Friday 17 July 2015

Steamed couscous with kale and grated coconut


Steamed couscous with fried egg and sambol
Steamed couscous with fried egg and sambol
Couscous is a staple food among north African countries such as Tunisia, Algeria, Morocco, Mauritania and Libya. Middle East and Sicily also consume but to a lesser extent.
Couscous is made from durum wheat or macaroni wheat. This is a kind of hard wheat, high in protein content. In some regions couscous is made from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.

Traditionally, couscous is steamed when taken as  savory main meal. But it is also taken as sweet dessert in the north African continent including Egypt.

Today I am going to make savory dish using couscous,rice flour carrot and kale.  I want to make the couscous into large crumbles to be of the same size as puttu (my recipe). Making puttu is cumbersome. This is an easy and simple way of making couscous similar to puttu.



Couscous,rice flour,carrot and kale
Couscous,rice flour, carrot and kale


                                      Recipe Summary 
                                                 For
               Steamed couscous with kale and grated coconut

Preparation time: 20 minutes
Cooking time:5 minutes
Serves: 6
Couscous,rice flour,carrot and kale
Couscous,rice flour,
carrot and kale


1. Today I am going to make savory dish using couscous,rice flour, carrot and kale.  I want to make the couscous into large crumbles to be of the same size as puttu (my recipe). Making puttu is cumbersome. This is an easy and simple way of making couscous similar to puttu.


2. In a medium size pan add 1,125 ml water, 1 tsp salt and 125 ml coconut milk. Bring to a boil. Switch off the heat.

3. Add 500  grams couscous (one packet) stir well and let it rest for 5 minutes covered.

4. Remove the cover and stir with a long chop stick. Break lumps with your fingers. 

5. Add 2 cups white rice flour and stir again with the long chop stick. You will notice larger crumbles forming.
couscous,kale and carrot
Ingredients

6. Rice flour will nicely mix with couscous and change the texture of the couscous.

7. Add 150 grams shredded coconut and stir well again. The coconut will help to keep the crumbles separate  and prevent formation of lumps.You will be left with crumbles of size similar to puttu.

8. Add 80 grams carrot and 150 grams kale; both finely chopped in a food processor. Mix well.
Steamed couscous
Steamed couscous with kale
 and grated coconut

Steamed couscous with kale omelet and coconut sambol
Steamed couscous with kale 
omelet and coconut sambol


9. Prepare a steamer. Sprinkle coconut at the bottom of the steamer. Spoon the couscous mixture  into the steamer over the sprinkled coconut.

10. Steam for 4 to 5 minutes. When you get the smell from the steamer, the couscous is cooked.

11. The couscous is ready. It can be served as a side dish or as a main meal.

12. It can be served with curry.











Steamed couscous with kale and grated coconut is ready.                                  
                                   
                   Recipe follows in detail with pictures.


Preparation time: 20 minutes
Cooking time:5 minutes
Serves: 6

Ingredients
Main
500  grams couscous (one packet)

2 cups white rice flour
1,125 ml water
125 ml Coconut milk
150 grams shredded coconut
Others
150 grams kale, finely chopped in a food processor
80 grams carrot, finely chopped in a food processor

1 tsp salt
couscous,kale and carrot
Couscous,kale and carrot

Method
In a medium size pan add water, salt and coconut milk. Bring to a boil. Switch off the fire.

Add the couscous stir well and let it rest for 5 minutes covered.

Remove the cover and stir with a long chop stick. Break lumps with your fingers.

Couscous after being cooked in water
Couscous after being cooked in water
Add the rice flour and stir again with the long chop stick. You will notice larger crumbles forming.
Rice flour is added to cooked couscous
Rice flour is added to cooked couscous
Rice flour will nicely mix with couscous and change the texture of the couscous.


Couscous after mixed with rice flour
Couscous after mixed with rice flour
Add scrapped coconut and stir well again. The coconut will help to keep the crumbles separate  and prevent formation of lumps.
Grated coconut is added
Grated coconut is added
You will be left with crumbles of size similar to puttu.

Add carrot
Carrot is added
Carrot is added
 Add kale.


Kale is added
Kale is added
Stir well.


Kale and carrot is added to couscous
Kale and carrot is added to couscous

Prepare a steamer. Sprinkle coconut at the bottom of the steamer
Sprinkle coconut at the bottom of the steamer.
Sprinkle coconut at the bottom of the steamer.
Spoon the couscous mixture  into the steamer over the sprinkled coconut.

Steam for 4 to 5 minutes. When you get the smell from the steamer, the couscous is cooked.


Steamed couscous with kale and carrot
Steamed couscous with kale and carrot

The couscous is ready. It can be served as a side dish or as a main meal.

It can be served with curry.


I served it with kale omelet and coconut sambol. I did not add any vegetable curry as the steamed couscous had kale and carrot.

Previous week I just made couscous with only grated coconut. It was very soft and nice.You also can make. It is a fast dish
Steamed couscous with grated coconut  following the same recipe excluding kale and carrot. You can just eat on its own or with curry. this is a vegetarian recipe other than the accompaniments. Vegetarians can have with fried eggplant.


Steamed couscous with grated coconut
Steamed couscous with grated coconut

We had steamed coconut couscous  with sambol, spinach curry,and fried chicken.
Coconut sambol is always a great companion  for puttu. I always try to display a plate of  other accompaniments that will go along with the main item so that you also can try.


Steamed couscous with sambol spinach curry and fried chicken
Steamed couscous with sambol spinach curry and fried chicken

For the chicken fry remove the skin and cut chicken into thick chunks.
In a medium sized bowl add the chicken.
Add chili powder, pepper powder, turmeric powder, corn starch, vegetable oil and salt and mix well.


Chicken  marinated with  chili,pepper,corn flour,turmeric,and salt
Chicken  marinated with  chili,pepper,corn flour,turmeric,and salt 
I added oil to my marinate so that all the spice powders will mix well with the chicken.
Let it rest for 1 hour.


Marinated chicken
Marinated chicken

I fried the chicken in an air fryer for 16 minutes at 180 degrees Celsius. I shook the pan mid way,
Fried chicken
Fried chicken
You can fry in a skillet with ¼ cup of vegetable oil in 15 minutes.





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              Asian style omelet with kale
Eggplant spicy and soft fry
Eggplant spicy and soft fry





























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