With the kids on half term break a couple of weeks back we have not managed to post any recipes. The weather also appears to have turned for the better after a couple of months of incessant rain – thus allowing us to begin cleaning our backyard and prepare it for some vegetables and herbs. We posted a recipe for a gluten free alternative to semolina upma using corn cous cous – we made it again and this time decided to add a teaspoon of Ras al-Hanout powder, a teaspoon of harissa paste and a preserved lemon which was coarsely chopped (added after the onions were sauteed and cooked for a couple of minutes to ensure the raw smell of the spice mix disappears). The flavours worked beautifully and the addition of the preserved lemons added a new dimension to the upma. We are now inspired to experiment with other ethnic flavours to make our upma more interesting.
On one of our past trips to ASDA we came across some cous cous made from maize semolina which we have been meaning to experiment with. Tonight we made an upma (generally made with wheat semolina) with it which tasted remarkably like normal upma but without any of the gluten. It is safe to say based on tonight’s experiment that this ingredient is definitely going to be a part of our cupboard essentials for quick meals in the future.
What do I need to make it?
1 cup corn cous cous – roast over medium heat for 5 minutes
1 small onion chopped
4 green chillies slit
1 inch piece of ginger finely chopped
Handful fresh curry leaves
1 cup of frozen corn and peas microwaved for 3 minutes
1/2 tsp mustard seeds
1 tsp split urad dahl
1 tsp channa dahl
3 tbsp ghee or oil
Salt to taste
How much will I make?
How do I make it?
Heat a wok on medium heat with some ghee in it and saute the mustard seeds, urad and channa dahl till the mustard seeds start to splutter. Then add the ginger, curry leaves and green chillies. Saute for 30 seconds before adding the chopped onions. Sprinkle a bit of salt to taste and cook the onions till they go translucent. Add the microwaved corn and peas to the wok with 300 ml of boiling water. Allow the dish to come to a boil before pouring in the cous cous. Give the dish a good mixe, place a lid over the wok and switch off the heat. Wait for 5 minutes for the cous cous to absorb the water. Once done fork through the dish to fluff up the cous cous and enjoy hot.