I am not gona use orange flavoring or even fresh oranges for this recipe..Then how did I get the orange flavor!!!I used something that we normally throw away..Yes, I am talking about the orange peel..
Generally it is said that most of the nutrients lie just below the peel which we normally throw away.The same holds good for orange peel too.The greatest concentration of Vitamin C is in the colored peel and the white pith. Recent studies tell us that carbohydrates in its peel have health-promoting effects. One of them, pectin, has prebiotic properties.
The outermost layer of the peel holds the aromatic essential oils that gives the wonderful flavor and aroma to the fruit.The died peel has a robust orange flavor with spicy overtones and is often used in flavoring tea, adding to spice rubs for dry-marinating meat or poultry, or flavoring baked goods.
I have used this dried peel in Gojju - a South Indian sour stew...This recipe is from my grandmom .
All u need to do is,cut /roughly tear the peel and dry it in the sun till it is crisp.Store in an air tight container. When u don't have fresh veggies to prepare gojju,you don't need to run to the market,just use a handful of these peels and you will be surprised by its flavor and aroma...
Tamarind extract – 1 cup[thick]
Orange peel ,dried- a handful
Jaggery- a small lump or more if u want it sweet but can decrease if u like the gojju sour.
Slit green chillies – 2
Curry leaves a few
Asafoetida powder- ¼ teaspoon
Turmeric Powder- a pinch
Salt to taste
Fry with a little oil and powder:
Urad dhal[white]-1 tablespoon
Gram/channa dhal-1/2 tablespoon
Coriander seeds- 1 teaspoon
Jeera/cumin seeds-1 teaspoon
Fenugreek seeds-1/2 teaspoon
Red chillies – 3 [more if u want it spicy]
Urad dhal-1 teaspoon
Gram dhal- 1 teaspoon
Ø Heat a pan add oil and put in the orange peel and fry till they are crisp and brown.
Ø Remove and keep aside.
Ø Into the same oil ,put in the seasoning and curry leaves and slit green chillies.
Ø When the mustard splutters put in the peel and the tamarind extract.
Ø Check the taste,if it is too sour,add a little water.
Ø Put in turmeric powder and salt and mix well
Ø Let it boil for 10 minutes till the raw smell of tamarind disappears .Stir in between.
Ø Add the spice powder,jaggery into the tamarind extract .Take care that no lumps are formed.The jaggery will eventually dissolve.
Ø Let it boil again for another 5 minutes.
Ø If you want a thicker gojju mix 1 tablespoon rice flour in a little water and add to the pan and simmer for 5 minutes.
Ø Remove from heat and serve hot with rice.
Though this method is similar to the usual method of preparation,this one has a very different flavor.Green chillies and asafetida give a wonderful and appetizing aroma The best part is that u can store the gojju in the fridge up to 3 or 4 days and as it ages,the taste gets better!!!
Labels: Better Half, Fun With Fruits, Kuzhambu Varieties, Sides for Rice, Taste from waste, Vegan varieties