Showing posts with label Orange. Show all posts
Showing posts with label Orange. Show all posts

Beverage Bar - Spiced Apple Cider in Instant Pot - Day 4



BM #116 Day 4 - 

 To conclude the Platter theme for this week, I have our new family favorite, Spiced Apple Cider. Typically it is served warm, but my family loves it cold in the summer and warm in the fall :)

 In the beverage bar, we have Lemon Soda, Spiced Apple Cider, Mango Lemonade, and Iced Tea.

 The Lemon Soda is the typical one with carbonated water, lemon juice, salt and ice. This is an all time favorite from our growing up years.

 Iced Tea is just black tea with honey, lemon and ice.
I have made the spiced apple cider a couple times now and each time the color varied owing to the type of apples used. But the flavor is addictive. 

 I have made it in the Instant Pot but the process is the same on the stove top or pressure cooker too.

 Here are the platters posted so far in this series  ..

Recipe Inspiration here
Ingredients - 

 Apples 6-7 cored and sliced
Oranges 1-2 peeled, seeded and chopped (I added 2 peeled clementines and 2 tsp of lime juice)
Brown Sugar 3/4 cup - 1 cup (as per preference)
Ginger 1 inch, grated
Cinnamon 3 pieces (totally about 6 inches long)
Cloves 10-12
Water 5-6 cups

Method Of Preparation -
In the inner pot of the Instant pot, add the cored and sliced apples, peeled oranges, cloves, ginger, cinnamon, brown sugar and water.

 Make sure it is in the vent sealing mode.

 Set it to Manual or Pressure Cook 15 minutes.

 Allow it to naturally release the pressure. (It took 30 minutes for the pressure to drop).

 Using a potato masher, gently mash the apples in the cider.

Strain the mixture. Remove the pulp and discard the spices. This pulp can be used as spiced apple sauce. so don't throw it away.

 The warm apple cider is ready for serving. The cooled cider can be refrigerated for up to a week or so. Warm the cider before serving. My little one likes the cold cider as well.




 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
You are invited to the Inlinkz link party!
Click here to enter
Preparation Time 1 hour
Makes approximately 3 liters

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Posted by Harini R on Friday, September 4, 2020
7 comments
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Orange Ginger Iced Green Tea



BM #96 Week 2 Day 2 - 

 When we are talking about coffee/tea break snacks, how can we forget about some tea? I know of many places, where refreshments are on the healthier side. So instead of caffeinated beverages, they offer fresh fruit juices or Green teas along with whole grain crackers.

 So I thought it would be a good idea to try out some iced tea for a change. So after taking stock of the pantry essentials, I figured out this blend of Orange and Ginger would be ideal.  It definitely brightened up our tea time.

 Recipe Source here
Ingredients - 

 Water 2 cups
Ginger grated 1 Tbsp
Green Tea Bags 2 
Honey 2 Tbsp (optional or use any sweetener of your choice)
Orange Juice 1 cup
Lime Juice 1 Tbsp

Method Of Preparation -
Boil 2 cups of water along with grated ginger.

 Remove from heat and steep the green tea bags for about 4-5 minutes.

 Add in honey, mix well and allow it to cool.

 Mix in the orange juice and lime juice. Stir well so the flavors blend well.

 Adjust the taste as preferred and serve with slices of lime and oranges and ice cubes.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

Preparation Time 10 minutes + Cooling time 20 minutes
Serves 3

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Posted by Harini R on Friday, January 11, 2019
15 comments
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Vegan Orange Cauliflower



BM #82 Week 1 Day 1 -

 After a long time, I have jumped in to do the regular Blogging Marathon. This week I have opted to showcase some Takeout food at home. My older one is very fond of Asian cuisine. If there is fried rice, noodles, tofu or the like, she considers it a feast.

 When I asked her what takeout food she would like me to make at home, she immediately recited a few dishes she prefers when she eats out with her friends. 

