Cous Cous Studded Cottage Cheese Recipe
How to make Cous Cous Studded Cottage Cheese
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.
- Total Cook Time1 hr 25 mins
- Prep Time 15 mins
- Cook Time1 hr 10 mins
- Recipe Servings4
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 CheeseHideShow Media
In a mortar and pestle, ground ginger, garlic, red chilli powder, tomato puree, parsley, mint leaves and salt.
Marinate the sliced cottage cheese with grounded spices.
In a tray mix the cous cous, breadcrumbs and chopped parsley.
Dab the marinated cottage cheese slice into the cous cous breadcrumb mix. Rest in a fridge for 30 minutes.
Pan fry in hot oil to a golden brown color.
In a pot, add vegetable stock, cloves, black peppercorns, green cardamom, cinnamon stick, star anise, plums and jaggery
Cook on a slow simmer until the plums are soft and the liquid has reduced by half.
Deseed the plums and discard the seeds. Blend the plums along with the cooking liquor into a rich puree.
In a bowl mix mint leaves, bell peppers, salt, black pepper, parsley and olive oil.