Pomegranate-a fruit with a red hue, inside out, tiny red Arils/Seeds, which looks like Rubies embedded in a jewel, covered within a red rind. Pomegranates are not only beautiful, but these glorious red fruits are known for their amazing therapeutical uses. Pomegranate found its origin in Iran and was brought into Egypt in 1600 BC, where it was not only revered as an important food but was also widely used for its medicinal value. Pomegranates were considered to be a food of high esteem in those days.  The fact is evident as we can see these fruits in Egyptian Paintings and Tombs.  Many cultures consider Pomegranate as a symbol of fertility and prosperity.
     Eating the Pomegranate Arils or drinking it as a Juice, both ways the fruit proves to be beneficial.  It is one fruit which is equally good as a fruit and the juice.  The reason being the peel contains the maximum amount of antioxidants when juiced releases most of its nutrients.  Some find it difficult to deal with the little seeds, which makes juicing the fruit the best way to consume it.  All the more drinking Pomegranate Juice allows for quick and easy assimilation of nutrients into the bloodstream.
     Pomegranates are loaded with nutrients and has innumerable health benefits.  It is a great source of Antioxidants, Ellagic and Punicic Acid which are highly beneficial for cell regeneration and proliferation. Pomegranate Juice has a rich source of Vitamin A, C and E and Minerals such as Calcium, Phosphorous, Potassium, Iron, Folic Acid, Niacin, Thiamin, Folates and Riboflavin.

HEALTH BENEFITS OF POMEGRANATE JUICE

     Pomegranates have been used for its Medicinal Properties in the Middle East and in far East regions for over 100 years.  It was used as a Tonic to heal ailments like Ulcers and Diarrhoea.  The fruit and the Juice is believed to protect against Diabetes, Heart Diseases, Osteoarthritis, Cancer etc.,

• Boosts Immunity - Pomegranate Juice has strong anti-bacterial and anti-microbial properties which help fight viruses & bacteria and boost our immunity system.
• Prevents Anemia - Pomegranate Juice contains ample amount of iron. It helps in surmounting the red blood cell deficiency in the body
• For a Healthy Heart - Pomegranate Juice keeps the Arteries flexible, decreases the inflammation in the lining of blood vessels, reduces the risk of blockages and thus helps maintain a healthy heart.
• Regulates Blood Sugar Levels - Pomegranate Juice helps to regulate blood Sugar Levels.
• Maintains Blood Pressure  - Pomegranate Juice helps to reduce High Blood Pressure.  It also keeps the blood from coagulating and forming blood clots.
• Reduces the Risk of Cancer - High amount of Anti-oxidants in Pomegranate Juice helps to eliminate free radicals from the body and prevents the growth of Cancerous Cells.
• Treats Diarrhoea and Dysentery - Pomegranate Juice is used in the treatment of diarrhoea and dysentery as it plays a vital role in the secretion of enzymes which aids proper digestion. Mixing 1 teaspoon of Honey in a glass of Pomegranate Juice is sure to cure indigestion problems.
• Aids Digestion - Pomegranate Juice aids in the smooth functioning of the stomach, heart and liver. The high amount of dietary fibre in Pomegranate Juice helps to improve digestion and regulate bowel movement.
• Prevents Dehydration -  Pomegranate Juice helps to control the thirst and hydrates the body.
•  It also soothes urinary tract infection, eases the flow of urine and also helps to dissolve Gall Bladder Stones.
• Weight Loss - Pomegranate Juice has no Saturated fats or Cholesterol, it is highly recommended for those aiming to lose weight.
• Helps in Cartilage Regeneration - Pomegranate Juice relieves symptoms of arthritis and bone inflammation. It acts as an inhibitor on cartilage damaging enzymes and hence it is highly recommended for people suffering from Osteoarthritis.
• Helps Prevent Alzheimers - A regular intake of Pomegranate Juice may curb the onset of neurological problems like Alzheimer disease.
• Beneficial during Pregnancy -  Pomegranate Juice is a great source of a number of vitamins and minerals including folic acid which helps in the overall development of the foetus.  Potassium content in this juice help prevents leg cramps that are generally associated with pregnancy. When consumed regularly by expectant mothers, it is known to lower the risk of premature childbirth or birth of babies with low birth weight.
• Good for Skin - Pomegranate Juice helps to reduce Wrinkles, heals scars, is also known to prevent Pimples.  The juice, when applied topically or taken as a drink is an excellent home remedy for healthy, vibrant and youthful skin.
• For a Healthy Hair - Pomegranate Juice strengthens the hair follicles which in turn prevent hair fall, thus giving the hair a healthy and lustrous appearance.

