Orange Marmalade

Posted by Sia | Wednesday, October 28, 2009 | , , , , , | 8 comments »

I love to prepare jams at home with seasonal fruits. That too if you prepare without pectin, it is totally guilt free. Use brown sugar if possible – I mean cane sugar which gives caramel taste to the jam. But it won’t go with all fruits. Jaggery – I tried – but not good for jams. Jams and marmalade are same group only. In Marmalade the zest is added and you will feel the fruit bites here and there.

Preparing marmalade at home is a real pleasure. The sweetness of the fruit and the bitterness of the zest – nothing is wasted here. Even the seeds are used for pectin. A very simple recipe here for BC reader. Kids will ask more and they will enjoy their breakfast bread with this without any fuss. I simplified the recipe to save time but the quality and taste is same like original one.

Orange Marmalade3
Orange Marmalade

Recipe: Orange Marmalade
Prep Time: 40 minutes
Cooking Time: 30-40 minutes
Yields: One 500 gms jar
Receipe Level: Easy/Beginner
Recipe/Post by: Viji
2 cups cut orange segments (one lemon included)
2 cups fresh orange juice (one lemon included)
1 cup orange and lemon zest
2 cups sugar

Special Utensils:
Dry bottle
Zest peeler
One microwave proof vessel

LemonOrange Zest
Orange zest for Orange Marmalade

  1. Wash the bottles with hot water, the lid also. Dry them naturally.
  2. Depends on the size and juicy nature of oranges you might need 6-8 to make the above quantity. You need 2 big lemons.
  3. Take 4 oranges and 1 lemon. Peel the zest with the peeler. Keep aside. Squeeze the juice and collect the seeds in a cheese cloth. This can be used instead of pectin.
  4. Take the rest of the 4 oranges and one lemon. Remove the skin and seeds . Cut them into bite sized cubes. Save the juice too.
  5. In a bowl, add the juice, cut fruits and sugar. Drop the seeds pack also. Leave it for 2-4 hours.
  6. Start cooking in MW high for 20-30 minutes. Till they settle. Remove the seeds bag and throw it. At the end stage, you might feel, it is still watery. But drop a spoon on a plate and keep it in the fridge to test the consistency. It will be sticky and thickened immediately. That’s the correct stage. Normally no spices are added to it.
  7. When it is cool enough, scoop it in the cleaned bottles and store. Simply delicious.

Special Notes/Tips:

  • Use juicy and sweet oranges.
  • Don’t use too much zest (skin).

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Sabudana Payasa/Kheer

I am one of those unfortunate people born without sweet tooth! I run a mile away when I am presented with a platter of sweets whenever we visit friends and family. And to add to that my better half dives into anything sweet at a drop of a hat! So he balances the lack of sugar in my life (pun intended ;)!

But there are times when I can’t suppress the cravings for something sweet once in ‘very rare’ blue moons. The craving gets so bad that I need to eat something sweet as soon as possible, and that is the time when I tie my apron and look for a recipe that doesn’t require too many ingredients or too much of my elbow grease! One such recipe that comes to my rescue is Sabudana Payasa/Kheer, one of my childhood favorites made using Pearl Tapioca.

The name tapioca is a word derived from tipi'óka, the name for this starch in Tupi. This Tupi word refers to the process by which the starch is made edible. However, as the word moved out of South America it came to refer to similar preparations made with other esculents. 'Tapioca' in Britain often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation..

Pearl tapioca is similar to pearl sago, which is used in essentially the same ways. Consequently, tapioca may be called sago, and vice versa.

(Source: Wiki)

As a kid, I used to call this payasa as “KaNNu Payasa”. KaNNu in kannda means ‘eyes’. Yup, eyes payasa! Did you say gross? Well, kids have gross imagination and the sago pearls when soaked in water and cooked would turn to look like eye balls.

Coming back to the recipe of Sabudana Payasa/Kheer, it requires just a handful of ingredients and few minutes of your time. I made this last weekend for Deepavali celebrations and this is the first photographs of many to come from my new kitchen. So without taking much more of your time, let me give you simple instructions for making this delicious pudding which tastes best when served hot (my hubby’s preference) or chilled (that’s how I prefer).

