FRESH START WITH ORANGE

FRESH START WITH ORANGE

Orange is the star of spring, very citrus and sweet. Grab few for this Friday and try these simple recipes to bring bright flavor to you weekend indulgence.Five Recipes from salad to cake…

DSC_0006

SPRING FRESH TWIN CABBAGE & ORANGE SALAD

SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

2 Oranges

1 Pink Grape Fruit

1 Cup Cabbage, Shredded

1 Cup Purple Cabbage, Shredded

7-8 Cherry Tomatoes, halved

10-12 Cashew Nuts, Toasted

½ cup Curly Parsley, Finely Chopped

For Dressing:

1 tbsp. olive Oil

1 tsp. Orange Zest

1 tbsp. Orange Jam

1 tbsp. Orange Juice

1 tsp. Ginger Juice

Salt to taste

METHOD

Wash the cabbage and strain in the colander. Peel and sliced the oranges and grape fruits. Mix the dressing in the big mixing bowl and toss with all the ingredients. Chill for 10-15 minutes. Serve

 

CITRUS PUNCH

DSC_0011

SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

4 Oranges

2 cup water Melon cubes

1 inch Fresh Ginger, peeled

2 tbsp. Sugar or Honey

Pinch of white pepper

Pinch of Pink salt

Mint Leaves for garnishing

METHOD

Wash and wipe the oranges and squeezed the juice from the orange. Mix melon with sugar, ginger and salt in the blender. Strain and mix with orange juice. Chill and serve cold with Orange slice and mint leaves.

COLD SOUP OF CARROT, BEET & ORANGE

DSC_0024

SERVE:2

PREP:15 Min

COOKING TIME:20 Min

INGREDIENTS

2 Carrots, cubed

1 small Beet root

2 cups Fresh Orange Juice with Pulp

1 cinnamon stick

1 star anise

½ stick of lemon grass

Salt & Pepper to taste

1 tbsp. Olive Oil

1 tbsp. Parsley for garnishing

METHOD

Boil Beet root with 1 cup water, cinnamon stick and star anise till tender. Boil carrot with lemon grass.

Cool. Peel beet root and cubed. Mix carrot, beet and orange juice and puree in the blender. Strain and add salt and pepper. Chill for 20 minutes. Top with oil and parsley before serving. Serve with toasted French bread slices.

ORANGE RISOTTO WITH TOASTED ALMONDS

DSC_0029

Serve:2

PREP: 10 Min

Cooking Time: 20 Min

INGREDIENTS

1 cup Arborio Rice

2 cups Vegetable Stocks

1 sweet orange

1 tbsp. Orange zest

2 tbsp. Olive oil

2 tbsp. Toasted Almond slices

½ stem of Lemon grass, very finely chopped

1 tbsp. Butter

1 tbsp. Parmesan Cheese

Salt to taste

1 tsp. White Pepper, optional

Fresh Basil optional, for garnishing

METHODS

Slice the orange from the top and keep aside for garnishing and squeezed the remaining for juice.

Heat the pan and add olive oil and rice. Sauté and add lemon grass and orange zest. Add stocks in to the batches and press with the back of the ladle. Cook rice continuously for 15-18 minutes. When rice is slightly tender add juice, salt and pepper. Remove from the heat and add cheese. Heat another pan and toast the almonds slightly and add to the cooked Risotto. Serve hot with Cherry tomato Fresh basil and Mozzarella cheese.

 

ORANGE CAKE

DSC_0035

Serve:4

PREP:10min

Baking Time:40 min

INGREDIENTS

120gm All-purpose flour

2 tbsp. Corn Flour

1 tsp. Baking Powder

80 gm. Powder Sugar

60 ml. Oil

120 ml Orange juice

25 ml. Fanta

1 tsp. Orange Zest

Pinch of salt

Extra oil for brushing the loaf tin

METHOD

Grease the loaf tin with oil and set the oven at 170 degree centigrade. Sieve all the dry ingredients in the mixing bowl. Mix sugar, oil and orange zest in the stand blender. Add orange juice and mix again. Add the flour to the oil mixture in the batches to avoid the lumps. Mix again and add Fanta. Pour the batter in the loaf tin and bake preheated oven for 30-35 minutes. Remove from the oven, cool completely before turning.  Slice and serve with Mandarin Marmalade.

