Couscous Salad

This recipe was shared by my friend Sabita . It has become a family favorite.

• Couscous     - 2 c
• Water     - 2 1/2 c
• Capers (optional)    - 2 Tbsp
• Artichokes (optional)    - 1 can
• Black Olives     - 1/2 can
• Onions     - 1/2
• Cucumber     - 1
• Tomatoes     - 2
• Parsley/Mint     - 1/4 c
• Sunflower seeds     - 1/2 c
• Salt     - 1 tsp ( or as per taste)
• Pepper     - 1/4 tsp
• Lemon Juice     - 1 Tbsp
• Olive Oil     - 4 Tbsp

1. Cook the Couscous as per the directions on the packet and let it cool.
2. Chop all the vegetables to make the salad.
3. Add the Olives and capers whole.
4. Add all the spices, Parsley/Mint and  Olive oil to the salad.
5. Add the cooled Couscous and mix throughly.
6. Add the sunflower seeds and Lemon juice and toss well.

Tip : Serve chilled as a salad along with grilled fish or pasta.

Gelatin Cheesecake

This recipe was shared by my friend Rupali.  My kids loved it.

• Cottage Cheese (12 oz)     - 1
• Strawberry gelatin ( 3 oz)    - 3  boxes
• Ready-made Graham Cracker crusts     - 2
• Strawberries     - 1 pint
• Whipped Cream ( 8 oz)     - 1

1. Make  2 packets of the gelatin as per the directions.
2. Add this liquid gelatin on cooling to the Cottage Cheese and blend well in a blender.
3. Pour evenly into crusts and refrigerate until set.
4. Cut up the strawberries and place on top of pie.
5. Make the last box of gelatin as per instructions on box. Pour it on top of fruit  on cooling and put it in refrigerator until set.
6. Put whipped topping on top. Garnish with more fruit.

Mango Pickle

This Mango Pickle is a recipe from Kerala. I put it up at the request of my sister- in- law Teena.

• Green Mango (large)     - 2
• Garlic Clove (big)     - 1
• Curry Leaves     - 3 sprigs
• Green Chillies     - 6
• Mustard     - 1/2 tsp
• Chilli pwdr     - 2 Tbsp
• Turmeric     - 1/4 tsp
• Fenugreek pwdr     - 1/4 tsp
• Asafoteida     - 1/4 tsp
• Sesame oil     - 6 Tbsp
• Salt     - 2 tsp (or as per taste)
• Vinegar     - 3 Tbsp

1. Peel the skin and cut the Mango into small finger nail size pieces.
2. Heat the Oil in a Kadai. When its hot add the Mustard and let it splutter
3. Turn off the heat and add Garlic(thinly sliced), Curry Leaves and Green Chillies.
4. Add all the spices and salt. Heat the mixture for 2 minutes
5. Add the cut Mango pieces to this. Just warm this for 2 minutes only.
6. Do not cook the Mango. Take it off the heat and allow it to cool.
7. Check the salt,  add more if desired.
8. On cooling add the vinegar and mix well.
9. Store in a wide mouthed glass bottle, in the refrigerator

Tip: If you increase the Oil and Salt, then the pickle can stay outside
as long as the oil covers the pickle completely. Otherwise store in refrigerator.
The pickle tastes better after a week. Serve along with rice and vegetables or along with pooris and bhaji. Enjoy !!