After a walk in the morning, Indu and I like sitting out in the balcony, watch the sun come up, sip tea and share breakfast. Sometimes, a groggy, bleary-eyed Cherie joins us.
I’m experimenting with a rajma-galauti kebab recipe, and had a pile of boiled rajma (kidney beans) available. Starting from there, this platter came together, with spinach pancakes, some spiced up couscous and a bit of hot, green chutney to bring it all together.
The pancakes were really soft, softer than I thought they’d be. Parathas make me lethargic and I tend to avoid them as beloved as they are though a bit of carb indulgence on a weekend is nice.
Ingredients:
- Pancakes
- Spinach, blanched and pureed, 1 cup
- Flour, any – besan (chickpea), whole wheat, maida, 2 tbsp
- Eggs, beaten, 2 nos
- Couscous
- Couscous, cooked in salted water, 50gm
- Onions, chopped
- Coriander, chopped
- Garam masala, per taste
- Olive oil, extra virgin, per taste. Go easy.
- Rajma, boiled
- Olives, bottled
- Green chutney
- Coriander, garlic, ginger, onion, green chillies, lemon juice
Method:
- Pancakes: Mix the lot, adjusting for consistency. Pour on to a pan, cover and let the top side steam. They’re prettier this way.
- Couscous: Mix the lot, adjust seasoning.
- Chutney: Blend the lot, adjusting for personal taste. We went heavy on the garlic, choosing a somewhat coarse texture.
- Assemble and serve