Pomegranate pears

Ingredients

• 1 pint unsweetened pomegranate juice
• 3 – 4 black peppercorns
• ½ inch cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 inch fresh ginger piece, peeled and crushed
• ½ tsp cardamom powder
• 2 pears
• Fresh mint leaves [for garnish]

Preparation method

1. Combine the pomegranate juice, peppercorns, cinnamon, cloves, bay leaves, ginger and cardamom powder in a saucepan. Bring the mixture to a boil. Reduce the heat to low and simmer for another 3 – 4 minutes.
2. While the liquid is simmering, peel the pears, leaving the stem intact. Slice ½ inch off the bottom of the pears to create a flat bottom.
3. Gently place the pears in the liquid, making sure that they
   are in standing position and almost half-dipped in the pomegranate juice mixture.
4. Cover and continue to simmer for 8 – 10 minutes until the pears are tender and cooked through.
5. Drain pears well. Place a pear on a chopping board and using a small knife, starting from half an inch below the top, cut 6 slices into the pear downwards. Ensure that the pear is held together at the top. Place the cut pear on a serving plate and twist gently so the cuts open to resemble a flower.
6. Continue to cook the sauce till the desired consistency is achieved.
7. Strain and serve hot with the pears. Garnish with fresh mint leaves.

The post Pomegranate pears: A dessert for the health-conscious appeared first on Complete Wellbeing.

Tomato and yoghurt bruschetta

Ingredients

For oven-dried tomatoes

• 3 large tomatoes [deseeded and quartered]
• ⅓ tsp rock salt
• ½ tsp crushed black pepper
• ⅓ tsp dried oregano
• 2 tsp olive oil

For the hung yoghurt

• 750 gm yoghurt made from skimmed milk
• 3 sprigs holy basil [shredded]
• Salt to taste
• 1 small multi-grain French bread [cut into ¾ inch thick slices]

Preparation method

1. For the tomatoes, preheat oven to 120⁰C.
2. Crush the salt, pepper and oregano in a mortar pestle to get a coarse powder. In a mixing bowl, combine crushed spices with olive oil and mix well. Toss in the tomatoes and mix very well. Keep aside to marinate for 15 minutes.
3. Spread the tomato marinade over a baking tray and grill in the hot oven for 7 – 8 minutes till a bit dry and wrinkled. Remove from the oven and allow to cool.
4. For the hung yoghurt, place a muslin cloth/cheesecloth over a bowl and spoon yoghurt into it. Keep aside to drain away the moisture for 2 hours.
5. Remove the hung yoghurt into a bowl and beat with a wooden spoon till smooth and creamy. Mix in shredded holy basil and salt.
6. To compile the bruschetta, spread some flavoured hung yoghurt onto the multi-grain French bread slices and top with oven-dried tomatoes. Serve immediately.

[Note: The oven-dried tomatoes can be stored in a refrigerator for up to three days.]

This was first published in the December 2014 issue of Complete Wellbeing.

The post Try this better-than-restaurant Bruschetta recipe, that’s healthy too appeared first on Complete Wellbeing.

Vermicelli upma

Ingredients

• 2 tbsp vegetable oil
• 2 tsp mustard seeds
• 10 – 12 fresh curry leaves
• 1 tsp asafoetida
• 1 small onion, thinly sliced
• 1 green chilli, finely chopped
• 1 tsp turmeric powder
• 200 gm vermicelli
• Salt to taste

Preparation method

1. Heat the oil over medium heat and add mustard seeds, curry leaves, asafoetida, onion, chilli and turmeric. Give it a stir and sauté till onions soften.
2. Now add vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens.
3. Add salt and toss well.
4. Serve warm.

This was first published in the December 2014 issue of Complete Wellbeing.

The post A quick breakfast recipe for busy Monday mornings appeared first on Complete Wellbeing.

Roasted red pepper tomato bean soup with mint cream

Ingredients

For the soup

• ½ tbsp olive oil
• 2 large red pepper or capsicum [cut in half lengthwise and deseeded]
• 3 cloves garlic, [finely chopped]
• 1 large onion [finely chopped]
• 3 large tomatoes [roughly chopped]
• 1 cup red kidney beans [soaked overnight and boiled till tender]
• 4 cups vegetable or chicken stock
• 2 – 3 sprigs fresh basil
• Salt to taste
• Black pepper powder to taste

For the mint cream

• ⅓ cup hung yoghurt
• ¼ cup fresh mint [finely chopped]
• Salt to taste
• Black pepper powder to taste

Preparation method

1. Lightly rub the red pepper halves with olive oil, spear onto a fork or skewer over a medium flame till skin is very wrinkled and roasted all over. When done, cool slightly and peel off skin. Roughly chop the roasted peppers.
2. Heat the remaining olive oil in a large pot or saucepan over a medium flame and sauté the garlic and onion till translucent. Add tomatoes, red peppers and stock. Bring to a boil, reduce heat and simmer till vegetables are tender.
3. Add fresh basil and remove from flame. Cool slightly and purée till smooth in a blender or food processor.
4. Return pureed soup to the pot, add beans, salt and pepper and heat till soup is very hot.
5. For mint cream, combine all the ingredients and mix very thoroughly.
6. To serve, ladle soup into soup bowls and top with a dollop of mint cream. Serve immediately.

This was first published in the December 2014 issue of Complete Wellbeing.

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