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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
- Medium
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
HideShow Media1.
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.