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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.

INGREDIENTS:

  1. 2 Cups Atta/ Whole Wheat Flour
  2. 2 Beetroots
  3. 1 Onion
  4. 2 Green Chillies chopped
  5. 1 Teaspoon Salt
  6. 1 Teaspoon Red Chilly Powder/ Paprika
  7. 1/2 Teaspoon Jeera /Cumin Powder
  8. 1/2 Teaspoon Garam Masala
  9. 2 Teaspoon Ajwain/Carom Seeds
  10. 2 Tablespoon Oil
  11. 2 Tablespoon Ghee/ Clarified Butter
  12. Water as Required for Kneading

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Peel the beetroot and grind it to make a thick paste
  • Take the Atta / flour in a big tray
  • Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta
  • Sprinkle Red chilly powder and Ajwain / Carom Seeds
  • Pour the beetroot paste and chopped green chillies
  • Finely chop Onions and add that to flour as well
  • Knead the flour, add water or extra flour only if required
  • Keep the dough in a Cling sheet for 10-15 minutes to rest
  • Take a portion of atta and roll it round with a rolling pin till 6″ in diameter
  • Place it on tawa/griddle and cook both sides for 2 – 3 mins till brown spots appear
  • Then add ghee as required on both sides and cook again for 1 – 2 mins
  • Take it off from tava and serve hot
  • Serve parathas with pickle, plain yogurt, raita or simply with hot tea/Chai