Treating eating pomegranates as a weekend activity is a great idea, especially if you find it tedious and time-consuming to clean the fruit during busy weekdays.
By dedicating time on the weekend to clean and prepare the pomegranates, you can easily incorporate this nutritious and flavorful fruit into your meals throughout the week. Not only will you save time during busy weekdays, but you`ll also get to savour the burst of sweetness that pomegranates offer in various dishes, making it a worthwhile and enjoyable addition to your diet.
While the fruit is popularly used in desserts, there are many other ways to use the red globules. Chefs in Mumbai and India say they cannot only be used to create desserts but also delicious refreshing drinks.
Pomegranate and Millet pancake by Chef Ruffy Shaikh, senior sous chef ITC Grand Central, Parel
Everybody enjoys eating pancakes, especially for breakfast and if you have been wanting to innovate with it, chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel suggests making a pomegranate and millet pancake, which is served at Hornby`s Pavilion at the property.
He explains, “Using this as an ingredient in the pancakes definitely adds up to the sweetness by cutting excess artificial sugar and colour. Pomegranate is rich in phyto- nutrients and is very healthy for all age groups and especially for women. Hence, often we prepare pomegranate and millet pancake.”
Ingredients:
Foxtail millet flour 250 gm
Baking soda 4 gm
Baking powder 8 gm
Cinnamon powder 3 gm
Vanilla essence 5 ml
Pomegranate juice 150 ml
Butter 20 gm
Maple syrup 30 gm
Method:
1. Remove the pomegranate juice in a juicer.
2. In a blender, add all the ingredients except maple syrup and butter and blend it.
3. Strain the mixture and give it a rest for 15 minutes in refrigerator.
4. Heat a non-stick pan and add little butter and add pancake batter in pan, once the bubbles start coming on top flip the pancake and cook till it is golden brown.
5. Serve hot with maple syrup
Casablanca Pizza by Shailendra Kekade, chef, Santé Spa Cuisine, Koregaon Park, Pune
Bringing together the best of both worlds, Shailendra Kekade, chef at Sante Spa Cuisine says one can marry the pizza with middle eastern flavours to produce the Casablanca vegan pizza. “The Casablanca is a well-orchestrated play on the traditional middle eastern flavours of crunchy tabbouleh made with finely chopped parsley, mixed with tangy pomegranate seeds and lemon, topped on a walnut muhammara and a olive hummus, made on a crusty charcoal base and drizzled with a flavourful garlic sauce,” he adds.
Ingredients
For the dough:
Maida 150 gm
Charcoal powder 4 gm
Fresh yeast 3 gm
Water 60 ml
Oil 20 ml
Method:
1. In a dough maker, combine all the ingredients and mix thoroughly until a smooth dough form.
For the vegan pizza topping:
Muhammara sauce 100 gm
Hummus 50 gm
Vegan garlic sauce 20 gm
Chopped Parsley 30 gm
Salt to taste
Black Pepper 1/2 tbsp
Pomegranate seeds 100 gm
Chopped tomatoes 20 gm
Lemon slices 2 nos
Method:
1. Roll out the dough into a pizza base.
2. Bake the base at 300 degrees for 4 minutes until it turns crispy.
3. Spread Muhammara sauce evenly on the base.
4. Pipe out the Hummus on top of the sauce.
5. Prepare the tabbouleh by mixing chopped parsley, pomegranate seeds, chopped tomatoes, salt, and black pepper. Spread this mixture over the Hummus.
6. Finally, drizzle the vegan garlic Sauce over the top to finish it off.
Spiced Pomegranate Iced Tea by Aniket Jagtap, head mixologist at The Burrow, Bandra Kurla Complex, Bandra East
For ice tea lovers, this definitely adds more flavours than you know. Aniket Jagtap, who is the head mixologist at The Burrow in BKC says one can use pomegranates to make a delicious and fruity Spiced Pomegranate Iced Tea with fresh fruit juice, five spices and some black tea.
Ingredients
Freshly Squeezed Pomegranate Syrup 30ml
Five Spices (Cloves, Cinnamon, Cardamom, Star Anise, Black pepper)13 gm
Black tea 150 ml
Sweet `n` Sour 15 ml
Method:
1. Muddle all spices together, shake and strain.
2. Mix the freshly squeezed pomegranate syrup with the spices, black tea, and sweet `n` sour.
3. Garnish with Pomegranate pearls with Star anise.
4. Serve it in a Pilsner glass.
Anaar Explosion by Swati Singh, bar head, BrewDog North
If you love pomegranates, then Swati Singh, bar head at BrewDog suggests you make an Anaar Explosion with pomegranates and tequila. She explains, “To ensure the cocktail`s freshness, we utilise freshly squeezed pomegranate juice, which imparts a subtly sweet flavour and a dry finish. The addition of kaffir lime brings a well-balanced touch by counteracting the sweetness of the pomegranate with its bitter notes.”
Ingredients:
Tequila 45ml
Triple Sec 15ml
Pomegranate juice 20ml
Kaffir Lime Spray 1 spray
Sweet `n` Sour 20 ml
Kaffir Lime leaves 1 nos
Method:
1. Softly muddle the pomegranate seeds in a mixing glass.
2. Add the sweet and sour mix.
3. Pour the tequila into the mixing glass.
4. Then, add the triple sec.
5. Shake the mixture vigorously.
6. Spray Kaffir lime essence over the cocktail.
7. Garnish with a Kaffir lime leaf on top.
8. Enjoy your pomegranate-infused tequila cocktail.
Anaar Sringaar by Bensan Varghese, corporate beverage manager at Badmaash, Andheri
For those who want to experiment with pomegranates in their cocktails, Bensan Varghese, corporate beverage manager at Badmaash in Andheri says they could simply mix vodka and the fruit to produce Anaar Sringaar to enjoy a fruit and mint-flavoured potent cocktail. So, how does the fruit influence the flavours? He explains, “Anaar Sringaar is a delightful fusion of vodka and pomegranates, which captivates both the eyes and the taste buds. With its infusion of vodka and the vibrant essence of pomegranates, this concoction offers a harmonious blend of sweetness and tanginess that impeccably harmonises with the distinctive notes of vodka.”
