ASPARAGUS COUS COUS UPMA

ASPARAGUS COUS COUS UPMA..


For Something beyond the taste….


Ingredients

Ingredients:                                        Qty

Couscous                                            500 g

Chopped carrot                                  100 g

Sliced asparagus                                 100 g

Chopped green chilli                          3 g

Chopped mint                                     2 g

Sunblush tomato

Garam masala                                     5 g

Turmeric powder                                2 g

Olive oil                                                10 g

Butter                                                    20 g

Hot water/vegetable stock              1000 g

Salt – to taste

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Method

  • In a hot pan pour olive oil, when the oil is hot add chopped carrots and saute for a while, along with it add green chilli.

hot pan with olive oil

Chopped Carrot in Hot Pan

Chopped Green Chilli

  • Put some garam masala and saute for a minute.

Garam Masala In Chopped Carrot and Chilli

  • Now add asparagus and put some turmeric powder and saute for few minutes. Add salt to taste.

add asparagus and put some turmeric powder

  • This stage you can add couscous and mix it with the vegetables and put some chopped mint leaves. Mix it well.

add cous cous

2g chopped mint leaves

  • Transfer this mixture to a glass container and add some more salt if needed. Put a slice of butter.

Transfering mixture to a glass container

add salt

20g butter

  • Now pour water/vegetable stock into the mixture and mix well.

1 litre hot water

  • Cover the container with film or wrap tightly and keep it aside.

Cover the container with film or wrap tightly

Wrapped Container With Plastic Film

  • After 10 – 12 minutes open the wrap and add some chopped sun blush tomato to it and mix.

Film Wrapped Container

Mix It with chopped sun blushed container

  • Upma is ready and serves it on a good bowl plate.

Upma is Ready

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Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

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