Make a soft gluten-free non-sticky Sabudana Khichdi, a pilaf with my mother-in-laws secret tips to make this popular snack and breakfast item.
Couscous
Couscous
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For the alphabet W
I have chosen Western Sahara! In case you are wondering what on earth is wrong
with me, let me tell you we at Blogging Marathon are at the fag-end of our
marathon, mega marathon where we blog on one
theme. This time its international cuisine the marathon is aptly name”
Around the World in 30 Days”
any more as intro for my post as I have shooting pain in my arm. In fact I am a
day late to post this recipe.
was one not much appreciated at home. The younger one said “Upit with gravy” I suppose
my substitutions were what gave the flavour. It was too bland for out taste
too.
be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!
Couscous
- 2 Onions
- 5-6 cloves of
Garlic - 1 cup of mixed vegetables like carrots capsicum,
pumpkin, cabbage, chopped in chunks - 100 grms of
mushrooms about 10 big ones, split in 2 - ½ teaspoon Dhania/
coriander powder - ½ teaspoon Jeera/cumin
powder - 1 teaspoon Red chilli powder
- ½ teaspoon Pepper powder
- ¼ cup dhania/
coriander leaves, finely chopped - 3-4 tomatoes,
chopped - 1 cup of chick peas
soaked and boiled - Oil
- Salt
- 1 cup rava
- ¼ teaspoon saffron
- A few spring of coriander and mint
- 2 teaspoon olive oil
- Heat oil in a large
pot. - Add garlic and then line the bottom with the
onions. - Arrange the carrots and mushrooms.
- Add the coriander
powder, jeera powder, red chilli powder, pepper. - Allow it to simmer
for 5 minutes. - Add the cabbage, pumpkin and capsicum. Allow
to simmer for 5mins. - Add coriander, add
in about one cup of water and chopped tomatoes. - Allow it to simmer
lightly until you see a lot of liquid forming about 15mins). - Add chick peas
- Stir; let it simmer
for another 15-20 minutes.
let’s get the jada rava ready:
- Roast the rava till you get
a lovely aroma. Measure the volume. - Boil double the volume of
water. - Place the rava into a bowl
mix the saffron and cover with boiling water. - Stir, then set aside for 20
minutes, or until the jada rava has absorbed all of the water. - Add the chopped mint and
coriander. - Add some olive oil mix
well making sure all the rava gets a coating of the oil and to separate
any clumps. - Then, put the rava in a
strainer lined with a cloth steam for about 5 minutes. This helps the
flavour of the herbs get absorbed. - Your stew/ soup is done by
now. - So dish out !!
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Varadas Kitchen says
I can understand why she said that. 🙂 like the addition of all those vegetables in the gravy.
vaishali sabnani says
Well all dishes cant be perfect ..so its ok if the dish was not approved. And lets say there sre times when you don't like and others do..do this is one of those..with a bit of spice it might be s favourite dish.
Usha says
Nice flavorful couscous. I like the addition of chickpeas
Priya Suresh says
Great choice for W.. Couscous is just inviting me..I can have a satisfying lunch with this super filling dish.
Harini-Jaya R says
Would love to try this !
Pavani N says
Love your version of couscous 🙂
Gayathri Kumar says
Looks super inviting..
Suma Gandlur says
I can understand your daughter. 🙂 It is a filling meal.
Sreevalli E says
Lovely dish.. Very inviting.
Padmajha PJ says
I can understand why your daughter said that!But I would love to try this version 🙂
Chef Mireille says
I am confused isn't rava semolina? did you substitute this for the couscous? I was looking for western sahara recipes but only found 1 meat stew and did not want to do another one for the month. congrats on even finding this recipe
Archana Potdar says
Yes Mir Rava os semolina I used it as a substitute for couscous.