Greek Fruit Salad Frouta Ke Yaourti Food

FROUTA KE YAOURTI (GREEK FRUIT SALAD)

Steps:

• In serving bowl, gently stir fruit and almonds together; set aside.
• In a separate bowl combine yogurt, honey, and lemon rind.
• Fill individual dessert bowls with fruit salad. Spoon yogurt mixture over fruit salad, and sprinkle the top with additional almond slivers (optional).

COUSCOUS & FRUIT SALAD

Steps:

• 1. Cook couscous as per package directions.
• 2.Whisk oil, orange juice, vinegar, salt and pepper in a large bowl. Add cooked couscous, berries and almonds; gently toss to combine.

SAFFRON SCALLION COUSCOUS

Steps:

• Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
• Rub the couscous between your palms until all the grains are coated with oil.
• Heat the stock in a small saucepan until just begins to boil.
• Remove stock from heat and add the saffron, stirring to blend.
• Add half the stock to the couscous.
• Keep the remaining stock warm over low heat.
• Stir and fluff the couscous with a fork.
• Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
• Add the remaining stock to the couscous.
• Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
• Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
• Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

CHAWAL(RICE) KE KABAB

Steps:

• Soak rice in water for approximately 1 hour.
• Grind the rice.
• Pour boiling water over it, making a paste.
• Finely chop the corriander and curry leaves alongwith the ginger and garlic.
• Mix all the ingredients together.
• Incorporate the mix onto a skewer with wet hands and cook on a slow charcoal flame.
• Alternatively, pat the mix into several patties and shallow fry.
• Serve hot with a chutney of your choice.