Couscous Upma Recipe

Ingredients:

2 cups couscous

Vegetables: onion, green chillies, tomato, bell pepper, potato, carrot - all finely chopped

ginger, garlic - fresh finely chopped

1 Tbsp of ghee or unsalted butter

1 tsp of cumin seeds

1 tsp mustard seeds

1 tsp turmeric pwd

Curry leaves - handful

Salt to taste

3-4 green chillies

Limejuice to taste and

fresh cilantro for garnish

Method:

1. Melt ghee or butter in a big pan. Add cumin, mustard seeds, turmeric powder and curry leaves.

2. Add and sauté the finely chopped vegetables (onions, tomato, green chilli, bell pepper, potato, carrot, ginger, garlic, peas and raisins) until they turn light brown.

3. Add three cups of water and stir in half teaspoon of salt. Cover, increase the heat and bring that water to rolling boil.

4. Stir in couscous. It won’t form lumps unlike suji/semolina. Very forgiving, you don’ even have to stir, just pour all of couscous into hot water without any worries of lump formation.

5. Cook covered over low medium heat for 15 minutes or until all the liquid is absorbed.

6. Uncover and cook until fluffy. Garnish with finely chopped cilantro. Finally, drizzle some lime juice and serve hot.

Navrattan Korma

 

Ingredients

3 cups Mixed vegetables (potatoes, carrots, green peas, french beans, cauliflower, capsicum, bottle gourd, cluster beans)
1 cup paneer, cubed
2 Tomatoes 

1 Chopped onions
1 1/2 tsp Ginger paste
1 1/2 tsp Garlic paste
Salt To Taste

3 tbsp Olive oil
1 tsp Turmeric Powder
1 tsp Red chilli powder
1 tsp Coriander powder
2 tsp Garam Masala Powder

1 cup tomato puree or 1/2 cup tomato paste
2 tbsp Cream
2 cups Milk
1/4 cup Dry fruits (cashew nuts, raisins)
Cilantro leaves for garnish

Method:

• Heat oil in a non-stick pan. Fry onions, cubed paneer and ginger-garlic paste till golden brown.
• Add turmeric powder, dry fruits and fry for 2-3 minutes.Then add the mixed vegetables and fry them for 5 minutes on medium heat.
• Next add tomato paste, garam masala, red chili powder, coriander powder, salt to taste and cook the mixture for 4 minutes.
• Add milk and cream to the pan. Reduce the heat and cook until the gravy becomes thick and the vegetables are tender.
• Serve navratan korma hot. Garnish with chopped cilantro leaves. 

Masala Pasta Ratatouille

Ingredients:

1 tsp Olive Oil

1-1/2 cups Water

1 cup chopped red onions

4 garlic cloves, minced or 1/2 tsp garlic paste

1 medium eggplant, cubed

1 large Persian cucumber, cubed

1 cup mixed vegetables, baby corn, beans, carrots and mushrooms

1 tomato, chopped

1 cup Penne pasta or any regular or whole wheat pasta,

2 tsp tomato paste,

1 tsp Basil leaves,

1/2 tsp Rosemary leaves,

1/2 tsp Oregano leaves,

Salt to taste,

1 tsp Garam masala powder, 

1 tsp Amchur powder,

1 tsp Chaat masala,

1 tsp cumin seeds,

Fresh ground black pepper to taste.

Method:

1.  In a non-sick frying pan over medium heat, pour 1 tsp olive oil. Add the chopped onions, garlic, cumin seeds and fry for 2 minutes.

2. Then add to the pan, eggplant, persian cucumber, mixed vegetables, tomato and cook stirring frequently for 5 minutes.

3. Now add the pasta to the pan and stir in for 2 minutes, then add 1-1/2cups of water, garam masala, amchur powder, chaat masala, salt to taste, basil, oregano and rosemary leaves, cover the pan and cook until the pasta is al dente or the water has been absorbed.

4. Sprinkle some fresh ground pepper and serve hot.


Note:
You can find amchur powder and chaat masala at any Indian store, but if you cannot find them, you can give them a miss and still enjoy the masala flavored pasta.