Dr Kaviraj Khialani, Celebrity Master Chef.
Pomegranate is a fruit with ancient origins that grew in the middle-east, Asia, the Mediterranean region and south western parts of united states. In Greek Mythology Pomegranate is addressed as “The Fruit of the Gods! Since it has been linked to fertility and immortality.
It is best known for its jewel like arils stored inside its leathery red rind. Pomegranate may seem like an intimidating fruit but breaking through its tough outer covering to get inside to the juicy ruby red seeds is worth the effort since they have a great amount of nutritional benefits attached to it.
Pomegranate as we all know has many uses however it is frequently used raw with whole seeds as an ingredient or as a colorful garnish. The raw seeds are also used to make bright red juice, it is enjoyed as a healthy refreshing beverage, a cocktail mixer and also a part of sweet and savory sauces, Chaats, salads and more. My experience with pomegranate or anardana as we call it has been exhilarating and awesome ingredient in various forms from fresh to dried versions as well!
Here are some of the Health Benefits of Pomegranate
- Pomegranate is a good source of iron, an essential and vital requirement in our body.
- Pomegranate is a strong immunity boosting fruit and must be consumed regularly.
- Pomegranate is high in vitamin-c and potassium levels.
- Pomegranate is said to be having anti- aging properties.
- Pomegranate lowers cholesterol levels and blood pressure.
- Pomegranate is also a great source of fiber for our body.
- Pomegranate is low in calories, ideal to be included in the weight watchers’ diets.
- Pomegranate is said to reduce inflammation in the body since it is high in anti- oxidants.
- Pomegranate is good for our skin as well and keeps us glowing.
- Pomegranate is good for the brain and its functioning and also helps improve memory.
Let us know have a look at a few Culinary Uses of Pomegranate
- Anardana is used in indian and Persian cuisine as a souring agent much like sumac or aamchur powder. It has a nice tartness and acidity level attached to it which is great to go into recipes.
- Anardana powder or in its ground form is perfect in chutneys, relishes and spice mix rubs which can be applied to meat, chicken and seafood as a part of marination.
- It is magical with other fruits and spices like cinnamon as well, pomegranate along with nuts and orange peel can also be considered for a good preserve or a marmalade concept too.
- Pomegranate can be used to make dips, add the seeds to bruschettas, toasts, salads and sprinkle them on your fruit salads and desserts.
- This fruit has also been considered to be cooked down to prepare jellies and jams and has been used in our food processing industry in a number of ways.
- The Italian favorite Pannacotta can also use pomegranate and turn out to be awesome and delicious, try the french versions of a pomegranate mousse and pudding concepts, from the dessert point of view we can try a no bake pomegranate parfait and fudge varieties as well.
- Top your favorite yoghurt bowls with the fresh red ruby jewels, add them to a bowl of freshly made hummus, make a nice pomegranate salsa to go with your nachos and tacos, stir them into grains with cooked rice, quinoa, millets and oats.
- Smoothies and health shakes also involve pomegranate and it turn out quite well in combination with banana, dates, yogurt, soy milk, melon seeds or flax seeds which can be had to start your day with positivity. It also goes well as a part of topping and garnish for pancakes or waffles with honey, peanut butter etc.
- Pomegranate as a part of garnish goes well with Indian desserts like a Shahi Tukda, a Brown Rice Phirni or a chilled bowl of Rice Kheer, a warm Sheer Khurma or a Seviyan Payassam, topping over Malpuas with Kesari Rabdi, add it to your Sheera, Halwas, Burfis, Basundi and not to forget Shrikhand and Mishti doi.
- Pomegranate seeds also come handy when we speak of the popular street side food in Mumbai like Dabeli, a little addition or add on into the dabeli just changes the entire visual appeal and teases the taste buds and takes the recipe to level next, similarly we also add it to various chaat concepts, bhels and kachori chaat etc.
