Stuffed Paneer Paratha Recipe | How to Make Stuffed Paneer Paratha | Weekend Breakfast/Brunch Recipes

Stuffed Paneer Paratha #Recipe

Talk of stuffed parathas and you cannot do without mentioning the much loved 'stuffed paneer paratha'. Paneer has an exalted status in a vegetarian's diet and it has earned that name for all good reasons. These paneer parathas are stuffed with a filling prepared out of freshly prepared paneer and some spices. Served with an array of chutneys and a bowl full of yoghurt, it is protein packed in a vegetarian meal.

I am continuing with my 'stuffed dishes' theme of day 3 of Week1 of BM#89 and today I have this easy and delicious stuffed paneer paratha recipe to share. I usually make fresh paneer by curdling milk to use in making these parathas. However, you can also use ready to use blocks of paneer. Just make sure to grate or crumble it finely.

Let's check out the recipe now.

Rajasthani Mirchi Vada Recipe | How to Make Rajasthani Mirchi Vada | Indian Street Food Recipes

Rajasthani Mirchi Vada #Recipe

Rajasthani Mirchi Vada, as the name says is a popular deep fried fritter from the state of Rajasthan. Large green chillies are stuffed with a spicy potato filling and covered in a chickpea flour batter and are then deep-fried to perfection. An ideal snack to munch on during monsoons.

Almost every year to go to Jodhpur en route our visit to the shrine of our kul diety in Osiyan, Rajasthan. When in Jodhpur, you cannot do without enjoying its local street foods and this Rajasthani Mirchi Vada is one that tops the list, of course along with a glass of Makhanya Lassi. So, for the 2nd day BM #89 with chosen theme 'stuffed dishes' - I couldn't think of any other better recipe to share here.

Pune had its first pre-monsoon showers a few days back and with it, I was in a mood to enjoy some fritters with some 'kadak adrak wali chai'. So, I made these Rajasthani Mirchi Vada and enjoyed it with a cup of tea with my friend and neighbour.

Stuffed Gobhi Paratha Recipe | How to Make Stuffed Gobhi Paratha | Weekend Breakfast/Brunch Recipes

Stuffed Gobhi Paratha #Recipe

Stuffed Gobhi Paratha is a simple and hearty Indian stuffed flatbread which comes with a flavourful filling of grated cauliflower. Just like Aloo Paratha, Gobhi Parathas are also a very popular breakfast dish in many North Indian homes.

When I chose Stuffed Dishes as one of the themes for BM #89, I was very sure that I would do some of my favourite paratha recipes here, and Gobhi Paratha was on the top of my list. As much as I would love to have a variety of veggies in my meals, the truth is I am a very choosy eater. And I have to admit that veggies like cauliflower, broccoli, etc., are not at all my favourite. The best way to consume them for me is in the form of parathas. That's the reason why this paratha makes an appearance in my menu every now and then.

Let's check out how I make Gobhi Paratha from scratch.

Italian White Sauce Recipe | Besciamella / Bechamel Sauce Recipe | How to Make Italian White Sauce

Italian White Sauce #Recipe
 Besciamella / Bechamel Sauce #Recipe

White sauce is one of the basic sauces used in Italian cuisine. It is known throughout the world by its French name Béchamel; in fact, it is one of the five mother sauces of French cuisine. It is said the French were introduced to this sauce by the Italians. In Italy, white sauce is known as besciamella. It is used in making gratin and many types of pasta like lasagna, cannelloni, etc.

In order to make the béchamel sauce, a roux consisting of equal parts of flour and butter need to be prepared first. To it, hot milk is added and cooked to create a creamy sauce. The roux in béchamel sauce should not be cooked much as it must not get brown. 

