Sunday, June 28, 2009

Moraccan Vegetable Stew with Couscous

This is also known as Moraccan Seven Vegetable Stew. as it has Seven Veggies, Onion, Tomato, Bell Pepper, Zucchini, Sweet Potato, Potato and Carrot's. Easy to make and its the best dip for the Bread's. also it accompanied well with couscous. The main ingredient in this stew is the Harissa Paste. Which is a spicy Chili North African Paste full of flavour's.

Couscous and stew1

If you are planning for a Moraccan feast, then this stew finds its place for sure. I loved the stew with Whole Wheat Bread's. I completely enjoyed the new taste of vegetable's cooked with spicy harissa paste. I got the Recipe from Vaishali. She suggested me Moraccan for IAVW. and Iam really enjoying hosting it and exploring it. Thanks Vaishali.

How to make Harissa Paste?

Harissa Paste Ingredients1
Ingredient's for Harissa Paste

Soak 10 Dry Red Chilli's in a cup of warm water for about 2 whole hour's. Peel 6 Garlic Pod's and set aside. Grind the Red Chilli's, Garlic, 1 tsp of Cumin Powder, 1 tsp of Corriander Powder and 2 tbsp of Olive Oil. Grind them into thick paste.

Harissa Paste1
Homemade Harissa Paste
How to Prepare the Stew?

Dice a Onion, a Tomato, a Carrot, Half Zucchini(I bought, thinking it is Cucumber and later discovered it as Zucchini), Half Bell Pepper, 1 Potato, 1 Sweet Potato, and mince 5 garlic pod's.

Heat a tbsp of oil in your Pressure Cooker, add the diced Onion and minced garlic, saute it till the onions turn translucent. add chopped tomato, carrot, zucchini, bell pepper, potato and sweet potato and saute them. add little salt to it and mix well. add 1/2 tsp of cumin powder, 1/2 tsp of corriander powder and mix well.

Vegetables in Pressure Cooker

Now add 2 tsp's of Harissa Paste and mix well with the veggie's. add a cup of water and pressure cook them upto 3 whistle's. Add Corriander Leave's as Garnish.

Couscous and Moraccan Seven Vegetable Stew1
Moraccan Seven Vegetable Stew

Serve with couscous or Bread's. You can also prepare Chick Pea Stew, in the same way. I prepared and relished its phenomenal taste. soon i will be posting it.

How to Prepare Couscous?

Boil a Cup of water. Have a Vessel, and Put a cup of couscous in it. Add the Hot Boiled water to the couscous and cover it with a lid. leave it for 3 minute's. Open and the couscous is ready to serve.

This is my entry for IAVW-Moracco. Do send in your entrie's soon, as just 3 days are left for the last date to send in the entrie's.


Iam now sending this Delicious stew to A.W.E.D - Moracco hosted by Pavani.

Friday, June 26, 2009

Oats Buttermilk

Oats Buttermilk, I got this recipe from my neighbour. This is so delicious, No one can't say, it is Oats. Simple to make, A Hearty Breakfast. With bit's of Green chilli's and Ginger bit's, it's so flavourfull drink, ideal for Breakfast.

Oats with Buttermilk

How to Make?

* Have a Cup of White Oats, Dry Roast them in a pan for about 2 minutes in a medium flame.
Cool it down and Grind them coarsely.

* Mix the coarsely powdered oats with a cup of water and heat it. stir till the oats gets cooked.

* Have Two cup's of Buttermilk(Beat a cup of Yogurt and a cup of water) and mix the Cooked Oats with the buttermilk. Add salt to taste.

* Now heat a pan, heat 1/4 tsp oil, add chopped Green chilli(1 no.) and 1/2 tsp Chopped Ginger. fry them and add to the oats Buttermilk.

How to Cook in Microwave?

* Powder a Cup of White Oats, mix it with a cup of water and Microwave it on Very High Power for about 3 minute's. Cool it down and mix with 2 cup's of ButterMilk.

