Cranberry Pickle

Pickle is a spicy Indian condiment. And this is the perfect season to make Cranberry Pickle as we are so close to Thanksgiving, fresh Cranberries are easily available in grocery stores. Cranberries are cooked down to make a cranberry sauce and served with roast turkey for Thanksgiving. But we are going to use them today in pickle. These berries are little bit tart and sour in nature which makes them perfect for pickle.

Ingredients
1 12 oz bag of cranberries
7 tbsp pickle masala (available in Indian store)
For tempering
1/3 cup canola oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/8 tsp turmeric powder

Method
Wash and completely dry all the cranberries (Just lay them on paper towel after washing them until dry). In a small pan heat some oil and add mustard seeds, once they crackle add Asafoetida and turmeric and shut off the gas. Let this tempering cool. When Cranberries are well dried pulse them in a food processor for 2-3 times. Now, we don't want a mush of cranberries just pulse it enough so that some of them are roughly chopped. Once done add pickle masala and cooled tempering. Normally you won't need any lime juice as cranberries are naturally sour but if you think you need more of that sour flavor you may add some lime juice as well. And also if your pickle masala is not spicy you may also need to add red chili powder. My pickle masala was quite spicy so I didn't add any chili powder or salt as it had everything in it. So just give it a taste and adjust the seasoning accordingly.

Comments

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog...

Guide to Green Leafy Vegetables

The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries. I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग Red Shen Choy/लाल माठ Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Le...

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro cho...

Search This Blog