This is a good way of preserving oranges that are too sour to eat - an alternative to Marmalade!
Ingredients 1 Kg sour oranges. thinly sliced or diced. Remove pips as far as possible. 125 g sea salt 3 - 4 heads of garlic pealed and chopped or sliced 3 - 4 red chilli peppers, diced (or equivalent in powder) 150 ml vegetable oil of choice 25 g cumin seeds 25 g mustard seeds Any other spices you particularly like! Method Heat the first 3 ingredients together and simmer gently for approx 5 minutes. Place in a glass or ceramic bowl, cover with a cloth and keep in a warm place for 2 - 3 days, stirring 3 - 4 times a day. After 2 - 3 days fry the remaining spices in the oil, when the mustard seeds begin to pop pour the spiced oil onto the orange mixture & stir well. Keep covered for another 2-3 days, stirring regularly. Store in sterilized air tight jars. Ready to eat immediately, but improves with keeping. Serve with curry & rice or chapatti and dhal. (If you prefer a smoother pickle buzz in a food processor before bottling)
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Onion Bhajis
2 large onions - finely chopped approx. 90g gram (chick pea flour) 1 tsp. curry powder or 2-3 tsp. curry paste 1 tsp. salt a little water to mix Vegetable Oil for shallow frying Bicarbonate soda (optional for lighter texture) Mix all dry ingredients & onions with enough water to make a stiff dough. Shape into small balls & shallow fry in oil, turning frequently until golden. Vegetable Pakoras - A similar mix without the onions can be made into a batter & used to coat thin slices of vegetables (potatoes, aubergines, courgettes etc.) Fry until crisp & browned on both sides. Left over burgers - mix left over curry/ bolognaise/ stew etc. with enough chick pea flour to make a thick batter. Shape into burgers or sausage shapes & fry. |
AuthorNAMUA RAHESHA ArchivesCategories |