Orange chicken

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Orange chicken

Even though this dish has all the qualities of being a “most wanted” by Indian palettes, the origin is from far away land. That too, a mix of American and Chinese flavors. Indian Chinese restaurants may not serve this dish for reason like, Orange being a seasonal fruit,prices vary through the year.A good news for vitamin counters as this dish contains a lot of vitamin C as fresh orange juice is used in the preparation generously.Quick and easy preparation style …Great taste! Enjoy!

Are you a chicken lover? Then check my other posts for Dragon chicken,   Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala, Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Cuisine                                                  Chinese American

Preparation time                                25 minutes

serves                                                    4

RECIPE OF ORANGE CHICKEN
Ingredients

(Use fresh Orange for juice and julienne)

Finely Chopped ginger                                                               1 Teaspoon
Finely chopped garlic                                                                 1 teaspoon
Oil                                                                                                     2 table spoon +For deep fry
Orange skin cut into Julienne                                                  2 table spoon
Orange juice                                                                                   1 tea cup full
All purpose flour/maida                                                             1 1/2 table spoon
Corn flour                                                                                       1 table spoon
Pepper powder                                                                              1 teaspoon
Chicken stock                                                                                1 cup
Corn starch                                                                                     1 table spoon
Light soya sauce                                                                            1 teaspoon
Butter                                                                                               1 teaspoon
Salt                                                                                                    to taste
Sugar                                                                                                2 teaspoon
Chopped spring onions                                                              1 table spoon

Chicken  (Boneless)                                                                      750gms

Egg                                                                                                     1

DIRECTIONS

      1. Take a bowl and add the boneless and tender chicken pieces into it. Add salt,pepper powder and mix well . Now add corn flour and maida and mix again. Add the egg into the bowl and mix well. Leave it aside for 30 minutes.
      2. Deep fry this marinated chicken and keep aside.
      3.Heat oil in a pan and add the orange skin julienne. Sprinkle some salt and take them out from oil.
      4. In the same oil,add chopped ginger and garlic . Saute for a 30 seconds and then add the orange juice followed by butter and chicken stock.Add soya sauce now. Bring it to boil. Your sauce is ready
      5. Now incorporate corn starch and mix gently to make the sauce/gravy thicker.
      6. Add the fried orange julienne , sugar . Add some salt to your taste.
      7. Now add the fried chicken into the sauce on high flame and mix gently.
               8. Garnish with chopped spring onions or coriander leaves.Serve this with rice.

Note :
1. Mix 1 table spoon of cornflour into a small bowl of water to make corn starch. Add drop by drop into the gravy to make it more thicker. Keep stirring while you add to avoid lumps in the gravy.
2. Orange julienne is thinly sliced orange skin as you can see in the picture .
3. Add salt and sugar little by little into the gravy to attain the perfect balance of both the tastes of your preference.
4. To make it more spicy , you may even add green chilies.

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Chettinadu spicy fish fry

For fish lovers! 🙂

savour exotic with sari

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Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with freshly ground masalas.Today i’m going to fry my sheer fish in chettinadu masalas. It’s simple and delicious. I want every sea foodies out there to try this recipe. Trust me, it’s worth it!

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My family just loved it! And I caught myself licking my fingers while tasting it 😉

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Ingredients
Sheer fish ( Or any fleshy fish) – 8 pieces
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on…

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Peppery Mutton

Well, this post is coming from me after a long break. Shifting from one part of India to the other part can do this and more to you guys! Believe me, school admission process, settling down in the new house, handling emotional outbursts of a teen followed by his adieu to old friends can bring out a lot of faces and traits in you which you never knew existed within you. I was working non stop as a cook, driver, counselor, teacher and what not! Relaxed and kinda settled now after few months now. I have been missing my blog terribly. So back again to my long lost love!True love always calls you back no matter how long you were away from each other. Isn’t it? 😉
This time it’s a mutton recipe for spicy meat lovers which will keep them warm and strong in winters or otherwise too… Enjoy buddies!
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Ingredients for marination ( Marinate for 30 minutes)

Mutton (medium sized pieces with bones) – 1 Kg
Curry leaves – 4 strands
Lime juice – 3 table spoon
salt – to taste
Ginger garlic paste – 2 Tbsp + 1 tbsp for frying too
Kashmiri red chilli powder -1 tbsp
Turmeric powder – 1 Tsp

Oil – 5 tbsp (For cooking)

Ingredients For masala ( Dry roast all the ingredients given below on a hot pan and grind to a fine powder)
Black pepper – 3 Tbsp
Shahi jeera powder (Perum jeerakam) – 1 tbsp
Green cardamom -5 nos
Black cardamom – 3 nos
Cloves -5 nos
Cinnamon stick -2 inch

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Method
1. Heat the oil in a wok/Kadai and add curry leaves to it.
2. Now add the powdered masala and 1 tbsp ginger garlic paste into that oil and quickly stir . Avoid burning the masala.
3. Add the marinated mutton into the wok and mix well.
4. Add 1/2 cup water into the wok and bring it to a boil on high flame.
5. Now reduce the heat and cook the meat until the oil separates . Occasional stirring is very important.The cooking time is about 45 minutes. You may add a little water if you find under cooked meat but make sure the water evaporates well.

Tip

1.Use clay pot for cooking as it adds an earthy flavor to the meat.

2.Cook in low flame and let patience be  your virtue.

