For Something beyond the taste….


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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  • 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 august 2017 issue 6

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

Read and Download Fine dining Indian food magazine August 2017 Edition – Issue 6.we are very grateful to feature Chef Girish Gopinathan Only Two Michelin star chef in the world, Master chef India Finalist Karishma sakhrani, Street food from Kolkata, Food Tasting on Kricket restuarnt in London…

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Finediningindian Magazine previous issues

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