| Ingredients: |
| Pomegranate seeds dried / fresh |
1 cup/ 2 cups |
| Black salt |
1 t.spoon |
| Sugar |
2 t.spoon |
| Black pepper |
1 t.spoon |
| Ginger powder |
1 t.spoon |
| Ajwain powder |
1 t.spoon |
| Recipe: |
| If using fresh pomegranate seeds: Place the seeds in a non-stick frying pan and cook over medium heat, stirring continuously. |
| Cook for 30-45 minutes until the quantity is reduced by half and the colour deepens. |
| Spread the cooked seeds on an open tray and allow them to dry for 4-5 hours. |
| Once the seeds are completely dry and cool, transfer them to a mixer or grinder. Add all remaining ingredients and blend until it becomes a coarse powder. |
| This flavorful digestive powder serves as an excellent after-meal mouth freshener. It is especially beneficial for children who suffer from loss of appetite or nausea, and is often enjoyed for its tangy, spicy taste. |
| Ingredients: |
| Dried pomegranate seeds / Fresh pomegranate seeds: |
1 cup (dried) / 2 cups (fresh) |
| Chikpea |
½ cup |
| Ghee |
2 t.spoon |
| Curry leaves |
1 t.spoon |
| Mustard seeds |
½ t.spoon |
| Asafoetida |
¼ t.spoon |
| Green chilli chopped |
1 t.spoon |
| Salt |
as per taste |
| Buttermilk |
2 glasses |
| Water |
½ glass |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Soak the chickpeas in water for 8-9 hours or overnight. |
| Drain the soaked chickpeas and grind them with chopped green chilli to make a smooth paste. |
| If using fresh pomegranate seeds, grind them separately into a paste. If using dried seeds, you can use them whole or lightly grind them depending on your preference. |
| Heat ghee in a frying pan. Add mustard seeds and let them crackle. |
| Add asafoetida and curry leaves. Saute for a few seconds. |
| Add the pomegranate paste (ground-dried seeds) and the chickpea paste to the pan. |
| Add salt to taste and saute the mixture for 4-5 minutes on medium heat. |
| Pour in the buttermilk and stir well and cook for 10-12 minutes until the curry thickens slightly. |
| Finish by adding chopped coriander leaves. Serve hot with plain rice, khichdi (hotchpotch), or rice chapati. |
| This dish is not only flavorful and satisfying but also aids digestion. It's a wholesome and delicious option enjoyed by all age groups. |
| Ingredients: |
| Dried or fresh pomegranate seeds |
1 cup (dried) / 1½ cup (fresh) |
| Curd |
1 cup |
| Mint leaves |
6-7 |
| Pepper powder |
½ t.spoon |
| Rock sugar |
2 t.spoon |
| Rock salt |
½ t.spoon |
| Recipe: |
| In a grinder, combine dried (or fresh) pomegranate seeds and mint leaves. Add 3-4 teaspoons of water if needed and blend into a smooth mixture. |
| Add black pepper powder, rock salt, and curd to the mixture. |
| Mix thoroughly with a spoon until everything is well combined and the consistency is semi-liquid. |
| Serve at room temperature. Garnish with a few pomegranate seeds and mint leaves. |
| Serving Suggestion: This refreshing cooler is perfect for a light morning breakfast. It pairs well with salads, cereals, and even lentil-based dishes. |
| This drink supports digestion and is especially helpful for individuals suffering from diarrhea, vomiting, or general stomach upset. It's also a gentle and nutritious option for children with digestive issues. |
