The one that did not make it - Corn and Pomegranate Salsa

Today was one of those days that you enjoy, after a day well spent and savored. Yesterday was an incredibly  busy and very successful day for the most part, the food was all complete on time, the turkey well cooked and moist (thanks to the brineing) no major disasters, just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.

The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.
We both spent the day today around the house, noshing on the remains of the feast. I do not know if it happens to you but quite often in the middle of a frenzy I forget things that I make and plan to serve, this corn salsa that I am about to tell you about is actually one such dish. We enjoyed it today and I think it deserves a special mention.

Corn and Pomegranate Salsa

Prep/Cook Time: 20 minutes
Serves 6

Ingredients

1 cup frozen organic corn kernels, defrosted (I use the fire roasted variety by trader Joe's)
1/2 cup pomegranate seeds
1 small red onion, peeled and diced
1/2 teaspoon red chili powder
1 teaspoon salt
1 lime
2 tablespoons of minced cilantro

Method of Preparation

1. Place the corn and the pomegranate seeds in a bowl.
2. Mix in the onion, red chili powder and the salt and toss well.
3. Cut the lime and squeeze in the juice and mix well.
4. Stir in the cilantro and serve with chips or with your choice of meal.

So tell me, do you have items on your menu that sometimes do not make it to the table?

Anari Jhinga Birayani

A really pretty siren has caught my husband's eye, he cannot seem to get enough of her. Every weekend he appears with this stunning red fruit, he complements her healthy qualities and drowns in her tangy potent taste.
Being sporting, I welcomed her to my kitchen on election night. I shall share that story later, because I have realized she has a way with my usual weeknight kitchen mate -seafood.
Her beguiling complexion is an enchanting sight, eat me she says and your complexion too will improve.
OK, so this is what I did with her - made her into the queen of rice dishes - a birayani.





Anari Jhinga Birayani - Pomegranate Shrimp Birayani

Serves 4

For the rice

1.5 cups basmati rice
1 cup pom pomegranate juice
3-4 cardamoms
1 large piece cinnamon (broken)
3-4 cloves
1 cup cooked chick peas
1 tsp salt

1 tbsp ghee

1/2 cup pom pomegranate seeds

For the shrimp base

3-4 tbsp oil

2 onions finely chopped

1 tsp minced garlic

1 tsp minced ginger

1 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 cup yogurt

3 tomatoes, chopped

1 tsp garam masala powder

1 tsp fenugreek leaves

1.5 lbs large shrimp

Sealing Base

1 cup low-fat buttermilk

1/2 shelled almonds

1 cup Pom Pomegranate juice

1 tsp saffron strands

To garnish

1 hard boiled egg

1/2 cup pom pomegranate seeds

Method of Preparation

1. Cook the rice for 7-10 minutes in the pomegranate juice, cardamom, cinnamon and cloves.

2. Stir in the chick peas, ghee and salt and set aside.

3. Heat the oil and saute the onions, ginger and garlic for the base for 7 minutes.

4. Add the chili. cumin and coriander powders and cook briefly for a few seconds.

5. Add yogurt and tomatoes and cook for 5 minutes till soft. Stir in the garam masala.

6. Cool slightly and blend till smooth and stir in the fenugreek leaves and shrimp.

7. Blend the buttermilk and almonds and stir in the saffron.

8. In a pot, place one layer of the rice mixture, top this with the shrimp mixture and the pomegranate seeds.

9. Top with the remaining rice mixture and pour the sealing base of almonds- buttermilk over this.

10. Cover and cook on low heat for 30 minutes.

11. Let this sit for 5 minutes.

12. Remove the cover and garnish with eggs and pomegranate seeds and serve.