Cranberry Pulihora / Cranberry Rice - South Indian style

 

           Check out this Cranberry Pulihora, which is a spicy and tangy fried rice using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. At times, I also prepare pulihora with raw mango, coconut, tomato, curry leaves or sorrel leaves and using the same method. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as prasadam in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

       

• 2 cups cooked rice
• 1 cup fresh cranberries, rinsed & drained
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts / peanuts
• 2 tbsp. coriander leaves, chopped

           Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Simmer on a low to medium flame till all the water has evaporated and it turns soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter.

          Then add the dry red chili, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked rice, cranberry paste, salt and cashew nuts. Mix everything well and sauté for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Simmer on a low to medium flame till all the water has evaporated & it turns soft & mushy. Keep aside. 

      Heat oil in a pan & temper with mustard seeds. Allow it to splutter.

Add the dry red chili, urad dal, chana dal, asafoetida, green chilies  curry leaves. Sauté for a few seconds.

Add the cooked rice, cranberry paste, salt & cashew nuts. Mix everything well & sauté for 2 minutes. 

     When done, switch off the flame & garnish with coriander leaves.

Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Foxtail Millet Cranberry Rice - South Indian style

 

           Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET CRANBERRY RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch, dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. Enjoy just as it is or with pickle or papad for a comforting meal.

         This dish is a spicy and tangy millet recipe using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It is also a perfect picnic meal that can be served with any chips or pickle. It is also a quick dish if you already have some cooked millet sitting in the refrigerator. So check out the step by step pictorial recipe to prepare this wholesome one pot dish. 

          Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, chips, papad or fryums.

          Cranberry, on the other hand, has a lot of healthy benefits. It is a rich source of vitamin E and C. It also prevents urinary problems, is good for the heart, lowers blood pressure, reduces inflammation, improves cholesterol, etc. 

• 1/2 cup Foxtail Millet, Soaked for 1-2 hours
• 1 cup fresh cranberries, rinsed & drained
• 1-2 tbsp. oil
• 1/2tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 dry red chili, broken
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts 
• 1-2 tbsp. coriander leaves, chopped

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3-4 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

           Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked millet, cranberry paste, salt to taste and cashew nuts. Mix everything well and sauté for 2 minutes.

          When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

         Heat oil in a pan & temper with mustard seeds and cumin seeds. 

After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked millet, cranberry paste, salt to taste & cashew nuts. Mix everything well & sauté for 2 minutes.

 When done, switch off the flame & garnish with coriander leaves. 

Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Cranberry Dal (Vakkaya Pappu - Andhra style)

 

          Cranberry Dal or Vakkaya Pappu is a traditional Andhra delicacy prepared with tuvar dal (pigeon pea lentil) and cranberries. It is a very healthy recipe as cranberries are full of antioxidants, rich in vitamin C, proteins, improves cholesterol, lowers blood pressure and prevents urinary tract infection among other benefits.  

          It is a very easy and a quick recipe. This tangy and spicy lentil curry goes best with hot steamed rice, a drizzle of some ghee and accompanied with papad. It can also be relished with Indian flat breads. It is pure divine and a great comfort meal. So check out the step by step pictorial recipe to prepare this regional comfort dish.

• 1/2 cup tuvar dal (pigeon pea lentil)
• 1/3 cup cranberries, washed and rinsed
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 dry red chilies
• 2 green chilies
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 5-6 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1-2 tbsp. coriander leaves, chopped

          Soak the dal for 30 minutes. Wash and rinse well. Then pressure cook the soaked dal and the cranberries along with green chilies, turmeric powder, red chili powder and salt to taste in 2 cups water for 3-4 whistles or till soft. Mash well and keep aside. 

          Heat oil in a pan. Temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering, add the dry red chilies, curry leaves, garlic and asafoetida. Sauté for a few seconds.

          Add the boiled dal and simmer on a low flame for 4-5 minutes. Adjust the consistency by adding more water. 

          When done, garnish with coriander leaves and serve with rice and accompanied with papad for a divine comfort meal.

  

  

Soak the dal for 30 minutes. Wash & rinse well. Pressure cook the dal along with the cranberries, green chilies, turmeric powder, red chili powder & salt in 2 cups water for 3-4 whistles or till soft. 

                      Mash well and keep aside. 

Heat oil in a pan. Temper with mustard seeds, cumin seeds & fenugreek seeds.

After it stops spluttering, add the dry red chilies, curry leaves, garlic & asafoetida. Sauté for a few seconds.

Add the boiled dal & simmer on a low flame for 4-5 minutes. Adjust the consistency by adding more water. 

                   When done, garnish with coriander leaves.

  

Serve with rice & accompanied with papad for a divine comfort meal.

Cranberry Shrikhand

          Make your everyday dessert a bit healthy and appetizing by adding any fruit of your choice. So try my version of a yummy Cranberry Shrikhand, which is very easy and simple to prepare. They can be made in a jiffy and is best served chilled, garnished with chopped nuts. This sort of fruit based dessert is ideal for any party by trying out with various fruits of your choice each time. 

• Hung yoghurt made from 400 gms. yoghurt
• 1/2 cup cranberry puree
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachio to garnish
• 1/2 tsp. melon seeds to garnish

          Mix together all the ingredients (except the garnishing). Pass through a sieve for a smooth texture. Refrigerate for some time. 

          Spoon into individual bowls. Garnish with chopped pistachio and melon seeds. Relish as an after meal dessert or anytime you desire.