Homemade Pizza Sauce Recipe | Using Fresh Tomatoes | How to Make Pizza Sauce at Home

Homemade Pizza Sauce #Recipe

Pizza Sauce is one of the easiest Italian sauces to prepare at home. With just a few ingredients, you can have a flavourful sauce ready in about 30 to 40 minutes. Using canned tomatoes are a convinient option and you can use them, but I always prefer cooking with fresh ingredients. So, I am going to share my recipe for making pizza sauce using fresh tomatoes.

Basil Walnut Pesto Sauce Recipe (without Parmesan Cheese) | How to Make Basil Walnut Pesto at Home

Basil Walnut Pesto #Recipe

Basil Walnut Pesto, as the name suggests is a pesto sauce made from fresh basil leaves, walnuts and olive oil. Pesto has its origin in Genoa in Liguria, Italy. Traditionally, it was made by pounding basil leaves, pine nuts, garlic, olive oil, and parmesan cheese in a pestle and mortar. But, today many variations are popular across the world. With gadgets like mixer grinders and food processors at our disposal now, people seldom make it by pounding it in a pestle and mortar. Making pesto at home is an easy task today, all thanks to the technological advancements. Once you have made it yourself, you will never buy a jar from the supermarket. That's for sure.

Sandesh/ Sondesh Recipe | How to Make Sandesh | Bengali Sweets

Sandesh/Sondesh #Recipe

Sandesh or Sondesh, as it is pronounced in Bengali, is a much loved traditional sweet from the state of West Bengal in India. Freshly made paneer or chenna is used in making these. It can be flavoured in many ways. The recipe for Sandesh I am sharing today has been flavoured with cardamom/elaichi and has been garnish with saffron.

Bengalis are known for their sweet tooth and hence it comes as a no surprise that the state of West Bengal offers us with a delectable spread of sweet dishes. Misti Doi, Rasogulla, a variety of Sandesh, and many more. There are many ways to make and flavour Sandesh. But one thing is common in all varieties - freshly made paneer or chenna. It can then be sweetened with sugar, jaggery or the Bengal special Noler Gur (Palm Jaggery). Sandesh is often flavoured with cardamom, rose, saffron, etc. Fruit flavoured sandesh like aam sandesh are also popular and so are sandesh flavoured with chocolate.

Whole Wheat Papdi (Fried) Recipe | How to Make Whole Wheat Papdi

Whole Wheat Papdi #Recipe

Papdi is small round disc-shaped crisp and is one of the staple ingredients in the making of the famous street foods like papdi chaat, sev puri, etc. Typically, they are made with maida. But, I have been experimenting with a whole wheat version lately with reasonably good results. The recipe for whole wheat papdi I am sharing today are 100% maida or refined flour free. I had made these for Holi this year and used them in making papdi chaat.

Kesar Phirni Recipe | How to Make Kesar Phirni | Indian Desserts Recipes

Kesar Phirni #recipe

Phirni is a creamy rice based Indian pudding often flavoured with cardamom, saffron or rose water. The Kesar Phirni recipe I am sharing today has been flavoured with saffron and cardamom. It has almost the same ingredients as a rice kheer, but there is some difference in the preparation process.

Whole grains of rice is used in making kheer but, for phirni, we need coarsely ground rice. Kheer can be served hot or cold, but phirni tastes best when served chilled.

Roasted Mix Veg Quesadilla Recipe | How to Make Roasted Mix Veg Quesadilla

Roasted Mix Veg Quesadilla #Recipe

Quesadilla is a Mexican dish, now popular around the world. Typically, flour tortillas are filled with an assortment of veggies, and cheese and is then cooked in a pan or a grill. The recipe for the quesadilla I am sharing today comes with the goodness of mix vegetables and protein-rich cheese. 

Long back I had a similar quesadilla at a local Mexican eatery - Picantos in Pune and since then I make my own version of it at home. Tortilla wraps are not easily available in India but that is not a cause for concern as home-made whole-wheat chapatis can easily replace them in this recipe.

