Aditya Faatepuria, chef and director of Sattvam restaurant in Sadashivnagar, showcases three very different but very delicious recipes starring POMEGRANATES. All the three dishes fall under the category of SATTVIC CUISINE. Fatpuria, who has spent 6yrs researching the food served in temples and prescribed in the Vedas, describes it as ‘light on the palate and not pungent —- they don’t use any onions, garlic or preservatives of any kind.’. The chef advocates this kind of cuisine as a great way to detoxify one’s body. Pomegranate with its sweet and slightly tart flavours amplifies the taste quotient of any dish it is added to.
(1) AMRIT RAS KE KOFTE
Ingredients —– For the curry : — 2tbsp dried pomegranate, 1guava, 1/2tsp ginger paste, 1/2tsp chilli paste, 1/4tsp hing, 1piece each of whole kada masala, 1tbsp oil/ghee, 1/2tsp chilli powder, 1/4tsp haldi, 1tsp coriander powder, 1/2tsp jeera powder, 1/4tsp garam masala, salt to taste, coriander leaves to garnish.——- For koftas : — 200gm paneer, 100gm peas, 1/2tsp ginger paste, 12tsp chilli paste, oil, salt to taste.
Method :— For the gravy, heat oil/ghee in pan and sauté khada masala, ginger and chilli paste. Now add soaked and pureed anardana and simmer and sauté for 5mins. Add pureed and strained guava and repeat the process. Stir in the spices, salt and hing and simmer till the raw flavour of masala is gone and correct the consistency of gravy with water or milk. For koftas, grate paneer, add salt and little cornflour, keep the mixture aside. For filling, coarsely grind the green peas. Heat oil in a pan and sauté the chilli and ginger paste and the green peas for 10mins till the moisture evaporates. Add salt. Make small balls, coat with a layer of paneer mixture, shape as desired and deep fry. To serve, pour the gravy in a serving dish, cut koftas along the centre, place them over the gravy, garnish with coriander and fresh pomegranate kernels and serve hot.
(2) ANARDANA PANIPURI SHOTS
Ingredients : —– 6 pieces puris, 2pomegranates, 1tsp chopped ginger, 1tsp chopped green chilli, 1/2tsp chat masala, 1/4bunch coriander leaves, salt to taste, 1tbsp lemon juice, 1/2tsp black pepper powder.
Method : —- Separate the pomegranate kernels, puree and strain 3/4 of it and keep aside. Take the remaining kernels, add finely chopped ginger, chilli, salt, pepper, finely chopped coriander leaves and chat masala. Take the pomegranate juice, add lemon juice, salt, chat masala and pepper powder. If you want, you can also add some cranberry juice at this point. Chill the juice and pour in mini shot glasses. Prick open the top part of the puri, add pomegranate kernel mixture, place it over the shot glass ad serve.
(3) ANAR KE ANGOOR DANE
Ingredients :— 20 pieces mini rasgullas, 1pomegranate, 1litre milk, 50gm khoya, 50gm sugar, chopped pista and almonds to garnish.
Method : —- In a thick-bottomed pan, bring milk to a boil, simmer and allow it to reduce to half. In the process, scrape the milk which sticks on the edges, also known as KHURCHAN. Add sugar and allow the mixture to cool. Now add pomegranate juice and grated khoya and mix well. Then add squeezed rasgullas and chill. Served garnished with pomegranate kernels, pista and almonds. You can also drizzle some reduced pomegranate juice over this.