Orange Zest/Orange Skin Pachadi

                 Last week don't know how time flew away as my mom came to my home after 1.5 yrs.So was spending time with her and learning few recipes and tried few recipes.So for next few weeks i will be posting the recipes which my mom taught me.Since i was trying few recipes and spending time with my mom i was not able to visit many of the blogs which i will be doing from now.
               Now coming to the recipe the name sounds different na .Even the recipe is also interesting and believe me tastes good also.So here goes the recipe.

Ingredients :

Orange zest	From 1 orange
Garlic	15-20 pods
Shallots	20 nos
Tamrind pulp	4tbsp
Red Chillie poweder	1/2-3/4tsp
Jaggery	2-2 1/2 tsp
Salt	Req

Seasoning :

Oil	2 tbsp(app)
Mustard seeds	1/2 tsp
Channa dal	1 tsp
Urad dal	1/2 tsp
Red chillie(long variety)	3-4 nos
Asafoetida	1/4 tsp
Curry leaves	Req

Method :

1.Peel the orange and cut the skin into small pieces.

2.Now grind the skin/zest in the mixie once or twice in the pulse side.

3.Now take the zest/skin in a strainer and show in the running water .

4.Now wash with the hands nicely twice r thrice.Then squeeze it well so that the bitter taste of the zest will leave.

5.Now take a non stick/heavy bottomed pan and pour oil then do all the seasoning mentioned under the seasoning column.

6.Now add the shallots,garlic and orange zest and saute for few min's.Then add the tamarind pulp,jaggery,salt ,red chillie powder and little water and boil them.

7.Boil it nicely till the water is absorbed well and the shallots and garlic is well cooked.

8.Bring down to room temperature and refrigerate for 2 days.Then mix with hot rice and add gingelly oil to the rice and serve with appalams.Tastes heaven.

Notes :

1.Adjust the red chillie powder according to the taste.

2.Don't skip the grinding,washing and squeezing portion as it will reduce the bitter taste of the zest.

3.After adding the tamarind pulp allow it to boil well so that its good for 4-5days.

4.Should not have on the same day.

Kai Murruku/Chakkilam-Diwali Snacks

                     My MIL visited us a few weeks back and was with us for a while.So i thought of learning this recipe.She was very happy to teach me the recipe(but preparing kai murruku needs lot of practice).So when she was preparing it i immediately started taking the pics for the blog purpose as now a days when ever i learn anything new only my blogging mind comes first to post them immediately.

Ingredients :

Par boiled rice/Idly rice	3 cups
Roasted gram/pottu kadalai	1 cup
Dalda/Vanaspathi	50 ml
Oil	For deep frying
Crystal Salt	2 tsp

Method :

1.Soak the rice for 3 hrs and grind the rice along with the salt in the grinder and the batter should be too nice and should not add too much water.Batter should be thick than the idly batter.

2.In a hot wok put the dalda and melt it.Pour it on the grinded batter.

3.Now powder the roasted gram and add to the batter.

4.Mix the batter well and the batter should be bit loose.(ie may be like chapathi batter.)

5.Spread a dry cotton towel on a flat surface and prepare the murruku on top of the towel.

6.In a thick deep kadai,preferably an iron one pour the oil and heat it.Once the oil is hot drop the murruku one after one,may be 6 to 8 in case of a big kadai and confident on cooking them at a time.

7.When the sound of the oil reduces and the murruku starts floating up flip the murruku on the other side and cook till the bubbles in the oil reduces and take murrukus out.Enjoy the kai murruku.(We use to have with onion pickle which tastes heavenly.

Notes :


1.While grinding take care not to add too much of water,else making murruku will be difficult.
2.Grinding the batter in the grinder than the mixie will give a good result.


This video is just to show how my MIL prepared the murruku

Sending this to Radhika's Diwali Special Sweets & Savories

To Kirthi's Serve it Festival Potluck

To Kushi's My Diwali My Way