orange recipes, Jayanti Ramnath, Ketchupmoms

An Orange Dish a Day Keeps the Fatigue Away

Oranges, as we all know is a wellspring of vitamin C and is an energy booster. Oranges not only make the perfect snack but also add a special tang to many recipes. While we get the most health benefits out of oranges by simply peeling them and eating them raw, it can be used in many different types of sweet and savory dishes and in mocktails too.

These are few interesting recipes-

Orange fruit Cake

Unlike the usual cake, this is made out of buttermilk and orange juice.

All purpose flour - 2 cups
Butter - 1 cup
Sugar - 1 cup
Baking soda - 1 tsp
Eggs - 2
Buttermilk -2/3 cup
Dates - 1 small box
Dry fruit and nuts - 1 cup
Orange Juice - 2 tbsp


Chop the dry fruits and nuts and dredge with small amount of flour. Mix sugar and butter well. Add the flour to this sugar mixture little by little alternating with buttermilk. Now add the fruits and nuts and blend it well. Grease 9X9 inch cake bake pan and pour the flour mixture. Bake it at 300 degrees for an hour or until the cake tester comes out clean. Now spoon the juice over the cake little by little while the cake is warm. Cool the cake in the pan and then take it on the plate to serve this yummy orange cake.

Orange Sorbet

Do not throw away the orange zests/peals. Here is an innovative recipe made out of the zest.

Orange Zest strips – of 2 oranges
Sugar - 1 1/3 cups
Water - 2 cups
Orange juice – 3 cups (Tropicana Orange delight)
Lemon juice - 4 tbsp


Pour 2 cups of water in a saucepan and add sugar. Add the zest and allow it to boil until the sugar gets dissolved. Reduce heat to low and allow mixture to simmer. Cover and allow cooking at a simmer for 5 minutes. Strain the syrup from the zest and allow the syrup to cool. Once the syrup cools down, add the lemon juice and the orange juice. Stir thoroughly and pour it on a baking glass vessel. Cover it with cling film sheet and put it in the freezer for 4 to 5 hours until the mixture is firm. When mixture is firm, remove from freezer and scoop it out in small chunks and place in a chilled mixing bowl.
Once all of the frozen mixture is in the mixing bowl, beat on low speed with an electric mixer just until fluffy. Do not allow it to melt. Now transfer the beaten mixture to a freezer container, cover it well and place in the freezer immediately. Again freeze until firm. Before serving, allow the sorbet to stand for a few minutes at room temperature and then scoop into orange shell halves or into serving dishes. Serve immediately.

Orange Chicken Salad

Orange segments - of 3 oranges
Chicken cubes - 2 ¼ cup (cooked)
Celery ribs - 3 (diced)
Fat free mayonnaise - ½ cup
Curry Powder - 1/8 tsp
Pepper - 1/8 tsp
Salt - ½ tsp

Method –

Place the orange segments in a large bowl and add the chicken cubes and diced celery ribs. In another bowl mix mayonnaise, salt, pepper and curry powder well. Add this mixture to the orange, chicken and celery and mix well. Refrigerate for some time and serve it chill.

By the way, did you know…

  • Orange juice can be stored in an airtight container in the refrigerator for 6 to 7 days and this will retain up to 90% of its vitamin.
  • The orange zests /peals can be frozen for up to 6 months and can be used.
  • When you cut an orange, care should be taken that the inner peel does not come off because it is very nutritious and has higher amounts of hesperidin than the flesh itself.

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Jayanti Ramnath

Ketchupmoms, as the name goes, is a one-stop roof to catchup with your life and rejuvenate your insights. We are extremely delighted but a little perplexed as usual. Delighted, because of the quality

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