Aug 20, 2017

Peach Tabbouleh | Lebanese Tabbouleh Recipe





Peach Tabbouleh is very aromatic and flavorful salad recipe which made with cooked couscous, peach, onion, tomato tossed with pepper, salt and lemon juice.



Peach chunks add a great twist to this recipe and give the citrus flavor. If couscous is not available then you can use quinoa or broken wheat also in same recipe. 






Peach Tabbouleh | Lebanese Tabbouleh Recipe

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4
Category: Salad
Cuisine: Lebanese 
Cooking Method: Steamed

Ingredients
1/2 Cup Peach, Diced
1/4 Cup Onion, Finely Chopped
1/4 Cup Tomato, Chopped
2 Tbsp. Cucumber, Finely Chopped
2 Tbsp. Mint, Finely Chopped
1 Cup Couscous
Salt to Taste
Black Pepper Powder to Taste
2 Tbsp. Lemon Juice
2 Tbsp. Olive Oil

Instructions 
Boil the 2 cups of water in a saucepan and 1/2 Tsp. Salt. Add couscous into boiling water and give it quick stir, Cover and keep aside for 10 minutes.

Transfer the cooked couscous in a bowl, add chopped onion, tomato, peaches, mint, cucumber, lemon juice, salt and pepper powder. 
Add olive oil and mix gently. Keep in fridge for atleast 2 hours. Before serving, just give nice toss and serve immediately.

Tags: how to make tabbouleh, Tabbouleh recipe, peach Tabbouleh recipe, Lebanese recipe, Lebanese salad recipe, fruit salad recipe, salad recipe, peach recipe, summer recipe, no cooking recipe, simplytadka, foodblogging, bloggingmarathon, healthy recipes. 

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Aug 19, 2017

Grilled Zucchini Hummus Wraps

Zucchini Hummus Wrap recipe is a very simple and quick homemade wraps, good for lunch time or in tiffin also. Generally we used classic or traditional hummus recipe which made with chickpeas, tahini, olive oil and garlic. But this time i made avacado hummus for this recipe, where addition of avacado in classic hummus recipe.




Hummus, a protein-packed bean spread, is as delicious as it is healthy! 

This time i made healthy grilled zucchini hummus wraps under Lebanese cuisine. For this recipe, you have to grill the zucchini slices and toss the tortillas. Combine with hummus, tomatoes, onions and few more ingredients. They dont take long time to make and really satisfactory meal.










Grilled Zucchini Hummus Wraps

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 3
Category: Wraps
Cuisine: Lebanese 
Cooking Method: Grill


Ingredients
2 Zucchini, Sliced
3 Tortillas
3 Slices Cheese
6-8Tomato slices
6-8 Onion slice
1/2 Cup Lettuce
Salt to Taste
Pepper to Taste
1 Tbsp. Olive Oil

Instructions
Cut the zucchini ends and slice them in lengthwise like strips. Grease little olive oil and sprinkle little salt and pepper and keep aside. 
Heat the grill pan on medium flame and grease with little olive oil. Place the tossed salted zucchini slices on grill pan and cook for 5 minute from both side till to grill mark. Keep the grilled zucchini in separate plate.
Now grill the tortillas in pan till to grill mark from both sides for 1 minute. Now keep the grilled tortillas in separate plate.
Now time to assemble the wraps. Take one tortillas, spread hummus evenly. Keep the slice or grated cheese, grilled zucchini slices, lettuce, onion and tomato slices. Sprinkle little salt if you need. Wrap tightly and enjoy. 

Notes: you can also use simple hummus recipe in this wraps.

Tags: how to make grilled zucchini wraps, zucchini, wraps, grilled, hummus, chickpeas, main dish, snacks, lunch, vegetarian, lunchbox, tiffin recipes, picnic food, simplytadka, foodblogging, bloggingmarathon, avacado, Lebanese, healthy, tortillas recipes.

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Aug 18, 2017

Mashkool Rice | Lebanese Cuisine

Mashkool rice recipe is Lebanese cuisine which made with cooked rice tossed with fried potatoes, onion, tomatoes and spices.






To make every meal more delicious and tasty, we used special spices while cooking, like pav bhaji masala, chana masala, sambhar masala, bisi bele bhath masala and more. 





Baharat masala is used in Lebanese cuisine to make more flavorful and aromatic. You can prepare baharat masala at home by grinding peppercorns, cloves, chilies, coriander seeds, cumin, ginger powder, cardamom and cinnamon in fine powder form.