 The first one was this Orange Cauliflower. I am sure this could be considered the vegan version of Orange Chicken. 

 It was a big hit and my older one favored it when it cooled.

 Recipe Source here
Ingredients - 

 Cauliflower Florets 3 cups (approximately)
Vegetable oil for deep frying as needed

 For the Batter - 
Flaxseed Meal 1 Tbsp
Warm Water 2 Tbsp
Cornstarch 1/3 cup 
Maida / All Purpose Flour 1/4 cup 
Salt to taste (about 1/2 tsp)
Water as needed (1/3 cup approx)
Vegetable Oil 1/2 tsp

 For the Orange Sauce - 
Vegetable oil 1 Tbsp
Orange Juice 1/4 cup
Orange Zest 2 tsp (approximately)
Garlic, minced 1 tsp
Spring onions thinly chopped 1/2 cup
Soy Sauce 1 Tbsp
Rice Wine Vinegar 1 Tbsp (I used Apple cider Vinegar)
Pinch of salt (to taste)

 Topping Sauce - 
Orange Juice 1/4 cup
Cornstarch 1 tsp
Brown Sugar 1 tsp

 For Serving - 
Steamed Rice as needed
Spring Onion for garnish

 
 Method Of Preparation -
To Make the Batter - 
Soak flaxmeal in warm water for 5 minutes until it the mixture becomes gooey.

 In a mixing bowl add flour, cornstarch, salt and the flaxmeal solution. Stir in warm water and stir until it resembeles the consistency of a pancake batter.

 To Fry the Cauliflower Florets - 
Heat a deep pan with vegetable oil over medium heat. When the oil is sufficiently hot, dip the florets in the batter and drop them in the hot oil. Fry them evenly on both sides until they are golden brown. Remove them onto kitchen paper towels to drain the excess oil. 

 Set aside the fried Cauliflower florets for the next step.

 To make the Orange Cauliflower - 
In a heated pan, add vegetable oil. Add garlic and spring onions. Saute for a few seconds. 

 Add in the orange juice, orange zest, soy sauce, vinegar and salt and bring them to a boil. 

 Gently slide the fried cauliflower florets and toss them well.

 To prepare the Topping Sauce -
Whisk the cornstarch and brown sugar into 1/4 cup of orange juice and add it to the hot pan of cauliflower florets. Whisk well and remove from heat.
Serve them on top of rice. Garnish with spring onions.



BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Preparation Time 45 minutes
Serves 3-4

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Posted by Harini R on Friday, November 3, 2017
12 comments
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Eggless Whole Wheat Orange Choco Chip Muffins


Eggless Whole Wheat Orange Choco Chip Muffins

 This last week of BM #76, I have chosen to post some Mother's day recipes. These cupcakes were baked by my kids. I felt these were one amongst the best gifts I ever got, Mother's day or otherwise!

 My little one volunteered to be the model for the above picture.

 Recipe Source here
Ingredients - 

 Whole Wheat Flour 2 cups
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Vegetable Oil 2/3 cup (I would reduce it to 1/2 cup next time)
Yogurt 1/2 cup
Orange Juice 1/2 cup
Orange Zest 1 tsp
Powdered Jaggery 2/3 cup
Chocolate Chips as needed (1/2 cup in the batter + more for topping)
Eggless Whole Wheat Orange Choco Chip Muffins

 Method Of Preparation -
In a mixing bowl add in all the wet ingredients (oil, yogurt, orange juice, orange zest, powdered jaggery). Mix until the jaggery is dissolved.

 In a separate bowl, sift the four, baking powder and baking soda.

 To the wet ingredients, gradually add the flour and gently mix until well combined. Fold in the chocolate chips.

 Divide the batter into the lined/greased muffin pan. I filled up the 24 cup mini muffin pan and 8 regular sized muffin pan.

 Preheat the oven to 350 °F. Place the muffin pans in the oven and bake for 13 minutes and remove the mini muffins. Bake another 5 minutes for the regular muffins.

