Category: Pomegranate

Paneer Pasta

I wanted to make something special for my favorite food blogger’s Jihva event. Paneer and pasta: yes, an unusual combination. But, why not, I thought.

It turned out to be an ultimate comfort food. Combined with tomatoes, plenty of vegetables, and a mix of chickpeas and pomegranate garnish, paneer pasta was just the right thing for a cool fall night, and made a hearty and warming dish. Bow tie pasta is a good choice here, but penne or fusilli work just as well.

Paneer and Pasta

Paneer Pasta
(for two or four, for two or one meals)

1 tablespoon, peanut oil
2 garlic, minced
2 cups, chopped tomatoes
2 cups, chopped vegetables (I added zucchini, cauliflower and chikkudu)
1 cup, paneer cubes of 1/2-inch sized
1/2 cup, precooked chickpeas
1/4 cup, pomegranate kernels
2 tablespoons, finely chopped cilantro
Salt and pepper to taste or 1 teaspoon each
Pasta, about 2 cups

Heat oil in a large skillet over low heat. Add the garlic and sauté for one minute.

Add vegetables and turn up the heat to medium-high and sauté for 5 minutes. Add tomatoes, chickpeas and quarter cup of water to the skillet. Cover and cook for 10 minutes more.

Stir in salt, pepper and chopped cilantro. Add paneer cubes. On slow simmer, cook for another five minutes, stirring occasionally.

Cook the pasta according to the package directions. Drain. Transfer the pasta to a large bowl. Pour the paneer-veggie sauce over the pasta and toss until everything is well combined. Garnish with pomegranate kernels. Serve hot.

Paneer Pasta with Pomegranate Garnish
Paneer Pasta with Pomegranate ~ Dinner Today and
For JFI:Paneer at Lovely Trupti’s The Spice Who Loved Me

© Recipe and Photos Copyright 2009 Indira Singari.

Strawberry Soopa

What happens when you combine the clean, crisp flavor of farm fresh, sweet strawberries with the tart fruitiness of pomegranate?

I wanted to know and I did some experimentation this weekend. I combined the strawberries with POM, a potent, pure pomegranate juice. To spice up the combination, I added mint, sugar and pepper. After very little processing, the result was refreshing soopa. A little sweet, a little tart and loaded with, I believe, all the antioxidant benefits of both pomegranate and their dark pigmented berry counterparts. Absolutely no cooking, but the soopa tasted awesome. A must try for cold soopa/gazpacho fans.

POM Pomegranate Juice and Sweet Strawberries
POM Pomegranate Juice and Sweet Strawberries

Strawberry Soopa
(for two servings)

Strawberries, cut – 1 full cup
Pomegranate juice – 1 cup
Fresh Mint leaves – one tiny sprig, or 5 leaves
Honey (or sugar) – 1 tablespoon
Black pepper – a pinch

Blend them together and refrigerate for about half an hour.
Serve cold for refreshing experience.

Strawberry Soopa
Cold and Refreshing Strawberry Soopa

Recipe: My Creation
Thank you POM.
Soopa = Sanskrit for soup like preparation.

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