Friday, January 2, 2015
WHOLE ORANGE TOKKU
Kumquat ? Calamondin ? Clementine ? Cuties ? I do not know the exact name of those cute , tiny and shiny Oranges sitting smug in their baskets at the super markets this winter season. They are sweet - sour to taste and have a tangy flavour. The peels are delicate and thin.
My cousin is an innovative home cook who dares to try out new dishes using new techniques. Her experiments always end up with very tasty and unique dishes which we all enjoy. I started to prepare Whole Orange Tokku following her recipe with a slight hesitation though. But it turned out delicious and was a blessing after all the binge eating during the Christmas season.
Mini Oranges - 4
Red chillies - 6
Fenugreek seeds - 1/4 tsp
Salt - 1/2 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1 pinch
1. Wash and wipe the Oranges and keep aside.
2. Dry roast fenugreek seeds till they turn brown in colour.
3. Add the broken red chillies and keep roasting till thy become crisp.
4. Remove the roasted ingredients into a plate when they start emanating a very pleasant aroma.
5. Heat one table spoon of sesame oil in a kadai.
6. Gently drop the Oranges into the oil and keep stirring till they are nicely fried.
7. Cool the Oranges .
8. Blend the fried Oranges with the roasted spice and salt into a smooth paste. ( Press and hold down the lid of the blender so that the juice does not splash out.)
9. Heat the remaining oil in the same kadai and add the mustard seeds.
10.When the mustard seeds splutter, stir in the ground Orange paste .
11. Keep stirring until the Tokku comes together and the oil separates.
12. Store in a clean dry jar after thoroughly cooling the Tokku.
Whole Orange Tokku goes very well with dosas and chapaties. It is an ideal relish to eat with curd rice.