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!!

The first time  ever I tried a veggie wrap,will look unusual to many people....well here it goes.My son was admitted in the hospital and I was staying with him.Since I had limited options in the hospital cafeteria (vegetarian options that is)...I opted for Veggie Wrap that was made on spinach wrap.I was enthralled.It is such a fulfilling snack which is also healthy.After that I have replicated this wrap many times at home.

Last night I wanted to make tomato soup.I had not made it in a long time.While taking out the ingredients from the refrigerator I saw I had one betroot hiding behind some other veggies and said "why keep one betroot?".Turns out it changes the color of soup completely...tomato soup turns from dark orange to almost blood red.Delicioso!!!!

The title may sound ambigious but I did not have a much better way of describing it except to say "All Purpose Masala" or "All in 1 Masala".This Masala has soooo many uses.By following the recipe you can make the basic masala and then twist it according to the dishes by adding some spices at the last minute.
You can make Rajma,Kale Channe,Lobia,Matar Paneer,Matar Aloo,Egg Curry (in a hurry),Dudhi Kofta,Cabbage Carrot Kofta,Dum Aloo etc.




oops the pic is not as good as the masala.Sorry!!!

Ingredients
2 tomatoes, (roughly chopped)
1 big onion, (roughly chopped)
6-8 glakes of garlic,
1" piece ginger
1/4 tsp Turmeric,
1 tsp Salt,
1/2 tsp Red Chilli Powder,
1 tsp Coriander Powder,
1/4 tsp Black Pepper Powder

Directions
1.Blend onions and garlic together.
2.Heat oil in a heavy bottomed pan,add the onion paste .
3.Saute the Onion-Garlic paste on medium heat ,When it starts turning light brown (it should not burn) add the dry spices .
4.Blend Ginger,Tomatoes and green chilli(if you need it more spicy) together.
5.Add the tomato paste to onion masala.
6.Let it cook on a medium flame till it turns dry and golden brown reddish in color.
'njoy!!

Tip:-
1.This masala preserves well for atleast a month.Spray an ice tray with non stick spray and freeze the masala in the tray.Once the cubes are formed take them out and put in a ziplock freezer bag.Use as you need.This is a better way of storing the masala because you can use the cubes according to the servings you want.
For using the masala,add a little oil to the pan ,add the masala cubes and then add some spices such as cinnamon powder,dhania powder,cardamon powder.This always makes the masala taste fresh.Finally add the garam masala.
Sending this to Padmajha from Seduce your Tastebuds for her event Healing Food-Tomatoes. and to Siri who started the wonderful event.

Ingredients:
2 tblsp Olive Oil
2 tblsp fresh Basil or 2 tsp Dried basil
1 tsp dried Oregano leaves
1 tsp Chilli Powder
1 tsp Sugar
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Cinnamon Powder
1 tsp Garlic paste
1 cup Onion -finely Diced
1 cup Tomamto-finely Diced
1 cup Tomato Puree

Directions:
1.Heat the 2 tblsp Olive oil & add the garlic paste and Onions.
2.When the onions turn light brown ,add the tomatoes & cook till the oil seperates.
3.Add the tomato puree,salt,sugar,chilli powder,oregano,black pepper and cinnamon powder and let it simmer.
Sending this to Padmajha for her event Healing Food-Tomatoes and to Siri who started this roundup.