* In a Microwave safe bowl, add 1/4 tsp of oil and chopped Green chilli(1 no.) and 1/2 tsp chopped ginger. Microwave it on Very High Power for about 30 sec. mix with oats Buttermilk. Add salt to taste.

A Flavourfull Hearty Healthy Express Break-fast is Ready.

This Oats ButterMilk leaves for SriLekha's EFM-Breakfast Series and simran's MEC-Breezy Break-fast event started by Srivalli.

Monday, June 22, 2009

Beetroot Sweet Pachadi

Beetroot Pachadi is my favourite. Grated Beetroot's sauted in ghee and simmered in Jaggery syrup with cardamon's is absolutely a must try one. This easy to prepare, delicious Pachadi can be served with curd rice. This is a better way to make Beetroot hater's eat it.

Beetroot Pachadi1

How to Prepare?

Grate two Beetroot's. Shred Jaggery of 1/2 a cup. adjust jaggery according to your sweet tooth. crush 3 cardamon and keep it aside.

Now Heat a Pan, add a tbsp of ghee and heat it. add the grated Beetroot's and saute them for a minute. Sprinkle some water over the beetroot and close it with lid and let them rest in slow flame for about 2-3 minute's, till the beetroot's are half cooked.

Now add the Jaggery and stir well, till the jaggery start melt's. add cardamon and stir well. keep stirring for about 4-5 minute's till the pachadi start's sticking to the pan. remove from the flame and let it set for 5 minute's.

Now this cardamon flavoured Beetroot Jaggery Pachadi is ready. I made some Dhokla and served with these Pachadi, it was absolutely delicious.

Sweet Pachadi

Let me Remind you of IAVW-Moracco. Looking forward for your entrie's.

Thursday, June 18, 2009

Eggless Coconut and Raisin Scones

Yes, Iam trying my hand's on baking. Iam getting very tensed, when the stuff is in oven, like i was in exam hall. i have successfully burnt cookies in my previous attempt's. Luckily my cake's are always moist and they never let me down. These Scones is one such milestone, it came out so well, my hubby and my kid liked it very much when served with Kissan Jam.

Raisin Coconut Scones

These Scones are made in Microwave in high for 2 min's and again placed in grill mode for 2 more min's. Adding Raisin's to scones is a Classic Touch, i somehow added some grated fresh, sweet coconut, Thou i cannot feel the coconut, the flavour was great.


[This recipe is tried in Microwave]


All Purpose Flour - 1 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Butter (Chilled) - 4 tbsp's
Powdered Sugar - 3 tbsp's
Butter Milk - 2 tbsp's
Raisins - 1 tbsp
Grated/Scrapped Coconut - 2 tbsp's
Olive Oil - 1 tbsp (to brush on top of scones)


Sift the flour with baking powder and baking soda.

Now add Powdered Sugar to the flour and mix.

Add Chilled Butter little by little and mix with the flour. The flour should change as Bread Crumb's in texture.

Now add Raisin's and Greated Coconut to the Flour and Mix well.

Add Butter Milk and mix the flour and knead it into a soft dough. Dont be hard to the dough.

Now dust some flour and roll them or just pat the dough with your hand's to form a 1 inch thick circle.

Have a Cookie Cutter( I just used my Round Mouth Tumbler) to cut them into a Round shaped.

Place the Round Shaped Scone's in a Baking Sheet and Microwave them for 2 minutes in 900W (Very High). Let them sit and get set in the Microwave for 2 more minutes. Get them out and cool them.

Apply Olive oil on top of the scone's.

Pre-Heat the oven to 200W and place the scones for 2 minutes. and completely cool them for atleast five minute's.

Cut the scones into half and fill them with Jam of your choice and serve.

Scones Stack

* Don't Sift Whole Wheat Flour, as all the fibre content's get filtered, and there is no use in using Wheat Flour.

