Exclusive Cranberry Recipes By Chef Vicky Ratnani

Want to add something versatile and very flavourful into your child's diet? Try cranberry. Celebrity chef Vicky Ratnani has crafted scrumptious and sumptuous dishes out of these little gems of health.

By Team ParentCircle  • 7 min read

Exclusive Cranberry Recipes By Chef Vicky Ratnani
Cranberries come packed with powerful antioxidants

Deep red in colour (because of flavonoids called anthocyanins), cranberries are power-packed gems of health. They are one of the best sources of vitamin C, dietary fibre, manganese and also vitamin E, vitamin K, copper and other vital nutrients. And did you know that cranberries also have heart-healthy and cancer-fighting properties? So, why not incorporate them into your family's diet? 

But if you're wondering how best to add their tart and tangy flavour into everyday foods, here's help. At ParentCircle, we reached out to celebrity chef Vicky Ratnani to get you started. Check out these three mouth-watering recipes from Vicky, who is known for using unusual ingredients in interesting combinations in his signature dishes. And why not invite your little tyke into the kitchen while you're cooking? You might end up making cranberry pancakes on demand! But fret not, we have the recipe right here for you!

1. Cranberry and vegetable korma pulao

Exclusive Cranberry Recipes By Chef Vicky Ratnani
Cranberry pulao is a surefire crowd-puller 

Makes for 3 to 4 people


  • 1 cup basmati rice
  • 1 tbsp olive oil or ghee
  • 1 tbsp chopped onions
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • A handful of unsalted cashew nuts
  • 1/3 cup frozen cranberries
  • 1/3 cup dried cranberries
  • 1/3 cup bell peppers
  • 1/2 cup blanched vegetables
  • A pinch of coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1 tsp clove powder
  • Salt to taste
  • Pepper to taste
  • A few twigs of mint and fresh coriander leaves for garnishing


  1. Soak the rice for an hour, drain and set aside.
  2. Sauté the onions, ginger, garlic, cranberries, cashew nuts in oil or ghee for a couple of minutes.
  3. Add the bell peppers and the powdered spices.
  4. Add the drained rice and green beans, carrots, corn, peas or other vegetables of your choice. Cover the dish after adding water.
  5. Add salt and pepper and cook for 15 minutes until all the liquid has been absorbed and the rice perfectly cooked.
  6. Garnish with cranberries, mint leaves and fresh coriander.

2. Cranberry pancake or chilla

Exclusive Cranberry Recipes By Chef Vicky Ratnani
Give a twist to your regular pancakes with a burst of cranberries

Makes for 3 to 4 people


For the batter

  • 1 cup bajra flour
  • 1/2 cup atta or whole wheat flour
  • 1/2 tsp baking soda
  • 1 tbsp chopped onions
  • 1 tbsp chopped tomatoes
  • 1 tsp chopped green chilli
  • 1/2 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 into a smooth thick batter. Do not add the cranberries to this.
  2. Let the batter rest for two hours until light and fluffy.
  3. Pour out a pancake on a non-stick pan. Sprinkle cranberries on top.
  4. On a slow flame, cook the pancake for three minutes then, flip over and cook for another three to four minutes, on a slow flame.
  5. Serve hot.

3. Red rice noodles, cranberry pesto

Exclusive Cranberry Recipes By Chef Vicky Ratnani
Hearty and healthful red rice noodles with cranberries

Makes for 2 to 3 people


  • 2 cups red rice noodles, cooked
For cranberry pesto
  • 1 cup dried cranberries
  • 4 cloves garlic peeled
  • 1 roasted red bell pepper
  • 1 tsp roasted cumin powder
  • 1 tsp garam masala powder
  • 2 tbsp olive oil
  • 1/2 cup water from the pasta
  • Salt and pepper to taste

For the seasoning:

  • 1 tsp olive oil
  • 4 to 5 cherry tomatoes cut into half
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 2 tbsp cranberry pesto
  • 1 tsp fresh coriander chopped
  • 5 to 6 dried cranberries


  1. Boil the noodles in salted water for six minutes, drain and set aside.
  2. Keep aside half a cup of this cooking water.
  3. For the pesto, blend the ingredients coarsely to make a slightly chunky mix. Use some of the cooking water, if required. Set aside the pesto until needed. 
  4. In a pan, heat some olive oil.
  5. Add cherry tomatoes, turmeric, red chilli and garam masala powder.
  6. Sauté well, add some water from the pasta. 
  7. Add the cranberry pesto.
  8. Add the noodles and toss well.
  9. Season to taste. 
  10. Add chopped coriander leaves and garnish with cranberries.

Vicky has travelled the world and hence, infuses global flavours into every dish he creates. Which is why you get to enjoy the goodness of cranberries in these ingenious desi yet fusion recipes. What's more, your little one is sure to love these dishes! 

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