Do try out these simple- easy to make and tasty recipes using Pomegranate
POM POM DETOX
Ingredients
Watermelon juice- 2 cups
Fresh pomegranate- ¼ cup seeds
Pomegranate juice- ½ cup
Lime juice- 2 tsp
Ginger juice- 2 tsp
Honey- 1 tbsp.
Rock salt/ pink salt- ¼ tsp
Mint leaves- 10-12 no
Method
- Prepare all the ingredients for the detox juice.
- Chill the glasses to serve the same ahead of time.
- In a mixing bowl or tumbler combine together the above ingredients and give it a nice stir.
- We can also add lemon slices/ orange segments etc for more
- Vitamin c and color contrast in the glasses.
- Pour the chilled drink into the glasses, add more mint all the way for the refreshing element.
POMEGRANATE SALSA DELIGHT
Ingredients
Fresh pomegranate seeds- ½ cup
Spring onions- 2 diced
Lime juice- 2 tsp
Green chilies- 1 tsp chopped
Tomatoes- 1 med sized cubed
Cucumber- 1 peeled and cubed
Chili flakes-1/2 tsp
Mixed herbs-1/2 tsp
Fresh basil- 8-10 no.
Feta/ cottage cheese/ processed cheese- ¼ cup cubes
Tomato ketchup-2 tsp
Red chili sauce- 2 tsp
Honey- 1 tsp
Coriander and mint leaves- 2 tbsp.
Olives- 2- 3 tbsp. sliced
Parsley/ micro greens- 2 tbsp. for plating and garnish
Nacho chips/ crackers to serve with as desired.
Method
- Prepare all the ingredients for the salsa snack.
- In a mixing bowl combine together the ingredients and give them a nice toss.
- Add a little white vinegar or white wine if desired as well.
- Arrange the nacho chips/crackers in a serving plater or platter and spoon up the pomegranate salsa into salsa bowls and garnish it.
- Offer a little cheese sauce as well along with the salsa and the nachos for a perfect filling delicious snack.
QUINOA POMEGRANATE BOWL
Ingredients:
Fresh pomegranate-1 cup
Quinoa or brown rice may be used- 1 cup cooked.
Olive oil-1 tbsp.
Butter- 1 tsp
Garlic cloves- 2-3 chopped
Green chilies- 2 tsp chopped
Shallots/onion- 4-5 / 1 small chopped.
Bayleaf- 1 no
Peppercorns- 3-4 no
Salt and crushed black pepper to taste
Roasted crushed cumin powder- ½ tsp
Lime juice -2 tsp
Chat masala-1/2 tsp
Roasted nuts- 2 tbsp. assorted
Flax seeds/ melon seeds/ pumpkin seeds- 2 tsp
Boiled American corn- ½ cup
Assorted blanched veggies- carrots/ beans/ cauliflower- 1 cup mix.
Water/veg stock-1/2 cup
Mint/coriander/parsley/basil- 2-3 tbsp.
Method
- Prepare all the ingredients for the recipe.
- Ensure the quinoa or brown rice is cooked and cooled before continuing with this recipe.
- Heat oil and butter in a pan add in the Bayleaf, peppercorns, shallots or chopped onions, garlic, chilies and give it a nice mix.
- Add in the assorted veggies of your choice with corn and add seasonings, herbs, chili flakes to taste, also add in the spices and little water and allow to simmer.
- Cook for 2-3 mins and add in the cooked quinoa or brown rice and turn off the flame.
- Finally add in the fresh pomegranate seeds, lime juice, mint/coriander/basil and the nuts and seeds and serve as a healthy mini meal/ snack.
ANARI DESI CHAAT KA MAZAA
Ingredients
Fresh pomegranate seeds- 1 cup
Papdi/flat Puries- 10-12 no.
Boiled crumbled potatoes-1/2 cup
Khara boondi- ½ cup
Samosa/ Kachories- 2-3 no crumbled.
