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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”
I am not writing
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.
Suffice to say this
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.
Hopefully they will
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
Recipe Source:Here
Ingredients:
For the stew:
- 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 tsp Dhania/ coriander powder
- ½ tsp Jeera/cumin powder
- 1 tsp Red chilli powder
- ½ tsp Pepper powder
- ¼ cup dhania/ coriander leaves, finely chopped
- 3-4 tomatoes, chopped
- 1 cup of chick peas soaked and boiled
- Oil
- Salt
For the rava:
- 1 cup rava
- ¼ tsp saffron
- A few spring of coriander and mint
- 2 tsp olive oil
Method:
- 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.
As this is cooking
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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