A Hint of Spice

A dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art.Some people consider it as pasta and attribute its origin to China ;while some others claim its origin to East africa.Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed.
               In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold , or as a side dish.

             
The first time I heard about couscous was from a friend who had lived for considerable time in Cyprus.She was describing Salad made from Couscous and I was intrigued.So the next time ,I was out in whole food store I went looking for it.
This is a easy and fast recipe for couscous salad and it goes well with Grilled Salmon,Grilled Chicken  or as a dish in itself.

Ingredients
1 cup Couscous
2 cups Vegetable Stock/Chicken Stock/Plain Water
1/2 tsp salt ( or more depnding on your taste)

3 tblsp freshly squeezed lemon juice
1/2 cup -1 cup chopped fresh parsely leaves(I like more of the parsley leaves,since they give a fresh earthy taste to the Salad)
1/2  red onion finely chopped
1 Zuchinni finely diced
1/2 Green Pepper(Capsicum) Finely Diced
1/2  Yellow Pepper finely diced
1  tomato finely diced
2-3 tsp olive oil
Black pepper(acc. to taste)

Directions
1.Boil 1 and 1/2 cup of liquid with 1/2 tsp salt and 1 tsp Olive oil.
2.Put 1 cup Couscous in  Salad Bowl.Once the liquid is boiled ,pour it over Couscous  and  cover the Salad bowl with a plate for about 5 minutes.
3.After 3 minutes have elaspsed fluff the Couscous using a  fork ,if couscous seems too dry add 1/2 cup of the remaining liquid.
4.Once the liquid has been absorbed,add the lemon juice,2 tsp olive oil,Black pepper and the finely diced vegetables and parsley leaves.
5.Mix well.Adjust the seasonings and lemon juie according to taste.
6.Serve Cold or at room temperature.
7.Serve with Salmon or Grilled Chicken.
'njoy!!

As a kid I remember going to Gurudware on Sundays and on festivals and through out the Kirtaan and Path ,the one thing I eagerly waited for was the Path to get over and for all present to stand up.For me it meant that we are done for now and can move onto getting the Yummy,Delicious Parshad (This is not a speeling error.This is how it sounds in Gurudware"Parshad" instead of "Prashad").I believe it is not just me who did that....most of the kids I know today or even my cousins used to wait for Prashad.
              My friend's son Harshiv is one such Kid.He will sit with his Father in the gurudware.Once the sewadar's start offering the Prashad,he will have his share,will not say no to his Dad's Share and then will run to his Mom to get her's.Anytime he is visiting me....I ask "you want sheera?" and his answer is "Gurudware wala?".
Coming to the religious significance of Karah Parshad,is a type of halva made with equal portions of wheat flour, ghee, and sugar. It is offered to all visitors to the Darbar Sahib in a Gurdwara. It is regarded as food blessed by the guru and should not be refused. As it has a very high sugar and oil content, visitors may ask the Sewadar for a small portion. As a sign of humility and respect, visitors accept the Karah Parshad sitting, with hands raised and cupped. The Sewadar serves it out of the same bowl to everyone in equal portions. This kada prasad holds a lot of importance in Sikh faith. The religion gives prescribed method of preparation, distribution and the way of receiving kada prasad.

INGREDIENTS
Makes about 16 servings.
Cook Time: 15 minutes
 1 cup ghee
 1 cup whole Wheat flour (atta)
 1 cup sugar
 3 cups water
pinch of cardamom powder(optional)
10-12 Almonds slivered (optional)
or
10-12 cashews-Halved(optional)


DIRECTIONS
1.Measure all ingredients.
2.Add sugar to water in a pot and let it boil.
3.Melt ghee in a pan,and then add the Whole  Wheat Flour to ghee.
4.Keeping the Ghee-Whole Wheat flour mix on Medium heat,Keep stirring continously till the Whole wheat flour looses its light brown color to Deep Golden.At this point it will start giving a Nutty Aroma.
5.Also keep an eye on the water sugar mixture .Let the sugar melt completely and it forms a syrup.
6.Pour boiling sugar syrup into toasted flour and ghee mixture. Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed.
7.Keep stirring prashad as it thickens into a firm pudding.
'njoy!!!

 Note that I have said Cardamom Powder,Almonds and Cashews to be optional.In traditinal Karah Prashad,these 3 ingredients are not used.If you are making this Halwa for serving as dessert you can use all these items.Add Cardamom Powder to the sugar syrup,almost towards the end.You can add the Dry fruis(Cashews-Almonds) to the Ghee -Whole Wheat Mix while toasting the flour.

