COUSCOUS POTATO PATTIES

        COUSCOUS POTATO PATTIES

                                                        (Yield: 8 Patties)

Couscous is very easy to cook. Couscous is precooked durum wheat semolina. Couscous available in super market is instant couscous. It is all ready steamed and dried so all you need to do is to add in boiling water and let it sit for 7-8 minutes and it gets cooked. Couscous can be cooked with various methods. It can be cooked as savory dish or as sweet dish too.

INGREDIENTS FOR COOKING COUSCOUS:

·      1/3 cup Couscous

·      2 tsp. Oil

·      1/8 tsp. Mustard Seeds

·      7-8 Curry Leaves

·      ¼ tsp. salt or as per taste

·      1/3 cup + 2 T Water

LET’S COOK:

Heat oil in a pan.

Once oil is hot add mustard seeds and let them pop.

Add curry leaves and let them sizzle for few seconds.

Add water, salt (enough for couscous only) and cover the pot and bring water up to a boil.

Once water boils, stir in couscous and cover.

Remove from heat and let stand for 7-8 minutes.

Fluff couscous with a fork.

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INGREDIENTS FOR PATTIES:

·      Couscous, cooked as above method

·      1 ½ cup or 2 small to medium size Potatoes, boiled, peeled and grated, grate on the larger holes of the grater

·      ½ tsp. Ginger, grated, grate on the smaller holes of the grater

·      ½ tsp. or 1 medium size Garlic Clove, minced, press through garlic press

·      1-2 Green Chiles, chopped

·      2 -3 T Coriander Leaves, chopped

·      1 T + ½ tsp. Sugar or as per taste

·      ½ tsp. Aamchur Powder (Mango Powder)

·      ¼ tsp. Black Pepper Powder

·      ¼ tsp. Garam Masala

·      ¼ tsp. Chat Masala

·      ¼ tsp. Salt for potatoes only, as couscous already cooked with the salt

·      1-2 T Oil for shallow roasting patties

LET’S COOK:

In a bowl mix all ingredients.

Divide in 8 equal portions.

Roll each portion between palms and press it to flatten to give round flat shape.

Heat oil in a non-stick pan on medium heat and shallow fry all patties until golden brown on both sides as well as on sides.

Serve hot couscous potato patties with Mint Raita or your choice of yogurt dip.

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ROSE MILK JELLY WITH TUTTI FRUTTI TOPPING (ROSE MILK PUDDING)

ROSE MILK JELLY WITH TUTTI FRUTTI TOPPING (ROSE MILK PUDDING)

What is Agar Agar?

Agar Agar is also known, as China Grass, Japanese Isinglass and Kanten. It has no taste, no color and no odor. Agar agar is nothing but a vegetable gelatin, derived from see weeds. It acts as a vegetarian alternative to animal derived Gelatin, that is suitable for vegetarian and vegans.

Agar Agar is a rich source of calcium and iron and is very high in fiber. Because of its high levels of fiber, it is known for its ability to aid in digestion and weight loss.

INGREDIENTS:

·      2-3 Long Strands of Agar Agar

OR

1 tsp. Agar Agar Powder

·      ½ cup Water

·      1 cup Milk

·      ¼ cup Sugar

·      1 tsp. Rooh Afza Rose Flavor Syrup or as per taste

·      ¼ cup Multicolored Tutti Frutti

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LET’S COOK:

Cut the agar agar strands into smaller pieces using a scissor.

Boil ½ cup water in a small pan. Switch off the heat and soak agar agar for 10-15 minutes.

Put flame back on medium heat and bring water to a boil.

Reduce heat to simmer and continue simmering water until agar agar strands completely dissolves.

Meanwhile in another pot mix milk and sugar and bring mixture to a boil. Switch off the heat and keep aside.

Pour milk mixture into agar liquid and mix well.

Add Rooh Afza Rose Favor Syrup and mix and strain the mixture.

Spread multi color Tutti Frutti at bottom of the tray or ice cube tray or in plastic mold then pour rose milk on top.

(NOTE: Agar Agar has tendency to set faster at room temperature compare to gelatin so pour immediately in tray or ice cube tray or in special shape molds)

Allow cooling for 10 minutes.

Keep tray in fridge for 1 - 2 hours.

Cut or unmold jelly and serve cold.

Enjoy…

FOR REFERENCE:

Asian Grocery Stores and Health Food Stores carry Agar Agar in strands as well as in powder form.

FOR VEGAN:

For Vegans, use Soy Milk as an alternative to dairy milk.

