Cranberry thokku aka Cranberry spicy jam
Ingredients:
Cranberry(frozen or fresh)* - 1 1/2 cups
Turmeric powder - 1 tsp
Chilly powder - 1 tsp
Sambar powder - 1 tbsp
Fenugreek seeds - 1/2 tsp
(or) Fenugreek seed powder 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves(optional) - 7-10 leaves
Oil of choice(I used Canola) - 1 to 1 1/2 tbsps
Salt according to taste
* I used freshly bought cranberries from last Thanksgiving season(November) which was stored in the freezer.
Heat 1/2 tbsp oil in a pan, add the mustard seeds, fenugreek seeds and curry leaves.
Once the mustard seeds splutters add the cranberries, turmeric powder and saute for a few minutes until the cranberries start to soften. Then add the spice powders and salt. If you are using fenugreek powder instead of fenugreek seeds add it at this point.
Saute it in medium flame until the cranberries are softened and form a paste.
Keep adding the rest of the oil as the cranberry paste starts getting a little dry. Cook in low flame until most of the oil is absorbed and switch off. The remaining oil can help preserve the thokku.
Once cool can be stored in a glass jar in the refrigerator for a week to 10 days.
Cranberry thokku has a spicy, sour taste and goes well with chapathi(Indian bread), rice or serves as a spread on top of breads. It could also be used to spice up gravies. You could add more chilly powder or sambar powder depending on the amount of spice you want.
“Sending this to Berry Merry Summer June 2013 event hosted by Jayanthi”
http://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/05/a-berry-merry-summer-june-2013-event.html
Ingredients:
Cranberry(frozen or fresh)* - 1 1/2 cups
Turmeric powder - 1 tsp
Chilly powder - 1 tsp
Sambar powder - 1 tbsp
Fenugreek seeds - 1/2 tsp
(or) Fenugreek seed powder 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves(optional) - 7-10 leaves
Oil of choice(I used Canola) - 1 to 1 1/2 tbsps
Salt according to taste
* I used freshly bought cranberries from last Thanksgiving season(November) which was stored in the freezer.
Heat 1/2 tbsp oil in a pan, add the mustard seeds, fenugreek seeds and curry leaves.
Once the mustard seeds splutters add the cranberries, turmeric powder and saute for a few minutes until the cranberries start to soften. Then add the spice powders and salt. If you are using fenugreek powder instead of fenugreek seeds add it at this point.
Saute it in medium flame until the cranberries are softened and form a paste.
Keep adding the rest of the oil as the cranberry paste starts getting a little dry. Cook in low flame until most of the oil is absorbed and switch off. The remaining oil can help preserve the thokku.
Once cool can be stored in a glass jar in the refrigerator for a week to 10 days.
Cranberry thokku has a spicy, sour taste and goes well with chapathi(Indian bread), rice or serves as a spread on top of breads. It could also be used to spice up gravies. You could add more chilly powder or sambar powder depending on the amount of spice you want.
“Sending this to Berry Merry Summer June 2013 event hosted by Jayanthi”
http://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/05/a-berry-merry-summer-june-2013-event.html
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