Pomegranate Granita

Known as a rich antioxidant, we used to find Pomegranate fruit in plenty in India. I remember my dad peeling the fruit and refrigerating the seeds making it easy for us to eat.Well, me and my brother are/were quite lazy to do this entire process but when my day peeled the seeds off, we used to devour it to the last seed.
I occasionally spot this fruit here in the States and when I do find it I find it rather expensive. POM juice is a good alternative which tastes like the fruit minus the cumbersome work of peeling.Yes, it is a little expensive but it tastes fabulous.And speaking of which, POM Wonderful sent me about 6 bottles of POM juice before I left for India.I was totally ecstatic when I received it. I had a couple of bottles left and made the Granita with it.

8 oz POM Wonderful juice
1/2 cup water
1/3 cup sugar
Zest of 2 limes
Juice from 2 limes

Combine water, sugar and zest and bring it to a simmer.
Combine lime juice juice and Pom juice.
Add the sugar syrup into the Pom juice
Pour into a bowl and freeze it.
After 2 hours, or when it freezes, bring out the bowl and mix it with a fork.
Put it back in the freezer for another couple of hours
When you bring it out and scrape, the ice should break into beautiful crystals
Serve with a dollop of a whipped cream.


This goes to Healing Foods:Pomegranate guest hosted by Apu of Annarasa, and a brainchild of Siri

S & S


Tomato Pakora with Cornmeal

Do you remember the last time you went for a leisure walk, with no-worries on your mind and just enjoying the fresh air and lovely greenery around you. I envision for such a blissful-evening almost every single day & I seldom get it!. Life in general has become very fast-paced where we find time for nothing and in such times, quick-fix meals which can be made in Under 20 mins (start to finish) will come very handy. Today’s recipe is one such delectable dish which is quick and very easy to make. Enjoy!

(Green) Tomato Pakora with Cornmeal (The Best of Lord Krishna’s Cuisine by Yamuna Devi)

Notes: Please refrain from using soft and/or ripe tomatoes as they will exude too much moisture when heated. Though cornmeal makes the most flavorful coating, a mixture of semolina & half chickpea flour is also pleasant. If you wish, season the coating with any dried herbs like oregano, basil etc.

Cooking time: 15 mins

Serves 4 to 6

You need –

4 medium-sized tomatoes (green or firm red ones – I used red tomatoes)

2/3 cup yellow or white cornmeal, preferably stone-ground or 1/3 cup semolina

2 tbsp Chickpea flour

1.5 tsp Salt

1/2 tsp black pepper

1/8 tsp cayenne pepper or paprika

2 tsp coarsely crushed cumin seeds (I used cumin powder)

4 tbsp ghee or a mixture of vegetable oil & unsalted butter

To Prepare –

1. Slice the tomatoes, unpeeled about 1/2 inch thick and pat the slices dry with paper towels. Combine the cornmeal or semolina-chickpea flour mixture, salt, pepper, cayenne or paprika & crushed cumin seeds in a flat dish.

2. Press both sides of each tomato slice in the coating & set on a cake rack to air-dry for 5-10 mins.

3. Place 2 tbsp of ghee or oil-butter mixture in a heavy non-stick skillet over a moderately high heat. When it is hot not smoking,, place in the pan as many coated slices as will easily fit. Fry until the bottoms are lightly browned. (about 1.5 mins). then turn with tongs or a spatula, adding ghee or the oil-butter mixture as necessary. Serve hot with ketchup or any spicy chutney.

This is our entry to Twenty-20 cooking event, hosted by Niloufer of Kitchen Samraj.
until next time,

We also blog at: ShriTasty Touch and SiriSiri’s Corner.

Summer Fruit Tart with Lavender Syrup

Happy Mother’s Day to you all! This will be the first post that I and Siri will be doing together @ Aanyarasa. We are excited to be doing this together and it means a lot to both of us. We hope you will enjoy our culinary adventures here with us..:)

This dish goes to both of our moms. I know my mom and what she would love.I know Siri’s mom to some extent and I must say she is extremely warm and this dessert seemed perfect for the both of them.