OKRA WITH ZATTAR( THYME)

OKRA WITH ZATTAR( THYME)

DSC_0021

Serve :2

Prep: 10 min

Cooking Time 10 min.

INGREDIENTS

250 gm. Okra

2 tbsp. Oil

1 tbsp. Zattar Powder

1 tsp. Lime Powder

1 tbsp. Bazaar powder( Arabic Spice mix)

1 tsp. Turmeric

1 tsp. Chili powder

Salt to taste

METHOD

Wash and wipe with clothes okra. Cut heat and tail and cut in to 2 cm. long pieces.

Heat the oil and shallow fry okra for 2-3 minutes. Add all the spices and stir fry. Add salt and cook for 2 minutes. Serve hot with bread. Very quick and simple recipe, hope you will like the taste with Twist. Enjoy…

CARROT PEAS KHICHREE WITH GRILLED POTATOES

CARROT PEAS KHICHREE WITH GRILLED POTATOES

Very Indian Comfort food, Khichree,  good for toddlers and old people. Try and enjoy. Here is quick and simple recipe.

SERVE: 2

PREP TIME: 20 min

COOKING TIME: 40 min

INGREDIENTS

½ cup Split Moong dal

½ cup Rice

½ cup Carrot Cubed

½ cup Peas

2 tbsp. Ginger, finely chopped

2 tbsp. Clarified Butter

Salt to taste

2 Potatoes cuts in to French fries style

1 tbsp. oil

Pepper powder for Potato’s

Papad and plain yogurt for serving

METHOD

Wash 3-4 times in the running water and soak, rice and lentils. Par boiled carrot and peas in hot water and drain. Keep the water for making khichdee.

Heat Pressure cooker and cook soaked rice and lentil with salt and1 cup water. Cool and remove the lid add carrot peas, ginger and clarified butter. Adjust the consistency by adding the remains of carrot and peas water. Simmer for 10-12 minutes. Serve hot with Grilled Potatoes, yogurt and papad.

For Potatoes:

Par Boiled potatoes in the hot water and drain. Wipe with kitchen towel and rub with salt and oil. Arrange in the grill tray and grill till light golden brown. Sprinkle with Pepper powder and serve.

DSC_0079

FRIED RICE WITH GRILLED FRUITS

FRIED RICE WITH GRILLED FRUITS

SERVE: 2

PREP TIME: 30 min

COOKING TIME: 30 min

INGREDIENTS

2 cups Boiled Rice

1 cup Carrots, thinly sliced like match sticks

1 cup Cabbage, finely sliced

1 cup Red Bell pepper, finely sliced

1 tsp. White pepper powder

1 tbsp. Brown Vinegar

1 tbsp. Soya sauce

1 tbsp. Cranberry Juice

2 tbsp. Chopped Parsley

Salt to taste

2 tbsp. Grape seeds oil or any oil

For Fruit Sticks:

1 cup Fresh Pineapple, cubed

1 cup Grapes

1 cup Cherry Tomatoes

1 tbsp. Olive oil

2 tbsp. Pomegranate molasses

1 tbsp. Balsamic Vinegar

1 tsp. Black Pepper

2 tbsp. Light Brown Sugar

Salt to taste

METHOD

Heat the oil in the frypan on medium high heat and add carrot first and stir for half minutes. Add cabbage and bell pepper and stir well. Mix with rice and remains ingredients and cook for 2 minutes.

You can Cook this recipe in the Recke , Multi cooker easily , a smart cooker for fuss free Cooking.

For Fruit Sticks:

Caramelize the brown sugar in the fry pan over the medium heat and add olive oil, black pepper and pomegranate molasses. Stir and toss all the fruits in it. Add little salt and stir fry all these fruits for 2 minutes. Remove from heat and cool. Arrange in the skewers and spray with balsamic vinegar. Serve with fried Rice.