Soaked Sabudana for Sabudana Payasa/Kheer

Cashews fried in Ghee

Recipe: Sabudana/Sago Payasa/Kheer (Tapioca Pearls Pudding)
Prep Time: 5 mins (excludes soaking time)
Cooking Time: 20-30 mins
Serves: 5-7 People
Recipe Level: Easy/Beginner
Serving Suggestion: Serve hot, warm or chilled as dessert
Recipe/Post by: Sia
1 cup Sabudana/Sago/Tapioca Pearls
2½-3 cups Water
1 cup Whole Milk
1¼-1¾ cups Sugar
A Pinch of Saffron, crushed
5-6 Green Cardamoms, peeled and seeds crushed to powder
Few Cashews
1 tbsp Ghee/Clarified Butter

Sabudana Payasa/Kheer

  1. Take sago pearls in a bowl and rinse them with water till all the scum is washed away. Drain all the water and add another 2 cups of water and let it rest for at least 30 mins.
  2. Drain all the water from soaked sago pearls. Add about 2½-3 cups of water and cook sago pearls in medium flame till they are cooked and become transparent, about 15 minutes.
  3. Mix in milk and sugar and reduce the heat to medium-low. Cook, stirring in between, for another 5-7 minutes.
  4. While its cooking, heat ghee in a pan and add broken cashews to it. fry cashews to golden brown on medium flame, about 2-3 mins and keep them aside till needed.
  5. Add crushed saffron strands and cardamom powder and let the Payasam/Kheer come to a gentle boil, about 3-5 mins.
  6. Switch off the flame and mix in fried cashews. Serve it hot, warm or chilled and enjoy!

Sabudana Payasa/Kheer

Special Tip/Notes:
  • Kheer/Payasa becomes thick as the sago pearls absorb all water and milk as it cools down. So if you prefer your Kheer/Payasa to be little runny, add little more milk and gently heat it for a while.
  • Preferably use whole milk when making this Kheer/Payasam.
  • You can also fry little raisins along with cashews and add them.

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Rasgulla is nothing but a cheese ball (Chenna Paneer) boiled in light sugar syrup. A soft spongy, mildly sweet delicacy, very popular as Bengali Mithai, though it is argued to be originated in Orrisa, or so as Wiki Says, check it out!

The recipe for making rasgullas eventually made its way from Orissa to neighboring West Bengal. This was during the Bengal renaissance when brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result, many Oriya delicacies got incorporated into Bengali cuisine.[14][15] It is widely believed[by whom?] that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, modified the original recipe to extend the shelf life of the highly perishable sweet and make it marketable. This modification made the rasgulla somewhat spongier and tougher and also, as some maintain, compromised on the dish's taste. Nevertheless, Das earned the sobriquet, "rasgulla's Columbus" within local circles. His son, K. C. Das started canning rasgullas leading to their even wider availability. These came to be known as the sponge rasgullas.(Wiki)

For any Bengali Mithai, like Rasmalai, Cham cham, Angur Dana, Raj bhog etc, the base of all these sweets is Chenna Paneer. Once you achieve the perfection in making Chenna Panner, rest is cake walk, seriously!

Chenna Paneer is nothing but crumbly moist paneer or Indian cottage cheese.

Paneer (/ pəniːr /, from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. It is an unaged, acid-set, non-melting Farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added. Like mozzarella, Bengali paneer is beaten or kneaded. However, other types of paneer are simply pressed. Paneer is one of the only types of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. . A similar Indian cheese is Chhéna (pronounced / tʃʰeːnaː /) which is more crumbly and is used in desserts such as Rasgulla. (Source:Here)

rosgulla,rasgulla,bengali sweets,Indian Mithai,Indian Sweets,Mithai,Diwali Mithai,Chena Paneer,Paneer sweet dish,Paneer recipes


Recipe: Rasgulla (Cheese Balls in Sugar Syrup)
Prep Time:
15-20 minutes (For boiling milk, curdling and straining)
Cooking Time:
25 minutes if cooking in open vessel or 8 minutes if cooking in pressure cooker
Shelf Life:
Milk Products are best consumed within 24 hours
Recipe Level:
Easy or Medium
Recipe/Post by: Alka


For Chenna Paneer

1 lit of milk (Use milk with atleast 2 % or above fat content)

Few spoons of lime juice or citric acid (To curdle milk)

For Sugar syrup:

2 and 1/4 cups of sugar

About 5 cups of water

Few Cardamons crushed

Few drops of Rose Essence(Optional)

For making Rasgullas

Chenna Paneer

1/2 to 1 tsp of Sooji/rawa/semolina

A pinch of baking powder

Special Utensils:

Pressure cooker(Makes life easy) or else any wide, thick bottomed pan.