Recipe Type - Drink
Difficulty - Medium
Serves - 1-2
Author - SM  

Preparation Time - 15 -20 Minutes


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HOW TO MAKE POMEGRANATE JUICE

 

INGREDIENTS :

Pomegranate Seeds - 2 Cups
Sugar/Honey - 1 Tbspn
Water -1/ 2 Cups

Add-ons(If preferred) :

Lime Juice - 1/2 Tbspn
Mint Leaves - Few

METHOD :

• Using a knife, slice off the top part of the Pomegranate that looks like a crown.
• Score the Pomegranate into 4 or 6 sections.
• Break open the Pomegranate into sections.
• Break apart the Pomegranate Arils and discard the rinds and linings.
• Add Pomegranate Arils along with some Water into a blender.
• Blend until all the Arils have been crushed.
• Pour the Pomegranate Juice through a strainer. 
• The pulp would be thick so it will take some time for the juice to be strained.
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
• Collect the strained Pomegranate Juice in a bowl. 
• Add Honey/Sugar to sweeten up the Juice.
• Pour it into a tall glass and serve the Pomegranate Juice chilled or at room temperature.
• Can add few teaspoons of Lemon Juice to add  zing to the Pomegranate Juice.
• Muddle few Mint Leaves and pour chilled Pomegranate Juice over it for a mint flavoured Pomegranate Juice.

NOTES :

• Pomegranate can stain your hands, so wear a glove while cleaning the fruit.
• It can also stain your clothes.
• I have used 1 Big Fruit in this recipe and I made 2 Tall glasses of Pomegranate Juice out of it.
• Adding Sweeteners to the drink is purely optional.
• Adding Lemon Juice or Mint Leaves to the juice can give you an extra note of taste and flavour to Pomegranate Juice. But it is purely optional.
• Freshly extracted Pomegranate Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

Important - Food Safety :

Few Precaution must be exercised while drinking Pomegranate Juice regularly.

• Pomegranate Juice is not recommended for people suffering from Influenza, Cough and for those with a phlegmatic condition.
• It is not advisable to drink Pomegranate Juice if you have Constipation.
• Pomegranate Juice has certain antioxidants that lower the blood pressure.  Care should be taken while drinking this juice along with the medication prescribed to lower blood pressure. This can result in a condition with dangerously low blood pressure, known as 'hypotension'.
• Pomegranate may cause allergic reaction to people with certain plant allergies and asthma. Allergic reactions may include, vomiting, red itchy eyes, hives and difficulty in breathing.
• Pomegranate is also known to interfere with some medicines, particularly those to lower cholesterol levels known as statins.

*Consult your physician before drinking Pomegranate Juice if you are under certain medications or known to have any allergies.

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DISCLAIMER:

     There is so-called cooking liberty when it comes to pickles.  An Indian kitchen finds such liberation with Pickles and Spice Powders, anything found in abundance is readily converted to be stored for later. This is a unique version of Instant Pickle prepared with Green Apples. Green Apple Pickle is a simple twist made on the Classic South Indian Pickle.  Needless to say, the fruit gives total justice to the Pickle with its soury tartness, mild sweetness and crunchy texture.
     When my MIL's Sister Winnie, Aunty visited us, she had prepared this Green Apple Pickle.  Since then, Green Apple Pickle is one variety of pickle readily stocked in my pantry.  Being a Pickle lover, anything in the name of Pickle is a must-try according to me.  But this Green Apples masquerades as Raw Mangoes, giving a deception to our taste buds at the first bite.  This is an Instant Pickle with a combination of tastes and flavours & it is equally spicy too.  Green Apple Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


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Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE GREEN APPLE PICKLE

INGREDIENTS:

Green Apple - 2 No's.
Gingelly (Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Teaspoon
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 3 -4 Tablespoons
Asafoetida - 1/2 Teaspoon
Fenugreek Seeds Powder - 1 Teaspoon
Salt - To Taste
Sugar - 1 Teaspoon
Vinegar - 2 Tablespoons

METHOD:

• Wash the Green Apples and pat dry them with a clean kitchen towel.
• Core, De-seed and cut the Green Apples into Cubes.
• In a large mixing bowl/jar, add the chopped Green Apple pieces along with salt and mix well.
• Cover the bowl/jar and leave this aside for about 10–15 minutes.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add chopped Green Apples along with enough salt and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Green Apple Pickle to cool down.
• Store the Green Apple Pickle in a clean and dry Glass/Ceramic Jar.
• Green Apple Pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Green Apple Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

NOTES :

• The Green Apples should be absolutely dry & moist free before cutting them for the Pickle.
• I have used Granny Smith Apples in the recipe.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Green Apple Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Apple Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Green Apple Pickle can last for a week at room temperature and up to a month in the refrigerator.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.    

