Tabbouleh with Foxtail Millet & Mixed Herbs (Fusion Lebanese Salad)

 

           Tabbouleh is a traditional Lebanese salad which is very nutritious and healthy. It has the goodness of greens in the form of parsley and mint. The addition of couscous, tomatoes and onion makes it even more appetizing. Salt, pepper, lemon juice balances the taste and flavour of this salad. 

          However, check out my version of Tabbouleh prepared with foxtail millet and mixed herbs. Besides the mandatory onion and tomato, I also added some chopped mixed dry fruits, cheese, boiled black chickpeas and dry rose petals. Enjoy it as it is, with grilled meat or Arabic bread. So check out the step by step pictorial recipe to prepare this yummy salad

• 3 cups of mixed herbs (parsley, mint, dil, basil, rosemary, lettuce, coriander, spring onion, kale, thyme), finely chopped
• 1/2 cup cooked foxtail millet
• 1 onion, chopped finely
• 1 tomato, chopped finely
• 2 tbsp. cheese, chopped
• 2 tbsp. boiled black chickpeas
• 1 tbsp. each of chopped cashew, almonds, walnut & pistachios
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• salt to taste
• pepper to taste
• 1 tsp. red chili flakes
• 1 tbsp. dry rose petals

          In a bowl add the chopped greens. To it add chopped onion, tomato, chopped mixed dry fruits, cheese and boiled black chickpeas. Mix well.

          Now add the cooked foxtail millet, salt, pepper powder, dry rose petals, red chili flakes, olive oil and lemon juice. Give it a toss. 

          Serve immediately just as it or, with grilled meat or with some Arabic bread. 
          

                      In a bowl add the chopped greens. 

Add onion, tomato, mixed dry fruits, cheese & boiled black chickpeas. Mix well.

  Add cooked foxtail millet, salt, pepper powder, dry rose petals, red 

  chili flakes, olive oil & lemon juice. Give it a toss. 

 Serve immediately just as it or, with grilled meat or with Arabic bread. 

Falafel (Fried Chickpea Dumplings - Middle Eastern Snack)

 

            Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas, khubz or tortillas for a meal on the go.

           In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop. 

           Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (white chickpeas), soaked overnight
• salt to taste
• handful of coriander leaves
• handful of parsley leaves
• 3-4 cloves, garlic
• 1 onion, chopped
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• a pinch of baking soda
• 2 tbsp. plain flour
• 1 tsp. lime juice
• oil to deep fry

          Blend together all the above mentioned ingredients (except oil) without adding any water. 

          Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.

          Heat oil in a pan and fry the falafels in batches in a low to medium flame till  golden brown in colour. 

          Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.

       Blend together all the above mentioned ingredients (except oil) without

       adding any water. 

         Prepare small equal sized balls out of the ground mix with the 

         help of a falafel maker. Refrigerate for an hour.

            Heat oil & fry the falafels in batches in a low to medium 

            flame till golden brown in colour. 

                  Pick them up with a slotted spoon. 

                Drain on a kitchen towel.

    Serve hot as a snack with hummus or with pita bread and salad.

Hummus (Chickpea Dip - Mediterranean style)

 

          This is a traditional Middle Eastern dip / spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a comforting weekend snack. So check out the step by step pictorial recipe to prepare this heavenly delight. 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• 1 pinch of baking soda
• 3 tbsp. olive oil
• 2 garlic cloves
• 2-3 tbsp. lemon juice
• 1/4 cup sesame seeds / tahini paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 2-3 tbsp. chilled water / 2-3 ice cubes
• 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish

          Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and garnish with red chili powder, cumin powder and a sprig of parsley.

         Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.

         Pressure cook kabuli chana with a pinch of baking soda for 5-6 

         whistles. When cool, blend with olive oil, garlic, sesame seeds, 

         cumin powder, lemon juice and salt to taste. 

      Scrape the sides & blend again along with some chilled water till 

      you get a smooth texture. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    Pour olive oil, boiled chickpeas & garnish with red chili powder,

    cumin powder and a sprig of parsley. Have it as a dip with falafel, 

    vegetables crudités, kubus bread, pita bread or chips. It can also

    be had as a spread on breads and parathas, a la Indian style.

Dolmas / Dolmades (Stuffed Grape Leaves)

 

          Dolmas is an exotic Middle Eastern style appetizers that are very much a part of UAE cuisine. They are simply awesome and delicious. It basically means some sort of filling or stuffing. They are traditionally stuffed with minced meat, rice, herbs and basic seasoning. These Dolmas are usually served either cold or warm with sliced lime and a drizzle of olive oil.

          However, I gave a fusion touch to this recipe, by adding few Indian spices. I also made it the easier way by pressure cooking them, thus saving a lot of time. Enjoy these small bites with some mayonnaise or green chutney. So check out the step by step pictorial recipe to prepare these light,  hearty and wholesome parcels. 