Rasgulla,rosgulla,mithai sweets,Indian sweets,Diwali sweets


  1. For making chenna, first boil the milk in thick bottomed pan.
  2. When it reaches boiling point, lower the flame and slowly add few spoons of lemon juice . Keep stirring and if needed add few more drops of juice until the milk curdles properly and whey is separated. Strain through Muslin cloth (Do not discard this Whey, use it to add nutritional value to Dal or use it for kneading dough for Roti/chapati.
  3. Run cold water over the separated paneer (To get rid off, that Lemony/citrus flavor from Paneer). Squeeze out excess water, and hang the cloth for 5-8 minutes to completely separate the whey from paneer.But do not let it rest more than 20 minutes.
  4. Now knead this chenna paneer along with 1/2 tsp of semolina and a pinch of baking powder, for 5-8 minutes till a very smooth dough is obtained, that is easily rolled into a ball without any cracks on surface (You can use food possessor for this, I didn't) .
  5. Pinch very small piece of this dough and roll it into small, smooth ball. Remember to make balls of very small size (bit larger than pebbles) as they tend to swell up, more than double of their original size after being cooked in syrup. Repeat the procedure till all the dough is used up.
  6. In the meantime, take a pressure cooker (or any thick bottomed vessel) and add sugar and water along with crushed cardamoms and let it boil till sugar dissolves.
  7. Carefully drop all the chenna paneer balls in the boiling syrup and close the lid of pressure cooker (or cover it with a lid if making in open vessel)
  8. Wait for 1 whistle (or boil for 20-25 minutes in open vessel). Lower the flame and cook for 1-2 minutes more.
  9. Put off the flame and let the pressure release from cooker. Now you should have soft spongy, sweetened, double the original size of rasgulla. No? Then check out the reasons here.
  10. At this stage you can add few drops of rose essence in syrup, though it's completely optional
  11. Transfer the rasgullas along with the syrup into a bowl and let it cool till room temperature. Later, Refrigerate for 6-7 hours in same syrup and serve chilled.

Special Notes/Tips:

  • Proper kneading of paneer is a must, or else the rasgullas might not turn well.
  • Sugar syrup should not be too dense or else the paneer will not absorb the water and hence will be left uncooked from center.
  • Don't get disheartened if the rasgulla crumbles off. Better first make one and boil it. If it crumbles, knead the dough more, add some more semolina or add 1/2 tsp of maida to bind the dough.
  • If you are afraid to use pressure cooker, use open vessel to cook, so that you can keep a check on rasgullas not getting overcooked.
  • If after chilling, the rasgullas do not taste as sweet as expected, simply make some Rabri (Milk boiled to a thick consistency and sweetened), add some saffron strings, boil the not-so-perfectly -sweet -rasgullas in this rabri for few seconds , garnish with pistachios and serve chilled to get all those appreciation ;-)

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We have no dearth of festivals and each one come with its own set of savories and sweets that are prepared specially for the occasion. With the Festival of lights, its more general, you have the liberty to prepare whatever you want. From childhood, I remember being actively involved and looking forward to what Amma would make for the day. Those days she used to make so much as we used to distribute to the entire neighborhood. Plus you get to taste their treats. It really used to be such a fun time.

Slowly the traditions gave way to store bought treats as we saw that we can now get a wide variety of stuff which we otherwise may not be able to make at home. Though for sharing with neighbors we order outside, we still have something to be prepared at home. For such occasions, laddos made with different ingredients are really the best choice.

The traditional laddos made with besan batter will be out of order, but you can still make quick ladus with just about anything. This quick laddos are made with Rice flour and jaggary. You can also make them with sugar. The choice is yours entirely but these are really super fast!

These are made with flour that was soaked and shade dried and home ground flour. But you can make it with ready made flour too.


Recipe: Rice Flour Sweet Balls ~ Biyam Pindi Laddos
Prep Time: 30 minutes
Making Time: 10 minutes
Makes: 10 ping pong sized balls
Shelf Life:Can be stored for a week in a container
Recipe Level: Beginner/Easy
Recipe/Post by: Srivalli


Rice Flour - 1 cup
Grated Jaggary - 1 cup
Cardamom powder a pinch
Roasted Mixed dry nuts - 1/2 cup (opt)
Ghee - 1 tsp


  • Wash and soak the rice for 10 mins. Shade dry it for 30 mins or till its almost dry. Grind it to a fine powder in your mixer jar. Sieve to get a fine powder.
  • Grate the jaggary and mix with the rice flour. Run it again in the mixer jar. With the moist in the jaggary you will get a thick mass.
  • Remove to a bowl, mix in the cardamom powder, mix well.
  • If you are adding the nuts, break them into tiny bits, and roast them in 1 tsp of ghee. The more crunchy they taste better.
  • Add the roasted nuts to the rice and jaggary mix. Gather as balls of ping pong size ones.
  • Press hard to make them hold together. Store in an air tight box if something is left!