* When i used Egg, these scone's came out crisp, but i did'nt like the egg smell that came along.

Scones with Mixed Fruit Jam and Toppings

I got inspired to prepare these scones, after looking at Aparna's Scone's. Thanks Aparna for sharing Microwave Recipe.
Jayashree, Iam sending these scones for your MEC-Microwave-Celebrating Bloggers event.MEC is a wonderfull and usefull event created by Srivalli. I have prepared these scones several times, each time, i think & thank aparna, for sharing her recipe.

Monday, June 15, 2009

Leek and Potato Dal

I bought Leek, without knowing what it is, then googled and found its identity. There were many recipe's for Leek and Potato Soup, Leek and Moong Dal. I wanted to add all these three, Leek, Potato,and Moong Dal in a single pot. It came out so well, with mild flavour's of each ingredient that went in. I served the Dal with Chapathi's, and it tasted so Good.


Leek, belongs to Onion Family. Leek has a little Onion taste and Scallion's taste. If you want to try some Pakora's, try with Leek, it turns out so Good. Proof is my Fried Tofu with Leek. Leek also reduces bad cholestrol. so try to put this wonder in your food often. Avacado's and Leek's, both have properties in them, Which helps to reduce the bad cholestrol, Reducing Bad Cholestrol is good for your Heart.

Ingredients for Leek Potato Dal:

1. Leek - 1
2. Potato - 1
3. Moong Dal - 1/4 cup
4. Dry Mango Powder / Amchur Powder - 1/4 tsp
5. Chaat Masala - 1/2 tsp (optional)


* Chop the Leek's Green Stem Part, as shown in the above Picture.
* Peel the Skin of Potato and chop them.
* Wash the Moong Dal.
* Put all the Leek, Potato, Moong Dal in a wide-bottomed Pressure Cooker. Pour some water till they are totally immersed in.
* Cook them till the cooker releases 4 whistle's. wait till the steam escapes and open the cooker.
* Now Cool and Blend them togeather. add Salt and Amchur/Dry Mango Powder to the dal and mix well.
* If you wish, add some Chaat Masala.
* If you want the dal to be spicy, add Green Chilli's in the Pressure Cooker, and remove it before you blend.

Potato and Leek with Moong Dal

The taste was so mild and i liked it along with Chapathi's.


moracco logo

Send in your entries for IAVW - Moracco.

Thursday, June 11, 2009

Roasted Carrot's and Eggplant's

As I have mentioned in my previos post, Moraccan Spice can be used for roasting vegetables like carrot's, Pumpkin and Eggplant's. First I tried Carrot Roast with just half a carrot, soon after tasting it, i made another batch with 2 big carrot's. It tasted so spicy, different, and it was also a flavourfull dish. Carrot's tasted good on absorbing the spicyness and the sweetness of carrot also helped them to taste better. Any carrot haters reading this, you got to try this to love carrots.

Carrot Roast with Moraccan Spice:

Carrot Roast with Moraccan Spice

For Recipe, you got to look here. as i dont have oven, i made this with my microwave+grill mode.

Eggplant Roast with Moraccan Spice:

Eggplant Roast with Moraccan Spice Mix

Eggplant Roast also tasted Good. I had them with Sambhar Sadham.

Moraccan Spice Mix is working great for me. Why dont you try?

Monday, June 8, 2009

Moraccan Spice Mix

Moraccan Food are real worth of trying it. i gathered the trust over moraccan food, after making moraccan spice mix. Moraccan spice mix is a mix of our Indian Garam Masala and Sambhar Masala. The flavour's in Moraccan Spice Mix speak's for its unique blend of spices.

This Moraccan Spice Mix can be added to vegetables like carrot, butternut squash, eggplant and roasted. also this can be added to Soup's. I Prepared Tomato Rice and Roasted Carrot's with these Moraccan Spice Mix. It really add's magical taste to all the dish'es. So here iam sharing my version of Moraccan Spice Mix.

