Ingredients
1 LB Fresh Cranberries, washed and cleaned
8-10 Dry Red Chillies
2-3 Serrano peppers
2 Tbsp Vegetable oil
1 Tbsp Mustard Seeds
1 Tsp Fenugreek
1/2 Tsp Turmeric
1/2 Tsp Asafoetida (hing) - Find it at an indian store (LG is the popular brand)
1 Tbsp Salt (adjust to taste)
Wash your cranberries. Rule of thumb - if they float they are good. Cut each serrano pepper into two pieces. This helps them not explode in the pan :). Believe me I have had that happen a numerous times to me.
In a sauce pan, Heat the oil. Add the mustard seeds, red chiiles, fenugreek and serrano peppers. Once the mustard start spluttering, add the asafoetida, turmeric. Give the asafoetida about 5 seconds to cook. Now add the fresh cranberries to the oil. Cook with the lid for 3-4 minutes on medium heat. The cranberries get soft and glossy. Add salt and let it cook for another minute or two and turn the heat off. Thats all!! Just wait for it to cool down. Grind it all together into a fine paste. Server with Hot Rice and Ghee!!!
Note : Adjust salt and red chillies to taste. Some like it spicy and some like it mild.
1 LB Fresh Cranberries, washed and cleaned
8-10 Dry Red Chillies
2-3 Serrano peppers
2 Tbsp Vegetable oil
1 Tbsp Mustard Seeds
1 Tsp Fenugreek
1/2 Tsp Turmeric
1/2 Tsp Asafoetida (hing) - Find it at an indian store (LG is the popular brand)
1 Tbsp Salt (adjust to taste)
In a sauce pan, Heat the oil. Add the mustard seeds, red chiiles, fenugreek and serrano peppers. Once the mustard start spluttering, add the asafoetida, turmeric. Give the asafoetida about 5 seconds to cook. Now add the fresh cranberries to the oil. Cook with the lid for 3-4 minutes on medium heat. The cranberries get soft and glossy. Add salt and let it cook for another minute or two and turn the heat off. Thats all!! Just wait for it to cool down. Grind it all together into a fine paste. Server with Hot Rice and Ghee!!!
Note : Adjust salt and red chillies to taste. Some like it spicy and some like it mild.
Comments
Post a Comment