PANEER ON A BED OF COUSCOUS AND CHICKPEAS[139]
13 WEDNESDAY APRIL 2016
(2-3 serves)
Ingredients for paneer
250 gms - Paneer [Cottage cheese] (chop finely)
1 pc - Tomato (chop finely)
2 Tbsp - Butter
To taste - Salt
1-2 pcs - Green chillies (cut finely)
2 pcs - Dry kashmiri red whole chillies (cut into three parts)
15 pcs - Mint leaves [pudina leaves] (tear each into small pieces)
1 Tbsp - Balsamic vinegar
Ingredients for the vegetable stock
1” - Bottle Gourd [Gheeya or Loki or Doodhi] (peel and chop)
2 Tbsp - Cabbage (chop)
1/4 pc - Carrot (chop)
1/2 small - Tomato (chop)
1/2 small - Onion (chop)
(This equals to 1 cup of mix vegetables)
1/2 tsp - Oil
A little - Salt
3 cups - Water
Ingredients for cooking the green chickpeas
80 gms - Green chickpeas [hara chana] (wash and soak overnight)
1 pc - Onion (sliced)
1pc - Carrot (sliced)
200 to 225 ml - Water for boiling
To taste - Salt
Ingredients for the couscous
80 gms - Moroccon couscous (smallest grain)
1 to 1 1/2 cups - Vegetable broth
To taste - Salt
To taste - Black pepper (freshly grounded)
2 tsp - Pine nuts (toasted)
Ingredients for the vegetable
150 gms - Pumpkin (petha, kaddu) (peel and cut into 1 inch cubes)
1 large - Carrots (scrape the skin out and cut into 1 inch cubes)
1/4 cup - Peas (boil) (Do not boil if using frozen peas)
To drizzle - Balsamic vinegar
To sprinkle - Cinnamon powder
A pinch - Salt
2 pinches - Sugar
Garnish
Zest of 1 lime or lemon (finely grated)
Leaves of 1 spring onion (chop finely)
Corriander leaves
Method for Paneer
Put the butter in a frying pan over low heat and add the tomatoes.
Increase the heat and when the tomatoes start to leave their water add the kashmiri chillies.
Cook for a few minutes and then add paneer, green chillies, mint leaves, balsamic vinegar and salt.
Mix well and keep aside.
Method for Vegetable Stock
Add the oil, salt and water to the vegetables.
Boil and do not blend.
Strain and discard the vegetables and keep the broth for later use.
Method for Hara Chana [Green chickpeas]
Boil the chickpeas, onions, carrots and salt into a saucepan with water and drain.
(They should remain a little crunchy but be fully cooked).
Add more water if required.
Strain if there is excess water.
Method for Couscous
Put the couscous into a bowl.
Add 1 cup of the hot broth and pour it over the couscous.
Mix it well, cover the bowl with a clingwrap and set aside for 10 minutes until the grains are swollen.
If required add 1/2 cup hot water and let it stand for 2-3 minutes.
Fluff with the fork and add the salt and pepper.
Taste and adjust the seasoning.
Finally add the pine nuts.
Method for the Vegetables
Steam the pumpkin and the carrots.
Then add the peas, salt and sugar.
Finally, sprinkle the cinnamon powder and drizzle the balsamic on it.
Assembly
1) Mix the couscous and the chickpeas in a bowl.
Taste and adjust the seasoning if necessary.
2) Mound this mix onto a plate.
3) Sprinkle the lemon zest over it.
4) Garnish with the spring onion leaves.
5) Place the paneer mix over it.
6) Garnish with corriander leaves.
7) Arrange a scoop of the vegetable next to it.
8) Serve
Copyright UINSPIRE 2013.
Website by Carapace
-
Comments & Queries