Wednesday, January 7, 2015

Cranberry Pickle

If you come to my house the one thing thats always in my refrigerator is this pickle,we load up on a lot of cranberries during thanks giving season and make this pickle and store it in our fridge for 1 year till next thanksgiving.We love this pickle so much as it goes well with rotis ,rice and as is too....

Ingredients:

For Tempering:

Coconut Oil - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaf - 1 sprig
Dry Red Chilly - 1 broken

For Sauteing:
Cranberries - 4 cups
Turmeric Pd - 1 tsp
Chilly Pd - 1 tsp
Salt -a s needed
Oil -1 tsp

Method:

1.Make Tempering and keep it aside.
2.In a big Pan add oil and add cranberries,turmeric pd,chilly pd,salt and saute it till cranberries are all mushed up and blended well.Keep lid closed for few minutes in the beginning as cranberry will pop.
3.Do a taste check and add seasoning as needed ,finally add tempering on to.
Serve it with chapati or curd rice.

Tips:

You can store this pickle in refrigerator for more than a year,it will stay good.







Sadya Special - Puli Inji

Ingredients:

Ginger - 3 Cups Very finely Chopped
Green Chilly - 2 chopped
Dry Red Chilly - 2 
Coconut Oil - 2 tsp for sauteing,1 tsp for tempering
Mustard Seeds - 1 tsp
Fenugreek Seeds - 3
Hing - a pinch
Curry leaf - 1 sprig for tempering, 1 sprig for sauteing
Turmeric Pd - 1  tsp
Chilly Pd - 1 tbsp
Salt - as needed
Jaggery- 30 gms or 1 square block
Tamarind Paste- 1 tbsp

Method:


1.Make tempering with oil,mustards seeds,fenugreek seeds ,curry leaf and keep it aside.

2.Chop Ginger to very fine pieces like shown in the photo,thin pieces reduce the bitterness as it will get sauteed properly.
 3.In a big pan add oil and then add ginger ,curry leaf and green chilly and roast it in medium flame until ginger becomes dry and it become brown in color.This may take quite some time so be patience,the well it is roasted the less the bitter taste it will have.

 3.Then add Turmeric pd,chilly pd and roast it a minute and then add water and let it cook for few min,then add salt and let it come to boil and the mixture becomes thick and completely cooked.Add water as needed .
 4.Once you feel it cooked add jaggery , tamarind paste and water if needed and let it come to boil and the flavours get blended.


 5,Once the mixture becomes thick,its done,Add the tempering we made earlier on top and serve with hot rice with paruppu curry,










Sadya Special - Raw Mango Pickle

Ingredients:

Green Raw Mango Chopped - 1 Big

For Tempering:

Gingelly Oil / Coconut Oil - 2 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 3 no
Turmeric Pd - 1/2 tsp
Chilly Pd - 1/2 t o 1 tsp according to spice level
Salt - as needed
Curry Leaf - 1 sprig
Red Dry Chilly - 1 broken
Hing - a pinch

Method:

1.Chop mango and keep it aside
2.In pan add oil once hot add mustard seeds once they splutter add fenugreek ,curry leaf and red chilly.
3.Then remove oil from flame and keep on counter, then add turmeric pd,hing,chilli pd and salt and saute for 1/2 min,don't burn powders watch it out and add mango to the pan and give a mix and transfer to a bowl.
4.Don't heat mango or let it sit on hot pan ,it should stay raw.