Couscous veg pancake

Sundays are always meant to laze around and I am no different either. This is also a day where I like to cook different and more variant of dishes, as you can eat them at your own ease and time with no rushing for time and work. Since I am a late riser and love to sleep more in the mornings,I prefer to keep breakfast easy,fast,simple and something different on Sundays. This is a simple,complete nutrition packed breakfast and can be a good stuff in the tiffin boxes for kids. I am seriously now planning to buy a DSLR camera as I feel it's definitely required for good food pictures. Anyways the taste and the nutrition is much better than the picture posted of the dish.

Ingredients

1. Couscous - 1 cup

2. Semolina - 1/2 cup

3. Maida - 1/2 cup

4. Chopped Spinach - 1/2 cup 

5. Chopped carrot- 1/3 cup

6. Eno fruit salt - 1 sachet

7. Salt to taste

For the tempering

1. Mustard seeds - 2 tsp

2. Cumin seeds - 1 tsp

3. Curry leaves - 12

4. Red whole chilly -  1 no

Method

Mix couscous,semolina,flour with some water to make a thick batter. Let it rest for 15 mins. In the meanwhile you can chop the veggies. Add some more water as the mixture will thicken,cos the couscous and semolina will swell up. Make the tempering in some oil and add to the mixture,mix with a an egg whisker. Now add eno fruit salt,salt and the veggies. Heat small amount of oil in a non stick pan,take 1 ladle of the mixture and spread with the help of a spoon. Once the pancake gets almost cooked,it should be golden brown in colour,flip and cook from other side too. To check if it has cooked properly insert a fork,it should come out clean. The flour makes it crispy outside,whereas the semolina and couscous keeps it soft inside. Serve hot with sauce or any chutney. 

Kashmiri style red chicken curry

Winter is making it's way slowly in Noida. This is no doubt the best time for the people here,who have braved the blazing heat for so many months. Even if we are at home or offices the blaring sound of AC,coolers and fans are never friendly for the ears and mind. For me sipping tea in the evening is now a much more enjoyable moment as the flavour of the tea maximises when their is a slight chill in the air. Few days back I was surfing TV channels while enjoying my evening cuppa and happened to see "Madhu Jaffery " cooking show. It was showing some mutton recipe cooked in a traditionally Kashmiri way,which the chef was describing as her mother's own recipe. I liked the way she was explaining the cooking method and talking about Kashmiri food. Although in the entire episode the use of a special Kashmiri spice mix powder was shown,but the ingredients were never given out. So I made this recipe my way but following the basic technique which was shown by the woman.

The main technique used here is slow cooking,basically the masala is being roasted for a very long time and it's this prolonged cooking which gives the recipe it's distinctive flavour. The recipe was originally made with mutton but I made it with chicken as it was available in my fridge that time.

Ingredients

1. Chicken - 300 gms

2. Onion - 1 big size chopped

3. Ginger - 2 inch chopped

4. Garlic - 6 thick cloves chopped

5. Cumin powder - 1 tsp

6. Coriander powder - 1 tsp

7. Turmeric powder - 1/2 tsp

8. Curd - 3 tbsp

9. Tomato - 2 medium size chopped

10. Salt to taste

11. Mustard oil - 4 tbsp

12. Kasuri methi - 3 tsp

13. Garam masala powder - 1tsp

14. Coriander - 3 tsp chopped

15. Red chilly powder - 1/2 tsp

16. Kashmiri red chilly powder - 2 tsp

Method

Marinate the chicken with turmeric powder,cumin powder ,coriander powder,1 tbsp mustard oil,garam masala powder and keep aside. In a wok heat the remaining oil and add onion,fry in low flame till they turn pink in colour, now add ginger garlic and fry,after some time add tomatoes and fry till they start leaving oil. Now here all the magic starts,add small amount of water and keep frying on low flame till oil separates. Repeat this procedure several times till the masala turns into dark red colour and almost turns into a paste.every time the masala starts releasing oil add small of water and fry again till oil separates. This needs quite a lot of patience and little skill too as you may have to increase the flame while adding water and again lower it down while frying. After almost 35 mins or when the masala has changed into a darker colour,add 1 tbsp curd along with Kashmiri red chilly powder and fry till oil separates,repeat till you have used the entire curd. Now add the marinated chicken,salt and slow cook,covering it and stirring occasionally till the chicken is cooked through. If required add very small amount of water. Now crush kasuri methi in your palms and add to the chicken. Stir fry for 1 more minute. Add chopped coriander giving a final stir and serve hot with roti/naan/paranthas or even rice.