Special Notes/Tips:

  1. Ready made flour might also work out well. But it might be little too dry. So you can use jaggary that is little moist.
  2. Since we are adding the jaggary directly you can't remove the impurities that will be present. I haven't tried out other ways of making it. But ensure I buy that modeled ones which doesn't have much of sand in it.
  3. It is better to get the rice flour ready and then mix, else the mixture might become runny

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Vegan Lentils,Tamarind,Palakkad,Tamilian

Today's preparation is essentially a Tambrahm delicacy as prepared by my mother and grandmother. I am told that most kozhambu preparations are spicy, tempered, tamarind gravies, slightly tangier than sambar. The word 'porichcha' means to roast and season. The seasoning given to this kozhambu is what sets it apart from other tamarind based gravies and hence the name. The tamarind combines with the slightly sweet taste of roasted coconut to produce a rich taste and aroma with each mouthful. As it contains a double dose of coconut (in the gravy as well as the seasoning) it is quite a rich dish and made occasionally.

Recipe: Porichcha Kozhambu (Mixed vegetables in tangy tamarind gravy seasoned with roasted coconut flakes)
Preparation time: 20 minutes (grating coconut, roasting and preparing the ground paste)
Duration:20-30 minutes
Serves:4 people
Recipe/post by:Sunshinemom


Lobia/Black eyed peas - 1 cup (Picture 3)
Tamarind - lime sized ball (Picture 2)
Salt and turmeric as per taste
Chenai/Suran/Elephant's foot yam - diced into 1 cm cubes - 1/2 cup (Picture 1)
Raw plantain and potatoes diced into slightly bigger cubes than yam - 1/2 to 3/4 cup (mixed)
(Beans, carrots and jackfruit seeds are optional, but the above vegetables are a must.)


Ground paste:
Coriander seeds/Dhania - 1tsp.
Bengalgram/Chana dal - 1tsp.
Dehusked black gram/Urad dal - 2tsp.
Fenugreek seeds/Methi dana - 1/4 tsp. (Optional)
Grated coconut - 1.5 tbsp.

Mustard seeds/Rai - 1tsp.
Dehusked black gram/Urad dal - 1tsp.
Grated coconut - 1tbsp.
Curry leaves/Kadi patta - 1 long sprig or 7 to 10 leaves
Oil (preferably coconut oil)- 1 tsp.

  1. Roast the black eyed peas without oil till hot but not brown. Set aside to cool(Picture 4). Pressure cook with enough water.
  2. Soak tamarind for 15 minutes in enough warm water to cover it. Mash and extract the thick juice. Set aside.
  3. Make sure that the vegetables together measure to 1 heaped cup and that the proportion of yam is more than the rest of the veggies together. This dish does not make use of onions or tomatoes.
  4. Boil the vegetables with salt and turmeric powder in enough water to cover them, till half done. Now add the tamarind extract and boil till cooked through. The tamarind extract is added midway as it will otherwise hamper the cooking of yam.
  5. While the vegetables are cooking prepare the paste required for the gravy. Roast all the ingredients listed under 'ground paste' except coconut in 1/2tsp. oil till the lentils turn brown. Remove and mix the coconut in it while still hot. Grind to chutney consistency with little water.

Ingredients for the ground paste

  1. Mix the cooked vegetables, cooked lentils and ground paste adding water till it attains the consistency of sambar.
  2. Heat oil in a seasoning wok. Add mustard seeds, let splutter, add black gram and wait till it turns pink. Next add the coconut and curry leaves and roast well till brown. Pour over the vegetables and gravy. I use coconut oil but you may use any oil of your choice except mustard or olive as they have a strong aroma.
  3. Serving suggestion:This is best served with appalams, papadams or karudam (rice and lentil fritters). It is a heavy dish and is best had in small servings.

Vegan Lentils,Tamarind,Palakkad,Tamilian

  • This is also made with brown or white chickpeas instead of black eyed peas as these lentils absorb the tang of tamarind well. The appearance will change accordingly.
  • Yam is the hero vegetable here so it has to be more than the rest of the vegetables in proportion.
  • Do not add onions/tomatoes if you want a genuine taste.
  • My experience tells me it is wiser not to meddle with the proportions of ingredients that go into the ground paste as coconut on the higher side suppresses the tang and tamarind on the higher side suppresses the taste of the roasted coconut added towards the end!!