This is a great dish for kids who are bored of eating the regular chapati and sabji combo. You can get as inventive as you like when it comes to the filling - try only corn and capsicum filling, zucchini and mushroom or a mixed veg filling like mine.

Afghani Bolani Recipe | Afghani Stuffed Flatbread with Potato, Spinach, Green Onions & Coriander

Afghani Bolani #recipe

Afghani Bolani is a traditional stuffed flatbread from Afghanistan. There are various options when it comes to the stuffing - potato, sweet, potato, spinach, pumpkin, lentils, etc. The recipe for Afghani Bolani I am sharing today comes with a stuffing of potato, spinach, green onions and coriander.

While searching for an authentic Bolani recipe online, I came to know that these Bolanis can be either fried or shallow fried. Typically, it is made with maida but I have made them with whole wheat flour. In Afghani cuisine, this dish can be served warm as an appetizer, side dish or even as a main course item. It goes very well with yoghurt.

Puran Poli Recipe | A Lentil Stuffed Sweet Bread from Maharashtra | How to Make Puran Poli

Puran Poli #Recipe

Puran Poli is a lentil stuffed sweet flatbread from the state of Maharashtra. Chana dal, jaggery, flour, cardamom and ghee are the vital ingredients in this recipe. A similar puran poli is also made in Gujarat and some southern Indian states, but there is a difference in the lentil used for the stuffing. Like in Gujarat, toor dal is used while in Maharashtrain puran poli chana dal is used.

Making puran poli from scratch is a tedious job. However, on most festive occasions like Holi, Ganesh Chaturthi, Diwali, etc., in Maharashtra, it is a must-prepare dish. In Marathi, 'puran' means the sweet filling and 'poli' means roti or the flatbread. Puran poli tastes great in itself; you can also serve it with ghee and milk.

Bombay Masala Sandwich Recipe | How to make Bombay Masala Sandwich

Bombay Masala Sandwich #Recipe

Bombay Masala Sandwich is a very popular roadside snack from the city of Mumbai. Between two grilled bread slices smeared with a generous amount of green chutney and butter is a spicy potato mixture topped with onion and tomato slices and grated cheese. The roadside vendors are very generous when it comes to filling it and topping it with cheese. I, however, exercise caution when I make it at home. However, if you like it cheesy you can be as generous as you like!

It is best to have this sandwich when it is freshly made - crisp and hot, along with a cup of masala chai.

Jhaal Muri | How to Make Jhaal Muri from scratch | Street Food Recipes

Jhaal Muri #Recipe

Jhaal Muri is another popular street food from the state of Bengal. It is a light snack and is quite healthy too. ‘Jhaal’ in Bengali means ‘spicy’ and ‘muri is puffed rice – and it translates to spicy puffed rice. In the streets of Kolkata, the street vendors prepare them instantly and serve them in newspaper cones. With chopped onion, tomato, boiled potatoes, peanuts, sev bhujia, mustard oil and a blend of spices, it is a delightful snack to munch on. Using mustard oil is a must, as it imparts the dish its characteristic taste. While it might look somewhat similar to Bhel Puri, it’s taste is altogether different.

Ghugni Chaat | How to Make Ghugni from Scratch | Recipe

Ghugni Chaat #Recipe

Ghugni Chaat is one of the most loved street foods from the lanes of Kolkata. And contrary to the popular belief about street foods, it is quite a healthy protein packed dish to indulge in. Try any area in Kolkata that is famous for its street food, you are bound to find a conspicuous vendor selling Ghugni.

In simple words, ghugni is a spicy curry made from dried white peas (that has been soaked for at least 6 hours or overnight) topped with chopped onions, tamarind chutney, a handful of coriander leaves and a specially roasted masala. Ghugni is to Kolkata what chole chaat is to Delhi. It is one of those dishes I make when I am running out of veggies in my pantry. With just a few ingredients, you can have a hearty and tummy satisfying meal.