Boiled chickpeas/moong etc- ½ cup
Sev-2-3 tbsp.
Chaat masala-1/2 tsp
Lime juice- 2 tsp
Chopped onion- 2- 3 tbsp.
Chopped tomatoes-2-3 tbsp.
Chopped green chilies- 1 tsp.
Beaten curd- ½ cup
Tamarind chutney- 2-3 tbsp.
Red chili garlic chutney- 2 tsp
Green chutney- 2 tsp
Mint and coriander leaves- 2 tbsp.
Method
- Prepare all the ingredients for the chaat.
- Assemble the chaat into serving plates just before service.
- Chaats are a versatile concept and can include any variety of ingredients available on hand and they just blend in well with the toppings of chutneys etc.
- For non-veg options pick and choose between sliced chicken tikka, seekh kababs, saute prawns with butter garlic, roast sliced meat or simply boiled eggs.
- Add in the chaat toppings and chutneys to taste and garnish the chaat with fresh pomegranate seeds, mint and coriander add a splash of fresh lime juice and serve immediately.
REVIVAL BOWL OF GOODNESS
Ingredients
Fresh pomegranate seeds-1 cup
Curd/yogurt- 2 cups beaten – sweet or sour curd may be used
Crushed digestive biscuits/oatmeal cookies- 3-4 no
Chia seeds/ sunflower seeds- 2 tsp
Assorted chopped nuts- 2 tsp
Dates- 2-3 chop
Mango/ Pineapple/ apple/ guava/ pears/ grapes- assorted fruits can be added to this bowl of goodness as per seasonal availability.
Method
- Prepare all the ingredients for this quick fix dessert/ bowl of goodness.
- Individual serving bowls or a pudding bowl may be used to set this recipe.
- Pour the beaten up curd at the base of the bowl, sprinkle the crumbs or soil made from the digestive biscuits, add in the fruits cut into small pieces, dates, sprinkle seeds and nuts of your choice and repeat the layers.
- Top it with curd and fresh pomegranate seeds and garnish with nuts/seeds/ fresh mint and serve chilled.
CHOCOLATE POMEGRANATE DESSERT
Ingredients
fresh pomegranate seeds- 2 cups cleaned.
For the layer-1
Chocolate/ whole-wheat grain cookies/ biscuits- 1 cup powdered
Honey- 2-3 tbsp.
Chocolate sauce-2-3 tbsp.
Melted butter-2-3 tbsp.
Almond powder/ cashew powder-1- 2 tsp
For the layer- 2
Vanilla flavored custard- 1 and a half cup
Rabdi- 1-2 cups chilled
Rice kheer/ phirni- 2 cups as an option can be used.
Fresh cream -1 cup, sweetened and well whipped
Assorted dry fruits-2-3 tsp chopped
Mint leaves- 4-6 no
Strawberries/ kiwi/ cherries/ pineapple- as needed for garnish.
Method
- Prepare all the ingredients for the dessert recipe as listed above and keep the components ready.
- Use bright looking red, ripe and sharp pomegranate seeds for the sweet recipe.
- Choose between the vanilla custard, eggless or with egg can be worked with, should be sabayon or coating texture and well chilled.
- Powder up the cookies/ biscuits etc in other words prepare a soil texture from them using a grinder/ rolling pin to do the needful.
- Also prepare the variety of assorted fruits/ chocolate sauce as desired along with pomegranate for some more crunch, color and texture.
- Finally pick up a few chilled dessert glasses/ cups etc and start with the cookie soil layer mixture and press it down well into the glass/cup using a tall spoon.
- Now continue with the custard and or given options as the second layer and keep adding it to create a visible layer.
- Finally use up the pomegranate seeds and assorted fruits to add color, crunch and bite into dessert and clean up the edges of the glass and chill the dessert for a couple of hours before serving, the sweet dish can be garnished with a wide variety of ingredients for color and eye appeal factor.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336.
