Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, daliya couscous with curry leaf pesto crusted potatoes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Daliya couscous with curry leaf pesto crusted potatoes is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Daliya couscous with curry leaf pesto crusted potatoes is something which I have loved my whole life.
Couscous-crusted salmon with pea and potato salad recipe. Toss the potatoes with the remaining salad ingredients. Divide between plates and serve with the salmon. Cauliflower couscous and roasted chickpeas with pesto.
To get started with this recipe, we must prepare a few components. You can cook daliya couscous with curry leaf pesto crusted potatoes using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Daliya couscous with curry leaf pesto crusted potatoes:
- Prepare For couscous cous
- Make ready 1/2 cup Daliya
- Make ready 1 tbsp oil
- Get 3 garlic cloves chopped
- Prepare 1/4 onion chopped finely
- Prepare 1/2 tsp Kashmiri chilli powder
- Make ready 4 sliced Almonds
- Get 15-20 Raisins
- Make ready as per taste Salt
- Prepare 1 and 1/2 cup Water
- Make ready Pesto
- Prepare 50 grams Curry leaves
- Make ready 1/2 tsp Ginger crushed
- Get 5 Garlic cloves
- Get 1/2 tsp pepper powder
- Make ready 1 cup Oil
- Get as per taste Salt
- Make ready 1 big Potato chopped into wedges
This salad can be served warm as a first course and its extremely good as an accompaniment to fish or chicken main-course dishes. Served cold it makes a lovely addition to a selection of salads. A Moroccan-inspired couscous side with pistachios and dried apricots. I had a particularly good meal at a local restaurant recently that served grilled chicken with a side of couscous that had been tossed with some toasted pistachios and a little harissa.
Steps to make Daliya couscous with curry leaf pesto crusted potatoes:
- Dry roast the daliya until it changes colour. In a pressure cooker add oil. Add the chopped garlic and saute for a minute. Add the chopped onions. Saute for 2 minutes. Add the red chilli powder see that it does not burn. Add the raisins and slivered almonds. Add in the daliya too. Mix well. Add salt and water. Mix well and close the cooker. Cook for 3 whistles. Let off the pressure and keep aside for cooling.
- Heat oil in a kadhai. Ensure the curry leaves are dry. Flash fry the curry leaves till crisp. Remove and reserve oil to be used in dressing. Add the curry leaves in a food processor. Add the ginger peppercorn garlic and salt. Grind coarsely. Spread the paste on the potato wedges. Heat some oil in a kadhai. Saute the potatoes till crisp on both sides.
- For assembling. Plate the couscous and top with the potato wedges
A Moroccan-inspired couscous side with pistachios and dried apricots. I had a particularly good meal at a local restaurant recently that served grilled chicken with a side of couscous that had been tossed with some toasted pistachios and a little harissa. Curried Couscous with Broccoli and Feta. Transfer the couscous to a large serving bowl and stir in the pesto. Garnish with the arugula leaves and serve.
So that’s going to wrap it up with this exceptional food daliya couscous with curry leaf pesto crusted potatoes recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
