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1. Spaghetti Di Capri(Spaghetti with Fresh Tomatoes, Black Olives, and Basil)

2. Couscous Upma (Couscous, Green Beans, and Tomato)

3. Raita (Cucumber and Yogurt Salad)

4. Bali Baked Fish

Book Description

In Easy Exotic: Low-Fat Recipes from Around the World, Pakma Lakshmi offers luscious recipes culled from her many travels, in easy-to prepare, low-fat versions. These simple yet elegant dishes are perfect for the busy, health-conscious cook.

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Easy Exotic: A Model's Low Fat Recipes From Aroundthe World

Authors: Padma Lakshmi

Date: May 1999

ISBN: 0786864591

Publisher: Miramax Books

Hardcover

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There is a meal we eat back home at about four or five in the evening called tiffin. Tiffin, a term used to mean any snack food, has its origin in Colonial India and was used by the British and Indians alike to refer to those snack foods that were commonly eaten at tea time. South India has retained the term to this day. In our home it was always food other than curries with rice that we ate at every other meal. We usually had our tea in the late Madras sun and ate South Indian crepes called dosais or steamed dumplings called idlis that were also made of rice batter. Another dish I remember eating quite often is upma. It is similar to stuffing and eaten alone or with a simple yogurt raita on the side. In America, my mother made upma with Cream of Wheat or even grits, and I don't think I knew the difference. So couscous seemed to be the perfect variation to me. Tiffin is usually a lighter meal so this recipe is good for 4 or 5 people with a good hot cup of spiced Indian tea.

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Serves 4 to 6

• 2 tablespoons vegetable oil

• 1 teaspoon black mustard seeds

• 1 teaspoon cumin seeds

• 1 teaspoon minced gingerroot

• 2 cloves garlic, minced

• 1 onion, minced

• 1 cup chopped green bell pepper

• 4 firm, ripe tomatoes, cut into 1-inch pieces

• 2 cups green beans

• 2 cups water

• 1 Knorr chicken bouillon cube

• Salt to taste

• 1 2/3 cups couscous

• Fresh lemon juice to taste

• Minced fresh cilantro to taste

1. In a deep nonstick skillet set over moderate heat, warm the oil until it is hot. Add the mustard seeds and cumin seeds, and cook, stirring, 1 minute. Add the gingerroot and garlic, and cook, stirring, 1 minute more.

2. Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes.

3. Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more.

4. Add the water, bouillon cube, and salt to taste, bring to a boil, stirring, and add couscous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is just absorbed.

5. Remove from heat, cover, and let stand 5 minutes. Before serving, stir in lemon juice and cilantro.

More From This Book:

1. Spaghetti Di Capri(Spaghetti with Fresh Tomatoes, Black Olives, and Basil)

2. Couscous Upma (Couscous, Green Beans, and Tomato)

3. Raita (Cucumber and Yogurt Salad)

4. Bali Baked Fish

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