Anar kali/अनार और पनीर की सब्जी (A preparation of Cottage cheese with Pomegranate juice)

Anar Kali

Anar (Pomegranate) is a delicate and exotic composite fruit having red or brown from outside and partitioned from inside by thin yellow membrane. Inside each chamber of the fruit, red juicy little fruits with hard seed inside are present. These fruits of Pomegranate are rich in calcium, iron and vitamins.  Anar Kali is the preparation of paneer in Pomegranate fruit juice. An extremely tasty and easy to cook this preparation of cottage cheese provides lots of nutrition without adding fat content to your diet.

This preparation of paneer is to be made fresh and consumed. If it is prepared and kept for later use then the beautiful pink color of gravy changes to dull pink color. So make it fresh when you want to serve to your family and guests.

Preparation Time: 10 min

Cooking Time: 30 min

Servings: 4 large servings

Ingredients Required For Making Anar-Kali:

• 250 gm. Cottage cheese.

Paneer (Cottage cheese)

• 250 gm. Ripe Red Pomegranate

• 10-15 Almonds

Almonds

• 10-15 Pistachios

Pistacios

• 1 large Onion

• 1 Tea spoon Thyme

• 1/4Tea spoon Turmeric powder

• 1 Tea spoon Red chili powder

• Salt to taste

Direction For Making Anar-Kali:

• Cut onion very fine.

Finely Cut Onions

• Cut Almonds long and thin.

Almonds cut to long and thin pieces

• Cut Pistachio Long and thin

Pistachios cut to long and thin pieces

• Cut Paneer to 2-3 cm pieces.

Paneer (Cottage cheese) cut to pieces

• Take the out the fruits of Pomegranate.

• Grind the Pomegranate fruits in the mixer-grinder.

• Strain the juice from the solid of the seeds.

• Discard the solid, cover the juice and keep it aside.

Fresh Pomegranate juice

• Juice can be taken out by the help of juicer also.

• Take oil in a thick bottom wok and heat on high flame.

Oil being heated on high flame

• When the oil is hot reduce the heat and add finely cut onion to the oil and cook till the onion pieces start getting light brown color.

Finely cut Onion added to hot oil and being cooked on low flame

Onion after  3 min. of cooking on low flame

Onion after 5 min. of cooking on low flame

Onions cooked to light golden brown color and ready for Almonds to be added (7-8 min. low flame cooking)

• When the onion starts getting golden brown add Almond pieces and cook for one min. on low flame with continuous stirring.

Almonds added when the Onion becomes light golden brown

• Add Pistachio and cook for one min. with continuous stirring.

Pistachios added to Onion and Almonds mixture

• Add paneer pieces and mix nicely.

Paneer added to shallow fried onion and nuts

• Cook on low flame for 2-3 min. with continuous careful stirring.

• The paneer pieces will change the texture and the color of paneer will start gaining light golden color.

Paneer mixture ready for Pomegranate juice to be added

• Add the juice, bring the flame to high and cook for a min.

Fresh Pomegranate juice added and cooked for min.

•  Add Turmeric powder, Red chili powder, amchur, thyme and salt.

Amchur,Kasoori methi,Turmeric Red chili powder and salt added

• Mix nicely and let it come to boil.

Just after giving one boil

Discoloration started due to boiling for 3 min.

• Switch off the gas.

• Take out in a serving bowl and garnish with sprigs of fresh coriander.

Anar Kali

 Tips:

• Make this dish fresh, keeping it in for long time will cause discoloration of the gravy to dull color.

Discoloration due to keeping for 2 hrs and then reheating

•  Do not add too much chili powder as this preparation is meant to be slightly sweetish.

• Add salt after all spices have been added.

• Take out the juice of pomegranate while cooking the paneer with nuts and onion. This will make sure the color of juice to retain its wonderful pink color.

• If boiled for too long discoloration will occur.

Discoloration started due to boiling for 3 min.

Suggested Variations:

• Turmeric has got very high medicinal value that is why all Indian recipes will have turmeric as an ingredient,but if you prefer to avoid yellow ting to the gravy then turmeric  can be avoided, this will make sure the color of gravy remain pink.
• Kasoori methi can be added instead of thyme.
• Oregano / basil can be added instead of Thyme.
• Cashew and raisins can also be added along with almonds and pistachios before paneer pieces are added.

