Couscous And Aragula Salad

Couscous And Aragula Salad

Couscous is a tiny pasta made of wheat, barley or rice; wheat couscous is the most widely available version and most of it is "instant" or quick-cooking. Although couscous was traditionally hand-rolled, these days it is made by machine: Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls.

You will be amazed at how versatile it can be. Couscous is more than just an accompaniment to stew. You can use it as a filler in patties (soak it in water for five minutes and use instead of breadcrumbs, add leftover cooked couscous to a salad; or use it in a bread, muffin, or pancake recipe (soak in an equal volume of warm water for five minutes or more before adding it—¼ cup couscous to ¾ cup wheat flour).

You'll find it especially useful if you are cooking for vegetarians or vegans (for whom you can omit the cheese and butter).

Ingredients

1 1/2 cups couscous

1 1/2 cups water (boiling)

2 tbsp fresh lemon juice

1/2 tsp mustard

1/4 cup olive oil (I used just a tbsp)

1/4 tsp dried red pepper flakes

Kosher salt

Freshly cracked black pepper

1 tomato, diced

1/2 cup dried currants

1 cucumber, seeded & diced

1 red bell pepper, seeded & diced

1/2 red onion, diced

1 cup arugula or wild rocket leaves

Method

Add boiling water to couscous & cover it for 5 mins. 

Couscous will puff up & will be cooked through to the center. 

If there is extra water than drain & allow to cool. 

Prepare dressing by whisking together the lemon juice & mustard while drizzling in the olive oil. 

Once slightly emulsified, stir in pepper flakes & season with salt & cracked black pepper.

Toss the tomato, currants, cucumber, red bell pepper, onion & arugula with the couscous. 

Pour the dressing over top. 

Season with salt & pepper to taste & toss to the combine.

Serve either chilled or as it is.

Tips 

* Add same or little less amount of water to couscous so you don't have to drain it laters. 

* You can add any green leaves to this salad or mix of different leaves too.

* I added dried blueberries instead of black currents. Can also add caramelised nuts.

* You can add chopped apple or pear to get a different taste.

* You can make same salad with wheat or bajra dalia (broken wheat or bajra) if u don't have couscous. Just boil it and use.

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Home-Made Condensed Milk

                                  

                                                   

Condensed milk is milk from which water has been removed. It is most often found in the form of sweetened condensed milk (SCM), with sugar added, and the two terms "condensed milk" and "sweetened condensed milk" are often used synonymously today. Sweetened condensed milk is very thick, which when canned can last for years without refrigeration if unopened. Unsweetened condensed milk products spoil more easily. Condensed milk is used in numerous dessert dishes in many countries.

  

We get condensed milk very easily & never actually need to make it at home. But few days back when I had extra milk (even after making paneer & curds) I thought to try this & It actually was like canned one. So here I'm with the recipe I tried.

Ingredients 

1 1/2 cup full fat milk

3/4 cup sugar

1 tsp vanilla essence (optional)

1 tsp unsalted butter (optional)

Method

Take milk in a thick bottom pan.

Add sugar & heat on medium flame.

Once it boils, reduce the heat & keep stirring to keep it from burning.

Reduce milk & sugar mix to less then half & put the flame off.

Add butter & vanilla. Let it cool.

The mixture might have some lumps, which can be removed by blending once it cools down.

Mixture will thicken more after cooling, so don't worry if it looks thin in the beginning.

Your condensed milk is ready to be used.

Tips

* Always put a tablespoon of water in the pan before pouring milk, it prevents milk from burning.

* I didn't add butter & vanilla, but if you don't mind lil more calories than go ahead :).

* I read somewhere that to increase the shelf life of this condensed milk you can add pinch of baking soda to it, but I omitted that & used it within 2 days.

* This can be kept refrigerated for 2 to 3 days.

Kadi Patta Chatney

                                              

    

The curry tree is a tropical to sub-tropical tree which is native to India & Sri-Lanka. Its leaves (also known as Kadi Patta in Hindi) are used in many dishes in India & neighbouring countries. Here are few health benefits of kadi patta.

~Helps keep anaemia at bay

~Fights diabetes

~Good for Eyesight

~Improves digestion

~Lowers cholesterol

~Prevents greying of hair

Ingredients 

2 to 3 tbsp Chana dal

1 cup loosely measured fresh curry leaves

1 small piece of ginger

¼ tsp roasted cumin powder

2 to 3 Red chills or green chilies

Juice of half a lemon

Salt as needed

1 tsp oil

1 tbsp green coriander (optional)

Method

Wash curry leaves & drain them in a colander.

Dry roast chana dal & red chilies. Set these aside to cool.

Add oil & fry curry leaves till crispy. Cool them.

Add salt & lemon juice along with dal, curry leaves, coriander & chillies, in a blender.

Blend everything together with enough water.

Serve this with Idli & Dosas or with anything that you fancy :)

Tips

* Curry leaves should be fresh.

* Don't deep fry curry leaves or they will loose the colour & become blackish.

* You can add little coconut for a different taste.

* Consistency of Chatney depends on your taste.

Eggless & Low Fat Mayonnaise

                                                

Eggless & Low Fat Mayonnaise 

Mayonnaise, often abbreviated as mayo, is a thick, creamy sauce often used as a condiment. Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture. In countries influenced by French culture, mustard is also a common ingredient. In Spain, Portugal, Italy and Greece, olive oil is used as the oil & mustard is never included.

Ingredients 

1 cup hung curd
1/2 tbsp olive oil
1/2 tsp white vinegar
1 tbsp sugar
¼ tsp black/white pepper powder
½ tsp salt
1 tsp herbs of your choice

Method

Mix hung curd with all the ingredients & whisk for 2-3 minutes. Eggless Mayonnaise is ready. Keep refrigerated. It can keep fresh for 4-5 days.

Tips

* Hung curd should be completely without water.

* Use salt, sugar & vinegar according to your taste.

* You can add as many herbs you like to. I used dry mixed herbs.

* Olive oil in original recipe was 3 tbsp but I don't think you need that much. 

* If you find it little more thick, just add little milk.

* You can replace vinegar with lemon juice. 

* Adding half a spoon of mustard powder or paste is a good option too for a different taste.

* Don't throw away the whey extracted from curd, use it in gravies or to knead dough. 

* Mayonnaise can be used on sandwiches, as a base for dressings, as a dip, or as a base for salad dressings or sauces.