Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients.

Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs.

As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table.

A video link to this recipe – https://youtu.be/gEZcQCkNpg4

INGREDIENTS:

  1. 2 Cups Cranberries
  2. 1 Cup Sugar
  3. 1 Cup Water
  4. 1 Teaspoon Fennel Seeds
  5. 1 Teaspoon Cornflour

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Boil 1 Cup water and add in Fennel seeds to infuse its flavours
  • Add Sugar and let it dissolve
  • Add in the Cranberries , cover and let it cook for 5 minutes
  • Stir in between  and cook covered until the cranberries are mushy
  • Mash up the berries until a pulp like consistency is formed
  • Pour in cornflour mixed in 1/4 th cup water and  keep stirring
  • Cook until a thick consistency is achieved.
  • Pour  it in canning jars and close lid
  • Once cool refrigerate it.
  • Stays well in refrigerator for over a month.

Soups is kind of liquid food which i1s served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

Chutneys are an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable.  Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal.

Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste.  Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too.

I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started!

INGREDIENTS:

  1. 2 Ripe Mangoes
  2. 2 Tablespoon Oil
  3. 1/2 Cup Sugar /Jaggery
  4. 2 Dry Red Chillies
  5. 1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds)
  6. 4-5 Peppercorns
  7. 1 Bay Leaves
  8. 1/2 Teaspoon Cumin / Jeera Powder
  9. 1/2 Teaspoon Paprika / Red Chilli Powder
  10. 1/2 Lemon juice
  11. Salt as per taste
  12. 1 Cup Water

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

  • Wash, Peel, de-seed and puree the mango. Keep aside.
  • Heat up oil, and crackle bay leaves, dry red chilli , peppercorns and panchphoran.
  • Add Mango puree and cook until all water reduces.
  • Add sugar and keep cooking on low heat
  • Add water to get the consistency you want.
  • Add Salt to taste and red chilli powder.
  • Keep cooking until it gets thick and looks like a thick paste.
  • Take it off heat and let it cool. Once warm enough to touch squeeze lemon juice.
  • Mix the juice in and let it cool further
  • For more spiciness add more red chilli.
  • Once cooled, pour it in jar and refrigerate.

 

Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd.

It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney.

INGREDIENTS:

  1. 250 gms Tinda / Apple Gourd
  2. 1 Large Onion
  3. 1 Tomato
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Haldi / Turmeric
  6. 1 Teaspoon Jeera / Cumin Powder
  7. 1/2 Teaspoon Dhaniya / Coriander Powder
  8. 1/2 Teaspoon Lal Mirch / Red Chilli Powder
  9. 1/2 Teaspoon Amchoor / Dry Mango Powder
  10. Salt as per taste
  11. 2 Tablespoon Oil
  12. 1/2 Cup Fried Onions
  13. Fresh Coriander or Mint for Garnish
  14. Fresh Green Chilli for Garnish

PREPARATION TIME: 20 Minutes

WATCH VIDEO RECIPE (Tinde ki Sabzi) – https://youtu.be/s0rlL3qBDSE

HOW TO PREPARE:

  • Slice Onions and chop Tomatoes, Keep aside
  • Wash, peel and Slice tindas or Apple Gourd and keep aside
  • In a wok, heat oil and crackle some Cumin and throw in Turmeric.
  • Add Sliced Tindas and mix well. Cover and cook until a little soft.
  • Add in sliced Onions and keep stirring until all take up the turmeric colour
  • Saute until a golden colour appears on tindas and onions
  • Add in chopped Tomatoes, mix, cover and cook
  • Add in Coriander, Cumin, Red chilli Powder  and salt.  Keep Stirring until all looks one.
  • Cover and cook further till a nice aroma fills the air
  • Sprinkle Dry Mango Powder and fried Onions , mix up well
  •  Cook until all moisture reduces.
  • Garnish with fresh coriander or mint and green chilly
  • Serve hot with rotis, naaans or parathas! Enjoy!

Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body .

I have added other veggies too to complete  or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used!

INGREDIENTS:

  1. 2 Cups Basmati Rice
  2. 1 Cup Soy Chunks
  3. 1 Large Potato
  4. 1 Onion
  5. 1/2 Cup Peas
  6. 1/2 Cup Carrots
  7. 1/4 Cup Beans
  8. 1/4 Cup Corn
  9. 1-2 Bay Leaves
  10. 2-3 Cloves
  11. 2-3 Cardamom
  12. 1 Star anise
  13. 1 Teaspoon Cumin Seeds
  14. 1 Teaspoon Ginger Garlic paste
  15. 1 Teaspoon Cumin Powder
  16. 1/2 Teaspoon Red Chilly Powder
  17. 1/2 Teaspoon Turmeric
  18. 1/2 Teaspoon Garam Masala
  19. Salt as per taste
  20. 2 Tablespoon Oil
  21. Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Wash rice and keep aside, Slice the Onions and keep aside
  • In a wok, heat oil, crackle Cumin Seeds, Star Anise, Cloves, Cardamom and Bay Leaves
  • Add Sliced Onions and Ginger Garlic Paste. Saute until Onions get translucent.
  • Add Corn, peas, Medium cut Potatoes, 1″ Cut Beans, Carrots and Soya Chunks.
  • Keep Cooking until the veggies are slightly cooked
  • Add Salt, Red Chilli, Turmeric, Garam Masala and Cumin Powder
  • Mix everything and Add soaked Rice.
  • Pour in double the quantity of water than the rice .
  • Mix, Cover and cook until rice is cooked and water is reduced.
  • Water should have dried up.
  • Take off flame and keep it covered for 5-8 minutes for rice to get cooked in steam
  • Once done serve hot with fresh coriander as garnish.

Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages.

Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc.

Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers.

Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure.

INGREDIENTS:

  1.  2 1/2 Cup Atta or Whole Wheat
  2. 1/2 Cup Suji or Semolina
  3. 1/2 Cup Alsi or Flaxseed Powder
  4. 1 Cup Bura Cheeni or Powdered Sugar
  5. 1 teaspoon Elaichi or Cardamom Powder
  6. 1/2 Cup Almond Pulsed or Grounded
  7. 1 Cup Ghee or Clarified Butter

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Grind Almonds and Keep Aside
  • Grind the Sugar if using Granulated Sugar and keep aside
  • In a dry Wok, Dry roast Atta until it becomes aromatic and golden in colour
  • Add in Suji and Flax seed Powder,  Keep roasting till colour gets little darker
  • Add in Ghee and mix well until the atta gets wet and crumbly.
  • Add Elaichi powder, mix and keep cooking on low flame, stirring in between .
  • Once a nutty aroma comes, take it off flame and let it cool
  • Once its cool and you can touch it , add grounded almonds and powdered sugar, Mix well.
  • If mixture gets dry  and not forming laddoos then add little hot ghee.
  • If Mixture is too wet add more almond flour.
  • Make Laddoos and keep it in air tight containers.