad Bar

      Winter is almost here and the temperature is gradually dropping down. I love this season since we get a variety of very fresh vegetables and fruits here. Veggies like carrot sport their actual pink -red color, instead of the orange-red color found during the rest of the year.Preserving fruits and veggies is also easier during this season. I stock on veggies and fruits for the whole week in this season without bothering about them rotting.

s1.JPG

These are few simple salad recipes I usually make. These are some contemporary mix-n-match type of salads, made with the available ingredients, not the typical Koshimbir or Raita type salads usually cooked in Indian households. They can be eaten by themselves without any accompaniments as a light lunch or dinner. I enjoy making and eating salads with the variety of colourful veggies and fruits available now. Most of the days I carry them for lunch. Relatively easy to make, Salads provide a lot of scope for innovation and imagination. Right from the ingredients, dressing to the presentation there is a lot of room to showcase your culinary talent.

These Salads are nutritional powerhouses – low on calories and high on nutrients. A few simple things to remember while making salads:Wash the veggies / fruits thoroughly before peeling/cutting/shredding them. Do not wash after peeling or cutting. Go easy with the dressing. Savor the natural taste of the veggies.

Veggie Salad

½  cup Moong bean Sprouts

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced ½ cup tomatoes chopped¼ cup green bell pepper finely chopped

1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp lime juice

½ tsp black/white pepper powder

Black salt or Plain salt as per taste.

Mix all the ingredients together. Just before serving add the lime juice and salt. If the weather is warm you can chill the salad for ½ an hour or eat it straight away.

Quantities for the veggies can vary as per availability and choice.

s2.jpg

Fruity-Corn Salad

¼ cup sweet corn kernels

¼ cup beetroot grated 

¼ cup fresh pomegranate seeds

¼ cup fresh Pineapple chopped

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced

½ cup tomatoes chopped (optional)

¼ cup green bell pepper finely chopped

2 tbsp yellow split moong dal soaked in water for 1 hr

3-4 lettuce leaves torn into pieces1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp Mosambi (Sweet lime)/ Orange juice

½ tsp black/white pepper powder

Salt as per taste 

Toss all the ingredients in a large bowl. Just before serving add the Sweet lime juice or orange juice and salt.

s3.jpg

High Protein Salad

¼ cup sweet corn kernels

¼ cup fresh pomegranate seeds

½ cup Moong bean Sprouts

2-3 Salad leaves torn into pieces

½ onion cut into thin slices

2-3 lettuce leaves torn into pieces

4-5 seedless Dates chopped

For the dressing

Salt as per taste

1tsp Chaat masala 

Toss all the ingredients in a large bowl. Just before serving add the Chaat masala and adjust the salt. Remember that Chaat masala too has some amount of salt so adjust accordingly.  

 s4.jpg

Crunchy Pepper Salad

1 Red bell pepper chopped

1 yellow pepper chopped

1 green pepper chopped

2 cucumbers peeled and diced

For the dressing

Salt as per taste

1tsp Chaat masala

2 tsp lime juice 

Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt. 

All the above salad ingredients can be mixed and matched as per your tatse!

Enjoy these light and healthy salads! If you have any more ideas for quick and easy salads I would appreciate if you can share them here.

December 7, 2006 at 10:00 am 6 comments

Marble cake with Cranberries

       c1.JPG

Some very good reasons prompted me to make this cake:

#- I found dried Orange flavoured Cranberries in the supermarket here. I had never tasted Cranberries before. Many people here don’t even know what are Cranberries. I was one of them! But I am very experimentive with my cooking and hence grabbed the packets of Dried Cranberries as soon as I saw them. ( that too at an offer I couldn’t resist1 pk. Free with the other! J 

#- My niece turns three this week and came down from Mumbai to visit us this weekend. I wanted to bake a cake for her b’day – celebrating in advance. Kids generally like Chocolate flavoured cakes.

#-I had baked a plain Marble cake 2 years ago with one of my very good friend, Deepa’s recipe. My hubby kept on asking me to bake it again (that’s his way of appreciating my food!) But I never got around making it till now!

 Dried Cranberries, Chocolate Flavour and hubby’s request all put into one I baked – Marble cake with Cranberries.

(I have lost Deepa’s Marble Cake recipe which I scribbled on a piece of paper. So I just added the ingredients in proportions I faintly recalled J)

250 gm Maida (All purpose flour)

250 gm powdered sugar

250 gm butter (I used Amul)

4 eggs

½ tsp baking powder

3-4 drops Vanilla essence

2 tsp Cocoa powder

1tbsp Milk

¾ cup dried Orange flavoured Cranberries

Sieve Maida and baking powder together. Keep it aside. In a bowl cream the sugar and butter. Beat it in one direction using a cake spatula till light and fluffy. Beat eggs (just 1 spin in the mixer).Add some beaten eggs to the sugar-butter mixture and mix properly. Repeat till all the beaten eggs are mixed properly with the sugar butter mixture. Fold in some sieved Maida and baking powder mix. Repeat for the rest of the Maida. Add milk. The mixture should be of dropping consistency. Adjust the amount of milk accordingly.Add Vanilla essence and mix properly.Add the dried Cranberries and mix. Divide the mixture into two. Keep one portion as it is. To the other half add Cocoa powder and mix well. Grease a round (any shape will do) baking pan, dust it with Maida.Alternatively put 1 spoon of the Vanilla and Cocoa mixture in the pan.Bake it in a preheated oven at 180oC for about 35-40 minutes or till a knife inserted in the cake comes out clean.Cool on a wire rack.

    c3jpg.jpg

I had three little helpers with me aged :3 yrs, 16 months and 10 months!They could hardly wait to cut the cake. So there was no chance of a photograph before the cake was cut!My little niece has cut this cake and mami’s(aunty’s) Marble Cake with Cranberries was a hit with her.

Have to bake it again next weekend for my dear hubby since he could get only a piece of it-indication that the cake came out really well!

 

September 17, 2006 at 2:11 pm 2 comments


June 2021
M T W T F S S
 123456
78910111213
14151617181920
21222324252627
282930  

Categories

Bologmint

badge

Find my recipes at The Urban Spice

Feeds

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,487 other followers

Tweet me


%d bloggers like this: