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. 

Minty Hummus - Mediterranean Style

          This is a traditional Middle Eastern dip and spread, made of boiled chickpeas and blended with other ingredients. A very healthy and nutritious dip, which is had with Arabic bread. I added some mint leaves to enhance the taste and flavour. It can also be relished with veggie crudités or chips. A little bit of garlic and sesame seeds gives this dip a very unusual taste and flavour. There is nothing like having a creamy, homemade hummus for a quick snack.

• 3/4 cup kabuli chana (white chickpeas), soaked overnight
• 3 tbsp. olive oil
• 2 garlic cloves
• handful of mint leaves
• 1 tsp. lime juice 
• 1/4 cup sesame seeds 
• salt to taste
• 1 tbsp. olive oil, pinch of red chili powder/sumac powder, boiled chana & mint leaves to garnish

Pressure cook the kabuli chana for 5 whistles. When cool, blend with the rest of the ingredients, (except lime juice), till smooth. 

When done, add the lime juice and serve, garnished with more olive oil, mint leaves, red chili powder / sumac powder and few boiled kabuli chana.

Arabic Lamb Kabsa

          This is a traditional Arabic style Mutton Biryani called Lamb Kabsa or Machboos. It is very popular in the Middle Eastern countries, especially Saudi Arabia. It can be prepared either with meat or chicken. Tried this dish for the first time and surprisingly it turned out very yummy. It is almost similar to our Biryani, except that there is a use of saffron, dry fruits and dried lime apart from other aromatic spices.

          There are various methods of cooking this delicacy and I have tried one of them. It is generally cooked in an open pot but to save time I followed the pressure cooker method. You can try either way. So do give it a try by checking out the step by step pictorial recipe to prepare it.

•  500-600 gms. mutton with bones
• 1 cup rice, soaked in water for 25-30 minutes
• 2-3 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1-2 tomatoes, chopped
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. pepper powder
• 1 tsp. garam masala powder
• 1 tsp. lime zest
• pinch of saffron
• pinch of nutmeg powder
• 1 dried lime
• few dry fruits, chopped to garnish
• chopped coriander leaves to garnish

          Cook the rice till half done. Keep aside. Heat ghee in a pan and temper with  bay leaves and all the whole garam masala. Sauté for a few seconds and then add onion. Fry till they are slightly browned.

         Now add mutton and fry for 5-10 minutes. Add ginger-garlic paste and tomatoes. Sauté well.

         Add all the dry spices, tomato paste, lime zest and the dried lime. Mix everything well and simmer, covered on a medium flame till dry.

          Add 3/4 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Let it cool down before opening the lid.

           Separate the mutton pieces from the gravy and keep aside. Add the rice to the gravy and cook for 3-4 whistles. (It can also be cooked in an open pan). 

          Switch off the flame and open the lid after it has cooled down. Arrange the Kabsa on a platter and garnish with the cooked mutton pieces, chopped nuts and coriander leaves. Serve with salad for a sumptuous meal.

                      Heat ghee & temper with  bay leaves & all the whole garam masala. 

                    Sauté for a few seconds & add onion. Fry till they are slightly browned.

                                Add mutton & fry for 5-10 minutes. 

                                 Add ginger-garlic paste & tomatoes. Sauté well.

                                Add all dry spices, tomato paste, lime zest & dried lime. 

                                Mix well & simmer, covered, on a medium flame till dry.

                               Separate mutton pieces from the gravy & keep aside. 

                                 Add rice to the gravy & cook for 3-4 whistles.  

                 

                               Switch off flame & open the lid after it has cooled down. 

                Arrange the Kabsa on a platter & garnish with cooked mutton pieces, 
                chopped nuts & coriander leaves. Serve with salad for a sumptuous meal.

Baba Ganoush - (Roasted Eggplant Dip - Middle Eastern Style

          Baba Ganoush, which is also known as Moutabel is a very delicious smoky eggplant dip, that is very popular in Middle Eastern countries. Roasted eggplants are blended with tahini paste or sesame seeds, olive oil and few other seasonings. It is traditionally served with Khubz (Arabic pita bread). 

          But they also tastes great with crackers, veggie crudités, our very own paratha, naan, roasted papad or as a spread on sandwiches. Excellent with any appetizers or snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, roasted
• 2 tbsp. sesame powder / paste / tahini paste
• salt to taste
• 2-3 garlic cloves
• 1 tbsp. olive oil
• 1 tbsp. lime juice
• 2 fresh red / green chilies
• 2 tbsp. yoghurt
• pinch of red chili powder to garnish
• pinch of roasted cumin powder to garnish
• few mint leaves to garnish
• 1-2 tbsp. extra olive oil to garnish

          Discard the charred skin of the eggplants. Puree it along with all the ingredients (except those for garnishing).

