Cous Cous Studded Cottage Cheese Recipe

 
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Cous Cous Studded Cottage Cheese
How to make Cous Cous Studded Cottage Cheese
  • Recipe By: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A delightful party dish. Chunks of cottage cheese, dipped in a cous cous - bread crumbs mixture and pan fried till crisp golden. Served with a sweet and tangy plum chutney.

Ingredients of Cous Cous Studded Cottage Cheese

  • For cottage cheese:
  • 150 gm cottage cheese (cut into square)
  • 50 gm cous cous uncooked
  • 20 gm bread crumbs
  • 1/2 tsp black pepper
  • 1 tsp parsley
  • 1/2 Tbsp olive oil
  • For the marinade:
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 big pinch red chilli powder
  • 1-2 Tbsp tomato puree
  • 1 tsp parsley
  • 2 to 3 mint leaves
  • Salt to taste
  • For the plum chutney:
  • 200 ml vegetable stock
  • 2 cloves
  • 5-6 black peppercorns
  • 2-3 green cardamom
  • 1 cinnamon stick
  • 1 star anise
  • 6-8 plums
  • 1 Tbsp jaggery
  • For Garnishing:
  • Few mint leaves
  • Few finely chopped yellow, green and red bell peppers
  • Salt and black pepper to taste
  • Little parsley
  • 1 tsp olive oil

How to Make Cous Cous Studded Cottage Cheese

  • 1.In a mortar and pestle, ground ¬ginger, garlic, red chilli powder, tomato puree, parsley, mint leaves and Salt
  • 2.Marinate the sliced cottage cheese with grounded spices
  • 3.In a tray mix the cous cous, breadcrumbs and chopped parsley.
  • 4.Dab the marinated cottage cheese slice into the cous cous breadcrumb mix. Rest in a fridge for 30 minutes.
  • 5.Pan fry in hot oil to a golden brown color.
  • 6.In a pot, add vegetable stock, cloves, black peppercorns, green cardamom, cinnamon stick, star anise, plums and jaggery
  • 7.Cook on a slow simmer until the plums are soft and the liquid has reduced by half.
  • 8.Deseed the plums and discard the seeds. Blend the plums along with the cooking liquor into a rich puree.
  • 9.In a bowl mix mint leaves, bell peppers, salt, black pepper, parsley and olive oil.
  • 10.Serve hot.
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