Unless of course I act on it.. more importantly keep acting on it and most importantly, give it the most important ingredient - TIME!
This AshaCool recipe is a hot and spicy, long-lasting marriage of the absolutely firang cranberry with the asali desi spices.
Time: 2-3 hours to make, 2 weeks to mature..
Dry roast all the spice seeds and dry red chillies in a pan for 2-3 minutes. Grind them into a coarse-fine mixture.
Heat the mustard oil in a pan till it reaches smoking point. To test - add a pinch of hing to hear a hissing sound. Once the oil is heated, add the rest of the hing and turn the heat off. Mix in the spice powder, stir to mix well and keep it covered till it cools down.
Once this mixture is cooled, add the cranberry pieces to this mixture and add lots of rock salt for taste. Mix well and add salt and red chili powder as per taste.
Go ahead.. indulge a little. but it takes about 10 days for the cranberries to completely integrate with the spices.. so give it time and you will reap the rewards.
The perfect companion for hot paranthas!
Are you sure about amount of oil listed in ingredients! I will try making it with 3 tbsp.
:) I am sure I put that much oil in the pickle. I am not sure that much is needed. I guess you could adjust the amount as per taste/choice.