So I thought, at least, I could indulge with something a little healthy (which has kind of become a synonym of my name, according to my best friend!), to compensate all the rich good food and keep a balance.
This week, when my hubby bought this box of cranberries, the moment I saw the box, it was very clear in my mind what I was gonna do with them. This recipe is very easy to make and tastes really awesome.
I had it with some rosemary and cheese crisps, while my hubby enjoyed it with papad / poppadams and it tastes good with Roti or bread.
The sourness of the cranberries, the flavours of all the spices and a slight sweet hint makes this relish an instant hit. We enjoyed this so much that my hubby already got another box of cranberries :-)
100 grams - cranberries, cut into half
1/8 tsp - fennel seeds (saunf)
a generous pinch of nigella seeds (kalonji)
3 tbsp - sunflower oil
1 - red whole chilli
1 tbsp - raisins
1/4 tsp - turmeric powder (haldi)
1/2 tsp - red chilli powder, more or less
1 tsp - coriander powder (dhaniya powder)
1/8 tsp - garam masala powder
1/4 tsp - mustard seed powder (peesi rai)
salt to taste
2 tbsp - water
a generous pinch of asafoetida (hing)
2 - bayleaves
2 - bayleaves
1 1/2 tsp - sugar, more or less
- In a bowl mix together the turmeric powder, red chilli powder, coriander powder, salt, garam masala powder, mustard seed powder with 2 tbsp of water and keep aside.
- Heat oil in a non stick pan, add the fennel seeds, nigella seeds, hing and red whole chilli.
- Add the spice paste to the oil and saute for a minute on medium heat.
- Add the cranberries, raisins and mix. Cover the lid and cook on medium heat until the cranberries are soft.
- Add the sugar and cook again for half a minute.
- Remove from the heat and serve. The relish tastes good hot as well as cold.