Stuffed Labneh Paratha

           Parathas or Flatbread are the most popular and favoured breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed Labneh (Middle Eastern dip) paratha. You can serve these parathas with either chutney or pickles for a sumptuous and a wholesome meal. Besides breakfast, they are also ideal for brunch, lunch, dinner or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this healthy fusion dish.

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. In simple terms, it is basically hung yoghurt and also goes by the name of yoghurt / cream cheese. 

         It is almost similar to Greek yoghurt and is generally served with hummus, grilled meat / fish, falafel or pita bread. It can also be relished as a dip with veggie crudités, chips, nachos or tortillas or as a spread on sandwiches and parathas. 

          You can also have it just with a drizzle of some olive oil, zaatar and sumac or with some podi (gun powde) a la Indian style. 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• 1 tbsp. oil to knead
• oil to shallow fry
• 3/4 cup Labneh or as required

           Mix together flour, salt to taste and 1 tbsp. oil. Add required quantity of water, little at a time, and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread some labneh evenly over it, leaving the edges. 

          Cover with another poori and seal all edges. Roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tawa / griddle and shallow fry the parathas, one at a time, by drizzling some oil. Cook on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney or pickles for a sumptuous and a wholesome meal. 

                        Take a poori & spread some labneh evenly over it, leaving the edges. 

                        Cover with another poori & seal all edges. 

                        Roll out into a paratha. Make similar parathas in the same manner. 

                   Heat a tawa & shallow fry the parathas by drizzling some oil. Cook on both
                  sides till golden brown in colour. 

                  Serve with chutney or pickles for a sumptuous & a wholesome meal. 

Garlic Pepper Labneh (Middle Eastern Dip)

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. It is seasoned with some mashed garlic (raw or roasted), pepper powder and salt, then served with a drizzle of olive oil. Herbs like mint, parsley, coriander or dill can be added as a garnish. This healthy tangy dip is best enjoyed with any Arabic bread, veggie crudités, fried foods, bread sticks or bread croutons. I like relishing it as a spread on sandwiches or parathas, a la Indian style.

          Labneh can also be turned into easy to make balls, which are a great addition to a Middle Eastern themed lunch, not because they are yummy but also because they are very pretty to look at. 

          The Labneh balls can be rolled in spices or herbs and served as topping on salads or toasted bread. 

          Alternatively, you could also place the balls in a tight fitting glass jar with generous amount of extra virgin olive oil. It can be refrigerated for 1-2 weeks. Thaw for an hour before using.

• 400 gms. yoghurt
• 3-4 garlic cloves
• 1/4 tsp. pepper powder
• salt to taste
• 2-3 tbsp. olive oil
• a sprig of mint to garnish

          Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe. 

          Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.

          Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudités, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.

Hash Brown

          Hash Brown is a very popular American breakfast that is served in many eateries worldwide. It is loved by most of us I'am sure, just like me. So here it is - homemade Hash Brown with Indian flavour. I added roasted cumin powder, besides other basic ingredients. 

          You can enjoy them as snacks with ketchup, green chutney, hummus or mayo. They can also be served as a patty in sandwiches, burgers or rolled in parathas / rotis topped with cheese spread / grated cheese, onion, tomato and lettuce.

• 2-3 potatoes
• 1-2 tbsp. rice flour
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1-2 fresh red / green chilies, chopped
• 1-2 tbsp. coriander leaves, chopped
• cream cheese / grated cheese as required
• some sev to garnish
• oil to shallow fry

          Prick the potatoes all over and pressure cook for one whistle. Set aside to cool. Peel off the skin and mash well.

          Mix with the salt, fresh chilies, coriander leaves, rice flour and cumin powder. Shape in any form you desire and refrigerate for some time.

          Heat oil in a pan and shallow fry on both sides till they turn brown in colour. Drain on a kitchen towel.

           Spread cream cheese and sprinkle some sev over it. Serve as a tea-time snack or as an appetizer with tomato ketchup / green chutney.

Cheesy Matar Paneer (Cottage Cheese & Green Peas Curry - North Indian Style)

          Paneer, being my personal favourite, I would like to share this yummy Matar Paneer recipe. It is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. In this recipe, I added some diced capsicum too. 

          I also gave a twist by adding some cream cheese for a slightly richer version. It is a perfect side dish to any form of rice or Indian bread. So go ahead and prepare my version of this yummy side dish by following an easy step by step pictorial recipe.

• 1 cup paneer cubes
• 1/2 cup frozen green peas 
• 1 capsicum, diced (opt)
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tomato, chopped
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 tsp. cumin seeds
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tbsp. yoghurt
• 1 tbsps. cream cheese
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions

           Grind the onion, ginger, garlic and tomatoes to a smooth paste and keep aside. In a bowl, mix together all the dry spices (except salt) with a little water to make a paste. Keep aside.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates. Now add the onion paste and fry till the moisture is absorbed. Then add the yoghurt and cream cheese. Mix well.

          Add the capsicum, salt and 1/2 cup water. Cover and simmer on a medium flame for 2 minutes. Then add the paneer, green peas and kasuri methi. 

          Cover and cook further for 2 minutes. When done, add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and fried onions. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, paratha or just plain chapatti.

                    Heat oil & temper with cinnamon, cardamoms, cloves & cumin seeds. 
                    Sauté for a few seconds.

                                Add spice paste & sauté till the oil separates. 

                                Add onion paste & fry till moisture is absorbed. 

                                 Then add yoghurt & cream cheese. Mix well.

                                 Add capsicum, salt and 

                             1/2 cup water. Cover & simmer on a med. flame for 2 minutes. 

                                 Then add paneer, green peas & kasuri methi. 

                     Cover & cook for 2 minutes. Then add coriander leaves & give it a toss.

                     Garnish with coriander leaves & fried onions. Serve with hot steamed rice, 
                     jeera rice, plain biryani, pulao, naan, paratha, tandoori roti or chapatti.