 Serve warm or allow them to cool and store them in an air tight container. They were gone in a day.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76..

Preparation Time 13-18 minutes
Makes 24 mini and 8 regular muffins

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Posted by Harini R on Wednesday, May 24, 2017
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Eggless Cinnamon Orange Cupcake


Eggless Cinnamon Orange Cupcake

 My older one has been baking cakes on her own for quite sometime now and those have been the ones I had already baked. This summer she was behind me to let me bake any cake of her choice from any of the blogs.

 After much deliberation, we agreed that she could choose any cake from my bookmarks :). She picked this cake from Priya Suresh's blog. Priya baked it as a cake while my daughter baked cupcakes out of the same batter. She has since baked these couple of times with equal success.

 In fact she distributed to her friends and were poof! gone in a few minutes! One of her friends, asked her if she could bake 50 such mini cupcakes for her birthday next month! I am so proud of her. This sure bolsters her confidence. So these are baked by my older one and pictures taken by me :)

 For Day 3 Week 4 of BM #43 :

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Posted by Harini R on Tuesday, August 26, 2014
18 comments
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Banana-Strawberry-Orange Smoothie


Banana-Strawberry-Orange Smoothie

 For Week 3 of BM #43, I have chosen to showcase some interesting smoothies. This time around, summer is just not willing to grace our neck of the woods. Looks like we are just springing forward to fall.

 Nevertheless on a few moderate 'summery' days, we enjoyed this smoothie.

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Posted by Harini R on Sunday, August 17, 2014
11 comments
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Pineapple Orange Punch


Pineapple Orange Punch

 Here is another delightful punch for BM #40 week 1 day 2. This is a great alternative to yesterday's mocktail with soda. I loved this punch better with the crunchy pistachio from the kulfi. Next time (which is as soon as next week) I would try this out with as many juices as I can manage and use mango without fail.

 So for today, let us enjoy the punch!

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Posted by Harini R on Sunday, May 4, 2014
10 comments
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Pineapple-Orange Mocktail


Pineapple-Orange Mocktail

 Welcome to BM #40! After a whirlwind tour of 30 Indian states and union territories, we BMers are back to the relaxed routine of 3 posts a week. This week I shall showcase some mocktails which have been approved at home.

 Feel free to alter the ingredients depending on the sweetness of oranges/pineapple used. I am sure store bought juices can be substituted in which case the sugar can be ignored.

 Try this out on a hot summer day (for which we are still waiting!) and enjoy!!

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Posted by Harini R on Saturday, May 3, 2014
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Eggless Orange Pistachio Cupcake


Eggless Orange Pistachio Cupcake

 The combination of orange and pistachios intrigued me and so I tried them out for the kids. I also was wondering about the usage/relevance of sooji/semolina in these cupcakes. Any thoughts on those are definitely appreciated.

 The kids are happy as long as they are cupcakes and they taste good. The kids had a blast decorating them as well.
For Day 3 Week 4 of BM #28, here are the cupcakes..

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Posted by Harini R on Sunday, May 26, 2013
13 comments
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Orange Honey Halwa


Orange Honey Halwa

 The three Day Blogging Marathon # 17 for the second week starts today. I shall be blogging under 'Halwas and Payasams' this week. So look out for some delicious Halwas from my side.

 In my childhood days, my parents were very strict in not allowing us to go near street food. The reasons ranged from the food is not hygenically prepared to the serving plates are not washed properly (It is true even today but we are no longer restricted but ridiculed by them for sure :)) .

 So whenever there was a street hawker selling the Mango bars (Mamidi thaandra), I would be salivating sitting in my room as it happens to be my favorite treat. In later years, they were neatly packed and sold as 'Naturo mango bars', which used to be my go-to treat! 

 As it happens I wanted to make those bars at home and was looking for a suitable recipe to follow when I hit upon this orange halwa and was very tempted to find out how it tasted. If you like the mango bars (the recipe for which is for another time), I am sure you will love these sweet-tangy slices of halwa!!