SIDE EFFECT:

Agar Agar acts as a laxative agent. So do not consume desert in large quantity that is made with the agar agar.

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SAFFRON

                                                               
                                                                     Picture # 1

     
                                                                        Picture # 2

                       “SAFFRON”

THE MOST EXPENSIVE SPICE IN THE WORLD.

BUT WHY IS SAFFRON SO EXPENSIVE ????

Costing a gram of superior grade saffron for $7, and an even finer quality for $9.

Saffron is so expensive because the spice comes from only the three tiny threadlike stigmas present in the flower of the plant (Orange color threads in picture # 1)

150 flowers and significant labor are needed to produce a single gram of saffron.

Saffron is expensive, but its taste is worth the price J

I cannot imagine making Indian Desserts and Puddings without Saffron. Kesar Peda, Kesar Srikhand, Kesar Rice Pudding and Rava Kesari and list goes on and on........

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I have come to know about “SAFFRON” by watching “GLOBE TRACKER” TV SHOW  “Spice Trails”

I hope you enjoyed reading this post.

Share it if you like it.

PICTURE (#1 AND #2) COURTESY: GOOGLE

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VEGETABLE RICE CROQUETTES

      VEGETABLE RICE CROQUETTES

                                               (Yield: 8 Croquettes)

Vegetable Rice Croquettes made from left over basmati rice and with blend of mixed vegetables and exotic Indian spices. Its makes great appetizer and teatime snack.

INGREDIENTS FOR THE CROQUETTES:

·      2 cups leftover Basmati Rice

·      1 T Oil

·      ¼ cup Onions, chopped

·      ½ cup Carrots, grated, grate on the larger holes of the grater

·      ½ cup Potato, grated, grate on the larger holes of the grater

·      1 tsp. Garlic, minced, press through garlic press

·      1 tsp. Ginger, grated, grate on the smaller hole of the grater

·      1-2 Green Chili or as per taste, finely chopped

·      ¼ cup Red Bell Pepper, finely chopped

·      ¼ cup Green Bell Pepper, finely chopped

·      ½ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ¼ tsp. Mango Powder

·      ¼ tsp. Garam Masala

·      Salt as per taste

·      1 ½ tsp. Sugar or as per taste

·      1 ½ tsp. Lemon Juice

·      2-3 T Coriander Leaves, chopped

·      3 T Flavored Italian Style Breadcrumbs, to give extra flavor as well as to thicken up rice-veggie mixture (NOTE: Amount of bread crumbs will depend on softness of the rice)

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FOR BATTER:

·      ¼ cup All Purpose Flour/Maida Flour

·      Water as needed to make all purpose flour batter

·      Salt as needed

·      ½ to ¾ cup Flavored Italian Style Breadcrumbs or as needed, to roll croquettes in it

                                                                                     

·      Oil for deep frying

LET’S COOK:

Heat oil in a non-stick pan on medium heat.

Once oil is hot add onion and stir-fry for 2-3 minutes.

Add grated carrots and potatoes and stir-fry for 2 minutes.

Add crushed garlic and ginger and sauté for 1-2 minutes.

Add chopped green chilies, red and green bell peppers and sauté for 2-3 minutes.

DO NOT COOK VEGETABLES COMPLETELY. LEAVE SOME CRUNCH IN IT.

Add all dry spices, Kashmiri red chili powder, coriander powder, cumin powder, and mango powder and garam masala and mix.

Add salt, sugar lemon juice and coriander leaves and mix.

Add leftover basmati rice and mix well with vegetables and cover the lid and cook for 1 minute.

Switch off the heat.

Let mixture to cool.

Add breadcrumbs as needed to the rice-veggie mixture and combine well to form dough.

Rub little oil in hands and divide the mixture into 8 equal size balls.

Take one ball and roll between palms to give oval shape or any shape you desire.

Place all croquettes in plate and keep aside.

Mix all-purpose flour, salt and enough water to make thin batter to deep croquettes in it.

Spread bread crumbs in flat dinner plate for easy rolling of croquettes.

Meanwhile heat oil in pan on medium heat.

Deep croquette in Maida batter first then immediately roll in breadcrumbs and deep fry in oil until golden brown.

Fry couple of croquettes at a time.

Put it on paper napkin to absorb extra oil.

Serve hot Vegetable Rice Croquettes with ketchup or with your choice of green chutney or tamarind chutney.

Enjoy…

NOTE:

You could mix and match any vegetables of your choice.

Add French beans, corn, peas etc.

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