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Panipuri ….the most famous street food of Mumbai, is nothing but a crunchy round, crisp fried shell (Puri) of flour(Maida along with sooji i.e all purpose flour with semolina), served with a filling of boiled potatoes, boondi (fried droplets of gram flour dough) and a spicy, tangy chutney called paani.

There are many variations of Panipuri viz., batatapuri, ragdapuri, sevbatata puri, pyazbatata puri, all named according to the stuffing used. Panipuris are also known as golguppe or puchka or even ghupchup. No matter what type of stuffing is used, no matter what recipe for chutney is followed and no matter what it is called, but the journey of this heavenly chaat starting from a plain puri to stuffed, chutney filled panipuri rolling in the mouth ends with only one reaction……UUmmmmm ;-)

Well.... after lots of drooling lets come to the main point… to make them?

The fried puris are available at most of the farsan shops, almost all over India and Indian stores abroad. But for those less fortunate(sorry) who are unable to procure them, just put in some extra efforts and make these at home. Here’s the recipe……

pani puri,mumbai strret food,puchka,golguppe

Recipe: Pani Puri (Crisp fried shells of flour filled with tangy tamarind juice)
Prep Time:20 -30 minutes (If ready made puris are used )
Cooking Time: If store brought puris are used then the only cooking required is boiling potaotes. Else about an hour or so for making puris)
Shelf Life of Puris: Could be kept fresh for few weeks if stored in airtight containers, away from humidity
Recipe Level: Easy or Medium
Spice Level: Medium
Recipe/Post by: Alka


1. For puris:

  • Maida (all purpose flour) 1 cup
  • Sooji (rawa or semolina) 2 tsp
  • Water
  • Oil for frying

2. For Sonth chutney:

  • Tamarind - 50gm
  • Jaggery - 1/2 cup(crushed)
  • Salt
  • Rock salt (kaala Namak) - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Powdered dry ginger - 1/2 tsp
  • Red chilli powder - 1/4 tsp

3. For Green chutney or Paani:

  • Mint leaves(pudina) 1/2 bunch
  • Coriander leaves chopped 1/2 cup
  • Green chillies 2-3
  • Black rock salt(kaala namak) 1/2 tsp
  • Red chilly powder 1/4 tsp (optional)
  • Salt as per taste
  • Cumin seeds 1 tsp
  • Jaljeera powder or chaat masala powder 1 tsp
  • Water and ice cubes
  • Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons

Mumbai Street food,pani puri,golguppe,gupchup,puchka


For Making Puris (Shells)

  • Sieve the flour and add sooji and salt. Knead a hard dough using some water.
  • Now let it rest under a damp cloth for about an hour or more.
  • Later take a small portion of this dough and roll into a thick chapati.
  • Using a really small bowl or a cup with sharp edges or a round cookie cutter, cut the chapati into many puris (since each puri is supposed to be gulped whole, make sure you make these in very small sizes). In case you do not have any such object, then make small balls of dough and individually roll them into puris about 2 inches in diameter.
  • Repeat the procedure for remaining dough.
  • Always keep the un-fried puris between two sheets of dampened cloth, to aid even puffing of puris.
  • Now fry these puris in hot oil, gently pressing them from sides so that the puris puff up(some of them may not puff at all, but don't worry, coz those will give you an excuse to make Papdi Chaat ;).
  • Drain them on tissue paper and store them into an airtight container after cooling till further use.

For sonth chutney:

  • Boil all the ingredients listed under "sonth chutney", till a thick consistency is obtained.
  • Strain and let it cool down.

For Green Chutney(Paani or water chutney)

  • For green chutney, grind coriander leaves and mint leaves along with green chillies and cumin seeds, into a fine paste.
  • Now take this paste, mix some water, salt, rock salt, ice cubes, some tamarind water, jaljeera powder or chaat masala powder and keep on tasting and adjusting seasoning(wow ..I love this part of making ) till you finally achieve a satisfying flavor.

To serve:

To serve, carefully prick the puris with finger, put a bit of stuffing of your choice (ragda or boiled potato, boondi,or sprouted moong) put some sonth chutney, then dip into chilled green chutney and consume IMMEDIATELY…….Have a blast!

Special Notes/Tips:

  • Always store Puris in airtight containers or else they will turn out soggy.
  • In case making sonth chutney is not possible, just soak some tamarind in water, squeeze it out, discard the pulp and add some sugar or grated jaggery and mix properly. Use it along with Green chutney.
  • For convenience, you can mix both types of chutneys in a single container, and serve .

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