These ruby red jewels are packed with vitamin C and are thought to contain antibacterial properties. Rich in antioxidants, the juice of this middle eastern fruit has been proven in some studies to combat heart disease and blood pressure. Pomegranate has been used in Ayurvedic medicine for centuries, to remedy diarrhoea and dysentery.
Easy Pomegranate Shrikhand
Recipe (to serve 3-4)
Ingredient
100g of pomegranate seeds (about one medium sized pomegranate)
500g of quark cheese
Caster sugar to taste
¼ tsp of cardamom powder
A small pinch of saffron (approximately 4-5 strands)
2 tsp of rose water
12-15 roughly chopped pistachios
Method
1. In a mixing bowl, smooth together the quark cheese and caster sugar. Include enough sugar to your taste for a dessert.
2. Combine the quark cheese and sugar mixture with the cardamom powder, rose water and chopped pistachios.
3. Squash the strands of saffron into the side of the bowl, then beat them in. The light orange colour will infuse into the shrikhand.
4. Mix in half of the pomegranate seeds, leaving the other half for decoration and then serve.
Easy Blueberry Shrikhand
These antioxidant rich 'wild' things are high in vitamin C, anti-oxidants, are a good source of fibre, and act to protect the heart. Some research has shown that blueberries may help to alleviate the cognitive decline occurring in Alzheimer's disease and other conditions of ageing and they may even assist in prevent urinary tract infection.
Recipe (to serve 3-4)
Ingredient
150g of blueberries
500g of quark cheese
Approximately 6 tbsp of caster sugar
¼ tsp of cardamom powder
15 roughly chopped pistachios
Method
1. In a mixing bowl, blend 100g of the blueberries to a smooth consistency, leaving no pulp. Then combine it with 4 tbsp of caster sugar. Simmer the mixture on medium flame for 3-4 minutes, stirring continuously. Turn off the heat and then allow the blueberry sauce to cool completely.
2. Mix together the quark cheese and blueberry sauce until it turns a beautiful lavender colour. Add 2 tbsp of caster sugar (you can moderate this depending on your taste for a dessert).
3. Stir in the cardamom powder and the most of the pistachios, leaving some for decoration.
4. Serve, using the remaining blueberries (whole) for decoration or mix them in with the shrikhand. Sprinkle the individual portions lightly with the remaining chopped pistachios.
Spinach and Tofu Curry
Springtime spinach is a source of beta carotene and folate, but don't expect Popeye's instant biceps! Rich in antioxidants and containing vitamin K and Iron (which will be better absorbed with vitamin C) spinach will help your skin, immune system, heart, your bones and energy levels.
Recipe (serves 3-4)
Ingredient
250g of firm tofu, cubed
200g of baby leaf spinach, coarsely chopped
2 deep red tomatoes, chopped into cubes
One small-medium onion, peeled and diced
2 green chillies, chopped
2 cloves of garlic (finely chopped) and 5g of ginger (grated)
A bay leaf, 1 tsp coriander seeds, 1 tsp cumin seeds, 2 cloves, a small stick of cinnamon, pinch of asafoetida (optional), 1 tsp of paprika, ¼ tsp of black pepper
Method
1. Heat 1tbsp of oil in a non-stick frying pan and shallow fry the cubes of tofu until they are golden brown. Remove the tofu onto kitchen paper and allow the cubes to cool.
2. In a separate pan heat two tablespoons of oil before adding the asafoetida. Next, put in the cumin seeds, coriander seeds, cloves, bay leaf and cinnamon and let the cumin seeds crackle before mixing in the chillies.
3. Stir in the onions and sauté for a couple of minutes before introducing the garlic. When the onion has softened add the tomatoes, salt to taste and turmeric and cook until the tomatoes are smooth and pulpy.
4. Sprinkle in the black pepper and paprika, then combine the cubes of shallow fried tofu into the curry base.
5. Wilt the spinach into the curry and add the grated ginger. Simmer for 3-4 minutes before turning off the heat.
Deena Kakaya, Vegetarian Food Writer
http://www.deenakakaya.com/
http://www.twitter.com/deenakakaya
My vision is to share rousing, sensational world-influenced recipes for you the open-minded busy person who loves to eat. I'd love to know that you actually make these recipes, not simply read about them. Like me, many of my recipes have an uncomplicated Indian strand, but that's the reality of modern cuisine, isn't it? And I promise to share all this with you,with a story...its always more fun that way. Visit my site for some more recipes.
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