by Currylicious | Feb 26, 2014 | Recipes
Ingredients:
Whole Wheat Cous Cous- 1 cup
Cayenne Pepper- 1 teaspoon
Chopped Green Beans- 1/4 cup
ChoppedYellow Squash- 1/2 cup
Green Peas- 1/4cup
Chopped Carrots- 1/4 cup
Onion- 1
Tomato- 1
Jalapeno- 1(optional for heat)
Fresh garlic- 3 cloves
Salt to taste
Garlic powder- 1 teaspoon
Cumin seeds- 1 teaspoon
Curry powder- 1/2 teaspoon
Preparation
This recipe takes less than 10 minutes if you have all the vegetables chopped and ready. So if you are pressed for time or want to make a quick dinner all you need is to chop the veggies ahead of time or you can buy the chopped frozen vegetables from the supermarket. You can thrown in pretty much any veggie and improvise this recipe.
Firstly chop onion, tomato, jalapeno, green beans, carrots about 1/2 an inch and try to chop them evenly so they cook evenly.
Take a non stick saute pan and keep it on low flame. Add 1 tablespoon olive oil and then add cumin seeds. Wait for the cumin seeds to get toasted and splutter. Now add the chopped onion, tomato, jalapeno and vegetables along with salt to taste, garlic powder and curry powder. Mix well and saute for about 2 -3 minutes.
Now add 1 cup of whole wheat CousCous and 1 1/2 cups of water.
Mix well and keep covered for about 5 more minutes till couscous absorbs all the water. Fluff cooked CouCous with a fork and serve with Tzatziki on the side.
I also make a chilled Raita with onions, cucumbers and green chillies to be served along with this salad.
Enjoy!
by Currylicious | Apr 4, 2012 | Recipes
Ingredients
1/4 head of cabbage
1/4 cup snow peas (if frozen, thawed)
Salt to taste
1/2 tsp Lemon Pepper
1 tsp Curry Blend
Pinch of Turmeric
1/2 tsp Mustard seeds
Preparation
Chop the cabbage very finely and evenly. Heat oil in a pan and add mustard seeds. Wait till it splutters. Then add salt, turmeric, lemon pepper and my curry blend. Make sure not burn the mixture. Transfer the chopped cabbage and sauté for 2 minutes, transfer the thawed snow peas and mix well. Now sprinkle some water, reduce the gas and keep covered. Keep checking in between and mix to avoid burning of the cabbage. Once its cooked completely the cabbage would be soft. Now to retain the crunch of cabbage, remove the lid and cook for 2 more minutes till all water evaporates. Now transfer to a plate and enjoyyyyy!
Pic 1: Chop cabbage very fine Pic 2: Add mustard seeds and all spices to oil
Pic 3: Transfer the cabbage Pic 4: Transfer Snow Peas and mix
Pic 5: Keep covered till it cooks
Nutrition Facts
Cabbage is a vegetable rich in Vitamin C. It also contains large amounts of glutamine, anamino acid that has anti-inflammatory properties. Cabbage is a low-calorie food.
Green Peas are one of the most nutritious leguminous vegetable, rich in phyto-nutrients, minerals, vitamins and anti-oxidants. Peas are relatively low in calories and contain good amount of soluble and insoluble fiber but contains no cholesterol. They are excellent source of folic acid and folic acid helps prevent neural tube defects in the newborn babies. Fresh green peas are very good in ascorbic acid (vitamin C). Peas contain phytosterols especially ß-sitosterol. that help lower cholesterol levels in the body. They are also good in vitamin K and contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zeaxanthin as well as vitamin-A.
by Currylicious | Apr 4, 2012 | Nandini's Food Court
Cabbage is one of the vegetables that I never liked to eat as a child. Now when you become a mother, you have to find smart ways to cook the veggies you hated just so you can eat them for the Kid” s sake at least! Role model and all phew! . I love to chop my veggies, garlic, onion -anything, you name it- with my knife and not use any of those zillion contraptions like mandolin that is marketed (would love to show off my knife skills)!
I chop my cabbage very fine and even (so it cooks evenly) and toss it with some bright green snow peas and a curried blend!
You can find it in my recipe section with pictures taking you step by step:)