DSC_0057 DSC_0058

RICE IS NICE RISOTTO

RICE IS NICE RISOTTO

Comfort of taste in every bite, that is why Rice is very nice, Risotto is the world best comfort food, there is a quote related to Risotto:”Eat and it will be over, you’ll feel better“.A very comforting yet creamy Risotto, cook and enjoy:

SERVE: 2

PREP TIME: 10 min

COOKING TIME: 40 min

INGREDIENTS

1 cup Arborio Rice

40 gm Butter plus 1 tbsp. extra for glazing

20 gm. Parmigiano Cheese

2 tbsp. White grape juice

½ cup Milk

4 cups Stocks

Salt and pepper to taste

For Pepper Sauce:

½ Red Bell Pepper, sliced

2 tbsp. Olive Oil

½ cup Organic Tomato Pulp

½ tsp. oregano

½ tsp. Red Chili flakes

Salt to taste

Extra cheese for serving

METHOD

Heat the oil in the fry pan and sauté bell pepper for 1 minute. Remove from fire and cool. Grind all the ingredient of pepper sauce s in the grinder with cooled bell pepper. Keep aside.

Same pan melt butter and stir with rice till all the rice well coated with butter. Add grape juice and mix well. Add ¼ of the stocks and stir the rice continuously. Mix stocks in the batches and keep stirring the rice with the back of ladle. Cook till rice become soft. Mix salt and pepper and add milk and cheese. Stir well and cover it with lid so the rice will absorb the flavor of cheese.

Before serving add butter and warm. Keep the sauce in the middle and pour the creamy risotto by the sides. Top with cheese and serve hot.

DSC_0028

BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA

BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA

Serve: 2

Prep Time: 15 minutes

Marinating Time: 30 Min

Cooking Time: 30 min

INGREDIENTS

DSC_0090

8-10 Baby corn, cut in to half

8-10 Mushrooms

10 Cherry tomatoes

2 tbsp. Grenadine Molasses

1 tbsp. Soya sauce

1 tbsp. Balsamic vinegar

1 tsp. Red Pepper powder

2 tbsp. Basil infused Olive oil

Salt to taste

2 Cups steamed Quinoa

Peanut Chutney for serving (optional)

METHOD

Blanch baby corn and Mushroom in the salted water and cool. Mix soya sauce, Balsamic vinegar and Gredine Molasses with 1 tbsp., Oil in the big mixing bowl. Toss with baby corn, mushrooms, and cherry tomatoes.

Cover and keep it for 20-30 minutes. Arrange all these in the skewer alternatively and brush with oil. Heat a heavy grill pan and grill it for 20 minutes on medium heat or in the oven at 180 deg. Centigrade for 30 minutes.

Serve with on the bed of steamed Quinoa and Peanut Chutney.

BROCCOLI AND POTATO CURRY WITH INDIAN SPICES

 BROCCOLI AND POTATO CURRY WITH INDIAN SPICES

DSC_0076

 

Try to make this Broccoli and potatoes curry with Indian spices; I am sure you will love it. Simple and easy to make curry eat with love. Happy Valentine day to all my readers.

Serve: 4

 

INGREDIENTS

3 Cups Broccoli Florets

2 Small sizes Potatoes, cuts in to cubes

1 tbsp. ginger, chopped

1 tsp. Cumin seeds

1 tsp. Turmeric powder

1 tsp. red Chili powder

2 tsp. freshly grounded coriander powder

1 tbsp. Lime juice

½ tsp. all spice powder (Garam Masala Powder)

2 tbsp. Oil

Salt to taste

2 tbsp. fresh coriander, chopped for garnish

METHOD

Wash the Broccoli florets & potatoes in the water and remove from the water and pat dry. Heat the oil in the pan and add cumin & ginger sauté and add broccoli & potatoes. Stir well and cover with lid and cook on the low heat for 4-5 minutes. Remove the lid, adds salt and stir again. Cover with lid and cook again for 2-3 minutes. Remove the lid and check if the potatoes are done add all the dry spices, mix gently. Cook for 2 more minutes remove from the heat and add lime juice & fresh coriander. Serve hot with Bread or Indian chapatis.

DSC_0060