The tart is filled with pastry cream which tastes very much like our Indian Custard.With Summer fruits on top, it makes for a rich and an elegant dessert that you can make for a party or just over a weekend. The Lavender Syrup is brushed on top of the fruits which adds in a subtle taste with out dominating the rest of the flavors..

Recipe:Martha Stewart


For Tart Dough

6 tbsps unsalted butter, room temperature

1/2 cup powdered sugar

2 large egg yolks

1 1/2 cups all-purpose flour

1/4 tsp salt

2 tsps heavy cream

For Pastry Cream(Makes about 2 1/2 cups)

2 cups Whole Milk

1/2 cup Sugar

1/2 Vanilla Bean, split and seeds scraped

Pinch of Salt

4 large egg yolks

1/4 cup cornstarch

2 tbsps unsalted butter, cut into pieces

For the Lavender Syrup

1/2 cup sugar

1/3 cup fresh lavender seeds or dried lavender

1 tsp lemon juice

For the Filling

1/4 cup Heavy Cream

Fruits of your choice-Strawberries, blackberries or blueberries or a combination of all of them.


Tart Dough:

With an electric mixer, combine butter and powdered sugar for a couple of minutes on low speed

Add egg yolks and mix until it is well combined.

Add 3/4 cup All purpose flour to the above mixture and mix on low speed until the flour is incoporated

Add the remaining 3/4 cup of flour, salt, and cream and mix it until you can no longer see the flour.

Turn the dough on to a surface and make it into a disc.Wrap in a plastic wrap and refrigerate it for 2 hours.You could also do it overnight .If you are making it for a long time use, then freeze it and thaw it in the fridge overnight. You could freeze it for up to a month.


Pastry Cream

Combine milk, 1/4 cup sugar, Salt, Vanilla bean and the scraped seeds from the vanilla bean in a saucepan.Simmer it on medium heat.

In another bowl, whisk egg yolks, cornstarch, and the remaining 1/4 cup sugar.

While whisking, pour about 1/2 cup hot milk mixture into the egg yolk mixture.Whisk until the milk is well combined.

Continue to add the milk mixture in increments of 1/2 cup until all of the milk mixture is fully incorporated into the egg yolk mixture

Pour this back into a pan and cook over medium heat by whisking continuously. Continue to do so until it reads a temperature of 160F on a thermometer

Take out the vanilla bean.

Add butter and beat on medium speed until the mixture cools and the butter has melted

Cover the cream with a lid or plastic wrap and refrigerate for 2 hours.

For the lavender syrup

Combine Sugar, 1/4 cup water, lavender and lemon juice.Boil the mixture and turn off the heat

Let it sit for 20 min before you strain the syrup.

Set aside the syrup to cool

Make the tart:

Roll the dough on a floured surface into about 16X6 inch rectangle and a 1/4 inch thick.

Fit the dough into a rectangular tart pan (with a removable bottom).With a rolling pin, trim the edges of the dough.

Prick the bottom of the dough and refrigerate for 1/2 hour.

Preheat the oven to 375F.Line the tart with a parchment paper and fill in with rice or beans. Bake for about 15 min until the edges turn golden brown.

Remove the parchment and the beans/rice.Put it back in the oven.Continue baking for about 20 more minutes until the tart becomes golden brown.Coll completely.


Beat the heavy cream until stiff peaks form.

Fold in the whipped cream into 1 1/2 cups Pastry Cream until combined

Pour in the tart shell.Decorate with fruit.Brush the fruit with lavender syrup.



This dessert goes to Mother’s Day Event @ PanchPakwan, hosted by Jyoti..

To all you guys out there…enjoy the rest of the Mom’s Day.

S & S!!

We also blog at: ShriTasty Touch and SiriSiri’s Corner.