Mangalore rava fry (King fish) Low oil usage

For cold days…

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Mangalore is the town of sentiments for me. It reminds me of my hostel life, my dear friends and the vegetarian food we used to cry upon . Every weekend, we friends used to find out an eating joint to satisfy our carnivorous cravings. 🙂 Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
Ingredients
Any fleshy fish – 6 pieces
Fine rice flour – 5 to 6 tbsp
Red chilli pdr – 1 1/2 tsp
turmeric pdr – 1 tsp
lemon juice – of one small lime
salt – to taste
Rave / sooji – 1 cup
oil – for shallow frying
Ginger garlic paste- 1 tbsp
Method
1. Mix rice flour, red chilli pdr, and some salt using a little water to form a thick paste.
2. Marinate the fish…

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Koottu curry

Goes veggie!

savour exotic with sari

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Koottu curry is one of the delicious spread of Kerala Sadya, feast. This dish is so well-balanced that your need for proteins, fibre and vitamins are completely taken care off. This beautiful dish is a combination of bengal gram and vegetables like elephant gourd,raw plantain and white gourd. The masala is mildly spiced with black pepper and to balance the spicy heat, cool coconut and cumin mixture is used in the gravy. Koottu curry is neither dry nor too wet in texture. This dish is a great combination for rice and even rotis. I’m sure, once you taste it, the flavour will linger on your tongue as well as mind.So here I’m gonna explain how this wonderful dish has to be prepared.
Ingredients
Bengal gram – 150 gms
raw plantain/raw banana – 1 nos
Elephant gourd – 1 cup chopped pieces
white gourd – 1/2 cup chopped pieces (optional)
freshly…

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Kaalan

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Kaalan is a traditional Kerala vegetarian preparation using curd,coconut and vegetables like raw plantain and yam. It’s a grand mom’s recipe which is passed on from generations.Kaalan is different from Avial due to the choice of veggies used . It is more sour than Avial too. Kaalan is thick in consistency . The ‘Nenthra” Plantain is used for Kaalan which is available in Kerala and neighbouring states. My sis-in -law told me that these days she finds them even in UAE and Canada also. I think anything and everything is available everywhere these days. 🙂
Ingredients
Raw plantain – 1
yam/elephant foot veggie – 1 cup square pieces
sour curd – 1 cup
freshly grated coconut – i cup
cumin seeds – 1 teaspoon
pepper powder – 1 tsp
turmeric powder – 1 pinch
salt – to taste
mustard seeds – 1 tspn
curry leaves – 2 strands
red chilly whole –…

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Kerala style Prawn and raw mango curry (Cheemmen manga curry)

savour exotic with sari

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Many of my friends and blog followers ask me about my much visible inclination towards sea foods . There is just one reason behind it Sweethearts and that is me being native of a very beautiful coastal area in Kerala. I grew up eating fresh seafood and rice as a staple diet. After getting married to a guy who keeps showing me different corners of the country in every 2 years, I kept on trying out new sea food dishes from those places too. Sadly, last 3 years in Assam was an exception as sea food was very rarely available there. Locals in Assam relish fresh water fish but I couldn’t develop a taste for it. Now I’m living in Hyderabad where sea food is in plenty. So I’m feasting myself with all the sea food I was craving for. 🙂

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This prawn curry is a simple Kerala preparation where…

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Karimeen Pollichathu (Pearl Spot )

Restricted view…Only for seafood lovers. 😉

savour exotic with sari

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DSCN6993 I’ve got friends from almost all the states of India and I had been asked this one question by most of them who were planning to visit Kerala, ” Sari, tell me one sea food delicacy which should never be missed out while tasting Kerala cuisine” . My answer was and will always be ” Karimeen Pollichathu”. This dish is prepared using Pearl spot fish ,marinated and then covered in banana leaf and baked on hot plate/tawa. Once you open the banana leaf after cooking process, the tasty juices run through your fingers leaving a heavenly aroma. Recently, one of my best friends had visited Kerala. He also had a great time in Kerala but this one thing he told me helped me in observing my own state’s food industry practices. According to him, there is no breakfast served after 10.30 am. In fact, eating out at Breakfast has not…

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Restaurant style Butter chicken (At home)

All time favourite 🙂

savour exotic with sari

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Source – Vahchef
I don’t think there will be any one in this country who has never tasted Butter chicken. You end up in a restaurant where the dishes have peculiar names and you are sweating to understand, Your friend says, “chordo yaar, Butter chicken order kar le”. 😉 Your friend is pretty sure that nothing can ever go wrong with this delicious dish and he even knows that it is a 100% value for money decision.Every foodie who is reading this please look back to your initial food expeditions, and come back to me if you can’t remember those days where you ended up ordering for Butter chicken after reading the confusing menu card.
Needless to say, even I’m a big fan of “Butter chicken”. My favourite Butter chicken hails from Moti mahal chain of restaurants. There is something heavenly about the taste of their Butter chicken. But as…

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Mutton Rogan Josh (Kashmiri)

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Rogan Josh is an aromatic lamb dish of Persian origin which later became the signature dish of ” kASHMIRI CUISINE”.You must be wondering how i jumped from Hyderabad flavours to Kashmir cuisine abruptly. Just one reason behind it . and that is, i’m gonna be living in J&K for the next few years. This is a part of preparing my mind to accept and enjoy the region with its rich flavours. My hubby is already bribing me with Kashmiri silk and hand-made embroideries to accompany him to Jammu.He describes about the landscape , Saffron , Pure basmati rice and the beautiful cottage where we will be living for summer in the Summer capital , Srinagar.:)
I thought of doing my bit by cooking a Kashmiri dish to make my family ready to move to this beautiful place with a fresh mind .Rogan Josh means cooked in ghee or clarified butter…

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