Cranberry coconut chutney

Cranberries added to grated fresh coconut along with other spices makes a very nice and tangy chutney. It reminds us of coconut and vakkay chutney made in India!

Fresh grated coconut is available in Indian stores in USA.

Fresh cranberries and chiles:

Ingredients:

•       1 cup grated fresh coconut
•       1/3 cup cranberries
•       1 tsp. oil
•       2 or 3 green chiles
•       1/4 tsp. turmeric powder
•       1 tsp. methi mustard powder
•       Salt to taste
•      A pinch of asafetida (hing)
•      2 tsp. chopped cilantro

Directions:

1.      Wash cranberries
2.      Heat oil in a pan.
3.      Add cranberries and stir them well.
4.      When cranberries become soft, turn the heat off.
5.      Add grated coconut, and all other ingredients to the cranberries.
6.      Place the mixture in a blender jar and grind lightly.
7.      Very attractive cranberry coconut chutney is ready. 

Variety idlis

While  trying to make edible leaf packet idlis, I got interested in trying to make idlis in different edible leaves. The results were very encouraging. I tried using bean leaves (chikkudu aaku) grape leaves, fava bean leaves, mustard leaves and pan leaves!! The different leaves give different flavors to the end products.  Idlis made in pan leaves were really nice!

Another advantage of this variety of idlis is cleaning of the idli plates is less messy!

Bean leaves and fava bean leaves:                                                        Grape leaves:

Pan leaves:

 


Idli plates filled with batter:

Ingredients:

•      Idli batter
•      1/2 cup grated carrots
•      2 tbsp. finely  cut cilantro
•      2 or 3 finely chopped green chiles
•      Finely shredded cabbage (optional)
•      Tender grape, bean, mustard, or any other salad leaves of your choice
•      Pan leaves

Seasoning: (optional)

•      1 tsp. oil
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      1/2 tsp. jeera seeds

Directions:

1.      Wash and clean all the leaves.
2.      Mix all the cut vegetables in the idli batter.
3.      Fry the seasoning ingredients in hot oil and pour it over the batter.
4.      Mix well.
5.      Grease idli plates.
6.      Place one leaf on each mold.
7.      Pour a spoon of idli batter on each leaf.
8.      Heat just enough water in the idli container to boil.
9.      Place idli plates in the container, cover.
10.      Check after 10 minutes or so to see whether idlis are ready. (Insert a toothpick or fork to see whether the batter is fully cooked).
11.      If idlis are cooked, turn the heat off.
12.      Let cool for 10 minutes.
13.      Remove idlis from plates along with leaves and serve hot.
14.      Idlis along with leaf plates can be eaten!
15.      Serve hot with chutney, sambar etc.

 

 

 

 

 

 

Cranberry dal

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karaunda in hindi.

Fresh cranberries can be frozen at home and will keep up to 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc. Cranberry dal is nice and tangy. You can use either toor dal or masoor dal.

Toor dal and masoor dal:                                                               Fresh cranberries:















Cooked dal:

Cranberries cut in half:

Ingredients:

•      1 cup toor dal or masoor dal
•      1/3 cup cranberries cut in half
•      2 or 3 green chiles
•      Salt to taste
•      1/4 tsp. turmeric powder
•      Chopped cilantro for garnish

Seasoning:

•      1 or 2 tsp. oil
•      1 tsp. mustard seeds
•      1 tsp. jeera
•      A pinch hing (asafetida)

Directions:

 

1.      Cook dal in a pressure cooker.
2.      Heat oil in a deep pan.
3.      Add mustard seeds and jeera.
4.      When mustard seeds splutter, add hing.
5.      Pour a little water and add cranberries.
6.     After 2 or 3 minutes, add cooked dal and green chiles.
7.     Let the dal cook for a few minutes.
8.     Transfer to serving dish and garnish with cilantro.
   
   
    
    
    
    
    
    
    

Quinoa flavored with cranberry

In USA, arrival of fresh cranberries in market is associated with Thanksgiving. This is because cranberry sauce/juice are an indispensable part of Thanksgiving menu.

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karaunda in hindi.


Fresh cranberries can be frozen at home and will keep upto 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc. I tried making cranberry flavored quinoa (like tamarind rice). The final product has a very attractive color and unique taste.

 

 

 

Fresh cranberries:







Cranberries cut in half:                                       Quinoa added to seasoning:








Ingredients:

•      1 cup quinoa
•      1/2 cup cranberries (cut in half)
•      2 or 3 red chiles
•      1 tbsp. chana dal
•      1 tbsp. urad dal
•      1 tsp mustard seeds
•      A pinch of hing (asafetida)
•      2 or 3 green chiles
•      1/2 tsp finely chopped ginger
•      A few curry  leaves
•      3 tbsp. oil

Directions:

1.      Cook quinoa in a pressure cooker/micro wave.
2.      Fluff it and let it cool.
3.      Heat oil in a deep pan.
4.      Add red chiles. After a few minutes add the dals and mustard seeds.
5.      When mustard seeds splutter, add green chiles, ginger and curry leaves.
6.      Add cranberries, stir well.
7.      Cook for 2 to 3 minutes and keep stirring.
8.      Add fluffed quinoa and salt.
9.      Mix it thoroughly and cook on low heat for 5 minutes.
10.      Leave the quinoa covered for 10 minutes.
11.      Transfer to a serving bowl.