0 Orange Pickle

When you have excess oranges or sour oranges and wondering how to use them, then try this Instant Orange Pickle. Very simple and easy to make. I am sharing 2 simple ways to make this pickle and both tastes amazing. Since it is instant pickles storing in room temperature is not advisable. So try it small quantities as needed or store in refrigerator for couple of days

Method 1

Orange - 2 or 3

Chilli powder - 1/2 to 3/4 tsp

Salt - 1/4 tsp or as needed 

Asafoetida - 3 to 4 pinches

Methi seeds powder - 1/8 tsp

Gingelly/ sesame seeds oil - 1 to 1 1/2 tbsp

Mustard seeds - very very few by count 

Peel orange and separate segments 

Keep in a bowl  and on top just sprinkle salt, chilli powder, asafoetida and Methi seeds powder. Do not mix. Just leave it on top. 

Heat oil to medium heat and Add mustard seeds and when it splutters remove and pour on orange slices along with rest of the ingredients. Mix well.

Method 2

Orange - 2 or 3

Chilli powder - 1/2 to 3/4 tsp

Salt - 1/4 tsp or as needed 

Asafoetida block - a small piece

Methi seeds - 1/8 tsp

Cumin seeds - 1/8 tsp

Gingelly/ sesame seeds oil - 1 to 1 1/2 tbsp

Mustard seeds - very very few by count 

In a pan dry roast mustard seeds, cumin seeds, asafoetida block and Methi seeds until they give nice aroma but without discoloring. Fry in low to medium heat.

Cool the mixture and pound well in hand pounder or mixer.

Peel and separate orange into segments. Add salt, chilli powder and pound mixture.

Heat oil in a pan and when slightly hot switch off flame and allow it to cool. Once completely cool then pour this in the orange mixture and mix well.

Optional to use very little of turmeric powder.

Tastes really good and try once for a change and let me know your feedback.



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1 Marble Cake / Zebra Cake

Zebra Cake ( Vanilla and Chocolate Cake )
Starting with a sweet post and also from few requests by my friends here for this recipe.

We loved baking this cake as one of my kid loves only chocolate flavored cake where as the other one loves only vanilla. Inspite of both flavors mixed each layer had it's own color and taste and it was too good that it got over within a day. Ignore the pictures as we cut it immediately after taking out of the oven and did not let it to rest even for 30 mts.

All purpose flour or Cake Flour - 3 cups
Baking powder - 1 1/2 tsp
Egg whole - 3
Egg yolk - 3
Sugar - 2 and 1/4 cups ( add 1/4 cup of brown sugar and 2 cups of normal sugar)
Milk - 1 1/2 cups
Butter - 1 1 /2 cups softened ( 3 sticks)
Cocoa powder- 2 tbsp
chocolate chunks - 1/4 cup
Vanilla essence - 2 tsp
Salt - 3/4 tsp

Take all dry ingredients like flour, salt, baking powder and sift together. Keep it aside.
In a large mixing bowl take softened butter and sugar and beat very well until soft, creamy  & smooth( hand or stand mixer is best). 
Add 3 whole eggs one by one and beat again. Next add 3 egg yolks one by one and mix well( so totally you need 6 eggs). Next Add dry mix in small batches and fold it together gently. Use a spatula for this . Alternate by pouring milk in small quantities and fold gently. Repeat until you finish with dry ingredients and milk. Transfer one half quantity to a different bowl. In one half add vanilla extract and fold well then the other half add melted chocolate chunks and cocoa powder( you can as well add all chocolate chunks instead of both). A table spoon of milk if it is thick to the chocolate batter. 

Apply butter to a cake pan and dust with flour.
Start pouring the batter. Take a ladle of each batter and pour it one after the other right in the middle. Repeat with vanilla and chocolate batter alternatively. The batter will spread on its own and no need to spread. Just pour and drop in the center one after the other until you are done with the batter. Once done just drop lightly so the any air bubbles settled in goes away. 
You can make a decoration on top with different designs. Take a tooth pick and draw lines by pulling it from one end to the middle. Repeat. 
Bake at 350 degrees for 35 to 40 mts or until done. Check by inserting with a tooth pick and remove if it comes out dry if not cook for few more mts. 

Notes - 
1. Cake flour is good for cakes but all purpose flour can also be used.
2. Can use sugar completely but we like this WSU of adding little brown sugar and it always turns out good.
3. Place cake pan in the middle rack.
4. I used a 9 inch cake pan and you can adjust quantity according to your cake pan size by reducing the proportion.
5. You can adjust the flavors as per your taste buds and visual treat by adjusting the quantity of one flavor and reducing the other flavor. Instead of alternating and pouring the batter mix, you can add 2 scoops of one flavor and just 1 scoop of the other. 
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0 Padma's Recipes Domain Change

Hello Everyone.

I am back to food blogging after 6 years and excited to share many interesting recipes. Now I have my own domain name which is Padma Recipes.
Henceforth you can check me on www.padmarecipes.com.

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