Nothing can beat the luring aroma of cranberries! This vitamin-packed fruit is tasty as well as healthy. Sweet, succulent and plump, cranberries are also an excellent source of Vitamin C dietary fibre, manganese, as well as Vitamin E, Vitamin K, copper and pantothenic acid. Enjoy them raw, grilled or baked, or incorporate them into your favourite drinks, the versatility of these tiny gems of flavour knows no boundaries. So try out these recipes by celebrity chef Vicky Nothing can beat the luring aroma of cranberries! This vitamin-packed fruit is tasty as well as healthy. Sweet, succulent and plump, cranberries are also an excellent source of Vitamin C dietary fibre, manganese, as well as Vitamin E, Vitamin K, copper and pantothenic acid. Enjoy them raw, grilled or baked, or incorporate them into your favourite drinks, the versatility of these tiny gems of flavour knows no boundaries. So try out these recipes by celebrity chef Vicky Ratnani and give your feast an unconventional cranberry twist.
Methi-malai US cranberry chicken
Serving: 2 portions
Ingredients:2 boneless skinless chicken breasts
Marinade 1 cup of dried US cranberries1 tablespoon of ginger-garlic paste 1/2 teaspoon of kasoori methi1 teaspoon of besan 1 teaspoon of cumin powder1 teaspoon of red chilli powder1 teaspoon of garam masala1 tablespoon of cream 1 tablespoon of yoghurt 1 teaspoon of olive oil
Direction:Wash and pat dry the chicken breast. Blend the ingredients under marinade into a smooth paste. Marinate the chicken breast and set aside for two hours. In a hot pan, add olive oil and sear the chicken breast on both sides for four minutes. Add the reaming marinade to the pan. Add ½ cup of cream and a cup of water; simmer the breast until cooked and tender. Serve the chicken with sauce over or on the side.
US cranberry and vegetable korma pulao
Serving: 3 to 4 portions
Ingredients:1 cup of basmati rice1 tablespoon of olive oil/ghee1 tablespoon of chopped onions 1 teaspoon of chopped garlic 1 teaspoon of chopped gingerUnsalted cashew nuts1/3 cup of frozen US cranberries 1/3 cup of dried US cranberries1/3 cup of bell peppers 1/2 cup of blanched vegetablesCoriander powder1/2 teaspoon of turmeric powder1 teaspoon of red chilli powder1 teaspoon of cumin powder1 teaspoon of fennel powder1 teaspoon of clove powderSalt and pepper to taste
Direction:Soak the rice for an hour, drain and set aside. Sauté the onions, ginger, garlic, US cranberries, cashew nuts in oil or ghee for a couple of minutes. Add the bell peppers and all the powdered spices. Add the drained rice and vegetables like green beans, carrots, corn, peas or any other vegetable of your choice. Cover it after adding water. Add seasoning and cook for 15 minutes until all the liquid has been absorbed and the rice is perfectly cooked. Garnish with cranberries, mint leaves and fresh coriander.US cranberry pancake/chillah
Ingredients:
For the batter1 cup of bajra flour1/2 cup atta/whole wheat flour1/2 teaspoon of baking soda1 tablespoon of chopped onions 1 tablespoon of chopped tomatoes1 teaspoon of chopped green chilli 1/2 teaspoon of red chilli powder1 teaspoon of garam masala 1 teaspoon of chaat masalaSalt and pepper to taste2 tablespoons of melted butter 2 tablespoons of US Cranberries dried 1 tablespoon of US Cranberries frozen
Direction:Take a clean bowl, whisk all the ingredients to make a smooth thick batter. Do not add the US cranberries to this. Let the batter rest for 2 hours until light and fluffy. Drop the pancake batter in a non stick pan. Sprinkle the cranberries on the top. Cook the pan cake for 3 minutes and flip over and cook for another 3 to 4 minutes, on a slow flame. Serve hot.