When I was in school, there was a vendor who could come to our school park to sell ghugni during lunch breaks. From what I remember, there used to be a huge crowd surrounding his cart – all enjoying a plate of hot ghugni chaat. Back then I was quite averse to street foods since I was not sure what kind of hygiene standards they maintained. So, I never bought a plate of ghugni from him. Although today I enjoy having street food from street vendors, I am still very choosy. Well, that’s just me. These days whenever I crave street food, I end up making it at home.

Looking for more street food options, check out the recipe for

papdi chat,

samosa,

khaman dhokla,

vada pav,

onion bhaji.

How to make Ghugni Chaat at home

Ingredients:

1 cup dried yellow peas

1 large onion, chopped

2 tsp ginger-chilli paste

1 tsp garlic paste

1 tsp cumin powder

2 medium tomatoes blanched and pureed.

1 large boiled potato, boiled, peeled, and mashed roughly.

A pinch of hing

1 tbsp oil

¼ tsp turmeric powder

½ tsp chilli powder

Salt to taste

To serve:

Chopped onion

Chopped fresh coriander

Tamarind chutney

Lemon slices

Specially roasted masala (bhaja masala)

In order to prepare the roasted masala, take 2 tbsp cumin, 1 tbsp coriander seeds and 2 whole red chillies. Dry roast it in a pan over medium heat till they change colour. Grind it into a coarse powder in a pestle and mortar. Add 1 tsp of black salt and mix. Store it in an airtight container and use as needed.

Method:

1.       Wash the dried yellow peas and soak them in fresh water for 6 hours or overnight.

2.       In order to cook the peas, add the drained yellow peas to a pressure cooker and water such that the peas are covered in water. Add ½ tsp salt and cook it on high until one whistle. Wait till the pressure is released and open the cooker.

3.       Heat a Kadhai, add oil and when it is heated add hing and cumin seeds. Will the cumin seeds splutter, add ginger-chilli paste, garlic paste and stir. After a few seconds add the chopped onions and a pinch of salt. Cook till the onions are translucent. It will take about 3-4 minutes.

4.       Now add the tomato puree and stir. Add the turmeric powder, chilli powder, cumin powder and stir again. Cook till the tomato puree leaves oil in the sides.

5.       Now add the cooked peas and mashed potato. Give it a good stir. Check the spices. Add more if necessary. Bring it to a boil and then cover and lower the heat. Cook for about 5 minutes. When done turn off the heat.

6.       To serve, add the ghugni to a deep plate. Top it with a dash of lemon juice, tamarind chutney, chopped onion, chopped coriander, and the specially prepared roasted spice mix. Serve it hot.

This post is a part of the Blogging Marathon under the theme 'Make Street Food at Home'.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83

Stuffed Aloo Paratha | How to Make Aloo Parathas | Weekend Breakfast Recipe Ideas

Aloo Paratha is a very popular breakfast recipe in most North Indian households.

Even though we love parathas, they are not a regular thing in my house. They make an appearance on the dining table once or twice a month and that too when I run out of veggies in my pantry. But, we like to have parathas for breakfast when we are travelling or are on a vacation and want to have a filling meal.

When I was thinking about what to post for the 3rd day of  'Special Weekend Breakfast' theme for BM#79, I realised that I have never posted a paratha recipe on this space. So naturally, I decided to post the recipe for one of the most popular parathas that are made in most homes as a special weekend breakfast. It's none other than Stuffed Aloo Paratha.

Let's check out how I make it -

Stuffed Aloo Parathas

Ingredients:

1½ cup whole wheat flour.
Pinch of salt
Water to knead the dough.

For the filling:

2 medium potatoes, boiled, peeled and crushed
¼ cup of cooked green peas, slightly crushed
1 green chilli, minced
1 tsp grated ginger
2-3 tbsp chopped coriander leaves.
1 tbsp oil
½ tsp red chilli powder
1 tsp jeera
½ tsp amchur
½ tsp garam masala
salt as per taste

Ghee or oil for shallow frying

Process:

1. In a large bowl, add whole wheat flour, salt and knead the dough using water as needed. Cover the dough and let it sit for at least 15 mins before you proceed with rolling.

2. Heat a pan and add oil. When the oil is heated, add the cumin seeds, minced green chillies and grated ginger. Add the crushed green peas and the mashed potatoes and all the spices and seasoning. Give the mixture a good stir. Add chopped coriander leaves and mix again. Heat it for another 2-3 minutes and then turn off the gas. Take the pan off the gas and let the mixture cool completely before using them to fill parathas.

3. In order to make parathas, take the dough, knead it for a few seconds and divide the dough into 6 to 8 equal sized dough balls.

4. Using some dry flour roll the dough ball into a roti about 3cm in radius. Place 2-3 tbsp of the prepared filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius.

5. Meanwhile, keep a tava for cooking the paratha on gas flame. Place the rolled paratha on the tava, when one side is done turn it over and heat on the other side. Brush ghee on the top and turn it over. Brush ghee on the other side as well. Apply pressure with a turning spoon to ensure even cooking.

6. Repeat the same with rest of the dough balls.

7. Serve the parathas with pickle and yoghurt. Enjoy them hot.

Looking for more Weekend Breakfast Recipe Ideas, check out

Bombay Masala Sandwich Recipe

Paneer Veggie Grilled Sandwich Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Paneer Veggie Grilled Sandwich Recipe | How to Make Paneer Veggie Grilled Sandwich | Weekend Breakfast Recipe Ideas

Paneer Veggie Grilled Sandwich #Recipe

Paneer Veggie Grilled Sandwich is a lip-smacking, easy to make sandwich. With just a handful of ingredients, you can have a filling dish for breakfast in under 30 minutes.

Can you resist the taste of golden, crisp, grilled sandwich with a cup of hot tea?

Grilled sandwiches are a regular fare during weekends in my house. So, on the 2nd day of Week#4 of BM# 79 under my chosen theme of 'Weekend Breakfast Ideas', I am sharing the recipe for a much loved Paneer Veggie Grilled Sandwich. I use freshly made homemade paneer in making the filling for this sandwich. However, you may use grated ready to use paneer also and it will make the process faster.

Let's checkout the recipe below:

Paneer Veggie Grilled Sandwich

Ingredients:

8 brown bread slices

For the filling:
1/4 cup freshly made paneer
3 tbsp chopped capsicum
1 small carrot, grated
1 small green chilli finely minced
2 tbsp chopped coriander
Salt and pepper to taste

1 tsp tomato sauce

To assemble:
green chutney
tomato ketchup
butter to grease

Method:

1. In a bowl, add all the ingredients for the filling and mix. Taste for seasoning and adjust accordingly. Set aside.
2. Apply butter on one side of each bread slice. On the unbuttered side of 4 bread slices apply green chutney and on the remaining 4 slices apply tomato ketchup.
3. Take the slices with green chutney side up and spread the prepared paneer filling. Cover with the bread slices smeared with tomato ketchup with buttered side up. Repeat the same with the rest of the bread slices.
4. Grill them on a sandwich maker till golden lines appear on both sides. Slice them into two halves.
5. Serve hot with ketchup and green chutney and a cup of hot masala chai. Enjoy!

If you like sandwiches check out my Bombay Masala Sandwich Recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Thank you for stopping by! Cheers!

Club Kachori Recipe | How to Make Club Kachori | Special Weekend Breakfast Recipe

Club Kachori #Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata.

Anyone who has lived in Kolkata for a while will know about this quite popular weekend breakfast dish - Club Kachori. This dish is DH's favourite and whenever he is in Kolkata, he doesn't miss to indulge gorging on it for breakfast at a popular snack shop in the locality.

