Mom’s Cranberry Sauce

Mom's Cranberry Sauce: Fresh Cranberries, Granny Smith Apples, Raspberries, Orange Marmalade, Sugar, Lemon Juice

Mom’s Cranberry Sauce: Fresh Cranberries, Granny Smith Apples, Raspberries, Orange Marmalade, Sugar, Lemon Juice

Mom’s Cranberry Sauce

My family used to buy the obligatory canned cranberry sauce in a can. We would usually ignore it, and most of it would go to waste. All that changed when my Mom found this recipe one year. Now we LOVE cranberries on Thanksgiving!

Ingredients

2, 12 ounce bags Fresh Cranberries

1, 6 ounce container Fresh Raspberries (or 1 small bag frozen raspberries)

2 Granny Smith Apples

1, 10 ounce jar Orange Marmalade

1/2 c. Stevia (or 1 cup Sugar or equivalent)

Juice from 1 Lemon

To Prepare

In a large food processor, roughly chop the Cranberries, then put them in a large mixing bowl. Peel the Apples, then rough chop them in the food processor, and put them in the mixing bowl. Add the Lemon Juice and stir well. (The Lemon Juice prevents the apples from turning brown.) Add the Orange Marmalade and Stevia (or sugar). Stir well. Fold in the Raspberries until the fruit starts to become moist and juicy. Serves 8-10.

Mirchi Ka Salan

Mirchi Ka Salan: Green Chillies, Sesame Seeds, Coriander Seeds, Cumin Seeds, Roasted Peanuts, Red Chillies, Ginger, Garlic, Mustard Seeds, Curry Leaves, Onion, Turmeric, Tamarind Pulp

Mirchi Ka Salan: Green Chillies, Sesame Seeds, Coriander Seeds, Cumin Seeds, Roasted Peanuts, Red Chillies, Ginger, Garlic, Mustard Seeds, Curry Leaves, Onion, Turmeric, Tamarind Pulp (Photo by Azi)

Mirchi Ka Salan

This dish is a classic accompaniment for Hyderabadi Biryani. “Mirchi” means “chilli” in both Hindi and Urdu. Please see “Sofiyani Biryani” for that recipe. This comes from “Royal Hyderabadi Cooking” by Sanjeev Kapoor and Harpal Singh Sokhi.

Ingredients

18-20 Large Green Chillies

Oil, for deep frying

2 T Oil for sautéing (I used Mustard Oil, but any cooking oil will work)

2 T Sesame Seeds

1 T Coriander Seeds (Dhania)

1 t cumin seeds (Jeera)

1/2 c. Roasted Peanuts

2 Dried Red Chillies, broken into bits

1 in. Ginger

6-8 Garlic Cloves

1 t Mustard Seeds

8-10 Curry Leaves

1 medium Onion, minced or grated.

1 t Turmeric Powder

2 T Tamarind Pulp (I substituted Tamarind Paste with 1 c. water.)

Salt to taste

To Prepare

Wash the Chillies and dry them. Using a sharp knife, cut a slit lengthwise without cutting them all the way through. Heat the oil in a deep pan and deep fry the chillies for 1 minute. Wipe off the excess oil and set aside.

In a skillet, dry-roast the Sesame Seeds, Coriander Seeds and Cumin Seeds. Cool them and grind them to a paste along with the Peanuts, Red Chillies, Ginger, and Garlic. This is the Masala Paste you will use later.

Heat 2 T of Oil in a pan and add the Mustard Seeds. When they begin to sputter add the curry leaves and sauté for 30 seconds. Add the Onion and sauté, stirring continuously, until light golden brown.

Add the Turmeric Powder and mix well. Add the Masala Paste and cook for 3 minutes, stirring continuously. Stir in 1 1/2 c. of water and bring to a boil. Lower the heat and cook for 10 minutes. Stir in the Tamarind Pulp (or Paste plus 1 c. water). Add the friend Green Chillies and Salt and cook over low heat for 8-10 minutes. Serve hot.

Serves 4-6

Ratatouille

Ratatouille: Sliced Vegetables, Pureed Vegetables, Goat Cheese

Ratatouille: Sliced Vegetables, Pureed Vegetables, Goat Cheese, Olive Oil, Spices

Ratatouille

A variation of a classic French dish.

Ingredients

2 Cups Tomatoes, pureed

2 Small Red Onions, finely chopped

2 Cloves Garlic, thinly sliced

1 Yellow Capsicum, thinly sliced

1 Red Capsicum, thinly sliced

1/2 Zucchini, thinly sliced

1/2 Aubergine, medium sized, thinly sliced

Herbs de Provence or similar spice mix

Olive Oil

Goat Cheese, crumbled

1 Cup Couscous

To Prepare

Preheat Oven to 190 degrees Celsius (375 degrees F).

Puree the Tomatoes and place in a mixing bowl. Finely chop the Onions and add to the tomatoes and stir. Set aside and prepare the Capsicum, Zucchini, and Aubergine.

For the Capsicum, remove the stem and seeds from the middle and rinse before thinly slicing them using a sharp knife or a mandolin. For the Zucchini, remove the stem, then slice as you did the capsicum. For the Aubergine, remove the stem, slice as you did the Zucchini, then place the slices in a bowl of cold water. (This avoids them turning brown.) Any leftover ends of capsicum, zucchini, and aubergine can be finely chopped and mixed with the tomatoes and onions. Slice the garlic and set aside.

Using a large baking dish, place the mixture of chopped vegetables on the bottom and spread evenly. Place the garlic nicely and evenly on top. Then layer your sliced vegetables such that the layers overlap, as shown in the photo below:

Layering the Sliced Vegetables

Layering the Sliced Vegetables: Aubergine – Zucchini – Capsicum

Sprinkle spices on top of the vegetables. Drizzle Olive Oil on top of the vegetables, then cover with parchment paper. Bake for about 55 minutes, until the vegetables are well cooked but not browned. While waiting, prepare the couscous according to package directions. Remove from the oven, remove the parchment paper, and crumble the Goat Cheese over the whole thing. Serve the ratatouille over a bed of couscous.

Ratatouille Served with Couscous

Ratatouille Served with Couscous (Photo by Azi)

Serves 6-8