          I was able to get few fresh grape leaves, which I later blanched them to make them pliable. In case you are using canned ones, then immerse them in some hot water for a couple of minutes. Then they are ready to use.

          Preparing Dolmas is a little time consuming for a beginner. However, it is worth the effort. This was my first try and I simply enjoyed making them. In case you are able to lay your hands on few grape leaves, either fresh or canned, then it is a must try recipe. 

          These Dolmas can also serve as a light meal along with some soup and / or salad. I added our very own Indian spices like garam masala, coriander-cumin powder, turmeric powder, kasuri methi and mustard oil. This gave a nice mild flavour to these Dolmas and it turned out very yummy and comforting. 

Ingredients - 

• 15 fresh grape leaves
• 4-5 slices of lime / lemon
• 4-5 cups water / stock
• coriander leaves, pinch of red chili flakes & slices of lime to garnish

Stuffing - 

• 300 gms. chicken mince
• 1/3 cup rice, soaked for an hour
• 1 small onion, chopped finely
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. pista, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. lime zest
• 1/2 tsp. red chili flakes
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. lime juice
• 1 tsp. kasuri methi, crushed
• 1 tbsp. mustard oil

          Cut off the stems of the grape leaves and blanch in hot water for 2-3 minutes. Drain well and keep aside.

          For the stuffing - In a bowl, combine all the mentioned ingredients and keep aside.

          Now take a leaf and place it on a plate (shiny side down & bottom side up). Put a little of the stuffing in the center. 

          Bring both the sides in and gently roll the leaf away from you. Make similar rolls with the remaining leaves and the stuffing. 

          Neatly arrange the stuffed rolls inside a pressure cooker and place the slices of lime on it. Weigh it down with an inverted plate so that they don't move around while it is being cooked. Then add the water / stock. 

          Pressure cook for 3-4 whistles. Let it cool down before opening the lid. Carefully drain the water and gently remove the prepared Dolmas / Rolls.

          Transfer to a serving plate and garnish with coriander leaves, pinch of chili flakes and slices of lime. It can be enjoyed on its own or with some mayo / green chutney a la Indian style.

                                  I have taken few fresh Grape Leaves.

                    Discard the stems & blanch them in hot water for 2-3 minutes. Drain well.

                                  In a bowl, Take all the mentioned ingredients.

                                  Mix well and keep aside. 

                    Take a leaf & place it on a plate (shiny side down & bottom side up). Put a

                     little of the stuffing in the center. 

                                  Bring both the sides together.

                                  Gently roll the leaf away from you.....

                                  .... into a parcel / roll. 

                  Arrange the stuffed rolls in a pressure cooker & place the slices of lime on it.

                        Weigh it down with a plate so that they don't move around while it is 

                        being cooked. Then add the water / stock. Pressure cook for 3-4 whistles.

                        Carefully drain the water & gently remove the prepared Dolmas / Rolls.

                        Serve, garnished with coriander leaves, chili flakes and slice of lime.

Falafel Tikki

          Falafel is a very popular Middle Eastern snack which is basically deep fried chickpea dumplings. They can be relished as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini / olive oil. However, I gave a slight twist to this classic dish by giving the falafel mix a flat tikki shape and shallow frying them. 

          This is a very simple, healthy and a nutritious snack that is quite wholesome and a meal on the go. You can also enjoy them with any homemade chutney. They can be wrapped in parathas with your favorite toppings and sauces, a la Indian style. This is a great party recipe that you need to try out. So check out the step by step pictorial recipe of this fusion delicacy. 

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup parsley leaves
• 1/2 cup mint leaves
• 2-3 garlic cloves 
• 2 green chilies
• 1/2 tsp. salt or to taste 
• 1 tsp. coriander-cumin powder
• 1 tsp. lime juice
• 1/3 cup dry roasted oats
• 2-3 tbsp. roasted chickpea flour (opt)
• 1 tbsp. sesame seeds
• oil to shallow fry 

         Blend chickpeas with parsley, mint, green chilies and garlic in a mixer grinder with very little water into a slightly coarse paste.

          Mix with rest of the ingredients (except oil) and form into tikkis of any shape. Refrigerate for a couple of minutes. 

          Heat oil in a pan / tawa and shallow fry them in batches till golden in colour on both sides. 

          Drain on a kitchen towel and serve as an appetizer with tomato sauce or any chutney of your choice. 

                    Blend chickpeas with parsley, mint, green chilies & garlic with very little                                            water into a slightly coarse paste. 

                                  Mix with rest of ingredients (except oil).

                           Form into tikkis of any shape. Refrigerate for a couple of minutes. 

                        Heat oil in a pan and shallow fry them in batches till golden in colour 

                        on both sides. 

                              Drain on a kitchen towel.

Serve as an appetizer with tomato sauce or any chutney of your choice.