Cranberry Pickle - Instant and Easy

This time of the year is the best buy for fresh cranberries. I love these berries, which is loaded with lot of nutrients and antioxidants. I previously made cranberry chutney and it was a big hit and can be stored in the fridge for a long time. This time I was having friends at home for normal get together dinner, so thought of trying this recipe, Indian style.

I served this pickle with Avocado Paratha (Click the link for the recipe....) and yogurt, believe me this combination was so good, and of course finger licking and definitely healthy! :)  

Nutritional Information about Cranberries:

--------------------------------------------

Raw cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.

Raw cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated prostate cancer cells. Although polyphenols have antioxidants effects in vitro, they can act as pro-oxidants in others. In addition, it is uncertain whether polyphenols and flavonoids account for the benefits of diet rich in plant-derived foods.

Ingredients:

-------------

1 pkg fresh Cranberries washed and patted dry with kitchen towel/paper

1/2 + 1 tbsp cup whole Mustard seeds

1/3 cup Chili powder

2 tbsp Paprika powder

1 tsp Turmeric powder

1 1/2 juice of Lemon/Lime

Salt as needed 

1 Sprig Curry leaves

4-5 Dry Red Chilies

1/4 tsp Asafoetida

Oil as needed ( I used very less oil - about 1/4 cup.

Method:

----------

1. In a mixer or spice mixer add the 1/2 cup mustard seeds and pulse to bread the mustard to coarsely ground mustard just enough to bread open the seeds.

2. In a kadai/sauce pan add oil and when it's hot enough add the mustard seeds and when they start to sputter add dry red chilies and asafoetida and curry leaves.

3. Now reduce to flame to low add the turmeric powder, salt, chili powder, paprika and mustard powder and mix well.

4. Add the cranberries, mix well and off the flame.

5. Now add the lemon/lime juice and mix well and let it come to room temperature.

6. Now transfer it to a glass jar which is sanitized and dry.

7. This pickle is so easy and can be stored in the fridge for more days/months. Transfer the amount of pickle needed before eating and rest of it can be stored in fridge.
8. I served this pickle with Avocado Paratha (Click on the link to view the recipe....) and yogurt, it was so good and a perfect combo.

Avocado Paratha

I love avocado as guacamole and tortilla chips. It's quite healthy and fills your stomach. Sometimes we eat it as dinner to keep it light and healthy.

Few days back I got two avocados and wanted to try some new recipe. I saw the use of avocado in roti in one of my blogger friends post and wanted to try the same recipe. 

These parathas turned out so soft and fluffy and it was awesome. I served these parathas with yogurt and Cranberry Pickle (Click on the link for the recipe...) that I made before. The combination was so perfect and packed with healthy ingredients.

To know more about Avocado Nutrition and as to how cut an avocado, please read my earlier post which focuses on a salad recipe using avocado, nutritional information about avocado and a Video on how to cut an avocado. (here is the LINK......)

Ingredients:

------------

1 cup Avocado mashed with fork

2 cups Wheat Flour/Atta

1/8 tsp Oil

Water as needed

Method:

----------

1. In a large mixing bowl add mashed avocado, flour and start kneading the dough, when it gets hard to knead add water as needed and make a dough as the regular chapati dough. As the avocado is like buttery....the kneaded dough will be bit softer than the usual dough.

2. Keep the dough aside for about 5-10 mins, applying a bit of oil, so that the dough does not dry out. Keep it covered by a kitchen/paper towel.

3. Now make lemon size balls.

4. Meanwhile take pan and bring it to a medium to high heat.

5. Take each ball of dough, dip it in flour and roll it to a small and thick roti, apply some ghee or oil and sprinkle little flour and fold it to a triangle and dip again in flour and roll again to a paratha triangle shape or any desired shape you want.

6. Then place the paratha on the pan, when you see small white bubbles over the top of the paratha, turn it once and it but have some very light white/brown spots.

7. When the paratha rises, press on the fluffy part so that the steam inside will help the other part of the paratha to fluff up.

8. Flip the paratha again to the other side and repeat again the step 7.

9. Now remove the paratha after few seconds, add ghee or butter if you want it to me more rich. I did not add any ghee or butter. For kids, it will be more nice and soft if you add ghee or butter.

10. I served it with Cranberry Pickle (Click the link to view the recipe....) and yogurt, this combination worked so well together and happy that I kept it all healthy! :)

Pathiri and Sukhiyan, Kerala Special For Blog Hop Wednesday

This Week for Blog Hop Wednesday, i m paired with Vidhya of Sugar N Spice. She has a Good collection of Kerala Special Recipes.  I tried her Pathiri  and Sukhiyan, came out very well. Bookmarked her Erisseri too, but due to time constraint, i couldn't make it.

Pathiri is a Pancake made out of Rice Flour. A Very Popular Dish in Kerala. Crushed Rice is made into dough and baked on pans. After preparations they are soaked in Coconut Milk to enhance their flavour (info source : Wiki)

Pathiri

Ingredients :(i used small Katori)

1 cup Rice Flour

2 Cups Water

a pinch of chilli powder

Salt to taste

Method

• Dry Roast the Rice powder. It should feel warm when touched.
• Heat water in a pan, Add chilli powder and salt.
• When the water starts boiling, Keep the flame low and add the roasted rice flour.Give it a quick stir and switch off the flame and keep the pan closed.
• When it is warm enough to touch, knead it well to make a soft dough.
• Divide the dough into equal balls.
• Place a ball on a flat surface and Patt them to make small discs/pathiri, Repeat the same for the rest of the dough.
• Heat a Non-stick Tawa, cook each pathiri on both sides and Serve Hot with your Favourite Curry.

Sukhiyan

This is another Popular Tea Time Snack in Kerala. Moong Dal Cooked in Jaggery, coated with maida batter and Deep fried. I have replaced a part of maida with Wheat flour. The taste was awesome.

Ingredients (i used small Katori)

1 Cup Moong Dal

1 Cup Powdered Jaggery (Loosely filled)

2 Pods of Cardamom, Crushed

3 tbsp Maida 

3 tbsp Wheat flour

2 tbsp Ghee/Clarified Butter

turmeric a pinch

Salt to taste

little water to make a thick batter

Oil for frying

Method

• Pressure Cook Moong Dal with just enough water to soak the Dal for 3-4 whistles,
• Once the Dal is done, Melt jaggery in a non-stick pan,  strain and remove impurities.
• Take the strained jaggery to flame again, when it becomes a little thick, add the cooked moong dal and mix well.
• When the mixture starts thickening, add ghee little by little.
• When the mixture comes together and leaves the sides, put off the flame.
• Cool the Mixture. Divide into equal balls. I got about a dozen.
• Mix maida and Wheat flour, add little water and make a thick batter, Consistency must be in-between Idly and Dosa Batter.
• Heat Oil in pan, Dip Each moongdal-jaggery ball into the batter and Deep fry them in Oil.
• Keep the flame low, this ensures even cooking.

Both the recipes came out very well. Pathiri was a real hit, as i was making it for the first time, Hubby dear enjoyed it a lot.