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Thursday, November 01, 2018

Give your feast an unconventional cranberry twist with recipes by Celebrity Chef Vicky Ratnani; their versatility knows no boundaries

Cranberries! This vitamin-packed fruit is not only tasty but healthy. Sweet, succulent and plump, cranberries are also an excellent source of vitamin C dietary fibre, manganese, vitamin E, vitamin K, copper and pantothenic acid. Enjoy them raw, grilled or baked, or incorporate them into your favourite drinks, the versatility of these tiny gems of flavour knows no boundaries. So try out these mouth-watering recipes by Celebrity Chef Vicky Ratnani and give your feast an unconventional cranberry twist.

Source: US Cranberries

Cranberry and Vegetable Korma Pulao

Serving: 3 to 4 portions


 1 cup Basmati rice          

1 tbsp olive oil/ ghee     

1 tbsp chopped onions

1 tsp chopped garlic       

1tsp chopped ginger      

Unsalted cashew nuts

¹∕³ cup frozen cranberries            

¹∕³ cup bell peppers        

½ cup blanched vegetables        

Coriander powder          

½ tsp turmeric powder 

1 tsp red chilli powder   

1 tsp cumin powder       

1 tsp fennel powder      

1 tsp clove powder         

Salt and pepper to taste


1. Soak the rice for an hour, drain and set aside.

2. Sauté  the onions, ginger, garlic, US cranberries, cashew nuts in oil or ghee for a couple of minutes.

3.  Add the bell peppers and all the powdered spices.

4. Add the drained rice and vegetables like green beans, carrots, corn, peas or others of your choice. Cover after adding water.

5. Add seasoning and cook for 15 minutes until all the liquid has been absorbed and the rice is perfectly cooked.

6. Garnish with cranberries, mint leaves and fresh coriander.

Cranberry Pancake


1 cup bajra flour

½ cup atta /whole wheat flour

½ tsp baking soda           

1 tbsp chopped onions 

1 tbsp chopped tomatoes           

1 tsp chopped green chilli

½ tsp red chilli powder  

1 tsp garam masala         

1 tsp chaat masala          

Salt and pepper to taste

2 tbsp melted butter     

2 tbsp cranberries dried

1 tbsp cranberries frozen


1. Take a clean bowl, whisk all the ingredients to make a smooth thick batter. Do not add the US cranberries to this.

2. Let the batter rest for two hours until light and fluffy.

3. Drop the pancake batter in a non stick pan. Sprinkle the cranberries on the top.

4. Cook the pancake for three minutes and flip over and cook for another three to four minutes, on a slow flame.

5. Serve hot.

Methi-Malai Cranberry Chicken

Serving: 2 portions


2 boneless skinless chicken breasts        


1 cup dried US Cranberries         

1 tbsp ginger garlic paste

½ tsp kasoori methi        

1 tsp besan        

1 tsp cumin powder       

1 tsp red chilli


1 tsp garam masala         

1 tbsp cream     

1 tbsp yoghurt  

1 tsp olive oil


1. Wash and pat dry the chicken breast.

2. Blend the ingredients under marinade into a smooth paste.

3. Marinate the chicken breast and set aside for two hours.

4. In a hot pan, add olive oil and sear the chicken breast on both sides for four minutes.

5. Add the remaining marinade to the pan. Add ½ cup cream and a cup of water; simmer the breast until cooked and tender.

6. Serve the chicken with sauce over or on the side.

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