Moraccan Spice Ingredients

Ingredients starting from bottom Left to Right:

Corriander Seed's - 1 tbsp
Cloves - 1 tsp
Cumin - 1 tsp
Cayenne/Chilli Powder - 1 tbsp
Black Pepper - 1 tsp
Green Cardamon- 3
Black Cardamom - 2
Cinnamon - 2'inch in length
Dry Ginger - 1'inch in length

All Spice - 1 tsp ( i did'nt have this)

The basic formula for the spice mix is, Cayenne/Chilli Powder and Corriander seed's should be of same amount and double that of other spice's.

How to Blend the Spices?

First Ground the Dry Ginger and sieve it to fine powder. (You can also use dry Ginger Powder Instead)

Moraccan Spice on MortarAdd all the ingredient's to your mixer grinder or mortor and grind them into fine powder.

Sieve them to remove the skin's of cardamom's. sieve them to fine powder. Store it in Air-tight Container.

Moraccan Spice

For Carrot Roast's, check kalyn's blog.

Now, This Moraccan Spice Blend is for IAVW-Moraccan on my Part.

moracco logo

Have Fun and Enjoy...

Friday, June 5, 2009

Home made Karuvepillai Podi and Curry Leaf Rice

karuvepillai podi

Home made are always best and you need not shed extra money to vendor's for the old packed one's. with this Curry leaf powder, i am starting to prepare all my podi at home.

My ammumma used to prepare and send me this Karivepillai podi when i was in hostel. My bottle of curry leaf powder get's over within 2 day's, which the same bottle, now takes a month to finish at home. I also add this Karivepillai podi to my kuzhambhu/curry, which really enhances the taste and makes the kuzhambhu little thick.

curry leaf powder

 The recipe is so simple with just four ingredient's. Curry Leaf, Tuvar Dal, Urad Dal and Pepper. Are you wondering about other ingredient's...curry Leaf is flavourfull and digestion friendly leaf. so there is no need for dhania/corriander seed's and cumin. If you want a bit of tangy taste, add a bit of tamarind and Grind along with other ingredient's. Since we add pepper, its a great appetizer starter. so start the meal with karuvepilai sadam.

Ingredients for curry leaves powder

2 Cup's of curry leaf (washed and drained)
1/2 Cup of tuvar dal / thuvaram paruppu
1/2  Cup of whole urad dal / muzhu ulundhu
1 Tbsp of Pepper
1 Tbsp of Rock Salt
3 dry red chilli
1/4 tsp of asafoetida powder

Method of Preparation:

karuvepillai podi

* First wash the curry leaves thoroughly and drain them. dry under sun for about 1 hour.

* In a pan, fry the tuvar dal and urad dal till they attain golden color. remove and cool.

* Fry pepper and dry red chilli, till they get heated and start's popping up. remove and cool.

* Fry the dried curry leaves in slow flame for half a minute, till they emit nice aroma and turn crispser.

* Now Cool them all and Grind along with Rock Salt and asafoetida powder. Grind them into fine powder.

Curry Leaf Rice:

When you want to mix this Karivepakku podi with Rice, add little oil(sesame oil preferred) to the rice and cool it for 5 minutes. then mix the Karivepakku Podi with Rice. add a bit of ghee when you are mixing for kid's.

This is best with Idli, Dosa's and when you have it as Curry Leaf Rice, add Roasted Peanut's to get a crunch in between. it can be served along with Mixture.

Now Iam sending this Curry Leaf Rice to Nag's for her MM-Ravishing Rice event started by Meeta and to Sowmya for her SWC-Green's event.

Tuesday, June 2, 2009

Announcing It's A Vegan World - Moraccan

moracco logo

It's a Vegan World(IAVW), Brainchild of Vaishali of Holy Cow is at Home Cook's Recipe's this June, to celebrate and explore Moraccan Cuisine.