• Finely cut green chilies can be used for garnishing along with coriander sprigs.
• If thyme or basil is added instead of kasoori methi then avoid coriander sprigs for garnishing,else the flavors will become too overpowering.

Idli (Steamed rice and pulse Puff)

Idli and Sambhar

These steamed puffs made from the fermented mixture of rice and urd dal are as wonderful to look at as they are to eat. Fluffy, light, and soft they melt in the mouth. When eaten with sambhar they make a full meal low on fat therefore best for cholesterol patients like me and all weight conscious people.

In almost whole of the southern part of India idli, dosa, Uttapa, Appam these are taken with sambhar and coconut chutney be it for breakfast, lunch, dinner, snack because they are delightful to the taste buds along with being healthy low on calorie and easy to make .

Those who are interested in amalgamating India in their kitchen should try it and enjoy the taste of authentic South Indian dish.

Preparation Time: 15 hrs. For making batter of idli.(Soaking, grinding, fermenting time included)

Cooking Time: 20- 30 min per batch

Servings: Makes 24-30 medium size idli

Ingredients Required for Making Idli:

• 250 gm. Par boiled rice

• 150 gm. Urd dal

• Water

• Directions for Making Batter for Idli:

• Wash rice and urd dal and soak them separately in plenty of water for at least 5-6 hrs.

• Drain the soaked water and grind dal and rice separately in a grinder – mixer.

Paste of Urd dal for Idli batter

Paste of Rice for Idli batter

•   If you have a grinding stone electrically operated or manually operated then dal and rice can be ground together.

• Water should be added while grinding.

• Take fine paste of dal and rice in a big container and mix them thoroughly.

Unfermented batter of Urd dal and rice paste mixture

• Cover the container and keep for 10- 12 hr. for fermenting.

Batter for Idli kept for fermentation

• After fermenting the batter will become slightly sour, light.

• Mix the batter nicely with a ladle.

• Take an idli stand, oil the hollows with oil and pour the batter in the hollows till their brim.

Idli batter in idli stand

Idli stand with idli batter for 12 idli

• Heat 250 ml. water in the container of the idli stand and when water is hot place the stand with batter in it and cover the container.

• Put the gas on high for 5 min. and then lower the flame.

• Cook for 20- 25 min. on low flame.

• Puffed idli should be ready.

• Check if the idli are cooked by poking a thin knitting needle in it or a knife in it. The needle /knife should come out dry.

• Allow the idli in the stand to cool for 5 min. then remove them from the stand using a knife or flat spoon.

Fluffy soft Idli

• Repeat the same with all the batter.

• Depending on the idli stand of yours you can make 12 or more idli at a time.

• Enjoy Idli with Sambhar (http://jyotsna-pant.blogspot.com/2012/05/sambhar-tur-dal-cooked-with-vegetables.html) and coconut chutney and of course with your family

Idli and Sambhar

Tips:

• Idli batter can be kept in fridge for 3-4 days at least.

• The amount of water you use for steaming idli should be enough to be just below the last idli base not touching it.

• If the knife or the needle you use for testing the idli come out with some sticky material cook the idlies on low flame for some more time.

• For a batch of 12 idli more than 30 min. are normally not required.

• Do not add too much water while grinding as the batter will become thin and idli will not come out soft and fluffy.

Suggested Variations:

• Instead rice ,idli rawa can be taken.

• Idli rawa should be soaked but not ground, only dal needs to be made to paste and added to soaked, drained idli rawa, and kept for fermentation for 10-12 hr.

Soaked Idli rawa

Paste of Urd dal for Idli batter

• The idli from idli rawa come out to be slightly grainy but very soft.

Idli from Idli rawa

• Those whom urd dal does not suit can take either 50:50 mixture of urd and moong dal or replace urd dal with moong dal.

• The batter with moong dal requires to be fermented for 4-5 hr. only.

• The taste of idli with moong dal is absolutely different than one with urd dal.

• Once you gain expertise in making idli then you can make stuffed idli by pouring some batter in the hollow then the filling of your choice and again some batter

• Left over idli can be fried and eaten with coriander mint chutney (http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html)

• The left over idli can be made to upama with vegetables.

• Hot idli taste fantastic with hot ghee and sugar.