 Recipe Source - Here
Ingredients - 

 Orange Juice (freshly squeezed) 1 1/2 cups 
Honey 1/4 cup + 2 Tbsp
Cardamom Powder 1/2 tsp
Ghee 1 Tbsp
Agar Agar Flakes (dissolved in 3 Tbsp of warm water for 10 min) 2 Tbsp
Mixed nuts chopped 2 Tbsp (I used Almonds and Pista)
Sugar 2 Tbsp (Optional)
Orange Honey Halwa

 Method Of Preparation -

 In a heavy sauce pan (preferably a non stick pan), on medium flame, simmer orange juice and the dissolved agar agar flakes, stirring continuously for about 10-12 min.

 Add honey gradually stirring the mixture until it thickens (about 15 min) . Also add the chopped nuts and cardamom powder.

 Add a few drops of ghee while continuously stirring until it comes together. Don't worry if it still looks gooey. It will toughen up upon cooling.

 Spread the halwa evenly onto a greased plate and let it set for an hour or so. Make pieces as needed and serve!

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.  

Preparation Time 40 min + Cooling Time 1 hr
Makes 12 slim slices

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Posted by Harini R on Sunday, June 10, 2012
20 comments
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Eggless Orange-Corn Muffins


Eggless Orange-Corn Muffins

 We have entered into yet another week of Blogging Marathon and this time I have chosen to blog about 'Something Sweet For Kids' as the theme. So I shall showcase some sweets which have been liked by the kids at home. 

 After a partial cleanup of my pantry, I came across some leftover cornmeal which was occupying some prime real estate in my kitchen. That is why these muffins came along and .... disappeared in a few hours too. 

 My little one gobbled them up as soon as they were done, forcing me to cool them down by huffing and puffing (her words). My older one who has a better sense of taste wanted some jelly/jam/Agave nectar/ Honey to go with it and she was very happy. I must remind myself to make these often. 

 I realized that these muffins are quite healthy with no added fat and the goodness of whole wheat flour and orange juice. In fact my little one was so full after eating these muffins that she forewent her dinner and I let it be. I am not picky about what my kids eat as long as they eat a balanced meal.  
So here is how I made the muffins as part of Day 1 of BM 12.
Eggless Orange-Corn Muffins

 Recipe adapted from here
Ingredients - 

 Whole Wheat Flour 10 Tbsp (1/2 cup + 2 Tbsp)
Cornmeal 10 Tbsp (1/2 cup + 2 Tbsp)
Baking Soda 1/2 tsp
Agave Nectar 1/4 cup (Honey can be used instead)
Milk 1/4 cup
Fresh Orange Juice 1/4 cup (I used 1 medium sized Orange)
Orange Zest 1 tsp (Optional - I didn't add)
Apple Cider Vinegar 1 tsp (Or Balsamic Vinegar)
Applesauce 2 Tbsp ( I used sweetened one)
Salt 1/4 tsp

 Note - These muffins were not too sweet. So we ate it with strawberry jelly and tried some with honey too.
Eggless Orange-Corn Muffins

 Method Of Preparation - 

 Preheat the oven to 350 F. Prepare a muffin plate and arrange paper liners or grease the muffin cups.

 In a bowl, add all the ingredients listed from Agave Nectar to Salt. Mix well and set aside.

 Add the wheat flour, cornmeal and baking soda.

 Gently mix without any lumps. Spoon the batter into muffin cups. 

 Bake in the pre-heated oven for 16-18 min until a tester inserted in the center comes out clean.

 Enjoy with a jam or jelly of your choice.

 Check out the other Blogging Marathoners doing BM# 12.