     "An Apple a Day keeps the Doctor away if the Doctor is smart keep the Apple away." I know what comes into our mind is always the Red Apple and not the Green Variety.  Apples were considered as an expensive, a class ahead of time - food, during the 60s in India. Considered not only healthy, but even as an idea which hit Sir Isaac Newton to evoke his insight and come up with the 'Theory of Gravity'.
     My initial thoughts and memories of Apples have a lot with learning Alphabets 'A for Apple', even I had a beautiful big picture of a Red Apple longer than I remember.  When that picture started to wither off out of age, I made a collage over it in the process of restoring it.  Long forgotten and lost!  I still remember the picture and the front cover of a text book during my KG classes which had the picture of a man sitting under a tree and the Apple falling towards the ground.  Not really knowing what it depicted then... Later to realise that it was Sir Isaac Newton and the picture depicted a great invention i.e. GRAVITY.
     Apples as such are loaded with nutrients, but what makes Green Apple special is that it is loaded with Minerals, Proteins & Fiber. Green Apples are slightly Sour and Sweet in taste. They help prevent digestive problems, help regulate blood glucose and good cholesterol. Green Apples are loaded with dietary fiber, which helps to decrease the chance of Constipation & Colon Cancer. Green apples also help Lower Cholesterol Levels, ease Digestion, reduce Liver and Digestive tract issues. Green apples are rich in Antioxidants, including Flavonoids and Polyphenol. Because of this, Green Apples are believed to prevent various forms of cancer and DNA damage.

HEALTH BENEFITS OF GREEN APPLE

 

Ease Digestion :

Body Detoxifier :

 

Constipation:

 

 Prevents Colon Cancer :

 

High Mineral Content :

     Green Apple is loaded with Minerals like Iron, Zinc, Copper, Manganese, Potassium, etc.  The Iron and other minerals help in raising the level of Oxygen in blood and helps in increasing the Metabolism.

Lowers Hypertension/Blood Pressure :

 

Healthy Heart :

 

Lowers Cholesterol :

Diabetics :

Good for Lungs :

 

 Counter the effect of Smoking :

 

Prevents Alzheimer's:

 

Eye Health:

 

Good for Blood Clotting :

     Green Apple is a potential source of Vitamin K, which helps the blood to coagulate and clot. Green Apple benefits in better wound repairing and healing. Women, who have extremely heavy periods, can consume Green Apples or Green Apple Juice to bring the bleeding under control.

 

Strong Bones & Teeth :

     Green apple is rich in Calcium, which is essential for strengthening the bones and teeth. Women, especially, in their menopause, should include this drink in their diet to prevent osteoporosis.

Skin:

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DISCLAIMER:

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

     When it comes to fresh fruit juices, there is always a preference level running in the family.  But anything in the name of a fruit or a fruit juice is always devoured with eyes shut by me.  I am the only person who loves the combination drinks at home and all these types of fruit juices are prepared to fascinate my taste buds.  Prepared for my whims and fancies.  I love smoothies and juices with a combination of fruits.
     This is a wonderful and all the more a detoxifying fruit juice prepared with Green Apples along with Ginger and Lemon.  I usually sweeten this drink with honey.  Combined together the ingredients which go into this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Green Apple Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.


Recipe Type - Drink
Difficulty - Easy
Serves - 1
Author - SM  

Preparation Time : 3 -5 Minutes


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HOW TO MAKE GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

 

INGREDIENTS :

Green Apple - 1 No.
Ginger - 1" Piece
Lemon Juice - 2 Tbspn
Honey - 1 Tbspn

METHOD:

• Peel and cut Ginger into small pieces.
• Core and Dice the Green Apple.
• Grind Green Apple and Ginger in a blender until smooth.
• Pour out the blended mixture into a tall glass.
• Squeeze out the juice from Lemon.
• Pour in the Lemon Juice and Honey to the blended mixture.
• Stir thoroughly until well combined.
• Top it up with Ice Cubes and serve Green Apple Juice chilled.

