Warm CousCous Salad

CousCous salad is a typical mediterranean dish. Usually served as a salad , this is one of the healthiest grain you can have, Here is a simple and quick recipe which I recently tried.
Here is what you will need

• 1 cup dry couscous
• 1 cup water
• 1 cup vegetable stock
• 1/2 cup boiled garbanzo beans ( you can use the canned one. Wash them before you use to get rid of the extra sodium )
• 1 tbsp pesto sauce
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Crushed pepper corn
  
• 2 tsp lemon rind
• 2 tsp lime juice.
• 1 tsp finely chopped garlic
• Feta cheese,
  
• Salt to taste
• Spring onions to garnish
• handful of roasted and roughly chopped nuts ( almonds , walnuts , pine nuts - your choice )

Here is how you do it.

1. Bring water and stock to a good boil. Add some salt and 1 tsp olive oil and dry couscous.
   
2. Cook on low flame. Couscous doesn't take very long to cook.
   
3. Once done , transfer the cooked couscous to a salad bowl. Add garbanzo beans , lemon rind , lime juice and nuts.
4. In a small bowl , make a dressing of pesto sauce , garlic , olive oil and balsamic vinegar
5. Toss the salad with the dressing . Crumble the feta cheese and add to the salad.
   
6. Garnish with spring onions.
   
7. Serve warm
   
   

Home Made Ghee

Yes!! Making ghee at home is one of the simplest things that I have come across. I dnt know why it took me two years in the US to realise that making ghee at home is more convinient and economical than running to an Indian store nearby . But I didnt realise this until I was running out of ghee for making diwali sweets and had no time to run to an Indian store.
So here is how you do it

• 1 lb of unsalted butter . I used Trader joe's . But any brand works

And here i show you do it

1. In a heavy bottom pan (vessel), heat the butter on a medium flame.
2. After all the butter has melted , bring it to a boil.
3. Then reduce the flame to low and let the butter boil.
4. You will see froth developing on the butter.
5. Blow air over the froth to check the butter. You will see milk solids settling at the bottom .
6. Now remove this froth slowly without disturbing the ghee,
7. After some time the butter will stop boiling , this is when you know that your ghee is ready.
8. At this point either remove it from the flame or simmer it on a very low flame for a more brown color,
9. Cool it and then strain using a strainer or a cheese/muslin cloth.

Dill Aloo

Dill is actually Shepoo(in marathi) and Sowa ( in Hindi) . The combination with potatoes is really great. Trust me , you have to eat it to believe it. The aroma of dill is what gives the preparation its distinctiveness. Dill potatoes can be eaten as an appetizer or as a regular sabzi.
So here is what you need

• 2 large /4 medium potatoes diced
  
• 1/2 -1 cup finely chopped dill.
• 1 tsp jeera
• 1 tsp mustard seeds
• A pinch of hing
• 1/2 tsp turmeric
  
• 1 tsp red chilli powder
• 1 tsp curry powder ( substitute curry powder with 1 tsp jeera powder , 1 tsp coriander powder and 1/2 tsp garam masala)
• 1/2 tsp amchur powder / juice of 1 small lime.
  
• 1 tbsp oil
• Salt to taste

Here is how you do it.

1. Wash , peel and dice potatoes.
   
2. In a pan add oil , crackle jeera , mustard seeds , hing and turmeric
3. Then add the potatoes. Saute for a min.
4. Sprinkle some water and cover and cook the potatoes on a low flame.
5. Keep sauteing once in a while to prevent the potatoes from sticking to the pan.
   
6. The potatoes will take around 10 to 15 mins to cook.
7. Check the potatoes by inserting a knife.
8. Then add red chilli powder and curry powder.
   
9. Add salt
   
10. Now add the chopped dill and saute well.
11. Cover for 5 mins.
12. Add amchur powder or lemon juice.

Recipe for strawberry mousse - The Boston Globe

Recipe for strawberry mousse - The Boston Globe

Ca(bbage) Ca(rrot) Theplas

CaCa theplas is nothing but Cabbage Carrot Theplas. They are totally loaded with nutrition . Since my dear husband is not really fond of cabbage bhaji , this one is a great way to make him eat those.