TIP:-
1.The recipe above uses equal quantity of Ghee,Sugar and Whole Wheat Flour.That same proportion of ghee to other ingredients is required if you are making the Halwa for Parshad,As lesser amount of ghee will make the Parshad crumbly and the crumbs can fall on the floor while offering Parshad.
2.You can reduce the amount of ghee to 1/2 or even 1/4 ,If you plan to serve the Halwa as Dessert (in bowls).For this remember to keep stirring the Whole wheat flour-Ghee mix continously,so that it does not stick to the bottom of the pan.
3.This is a good snack for kids,especially Picky eaters(speaking from experience).Keep the Whole Wheat flour roasted ahead of time in a Air tight  Container.When you need to make the halwa just make the Syrup and add it to the flour.
This goes to Nivedita from Nivedita's Kitchen for her Event Celebrate Sweet-HALWA.

Pizza is many things for many people,a food category associated with take outs.A food that you order when you don't have time or when unexpected guests arrive and you can't cook...but it is never considered a healthy food.The following recipe is that of A Healthy Whole Wheat Pizza base which has a nutty flavor and rich in nutrients and fiber.Top it with you choice of toppings and this is one dish out of this world.(For picky eaters add more vegetables as toppings and voila your picky little one has gobbled up everything but the plate.)





Ingredients
1 tsp White Sugar
1 1/2 cups Warm water
1 tbsp active dry yeast
1 tbsp olive oil
2 cups whole wheat flour
1 1/2 cups all purpose flour

Pizza Sauce

Toppings:-
Green Bell pepper
Sun dried tomatoes
Yellow Bell Pepper
Olives
Sweet Onions
Mozzarella Cheese

Directions
1.In a large bowl dissolve sugar in warm water.Sprinkle yeast over the top and let stand for 10 minutes until foamy.
2.Stir the olive oil & salt into the yeast mixture,then mix in the whole wheat flour & 1 cup of all purpose flour until dough starts to come together.
3.Tip dough onto a surface floured with the remaining all purpose flour & knead until all purpose flour has been absorbed ,and the ball of dough becomes smooth (about 10 minutes).
4.Place dough in an oiled bowl & turn to coat the surface.Cover the bowl with cling wrap tightly so that the air does not escape the bowl and let it stand in a warm place until doubled in size ( about 1 hour).
5.When the dough is doubled,tip the dough out onto a lightly floured surface and divide into 2 part for 2 thin crusts or leave whole to make one thick crust.
6.Form into thick ball.Let rise for about 45 minutes,until doubled.
7.Preheat oven to 425 degrees.Place a pizza stone on the middle rack of the oven.
8.Flour a clean flat surface and roll out the dough to the thickness you want.
9.With your fingers, form a slightly thicker raised rim around edge of the circle.
10.Bake the pizza base in the oven till the base firms up a little and will not get soggy when pizza sauce and toppings are put.
11.Take out the pizza base .Apply Pizza Sauce and put the toppings and cheese over the sauce and bake again at 425 degrees for 5 mins and under broiler for 1 minute.
'njoy!!!

Tips:-
1.In step 8, I said,flour a clean flat surface.This is very important as this keeps the dough from sticking to anything.Also pick up the dough and apply flour on top and bottom.Set the dough on the counter and then spin it in a circle with your hands on the sides. Try to get the flour on the sides of the ball and gently form it into a more perfect circle.

2.To press out the dough, start by gently flattening the dough ball, trying to maintain a circular shape.
3.Rips and Holes:If the dough tears near the end, lay it down gently on the counter. Look for a thicker area close to the hole. Stretch the thick part over the hole and press it down firmly to bond the dough together. Make sure to put extra flour underneath the patched spot because it will easily stick to the counter.
4.If you are serving this dish to guests,you can make the pizza base ahead of time and wrap it in cling wrap.Keep at room temperature.
5.Leftover dough...no problem.Wrap it again in cling wrap and keep it in fridge.Whenever you want to use it again take it out of fridge 30 mins before you want to bake it.Repeat step 4.
6.If you don't want to make pizza again and have leftover dough,roll the dough the same as you would roll the pizza base and sprinkle with fresh rosemary to make rosemary focaccia.You can even use dry herbs for that.

Recently we have been making a conscious effort to increase our intake of whole wheat products in one form or another.....although being Indian and that too from North India we do eat whole wheat chapatis everyday.But to incorporate whole wheat or whole grains in other cuisines.So when I wanted to make this dish I bought Wheat noodles and believe me the taste increases multifold.