A couple of days back, I was browsing through the TV channels and as usual I left the food channel on. It was Rachel Ray with same mesmerizing eyes and non-stop talk went on saying that she got inspired by Indian dish called "Lemon Rice" and came out with a complete Thai meal working around the Orange flavor. Hmmm... that sounds interesting and guess what it is ORANGE. I thought, girl thats a good one at the right time. Though I already contributed two of my dishes for AFAM - Orange, why not one more. Those were two sweet dishes and this will be a savory one. Taking Rachel's dish as inspiration, I came out with a complete meal with Orange flavored Indian dishes for my weekend on Sunday. So here is the recipe, hope you will all enjoy this one:
1 cup Basmati Rice
2 small cinnamon sticks
2 small cloves
2 cardamom pods skin removed
1 1/2 cups water
2 tsp Orange zest
2 tbsp Orange juice
2 tsp oil
salt to taste
1. Wash and set aside the Rice.
2. Heat oil in a dish, add cinnamon, cloves and cardamom. Once they start spluttering, add the rice and fry for a minute. Add water, juice, zest and salt.
3. Let the rice cook and your pulav is ready.
To make the dish rich, you may fry cashews and raisins in a tsp of ghee and pour them over the pulav. I added a pinch of Orange food color.
Ingredients for Kurma:
3 small Carrots
3 big pods of a Cauliflower
1/4 cup of Green Peas
1 medium onion
2 green chillies
2 tsp Orange zest
1/4 cup Orange juice
1/4 cup Peanuts
1 tbsp Poppy seeds (ghasa ghasalu)
1/2 cup coconut
3 small cinnamon sticks
3 small cloves
3 Cardamom pods skin removed
1 tsp ginger garlic paste
1. Dry roast poppy seeds, cinnamon, cloves, cardamom in a pan and set a side. Dry roast peanuts and remove the skin.
2. Heat 2 tsp of oil in a pan and green chillies and onion. After it becomes translucent add ginger-garlic paste saute for a min. and then add the chopped vegetables. Cover and cook.
3. In the mean time grind the peanuts, poppy seeds, cinnamon, cloves, cardamom and coconut into a smooth paste.
4. Add this paste to the vegetables, add 1/2 cup of water, orange zest, orange juice and add salt, a pinch of turmeric and cook until the vegetables become soft.
With the remaining Orange, I made a orange-banana milk shake and my lunch for Sunday afternoon is done.
Cool haan... thanks Rachel for giving me such a brilliant idea to use a fruit in a savory dish. Trust me it was mouth watering and I enjoyed it.