So here is what you will need.

• 1 cup grated carrot
• 1 cup thinly sliced cabbage
• 1 tsp ginger garlic paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• A pinch of hing
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp curry powder ( optional / use instead of coriander cumin powder)
• 1 to 2 cups whole wheat flour or atta
• 1/2 cup finely chopped coriander leaves or 2 tsp of dried fenugreek leaves(kasuri methi)
• 1/2 cup curd
• Oil
• Salt to taste

Here is how you proceed

1. Heat 1 tbsp oil in a pan , add cumin seeds , mustard seeds , hing and turmeric and ginger garlic paste.
2. Then add all the dry masalas and saute on a low flame for a min
3. Then add cabbage and carrots. Make sure that you have squeezed the water from the carrots.
4. Then saute and cook till the cabbage and carrots are soft.
5. Add salt , coriander leaves. Taste for seasoning. Adjust as per your taste.
6. Now let this cool down completely.
7. Then add the atta to this mixture and bind into a soft dough.
8. Add curd for binding. Also add more atta if needed.
9. Now roll out theplas the way you make rotis. Use maida for dusting.
10. Now cook them on a tava and add some oil .
11. Serve hot with curd or pickle.

Narali Pak ( Coconut Barfi)

Today's post is a Narali Pournima Special. Traditionally called as Narali Paak , these coconut barfis are easy to make and a no fuss affair
So here is what you need

• 2 cups of freshly grated coconut
• 2 cups of Sugar
• 1 cup of milk
• A pinch of Cardamon powder
  
• A few raisins/almonds for garnishing

Here is how you do it

1. In a heavy bottom pan , mix coconut, milk and sugar and put on a medium flame.
2. Stir continuously until the whole mixture gets together and starts leaving the sides of the pan
3. This will take about 30 to 40 mins, Reduce the flame to low if needed.
4. Once done remove the mixture on a greased plate and cut into diagonal shape.
5. Garnish.
   

Caramel Custard

Caramel Custard is one of the most liked  desserts. The Indian version of this dessert is not baked in the oven , but cooked in a pressure cooker. The outcome, a totally perfect caramel custard.

 2 1/2 cups Whole Milk ( Do NOt substitute with low fat milk )

2 slices of White bread ( Remove the brown sides) 
1/2 + 2 tbsp White sugar
1/4 cup White sugar + 1 tsp Brown Sugar (Optional) For the Caramel.
1 tsp Vanilla essence
4 Eggs (Room Temp)
A steel container with tight fitting lid. ( I use my steel masala dabba )
Pressure cooker.

Method-
1. Heat the milk until it reaches the boiling point (Dnt boil)
2. Whisk eggs and sugar well. Add Vanilla Essence to it.
3. In 1/2 cup of Hot milk dissolve the bread.
4. Now pour the remaining milk in the egg + sugar mixture slowly but steadily . Keep whisking as you do it or else you might end up with scrambled eggs :)
5 . Now strain this mixture to get rid of the froth that form due to whisking.
6. Add the bread milk in this mixture.
7. In a pan , add 1/4 cup sugar and heat on low flame. Dnt mix the sugar until it starts dissolving. Now add a few drops of water to it and caramelize it .
8. In a container , pour this caramel slowly so that it covers the bottom of the container.
Let it cool for 2 mins.
9. Now pour the milk mixture , slowly in the container , taking care not to mix it with the caramel.
Now put the lid on .
10. In a pressure cooker add some water and place a small stand in it. Now place the container on the stand and close the cooker. Dnt use the whistle.
11. Cook the custard on high for 7 mins and then on medium low for 20 min. (POur enough water in the cooker or else your cooker bottom will burn )
12. Switch of the gas and let it cool for 10 mins before removing the container from the cooker. 13. Dnt try and remove the container lid immediately. Let it cool for 15-20 mins and then slowly unmold the custard upside down. 

14. Refridgerate for atleast 8 hours or overnight.