Cranberry and Granny Smith Apple Pickle / Thokku

This is my first venture into pickles and thanks to M ( read Meena ) for this recipe which by the way is her creation. This pickle turned out to be a hit and vanished in no time! Infact we tasted this pickle during one of our get togethers at M's place and I immediately asked her for the recipe. She mailed me the step by step procedure for the same. I followed them as specified and it turned out perfect - spicy, tangy and with a tinge of sweetness. I plan to make some more before the end of cranberry season!

Prep time : 20 - 30 mins
Cooking Time : 20 - 25 mins

Ingredients :

Fresh cranberry - 12 oz ( one packet ), cut into 4 - 6 pieces

Granny Smith apples - 3 nos, medium sized, grated

Red chilli powder - 6 - 7 tsp or as per taste ( the chilli powder that I  was using was not very hot, ideally 3-4 tsp should work )

Mustard seeds - 1 tsp + 1 tsp ( to grind )

Fenugreek seeds - 1/2 tsp

Turmeric powder - 3/4 tsp

Salt to taste
Oil - 1 - 2 tbsp

Ten mins prior to cooking :

Roast 1 tsp of mustard seeds and fenugreek seeds on medium to low heat till the fenugreek seeds turn golden brown in color. Cool and grind into a fine powder.

Procedure :

Take a big wok and heat oil on medium. Once it is hot add in the mustard seeds, and as they crackle add in the turmeric powder, chilli powder, fenugreek powder and mustard powder ( Turn the heat to low, just in case, you feel you might burn them ). Give a quick stir and add in the cranberries and grated apple along with salt ( increase the heat to medium again ) . Keep stirring in between and cook till the cranberries and apple become real mushy ( approx 20 -25 mins on medium heat ). Check for salt and tartness. If you feel its still very tart add some more chilli powder. For more sweetness you can even add jaggery ( Since the sweetness from apples was enough, I didn't add jaggery ).

When you get a homogenous mix and feel the taste is perfect ( spicy, little tangy with a tinge of sweetness), turn off the heat. Serve with curd rice!

Coconut Chutney

Prep time - 5 mins

Ingredients :

Coconut - 1 cup, shredded
Cilantro / Coriander - 2 to 3 sprigs, chopped
Green chillies - 2 , finely chopped [ or as per taste ]
Roasted  chana dal / Chutney dal - 1 tbsp
Cashew nuts - 2 tsp
Tamarind - rolled into a size of a grape or as per taste
Ginger - 1 inch piece, chopped
Cumin seeds / jeera - 1/2 tsp
Water
Salt - as per taste

For the seasoning :

Mustard seeds - 1/2 tsp
Cumin seeds / jeera - 1/2 tsp
Whole red chili - 1to 2 pieces
Asafoetida - 1 to 2 pinches
Curry leaves - 2 to 3
Oil - 2 tsp
Urad dal ( split ) - 1 tsp

Procedure :

Grind all the ingredients ( except those under the seasoning section ) into a fine paste by adding little water. Transfer this fine paste into the serving bowl.

In a small to medium sized wok heat oil. Once hot add the mustard seeds, once they splutter add the cumin seeds and red chillies.  Stir quickly and as the cumin seeds crackle add the split urad dal  and stir till they turn golden in color. Make sure that you don't burn the seasoning, if the oil gets too hot turn the heat to medium. Now add the asafoetida and turn off the heat. Stir and add the curry leaves. . Pour this mixture over the chutney and mix. Preferably add the seasoning just before serving.
Serve with dosai / idli.

I followed this recipe from vahrevah.com

Cilantro - Lime Sour Cream Dip

Prep Time - 5 mins

Ingredients :

Sour cream - 1/2 cup
Spring onions - 2, chopped
Lime juice - 1 tsp
Cilantro / Coriander  fresh leaves - 1 tbsp, chopped
Salt - 1/4 tsp
Pepper - 1/4 tsp

Procedure :

Stir together all the ingredients. Chill and Serve .

Guacamole Salad

                                                  
Prep time - 5 mins

Ingredients :

Avocado - 2 medium
Tomato - 1 medium, finely chopped
Onion - 1/2 medium , finely chopped
Jalapeno - 1 tsp, finely chopped
Lemon juice - 1 tbsp
Cilantro - 2 sprigs, finely chopped
Salt to taste
Pepper to taste

Procedure :

Cut the avocado lengthwise and scoop the contents (except the seed ) out of both the halves, into the bowl. Immediately sprinkle the lemon juice over the avocado to prevent it from turning brown due to oxidation. Mash the avocado till it becomes paste- like without any large chunks.
Add in the rest of the ingredients and mix well .
Can be served as a dip for chips or as a sandwich spread.