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Showing posts from April, 2012

Chickpea Tagine with Buttered CousCous

This is a traditional Moroccan dish and a perfect dinner menu. Couscous variations depends upon our tastes and availability of time. Its a dish inspired from Hamlyn 200 recipes.
What you need:
2 cups - Chickpeas, Soaked over nite and cooked for 6 whistles with salt or canned
1 no - Onion, chopped
3 nos - Tomatoes, chopped 2 cloves - Garlic, minced
1 cup - Veg stock
1 tsp - Cumin powder
1 tsp - Coriander powder
1/4 tsp - Cinnamon
1 tsp - Red chilli powder

2 tbsp - Fresh Coriander, chopped 2 tbsp - Olive oil
Salt as reqd

How to make:

Heat the olive oil in a saucepan add the onions saute for a few minutes. Add the garlic and all spices and salt, stir together add the chickpeas, tomatoes and the stock. 

Leave this to simmer over a low heat for 10 min and add chopped coriander and switch off the stove. What you need for Buttered Couscous: 1 cup - Couscous 1 tbsp - Butter 2 cups - Hot water 1/4 tsp - Salt 1 tbsp - Fresh Coriander, chopped

How to make: Put couscous into a bowl and add butter on top cover with salt …

Navadhanya Sprouts Vadai

Navadhanyam simply means "9 Grains". They are rich in fibre and when they are srpouted thr value increases more. Made simple yummylicious  vadais for a Sunday snack.
What you need:

1 cup – Navadhanyam sprouts
½ cup – Urad Dhal, soaked for 2 hrsl
2 nos – Green chillies
1 no – Onion, finely chopped
1 tsp – Ginger, finely chopped
1 sprig - Curry leaves 
2 tbsp – Coriander, finely chopped
Asafoetida- 1 pinch

How to make:
In a mixer grind the urad dhal, navadhanyam, ginger and green chillies and make into smooth paste just add 1 tsp of water if reqd to make it smooth.

Transfer them to the bowl add salt, onion,s curry leaves, Coriander, asafoetida and mix them well. 

In a pan add oil once hot make them into vada shape and cook them until golden in color.

Serve hot with sauce / chutney!!

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