Panch Puran Cranberry Chutney Food

CRANBERRY-GINGER FIVE-SPICE CHUTNEY

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
• Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.

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.