For the uninitiated, the name of this dish can be a little misleading. The kachoris here are not like the khasta kachori which are well known all over India; they are more like bite-size puri. But, there is a difference. Into the dough of these kachoris, goes coarsely urad dal paste, suji, little chilli and ginger paste and some hing which gives it its characteristic taste

These kachoris as deep fried and are served with a spicy potato curry. In some places, pumpkin is also added to the curry. Panchporan - a Bengali whole spice mix added to this curry, makes it taste a little different from the regular potato curry.

Typically, maida is used to make the kachoris, but at home, I use atta (chapati flour) to make them.
Without much ado, let's check out how to prepare Club Kachori Kolkata style.

This is the first recipe I am posting under Weekend Breakfast Theme of BM#79

Club Kachori Recipe

Ingredients:

For the Kachori/Puri

2 cups atta
¼ cup suji/semolina
2 tbsp oil
¼ cup urad dal washed and soaked in water for at least an hour
¼ tsp hing/asafetida
1 tsp chilli paste
1 tsp ginger paste


For the Potato Curry:

6 medium-size potato, boiled, peeled and chopped
2 tomatoes, blanched, peeled and pureed
2 cloves of garlic, grated
1 green chilli, chopped
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds
¼ tsp hing
½ tsp each of sauf, methi seeds, ajwain, kalonji and rai (panchporan)
1 red chilli
½ tsp turmeric powder
1 tsp red chilli powder, or to taste
2 tsp coriander powder
Salt to taste
½ tsp amchur
½ tsp garam masala
1 tsp kasuri methi
Handful of coriander leaves

Process:

1.       Drain the soaked urad dal and grind coarsely in a grinder. In a mixing bowl, add the coarsely ground urad dal paste, atta, suji, oil, hing, salt, chilli and ginger and using water as need, knead a firm dough. Cover it and set it aside.

2.       To make the potato curry heat oil in a pan, add hing, jeera, red chilli, green chilli, ginger and garlic and sauté for a few seconds. Now add sauf, methi seeds, ajwain, kalonji and rai and stir so that they start crackling. Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder. Cook for a couple of minutes. When you see oil leaving its side, add the potatoes. Stir. Now add 1 cup of water. Stir and bring it to a boil.

3.       When it comes to a boil, the gravy will also start thickening, add garam masala, amchur and crushed kasuri methi and stir. If needed add little more water, cover and bring to a boil.

4.       Check for spices, adjust if needed. When done, add chopped coriander leaves and take it off the flame.

5.       In order to make the kachori/puri, divide the dough into small balls (little bigger than marbles). These kachoris are about 2 inches in diameter.

6.       Roll them into thick rounds (little thicker than puri). Thin ones do not puff well.

7.       Heat oil in a Kadhai and when the oil is heated enough, fry them 2-3 at a time (depending on the size of your Kadhai) on high heat. When it is brown on one, flip and fry the other side for a few seconds. Drain them on paper towel. Repeat the process till you have used all the dough.

8.       Serve the potato curry with these hot kachori/puri along with a dollop of achar, sliced onion and some tomato and cucumber slices for a filling weekend breakfast/ brunch.

Notes:

1. Do not roll them too thin or too big, else they will not puff well.

2. Always fry these kachoris on a high heat, it helps them in puffing. Once they puff up, you can lower the heat and fry till they are golden.

Looking for more Weekend Breakfast Recipe Ideas, check out
Bombay Masala Sandwich Recipe
Paneer Veggie Grilled Sandwich Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes

Penne Pasta in Red Sauce with Veggies #Recipe 

Penne Pasta in Red Sauce with veggies is a regular dish in my household. On days when I am not in the mood to cook an elaborate Indian meal with roti, subji, dal and chawal, it comes to my rescue. They not only make for a filling meal but can be made relatively faster. The recipe I am sharing today is that of penne pasta in the red sauce along with some veggies. I have added just capsicum and sweetcorn, but if you are not pressed for time, you can add many more veggies - anything that catches your fancy.