Ingredients:
Ketel one vodka 60 ml,
Pomegranate 45 ml
Saline water 10ml
Lime juice 10 ml,
Basil 6 to 8 leaves
Mint 4 to 5 leaves
Drizzle of snow sugar
Method:
1. Shaken ketel one, pomegranate, saline water, lime juice and mint.
2. Then garnish with crushed ice, basil and pomegranate seeds.
3. Serve chilled.
Pina colada by Abhinav Sharma, chef, Cafe Dori by Nappa Dori, Colaba
A Pina colada may be known for the pineapple, but chef Abhinav Sharma at Cafe Dori by Nappa Dori, says you can add pomegranate to it too. He explains, “Pomegranate gives a freshness to the dish and also helps to cut the sweetness of agave with some acidity from the molasses.”
Ingredients
Cashew 50 gm
Agave 20 ml
Coconut (dry) 10 gm
Pomegranate 15 gm
Pomegranate molasses 10 ml
Pineapple 70 gm
Brown sugar 20 gm
Method
1. Soak the cashews overnight in water at room temperature. Strain the cashews the next morning and blend them with agave syrup.
2. Slice the coconut thinly and toast it in the oven at 110 degrees Celsius for 7-8 minutes until golden brown and crispy.
3. Take a thick slice of pineapple core, and brulee with brown sugar on one side.
4. Put the cashew paste on top of the pineapple and garnish with pomegranate, pomegranate molasses, and coconut slices.
Virgin Pomegranate & Orange Mojito by Chef Ilandhirai Vadivel, executive chef, Radisson Blu Mumbai International Airport, Andheri East
Love keeping it simple? Then make a virgin pomegranate and orange mojito. Chef Ilandhirai Vadivel, executive chef at Radisson Blu Mumbai International Airport, says the five-star property makes it for their diners. Additionally, Vadivel shares, “Pomegranates can have up to three times more antioxidants than green tea or red wine. Antioxidants protect cells from damage and reduce inflammation and the effects of aging. The fruit can protect your heart in many ways, including lowering blood pressure and reducing blood sugar levels.”
Ingredients
Pomegranate juice 100 ml
Orange juice 40 ml
Freshly squeezed lemon juice 30 ml
Ice
Ginger ale to top off 30 ml
Small bunch of Rosemary sprig and orange wheel for garnish
Pomegranate 2 tbsp
Method:
1. In a cocktail shaker, add ice, pomegranate juice, orange juice, crushed mint leaves and lemon juice.
2. Shake to chill.
3. Strain into glass over fresh ice.
4. Add ginger ale.
5. Garnish with a rosemary sprig, pomegranate seeds and orange wheel.
Incognito by Merwyn Alphonso, mixologist at Ditas, Lower Parel
If you do not like vodka or tequila in your cocktails, then try mixing it differently. At Ditas in Lower Parel, mixologist Merwyn Alphonso makes an Incognito with whiskey and pomegranates. He explains, “Pomegranate has a balanced flavour of sweet and tart with a full-bodied fruity flavour, just like a red wine which pairs very well mostly with herbs. So, it gives this cocktail a well-rounded and bold as well as fruity and fresh flavour all packed in a glass to cherish and enjoy.”
Ingredients:
Thyme-infused whisky 60 ml
Pomegranate molasses 15 ml
Lime juice 5 ml
Aromatic bitters 2 dashes
Method:
1. Add all the ingredients together and stir and strain in an Old Fashioned Tumbler glass with an ice block.
2. Garnish with a caramelised orange wedge and smoke it with dried thyme – using a smoke gun (if available).
Pomegranate Gin and Tonic by Avril Gonsalves, group mixologist at Kyma, BKC
At Kyma in BKC, group mixologist Avril Gonsalves makes a Pomegranate Gin and Tonic. She recommends making the most of the fruit by giving a twist to a classic Gin and Tonic by adding pomegranate seeds to it.
Ingredients
Lime wedge 1 no
Pomegranate juice 60 ml
Gin 60 ml
Method:
1. Mix everything properly.
2. Strain it and pour it in Collin glass.
3. Use a pomegranate wedge and rosemary spring as garnish.
Pomegranate Sparkler by Arman Latif Parmar, mixologist at Courtyard by Marriott Mumbai, Andheri East
If you are bored of drinking your wine plain, then create a sparkler with pomegranates, suggests Arman Latif Parmar, mixologist at Courtyard by Marriott Mumbai in Andheri. The sparkler with muddled berries and pomegranates with rose wine produces a burst of flavours.
Ingredients:
Berries
Pomegranates
Rose wine
Note: To create the infusion, combine berries and pomegranate in a separate container, muddle them lightly, and let them infuse in a refrigerator for a few hours.
Method:
1. Place a sugar cube at the bottom of a champagne flute.
2. Add a generous splash of berry and pomegranate infusion to the flute.
3. Slowly pour sparkling rosé wine into the flute, allowing it to gently mix with the infusion.
4. Stir lightly to dissolve the sugar cube and blend the flavours.
5. Garnish with a vibrant pomegranate bowl on the rim of the flute.
6. Sip and enjoy the refreshing pomegranate sparkler.
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