Sending these Muffins to 

  Kid's Delight hosted by Edible Entertainment

 Suma's CEDD  hosted for Raven 

Vardhini's Bake Fest  hosted by The Pumpkin Farm

 Preparation Time 10 min + Baking Time 17 min
Makes 6 regular and 6 mini muffins

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Posted by Harini on Monday, January 23, 2012
32 comments
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Carrot-Orange Soup With Curried Tofu


Yes, I was stumped by the combination of Orange and Carrot. When I was looking for types of soups which my kids also can enjoy, I found this combination irresistible. The addition of curried Tofu was definitely the winner in this case. There were so many flavors in this soup that it was hard to resist yet another scoop :)

 The original idea was to stealthily let the little one consume curried Tofu as she had previously shown some interest in carrot soup. But it turned out to be the other way round in her case! She liked the curried tofu (which was very mildly 'curried' for her benefit!) and had to force in the carrot soup along!

 Note for future - Reduce ginger when adding red chilli powder. I had to add a few spoons of yogurt for the kids to make it mild for them.
So here is the soup for Day 3 of BM 10. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.
Carrot-Orange Soup With Curried Tofu

 Ingredients - 

 For the Soup - 
Carrots Sliced 2 cups
Oranges 2 (Zest and juice)
Onion sliced 1/2 cup
Vegetable Stock or water (I used water) 2 cups
Ginger minced 1 tsp
Red Chilli Powder as needed
Salt as needed
Pepper as needed
Oil 1 tsp 

 For Curried Tofu - 
Tofu cubed about 1 1/2 cups (or as needed)
Curry Powder 1 Tbsp
Cornstarch 1 Tbsp
Salt as needed
Carrot-Orange Soup With Curried Tofu

 Method Of Preparation - 

 Sprinkle the cubed tofu in a mix of cornstarch, curry powder and salt and saute until golden brown.

 Set aside the golden brown tofu. 

 Now that the curried tofu is ready, time for the soup!

 In a heated pan, add oil and saute onions until they are golden brown. 

 Add the orange zest, ginger, carrots, vegetable stock (or water) and cover with a lid.

 After the carrots are tender, remove form fire and blend the contents to smooth paste.

 Add salt, pepper and red chilli powder and heat the pureed soup until the flavors get a chance to blend well.

 Remove from fire and mix in the orange juice.

 Serve the soup and curried tofu together for a filling lunch/dinner!

 Sending this hearty soup to Srivalli's 'Soups and Salads Mela' and also to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.

 Preparation Time 45 min 
Serves 4-5 

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Posted by Harini on Friday, November 18, 2011
20 comments
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Eggless Orange Cupcakes


Early this week we celebrated our little one's birthday. A quiet celebration it was, but to her liking. All the details were worked out by her. Mind you, she just turned 4. She wanted cupcakes with chocolate topping and rainbow colored sprinkles and some extra on hers. Then she wanted small candles (only 4 of them) on the cup cakes. And to top it all, she refused to wear any dress which I chose. She would say, it was too pink, or it was too flowery or it was too soft and it took me an easy 30 min to convince her to wear something nice. Oof..Girls are not an easy lot to handle if they decide to throw tantrums at the 'right' time !!


The sweetest part was she wanted to bake the cup cakes herself. I was so amused by her thought that I let her do all the work and me acting the sous chef. All the while she screamed with joy, "Amma  made me the big chef and Amma is the little chef!!"


She was maaaad at me because I didn't let her handle the chocolate topping. So I compensated by letting her decorate them with sprinkles and she was all smiles again!!  Such sweet memories I wanted to record for her to read when she grows up..can you blame me ??


Since I had the freedom to choose what cupcakes to bake, I convinced her that we should bake orange cup cakes (she is a big fan of oranges!). I had these cup cakes in mind from the time I read the recipe in Isa Chandra Moskowitz's 'Vegan cupcakes Take Over The World'. Please note that I didn't prepare the vegan version, but by simply substituting milk with soy milk or rice milk, it can be easily made vegan.


Eggless Orange Cup cake

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Posted by Harini on Thursday, July 21, 2011
20 comments
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