I always prefer to bake my pasta for the final cooking. First I boil the pasta in water till they are just done. When the sauce is ready and I toss in the pasta, cook on stove top for a couple of minutes and then transfer it all in a casserole, top it with cheese and bake it for 15-20 minutes. I think this way flavour of the sauce seeps into the pasta making it taste great.

I am sharing this recipe under Summer Casserole Dishes Theme of Week#2 of BM#79.

Penne Pasta in Red Sauce with Veggies Recipe

Ingredients

2 cups cooked penne pasta

1½ cup fresh tomato puree

¼ cup tomato ketchup

¼ cup finely chopped onions

1 tsp garlic paste

½ cup chopped capsicum

½ cup boiled sweet corn 

Salt to taste

1 tbsp sugar

2 tbsp oil

2 tbsp butter

2 tsp dried oregano

1 tsp dry red chilli flakes

¼ to ½ cup grated cheese

Process:

1. Heat oil in a pan. Add the butter, followed by chopped onion and garlic and sauté on a medium flame for 2 minutes.

2. Add the chopped capsicum and cook it covered on a medium flame for 2 to 3 minutes. Add the fresh tomato puree and salt and cook it for 5-7 minutes. Stir in between.

4. When it looks a bit cooked, add tomato ketchup, oregano, chilli flakes and sugar. Stir well and cook on a medium flame for about 7 to 10 minute. The red sauce should be nice and thick by now.

5. Add the cooked pasta, boiled sweet corn and gently toss everything and cook on a medium flame for 2 more minutes. The pasta should be well coated with the sauce.

6. Transfer the pasta in a casserole that has been pre-greased with butter. Top it with grated cheese and bake it in a preheated oven at 180 C for 15-20 minutes. Serve hot. Enjoy!

Notes:

1. You can add any other veggies of choice like broccoli, mushrooms, baby corn, etc.

Looking for a dessert ides to go with this meal, check out my molten lava chocolate cake.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Lebanese Beans Salad | How to make Lebanese Beans Salad | Salad Recipes

Lebanese Beans Salad #Recipes

Lebanese Beans Salad is a simple, flavourful salad but is power packed with protein. Beans are extensively used in Lebanese cuisine and this salad is one of the great ways to add some veggies and beans to your diet.

I was very much hoping that I would be able to keep up with my schedule for the blogging marathon this month. I had been taking part in it since last 2 months so that I could keep this blog running. But, this month my schedule went haywire. A little lack of planning on my part and some unexpected writing assignments that came my way kept me busy and this little space was ignored. I am going to make up for it and will be posting my recipes here now.

My chosen theme for week #1 is Lebanese cuisine and as a part of it, I had posted my version of Fattoush Salad and a recipe for Hummus (without Tahini). The third and final recipe for the 1st-week theme is this 'Lebanese Beans Salad'.

Let's check the recipe now.

Lebanese Beans Salad

Ingredients:

1 cup boiled chickpeas
1 cup boiled red kidney beans
1 large onion, finely chopped
2 tomatoes, cut into chunks
1 medium cucumber, peeled and cut into chunks
a handful of coriander leaves, chopped
a handful of mint leaves, chopped

For the dressing
Juice of 1 lemon
2-3 tbsp olive oil
1 clove garlic finely crushed
salt and pepper to taste

Process:

1. Mix all the ingredients of the dressing in a bowl and whisk nicely.

2. In a large bowl add the salad ingredients and drizzle over the dressing. Shake well so that the dressing is well incorporated.

3. Cover the bowl and let it rest for at least half an hour in the refrigerator. Take it out, shake it and serve.

Notes:

1. If you are using canned beans, make sure you rinse them well with water before adding to the salad.

2. When using dried beans, soak the beans overnight and cook separately in a pressure cooker till they are thoroughly cooked but not mushy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79