fatmanyash

1. cous cous- 200 gms
2. stock to cook the cous cous-roughly double, also some stock for this and that.
3. onions peeled and chopped- 100 gms
4. garlic cloves crushed and chopped – 5 gms
5. saffron strands – 3-4 microwave for abt 15 seconds and soak in water
6. chilli flakes-pinch
7. olive oil- 20 ml , some pomace  and some extra virgin. the pomace to cook, and a final few drops of the extra virgin for the flavour.
8. vegetables cut in chunks- zucchini, potato, aubergine, bell peppers.tomatoes, cauliflower. these are just a guide, use whats fresh and in season.- abt 250 gms in total.
9. tomato paste- 2 tbsp
10. thats it really. u can also add some of the preserved lemon to the cous cous. but thats up to individual tastes. the recipe to make preserved lemons shall follow at some stage or the other.
11. fresh herbs- parsley, is good, basil can be fantastic, in Lil bits.maybe some marjoram.

• heat  the pomace olive oil, add garlic, onions, and saute saute add tomato paste and chili flakes and  hold. now 2 ways to go ahead.
• either you roast the vegeables in an oven and add or u blanch in oil, and add, all depends on which direction yr heart decides to take, burst the arteries, or not soo much.oh the tomatoes dont fry pls.
• then add some stock to the sauteed mix and simmer with the vegetables.add the saffron.hold.
• heat some more stock up and add the couscous. and some extra virgin olive oil this time. add just enough to cover up the cous cous, and let it soak in the stock. take off the fire and over and keep. stir through with a fork, and hope that you haven’t over cooked it.
• serve the cous cous with the vegetables on the side the juice of the vegetables should be nice and reddish , and little bit oily  u know just luscious..yeah yeah thats the way forward.

For kadai chole: which I( i as in sunainjee) make in the pressure cooker :

1.Soak the channa overnight .
2. Pound fresh coriander and red chillie together.
3. Put oil in a pressure cooker.Add garlic paste. Bhunno.
4. add the pounded spices
5. don’t let it become dark brown. Add tomatoes(finely chopped or paste)
6. add the channa, bay leaf , garam masala , salt and water
7. pressure cook
8. ready to eat.garnish with onion rings and coriander leaves

2nd one.

Make the chole –punjabi style

1.      put oil in a kadai. Add ginger and garlic paste and jeera whole Add onion. Let them become transparent
2.      add whole garam masala .
3.      add Punjabi chole masala (packet) or coriander pwdr,red chilli pdwr, turmeric powder, jeera powder, garam masala powder and tomatoes/ paste
4.      add the chole  and salt .
5.      Cook till done .
6.      garnish with onion rings and coriander leaves.

oh in this recipe we have omitted the fact that the chickpeas need to be soaked before , ideally a day before( but thats allrite, im getting a woderful recipe from sunaina.)then washed and pressure cooked, to save on heat , light , energy costs. for those guys like us in hotels, boil, boil boil, in a pot, sometimes with the addition of a few tea bags, adds to colour thats all.

in case all of u guys are confused thats allrite , that was the aim in any case. quanties are not mentioned because you shld know all these things, and unless you play along tweak things a few times its not gonna come out right.??

this recipe comes from vikram bindra’s sis, ashu

• fresh tomatoes halved- 1kg or can steal some from hillborough rd #354.
• olive oil- 25 ml
• fresh herbs chopped(in this case basil and thyme)- a few sprigs depending  on how much flavouring yu like
• salt and pepper
• garlic chopped- again depends on personal choice
• cottage cheese- to top the tomatoes.or could use feta..

the tomatoes marinate with the fresh herbs , olive oil and season with salt and pepper.

grill on chargrill till nicely coloured and flavoursome

crumble the cottage cheese add some more fresh herbs and top the tomatoes with it.

Voila.. u have a feast fit for us oldie buggers..