Cranberry pickle

Cranberries are abundant during Thanksgiving and Christmas. Making a sweet sauce with cranberry is traditional here. I always make spicy pickle with cranberries and it tastes exactly the same as mango pickle (YES!). Xav likes it very much and I try to keep this in fridge during season. Last month I bought 2 packs of cranberries from Aldi, pickled them and stored in fridge. It is always cheerful to see him choosing from one of my homemade pickles:) Hope you all enjoy this pickle too!

Cranberry pickle in a jar.

Ingredients:
Cranberry - 1/2 lb
corn or Sesame oil - 1/2 cup
(we can reduce the oil , if we are refrigerating the pickle)
Red chilly powder - 2 tbsp
fenugreek (methi / venthayam) - 1 tsp
mustard seeds - 1 tsp
hing (asafoetida) - 1/8 tsp
sea salt - to taste (approx 1.5 tbsp)
white vinegar - 2 tbsp

Method:
Wash and clean the cranberries. Wipe with a clean cloth and dry it in open air to remove any moisture for an hour or more (overnight).
Heat the above said quantity of sesame oil (any cooking oil) in a kadai (wok). Add the mustard seeds and let them start to crackle. At the same time add hing , fenugreek seeds and wait till it gets red. Immediately add the cranberries and  saute till they starts cracking. Cranberry will get thick and mushy now. Add salt.
When the oil starts showing off the edges, add the red chilly powder and stir well till the raw smell of red chilly powder goes.  Mix vinegar.
Switch off the flame and let the pickle get cool. Store in glass bottles.
Cranberry pickle is ready! Keep it refrigerated.


Serving suggestions:
Serve as side dish with curd rice.
We can  mix some of this pickle with white rice to prepare a quick cranberry rice for lunch pack.

Black bean chilli

Black bean is one of my favorite beans. We can make numerous dishes using this. Though it is not a common one in India, one can compare its taste with a mixture of rajma (red kidney beans) and black gram.Chillie or chili is a dish resembling a thick lentil soup. It can be had along with tortilla chips as a dip or bread rolls.  Here I have used dried black beans. I always buy a pack of dry beans, soak and pressure cook them, keep them frozen in small portions till I need. Though buying canned beans is easier, I like my method better. Anyways both tastes good. Try this chili on a cold winter day and you are gonna love it!

Ingredients:
Black bean (dry) - 1 cup
water - 3 cups
onion - 1
garlic - 4 cloves
green chilly - 1
celery stem - 1
tomato puree - 1/2 cup
red chilly powder - 1 tsp
cumin powder - 1/2 tsp
salt
butter - 1 tbsp
Italian seasoning (dry) - 1 tsp
lemon - 1/8

Method:
Soak the beans overnight. Discard the soaked water (must).
Add 3 times water. Pressure cook for 5 minutes in medium heat after a whistle. (or cook in stove top for 1 hour / till tender).

Heat butter in a vessel. Add finely chopped onion, garlic and stir till onion turns soft.
Then add the chopped celery, green chilly and saute for a minute.
Then add the cooked beans, tomato puree, red chilly powder, cumin powder, salt and cook covered for 10 minutes. After switching off sprinkle dried Italian seasoning, lemon juice, pepper powder.

Chile is ready!

Serving suggestions:
Serve hot with bread or tortilla chips.

Tips:
Adding minced meat in this recipe is also common.