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.
Its been snowing all day, and I never complain since those are the days I spend some quality time with my husband and kids. I think the snow storm compels everyone to be bound home for safety, roads get nasty also so we all rather stay home safely unless it is something really important!!!
What a nice compelling way to bond with family? LOL! Today is such a day- my husband ended up working from home and he ‘s always attending calls and in meetings all day long. I decided to start the day late with brunch. So the menu was Homemade Waffles with Strawberries and syrup with powdered sugar dusting like the snow!!!! Then I made my husband’s favorite masala scrambled eggs with toast.
We watched a movie together and now its dinner time! I decided to recreate the Guacamole that is served with tortilla chips at California Pizza Kitchen under the Short eats menu for 5$. I have to be honest- I simply love it and am left craving for moreeeeeeeeeeeee.
I checked my refrigerator and had all the ingredients to recreate the recipe and the will, ofcourse:) so decided to go for it!
Red/ Orange Bell Pepper-1/2
Black beans- 1/4 cup
Sweet Corn- 1/2 cup
Lemon Pepper- 1/2 tsp
Garlic powder-1/2 tsp
Cumin powder-1/2 tsp
Black pepper coarsely ground powder- 1/4 tsp
Cilantro leaves for garnish
I start by dicing Onion, Jicama, Bell pepper finely. I use frozen sweet corn, so I let water boil and thaw it by letting it sit in the boiling water for about 5 minutes or so. After 5 min’s, transfer the corn to a bowl of cold water. Then I take a bowl, peel the avocado skin, take all the avocado pulp and transfer in the bowl. I add all the spices, salt to taste and mix it as I mash the avocado well to incorporate all the ingredients together. Then I squeeze half a lemon and mix the lemon juice with mashed avocado. Add diced onions, jicama, bell pepper, jalapeno. Mix well. Transfer the corn and black beans at this point. Mix again and garnish with cilantro leaves. Enjoy!
Let me know if you liked this recipe.
Thanks and as always with much love from my kitchen to yours……
I was born in the state of Kerala in India. Kerala is in the southern part of India and is know for its beautiful backwaters and greenery! There is one another thing Kerala is well known for- Its Plaintain chips!!!!
My mom always made these crispy plantain chips that me and brother always kept munching on them. And when we had guests over, my mom would reach out to the canister of Plantain Chips and too late to realize- ALL GONE!!!
I have been craving some crispy homemade plantain chips a while now. So I decided to add my own twist to it:)
I love the idea of salt and sweet so paired up home made Crispy Salted Plantain Chips with a Mango Salsa and hot Jalapeno! Enjoy!!!