About Moracco:

Moracco officially referred as "Kingdom of Moracco" located in North Aftrica is a country of multi-ethnic groups with rich civilisation and culture. Morocco is referred to as an Arab state and sometimes as an African state. Capital of Moracco is Rabat, and the largest city in Moracco is Casablanca. Moracco is known for its culture and it seams we can make friend's easily here. Their unity is cultural diversification is considered to be unique culture.

About Moraccan Food:

Moroccan cuisine is being considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber Cuisine, the Arabic Andalusian cuisine, the Turkish Cuisine from the Turks and the Middle Eastern cuisine from Arabs, as well as Jewish Cuisine.It is unfair for Moroccans to eat using the first three fingers of a hand, and to use bread as a "utensil."

Spices are used extensively in Moroccan food. Cinnamon, Cumin, Turmeric, Black Pepper, Saffron, Corriander Seed's, Ginger, cayenne, Paprika, anise seed, sesame seed, Parsley, Mint, Fragrant Water's and Basil are all the spices that are vastly used in Moraccan Food.

Eating is considered as Practical and Social Ritual here. The meal usually begins with a series of hot and cold salads.A fresh, cool salad is often served at the start of a meal. Among the most commonly served are a tomato and green pepper salad (similar to the Spanish gazpacho), a mixed herb salad, eggplant salad or a salad redolent with oranges. Then comes the stew.

Then comes couscous topped with vegetables. Couscous is the most famous Moroccan dish eaten along with Vegetables and Chickpeas. A "couscous of seven vegetables" is common in Fez, where seven is considered a lucky number. The seven "lucky" vegetables are onions, pumpkin, zucchini, turnips, chili peppers, carrots and tomatoes.

Dessert's aren't always served at the end of a Moroccan meal, but when they are served, it would be, "gazelle's horns" are a croissant-like pastry which is stuffed with almond paste and topped with sugar. Baklava is a famous dessert served here.

A soothing cup of sweet mint tea is the grace note to finish the treat. The most popular drink is Green Tea with Mint consumed after meal. The tea is accompanied with hard sugar cones or lumps. It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests.

Here are the Simple Guidelines for the IAVW-Moracco.

(a) Prepare a Dish that is a Vegetarian [Egg’s are not allowed]. It's a Vegan Event Remember. So Avoid, honey, butter, eggs, cheese, ghee, milk, yogurt (basically no milk-based products), gelatin, and, of course, no meat's or fish. Vegan meat substitutes are fine.

(b) Post Moraccan Recipe's with images to make us drool , on your blog this June 2009. More entries per person are also allowed.

(c) Linking back to this IAVW-MORACCO Event Announcement Link and to Vaishali's Holy Cow blog is a must.

(d) If you can include any Great info that, you would like to share on Moraccan Cuisine in your post, it is very much appreciated.

(e) Use of the Logo to the event is also appreciated.Url of the logo image:

(f) I will not accept your old post’s, So you got cook for the event freshly!

(g) E-mail me to glassofhoney(AT)gmail(dot)com with SUBJECT as IAVW-Moracco with the following details..

Your Name:
Your Blog Name:
Name of the Dish:
Link/URL of the Post:
Attach a Picture of the Dish. Size does not matter.

(h) Last Date till which you can send me the entries is July 1st-2009. I will do the roundup by 10'th of July-2009.

(i) If you don't have a blog, but you want to be part of this wonderfull event, you can send me your Recipe along with the picture of the dish. Dont forget to mention your name and your location.

moracco logo

So Iam eagerly looking forward for your entries.If you need any clarification’s on the above feel free to mail me glassofhoney(AT)gmail(dot)com or leave a comment below.

To explore on Moraccan Food:
Siri's Blog
Please Let me know your views on Logo, How do you like the warm mode? If you would like to go for white background logo, here it is.
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