Panch Puran Cranberry Chutney Recipes

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

PANCH PURAN NASI GORENG

Steps:

• Combine the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds in a small bowl.
• Cook the beaten egg in a small amount of oil in a wok. Remove the egg to a plate to cool. Shred the egg using a fork.
• Heat the oil in a wok. Add the spice mix. Saute until the spices start to crackle. Add the shallots, garlic, chiles and shrimp paste. Saute until the shallots are tender. Add the cabbage and shrimp. Cook until shrimp are cooked through.
• Raise the heat to high. Fluff the rice with a fork and add it to the wok, along with the salt and soy sauce. Add additional oil if needed. Stir-fry until well mixed and heated through.
• Garnish each serving with cucumber, tomato, some of the shredded egg and a fried egg.

CRANBERRY CHUTNEY

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

PANCH PURAN CRANBERRY CHUTNEY

Steps:

• Method: Heat some oil. Add the punch puran mix to it, let it splutter. Add the rest of the ingredients. Cook on slow heat for about 10-15 mins.