C.T. Achaya, in his book, Indian Food: A historical companion mentions the pomegranate as one of the fruits grown on the Harappa site in 2000 BC. Chr. were found, as can be seen on the pictures of decorative clay from that time. In the section on early fruit, it is stated that Dadima is a Sanskrit name for this fruit, which originates from an earlier worldly origin. The Tamil name of the fetus is maadhulampajam, which would be a nice metaphor for the female mind – maadhu (woman), ullam (spirit), pajamas (fruit), which indicates that the seeds of the pomegranate are hidden inside, how difficult it is to decipher a woman’s mind.

The pomegranate, a fruit full of seeds, is considered a symbol of fertility and fertility in Chinese culture. Similarly, in Armenia fruit is synonymous with fertility, marriage and abundance. In ancient Armenia it was the popular custom that the bride threw a grenade at the wall to break it and spread the seeds, symbolizing the many children she might have during her married life.

Pomegranate juice quickly stains clothing and surfaces. So maybe throwing it against the wall isn’t the best way to go. Many years ago I discovered Nigella Lawson’s unique technique of tapping half a fruit with her shoulder blade to release all the seeds in the skin. Although it sounds fun, in practice it has had the effect of compressing many arteries and splashing the juice on the table. The method that suits me best is to cut off the top to show the segments by dividing the fruits into quarters and remove them to gently release the seeds.

It is said that the grenade comes from Iran and is on its way to the Himalayas in northern India. Today, India is the largest producer of pomegranates in the world, followed by Iran. Pomegranate syrup is a syrup obtained by boiling pomegranate juice with sugar and lemon juice. According to some sources the whole pomegranate is squeezed for this, while others say it’s just Arille juice. To make pomegranate juice at home, put the seeds in a blender and use the pulse function instead of grinding them in the puree, because the bitter taste of the seeds makes the juice a little unpleasant. Let it run through the muslin and gently press it into a bowl. Pomegranate molasses is a common ingredient in Persian, Turkish, Arab and Azerbaijani dishes. One of the most popular Persian dishes, fesenjān, is a chicken stew cooked with pomegranate syrup and nuts.

Pomegranate bark contains almost 30% tannins, which are used in Iran to dye wool and carpets. Also used in tannery. To comply with the zero waste policy, you must store the dish by drying or freezing it in the sun. The next time you make a hole, put a few pieces of bowl with water in the pressure cooker. This gives the barrel a rich dark brown colour.

Another way to bring a pomegranate into our kitchen is to season it. Since a sweet fruit can be used as a spice, you may wonder. Cellulose Arle are safely sun-dried or dehydrated to dry. The sour taste is concentrated in the dried seeds and can be used as an acidifier such as a bulb (mango powder) or sumac. Pay attention to the packing date when purchasing an Anardana. Although it is a dry product, it loses its flavour when kept for a long time. Anandana can be coarsely chopped and added to the curry. It is also available in powder form.

The bright red colour of the grenade comes from a pigment called anthocyanin, a powerful antioxidant. These flavonoids are also thought to have anti-inflammatory and anti-cancer properties. The colour and sweetness of the juicy pomegranate agaryl is best enhanced in salads, for example in the Mediterranean tabbouleh salad presented here. Pomegranate flight is one of the best accompaniments to a spicy Indian dish. The addition of basil gives Raita bottles a contrasting green colour and a unique taste.

POMEGRANATE SALAD AND MILLET

Services 2

Ingredients

1 cup boiled foxtail millet*

1/2 cup pomegranate arrows

1/4 cup mint leaves, finely shaved

1 medium tomato

2 tablespoons extra virgin olive oil

1 to 2 tablespoons lime juice

Salt tastes like

Method

In a bowl, mix the carefully cooked millet, pomegranate and crushed mint leaves.

Sleep and cut the tomatoes into thin slices. Mix it with other ingredients in a bowl with extra virgin olive oil, lime juice and salt.

Cover and leave to cool for 30 minutes. The excellent tomato juice is absorbed by the millet and gives more flavour to the salad. Serve the fresh ones.

* Remember that millet beans are not cooked in porridge and the beans are separated from each other. Crushed wheat (Dalia) or quinoa can also be used instead of millet.

Grenade and basil raita. Grenade and basil raita. (Photo: Nandita Ayer)

GRENADE AND BASIL ROBBERY

For 2 to 3 persons.

Ingredients

Cottage cheese in 1 1/2 cup

1/4 teaspoon salt

1/2 cup pomegranate arrows

10-12 Italian basilica leaves, thinly sliced

1/2 teaspoon cumin powder, roasted

sprinkle with chilli powder

Method

Whip up the cottage cheese and the salt. Add pomegranate aria and reserve a portion for the garnish. The basil is finely ground and mixed with cottage cheese.

Mix the ingredients and bring them to the serving dish. Spray the roasted caraway powder and red pepper powder on paradise. A garnish with a protected grenade.

Serve with pulao or Indian dishes.

Double Tested is a two-week section on vegetarian cooking in which an ingredient is prepared in two ways. Nandita Ayer is the author of the book Daily Healthy Vegetarian.

@Safrantrilles

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