          Transfer to a serving bowl and drizzle some olive oil. Serve, garnished with cumin powder, red chili powder and mint leaves. 

         Relish with some pita bread, crackers or veggie crudités. They can also be had with our very own paratha, naan, roasted papad or as a spread on sandwiches.

                                  Discard the charred skin of the eggplants. 

                        Puree it along with all the ingredients (except those for garnishing).

                  Transfer to a serving bowl & drizzle some olive oil. Serve, garnished with
                  cumin powder, red chili powder & mint leaves.

                     Relish with pita bread, crackers or veggie crudités. They can also be had 

                     with paratha, naan, roasted papad or as a spread on sandwiches.

Rajma & Kabuli Chana Hummus / Dip

          Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled  meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. 

          You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

• 1 cup boiled Kabuli chana (white chickpeas)
• 1 cup boiled rajma (kidney beans)
• 1/4 cup sesame seeds, lightly toasted
• salt to taste
• 1/2 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1 green chili
• 2-3 garlic cloves
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• juice of 1/2 lime
• 2 tbsp. olive oil

         Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.

          Add olive oil and mix well. Serve as a dip along with veggie crudités, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.

Coriander Hummus

       
          Hummus is a very popular dip in the Middle Eastern regions. It is prepared out of boiled kabuli chana (white chickpeas) and blended with sesame seeds, garlic and other seasonings. It is served along with pita bread, Arabic bread or with any grilled stuff. 

          I gave a slight twist to this amazing and delicious dip by adding a handful of coriander leaves. This gives a nice aroma to the dish. You can also relish this simple and nutritious homemade wonder as a spread on toasted bread, parathas or as a dip with veggie crudités and chips. 

• 1 cup kabuli chana (white chickpeas), boiled
• handful of coriander leaves
• 1/4 cup roasted sesame seeds
• 2 garlic cloves
• salt to taste
• 2-3 green chilies
• 3 tbsp. lime juice
• 2-3 tbsp. olive oil
• red chili flakes to garnish
• few boiled kabuli chana to garnish

          Blend together chickpeas, coriander, salt, garlic, lime juice, sesame seeds and green chilies with required quantity of water to form a smooth paste.

          Add 2 tbsp. olive oil and give it a mix. Serve, garnished with remaining olive oil, red chili flakes and boiled chana.

Kousa Mahshi (Stuffed Baby Marrow - Middle Eastern Cuisine)

         This is a Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. There are a lot of variations regarding the stuffing which differs slightly among the Middle Eastern countries.

          Traditionally, it is simmered in an open pan, but I tried it the simple way by pressure cooking. This ultimately saved me a lot of time. This classic dish is then served accompanied with Labneh (thick yoghurt). It can be relished either with rice or pita bread. So go through a step by step pictorial recipe to prepare it.

                               After reducing the gravy....

                               Before reducing the gravy.....

• 5 baby marrows, washed and dried
• 100 gms. mutton mince, washed and drained
• 1/4 cup basmati rice, soaked for 30  minutes
• salt to taste
• 1 onion, chopped
• 1/2 cup coriander leaves, chopped
• 1 tbsp. olive oil
• 1/2 tsp. pepper powder
• 1/2 tsp. garam masala powder
• 2 fresh red chilies, chopped
• 2 large tomatoes, chopped
• 1/2 tsp. red chili powder
• coriander leaves to garnish

                                After reducing the gravy......

                           

                                Before reducing the gravy......





          In a bowl, mix together rice, mince, salt, onion, pepper powder, garam masala powder, fresh chilies, coriander leaves and olive oil. Keep aside.

          Boil the tomatoes along with 3 cups water, red chili powder and salt for 2 whistles. When cool, blend it and strain. Keep aside.

          Half the baby marrows and score them with the help of a knife or an apple corer to make them hollow. 

          Fill the marrows with the prepared rice-mince mix. Now pour the prepared tomato sauce in a pressure cooker and gently place the stuffed marrow on it.

          Close the lid and pressure cook for 6 whistles. Let stand for 10 minutes before opening. 

          Carefully, transfer the cooked marrows to another dish and simmer the tomato sauce till it reduces to half of its quantity.

          While serving, pour the liquid on a serving dish and place the cooked marrows over it. Garnish with coriander leaves and serve with pita bread.

                             Cut baby marrows into half & core them with a knife / corer.

                     Mix mince, rice, salt, coriander leaves, garam masala powder, pepper 
                     powder, olive oil, onion & fresh chilies for the stuffing.

                                Fill the hollow marrows with the prepared stuffing.

                     Arrange stuffed marrows in the pressure cooker & pour the prepared 
                     tomato sauce over it.

                  Pressure cook for 6 whistles. Let stand for 10 minutes. Serve, garnished 
                  with coriander leaves.

                               After reducing the gravy.....
      

                               Before reducing the gravy....