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Thursday, April 22, 2010


Couscous -1 cup
Vegetables (Cabbage, Beans, Carrot, Capsicum, Green peas, Potato) - very finely chopped - 2 cup
Chickpeas/Kabuli channa -1 can or 1cup(cooked)
Mustard seeds -1/2 tsp
Cumin seeds -1/2 tsp
Oil -1 tsp
Salt-To taste
Tumeric powder -1/4 tsp
Sambar powder -2 tbsp
Coriander leaf chopped - 1 tbsp
Green chilli finely chopped -1

1. Boil 1 1/4 cup of water till rolling. Add little salt and oil to it. Turn off the fire and add couscous. Stir and keep closed for 5 minutes.
2.Heat oil in a pan and saute mustard, cumin,green chillies.
3. Once seeds splutter, add chopped vegetables, salt , tumeric powder & sambar powder. Cook for 2 minutes.
4.Add cooked chickpeas and cook for another minute.
5.Add cooked couscous and mix well. Cook for 2 more minutes.
6.Turn off the fire and garnish with coriander leaf.
7. Serve hot.

Note: Couscous doubles in quantity once cooked.
Also make sure the vegetables aren't overcooked that they lose the crunch.

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