Couscous Pilaf (Pulao)

A twist on traditional pilaf. It is super easy to make and tastes very good. If you are in the mood for something different, then give this a try.


Ingredients
Couscous - 1 cup
Carrots – 1 cup
Peas – 1/2 cup
Green chilies – 2
Garlic – 2 pods (finely chopped) (chopped)
Cardamom – 2
Cloves – 2
Cinnamon – 1/4’ piece
Salt to taste
Olive Oil – 1 1/2 tablespoon
Vegetable Stock / Chicken Stock – 2 cups (optionally use Water  - 2 cups)
Cilantro – handful (chopped)
Method
Heat oil in a kadai/pan and add cloves, cardamom, cinnamon, and chilies followed by carrots and peas. Sauté for few minutes and then add garlic. Sauté for 2 more minutes and add the stock or water which ever you prefer. When the liquid comes to a boil add salt and couscous and mix well. Reduce heat to low and cover the pan with a light lid. Couscous will cook in low heat and steam generated by the covered pan and will be ready in 5- 8 minutes.  Switch off the heat and leave the pan covered for another 10 minutes.
Remove the lid on the pan and add chopped cilantro. Lightly fluff the couscous with a fork. Serve hot and enjoy. A light and tasty meals is ready within minutes.

Capsicum Fry

You want a quick fix side dish for your roti/chapati then this is it. It takes 15 minutes start to finish and it tastes too good for the minimal effort you spent making it.

Ingredients
Green capsicum – 2
1/2 teaspoon – cumin seeds
Besan flour – 3 tablespoon
Chili powder – 1 teaspoon
Garam Masala – 1/2 teaspoon (optional)
Ghee(clarified butter) – 1 tablespoon
Asefotida – 2 pinches
Oil – 3 tablespoons
Turmeric powder – 1/2 teaspoon
Salt to taste
Method
Remove the stem and the seeds from the capsicum and cut it into bite sized pieces. Heat a wide mouth pan and pour about 2 tablespoons of oil. When the oil is hot add asefotida powder and cumin seeds. When you hear the cumin seeds splutter add all of the capsicum pieces to the pan and sauté until they are 2/3rds done. Add turmeric powder, chili powder, garam masala and salt and mix well. Add besan flour to the pan and mix really well with capsicum so that it is well coated. If the mixture appears too dry add the remaining oil and keep stir frying until the flour is not sticking to the sides and bottom of the pan and appears slightly wet and browned. Adjust salt and spice level according preference. Switch off heat when the capsicum is 90% done. Add ghee just before ready to switch off and mix well. The ghee provides a wonderful aroma to the dish. Of course this step is completely optional….but believe me when I say the extra hour at the gym burning it off is entirely worth it.
A side of this with hot chapatis is truly soul food!

Hatch Chili Salsa

Hot summer days, spicy green chili salsa with a bowl of chip… You would think who would want to do that! That’s just asking for trouble the following morning…if you know what I mean. :-)
I found this wonderfully aromatic batch of hatch chili, hot of the roaster in the farmer’s market and immediately thought of making myself some spicy bowl of chili. It was big hit with my family and friends.


Ingredients
Roasted Hatch Chilies – 5 nos (pealed and finely chopped)
Red onion – 1 small chopped
Ripe tomatoes – 2 chopped
Avocado – 2 nos
Cilantro – handful chopped
Lime Juice – 2 tablespoons
Salt to taste

Method
Peal off the charred parts of the roasted hatch chilies and finely chop them. Chop onion and tomatoes into the same sized pieces and place them in the bowl with the chilies. Deseed the avocado and scope out the fruit and chop it into small pieces and add it to the bowl of chilies,onion and tomatoes. Add salt and lime juice to the mix and incorporate it well with all the veggies. Add chopped cilantro and mix well. Serve it at room temperature or chilled with a bowl of tortilla chips.