NOTES :

• I have not peeled the Green Apple, can do so if you prefer.
• Adjust the amount of Honey to suit your taste preference.  

PETAI FRIED RICE

     Petai Fried Rice is a Spicy Fried Rice prepared with a unique addition to a simple Sambal Fried Rice - Petai/Stinky Beans along with Shrimps/Prawns, Eggs, Carrots, Greens and fresh home-made Sambal. The best about a Fried Rice is that it is quite adaptable, versatile and can cater to satisfy your whims and fancies. This spicy Petai Fried Rice is not the HOT type, but the spicy type which can treat your spice reckoned taste buds to utmost satisfaction.  Freshly prepared Sambal has an inviting fragrance when mixed along with the pervasive smell of Petai, which makes this Fried Rice inviting and beckons you to eat more.
     Petai is one of the must-try Malaysian Exotic Food. It is used in South East Asian cooking.  It has an acquired taste and a pervasive smell. So it is commonly called as "Stinky Beans". It has a bitter taste and emits a strong odour even after ingestion. Due to its flavour, it is usually cooked in Sambals with other vegetables like Okra, Kacang Botol (Winged Bean/Goa Bean) or with shrimps and served as side dish to rice. This recipe is a unique version of fried rice prepared with Petai.
     Sambal is a hot & spicy condiment mainly prepared with Red Chillies, Spices, Herbs and Aromatics.  Though Fried Rice/Nasi Goreng has nothing to do with being Spicy, it has adapted along with the Cuisine unique to Malaysia, Indonesia and Singapore.  It is a literal adaptation associated with Culture more than Cuisine where Sambal is one base condiment, sauce or relish which can be incorporated into almost every dish.
     I have prepared fresh Sambal for this Petai Sambal Fried Rice, by soaking Dry Red Chillies and grinding it along with Shallots, Garlic, Galangal and Belacan.  If you are from a region where these fresh ingredients aren't available, you can go for store-bought Sambal Paste from Asian Groceries.

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Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium-High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes

HOW TO MAKE PETAI FRIED RICE

PETAI FRIED RICE

 

 

INGREDIENTS :

For Sambal Paste :

Dry Red Chillies -  5 Pieces.
Birds-eye Chillies - 3 Pieces
Shallots - 5 Nos.
Garlic - 2 Cloves.
Dry Shrimp Paste(Belacan) - 1 Tspn
Galangal - a Small Piece
Tamarind - 1 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 1 Tspn

For Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Petai/Stinky Beans - 1/4 Cup
Shrimps/Prawns - Few
Bunapi Mushrooms - Few Stalks
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Scallions/Chives - Few Stalks

METHOD :

For Sambal Paste:

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste until fragrant.
• Grind all the ingredients mentioned under 'For Sambal Paste' into a smooth paste and keep it aside.
• Heat oil in a pan and sauté the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and sauté them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not sauté it for some more time.

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FOR PETAI FRIED RICE : 

For a detailed recipe on How to cook Jasmine / Fragrant Rice, click here...

• Cook the Fragrant rice as per instruction and allow it cool.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sautéing.
• Peel, de-vein and wash the Prawns/Shrimps.  Keep them aside. 
• Clean Wash and cut Petai into halves and keep it aside.
• Heat Oil in a pan/wok, Sauté finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Petai/Stinky Beans along with Prawns/Shrimps and cook briefly on a high flame.
• Add finely diced Carrots, Bunapi Mushrooms along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage and Scrambled Eggs(If adding) to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry(no more sticky). 
• Switch off the flame. 
• Garnish Petai Fried Rice with Scallions.
• Serve Petai Fried Rice hot with any dips, sauces or side dishes of your choice.
• Can serve it along with Fried Eggs or simply add scrambled Eggs to Petai Fried Rice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Adjust the number of Chillies to suit your spice level.
• Blend the shallots coarsely.
• Grind the paste with less water to avoid splattering while sautéing the Sambal in high flame.
• Can add Sugar instead of Palm sugar.
• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep the rice refrigerated.
• Can add any vegetable of your choice along with Petai/Stinky Beans in this Petai Fried Rice.
• Do not overcook Petai(Stinky Beans).
• Can also add Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.