Well, ‘dalim’ is Assamese for none other than the juicy ‘pomegranate’. It is quite a common word in our language as people with a small and perfect set of teeth are also referred to as having”dalim gutiya dat’ meaning to have “teeth like pomegranate seeds”. In fact, some people are also named ‘dalim’…I mean, not a nickname, but the actual thing, which, as a child , I found quite amusing ( no offence intended )
This wonderful fruit which yields jewel like juicy edibles is a great product of nature, providing 16% of an adult’s daily vitamin C requirement per 100 ml serving along with several other health benefits. Being rich in several polyphenols, this fruit has been linked to several health promoting and disease preventing effects including protection against prostate cancer, Alzheimer’s disease and a slowing of cartilage loss in arthritis. It is also considered to be a kind of beauty food, great for the skin…some even say that the extracts of pomegranate leaves can be used to fight obesity!! So what are you waiting for… grab that pom and let it’s juicy goodness flow through your body.
I did grab a few of them a while ago and so, when soon after, dear Sra announced that she had chosen this fruit as the theme for AFAM ( an event started by Maheshwari) which she is guest hosting for February, I was overjoyed. But, the fruits disappeared all too quickly before I could even make something out of them…we all adore this fruit and love it in it’s purest form. I had never cooked with them before, and as I was eager to find out how they would fare, the next time I got some more, I saved one for my lab… errrm, well, my kitchen, I mean
I made some simple healthy muffins and added the pomegranate arils to them. The muffins were quite moist and as the fruit retained it’s juiciness, it was a delight to bite into them. Here’s how I made these pomegranate and nut muffins…
2 and 1/2 tblsp of honey
3 tblsp of oil
a few drops of vanilla essence
3 tblsp of milk
1 C whole wheat flour
3 /4 C porridge oats
1 and 3/4 tsp baking powder
3/4 C of pomegranate arils
2 handfuls of bchopped almonds
- Pre heat the oven at 180 deg C and line 5 spaces in a muffin tray.
- Beat the eggs along with the milk, honey, oil and vanilla.
- In another bowl, mix together the flour, oats, a handful of the nuts, baking powder and the pomegranate.
- Make a well in the centre of the flour mixture and pour in the egg mixture.
- Mix everything together( do not over mix).
- Fill the muffin cups 3/4 of the way and sprinkle the tops with the remaining nuts.
- Place the tray in the centre of the pre heated oven and bake for approximately 25 minutes or till a toothpick inserted through the centre comes out clean.
These muffins taste best while still warm. But if you are having it later, then cool completely on a rack before storing in air tight containers.
These were quite big and heavy muffins; make smaller cupcakes if you want smaller portions. Moreover, these muffins have a very mellow sweetness on their own. I felt that the fruit lends it’s own sweet and juicy touch, but, feel free to increase the sweetness of the mixture according to your taste. If you’re adding more honey, just remember to add a little more flour to balance the mixture.
The nature of these muffins might easily earn them a place at the breakfast table as well…and so, I am also sending them over to another dear blogger buddy Suganya who is guest hosting WBB, the brainchild of Nandita … Sug has chosen “healthy eats “as her theme for the event.
However, if you are in the mood for a treat and want to indulge a bit, drizzle some cream over them. Breakfast or treat, enjoy them as you please!!
Dear Sra and Sug, I will mail you with the details of my entry shortly
Wish all of you a fabulous weekend ahead!!