Mashkool Rice | Lebanese Cuisine 


Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 2
Category: Rice
Cuisine: Lebanese 
Cooking Method: Frying 
Recipe Source: Tarla Dalal


Ingredients 
1/2 Cup Basmati Rice
1/2 Cup Onion, Sliced
1/2 Cup Potato, Sliced
1/2 Cup Tomato, Sliced 
1 Tsp. Baharat Powder
Salt to Taste
1 Tbsp. Rose Water
2 Tbsps. Milk
2 Tbsp. Ghee
1/2 Tsp. Cumin Seeds
1 Cup Oil, for Frying

For Baharat Powder
1/2 Tsp. Cumin Seeds
1/2 Tsp. Coriander Seeds
4-5 Cloves
5-6 Black Peppercorns
2-3 Dry Red Chilies
1 Cinnamon Sticks
1/2 Tsp. Ginger Powder
1/2 Tsp. Cardamom Powder

Instructions
For Baharat Powder
Dry roast the black peppercorns, cloves, cumin, coriander seeds, red chilies, cinnamon and grind it till to fine powder. Add ginger powder, cardamom powder and mix it. Now baharat powder is ready to use. 

Heat the oil in deep bottom pan, add potatoes and fry them on a medium flame till to golden and crisp. Drain and keep aside.
Again deep fry the sliced onion till to golden drain and keep aside.
Now grill the tomato slices in a pan with little oil for two minutes on medium flame and keep aside. 
Boil the water in separate saucepan, add washed and soaked rice in boiled water till to cooked. Drain and keep aside.
Heat the ghee in a non-stick pan, add cumin seeds. When they start splutter, add rice, onion, potato, tomato, milk, rose water, salt and baharat powder and mix gently.
Serve hot rice with chickpea curry or curd.


Tags: how to make mashkool rice, rice recipes, Lebanese recipes, maincourse, lunchbox recipes, lunch meals, healthy meal, fried onion recipe, baharat spices, simplytadka, foodblogging, bloggingmarathon, fried potatoes, international recipes. 


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Aug 16, 2017

Tadka Idli | Lunchbox Recipes

Idli Tadka is one of easy and tasty snack for kid's lunchboxes or even when they come back from school and feel so much hungry. Even it’s good for older ones as well as toddlers as a anytime snack. It takes less effort to prepare and you can change the flavor or level of spices according to your kid’s preferences. You can use any type of leftover idlis for this recipe like sooji, rice, ragi, oats or anymore. 




Tadka Idli | Lunchbox Recipes

Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Snacks
Cuisine: South Indian
Cooking Method: Stir Fry

Ingredients
15 Rava Idlis
2 Small Onions, Peeled and Finely Chopped
3 Green Chilies, Finely Chopped
2 Small Carrots, Peeled and Finely Chopped
2 Tbsps. Ginger, Peeled and Finely Chopped
2 Medium Sized Tomatoes Puree
Green Coriander Leaves, Finely Chopped
1 Tbsp. Sambhar Masala
1/2 Tsp. Red Chili Powder
Salt to Taste
1/2 Tsp. Turmeric Powder
1 Tbsp. Lemon Juice

For Tempering
2 Tbsp. Oil
Few Curry Leaves
2 Dried Red Chilies
1 Tsp. Mustard Seeds
1/4 Tsp. Asafoetida

Instructions
Heat the oil in a nonstick pan, add tempering ingredients and stir it.
When they starts splutter, add ginger, green chilies, onion and carrots and stir it continuously for 5 minutes. 
Add tomato puree and again cook it till to water absorbs.
Add spices and mix it gently. Add diced idlis and lemon juice. Cover and cook it for 5minutes.
Garnish with green coriander leaves. Serve with chutney. 


Notes: You can any kind of idli or even bread slices for same recipe. 


Tags: how to make tadka idli, idli recipes, rava idli recipes, simplytadka, south indian cuisine, tadka recipes, snacks , lunchbox recipes, tiffin recipes, kids recipes, leftover recipes, sooji recipes, instant recipes, blogging marathon, kids delight recipes, indian recipes, sambhar masala recipes, healthy recipes.



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Aug 11, 2017

Mini Cucumber Sandwich | Sandwich Recipes | Lunchbox Recipes

Mini Sandwiches or finger sandwiches are easy to make by using knife to cut into mini shape or by using a cookie cutter for funky shapes to impress your little ones. These sandwiches are small in size but soft and healthy in taste, even perfect for your little one’s lunchboxes. 




To make this finger sandwiches I used homemade sour curd, cucumber, butter, mint and seasoning. These types of sandwiches are a healthy, easy and inexpensive way to fill the kid’s empty tummy. Even you can serve this sandwich in party or as a tea snack. 




Mini Cucumber Sandwich | Finger Sandwich Recipes | Lunchbox Recipes

Preparation Time: 15 Minutes
Cooking Time: 0 Minutes
Servings: 4
Category: Sandwiches
Cuisine: Fusion
Cooking Method: No Cooking

Ingredients
8 Bread Slices
2 Large Cucumber, Sliced
Salt to taste
Butter, Melted
1/2 Cup Hung Curd
1/2 Tsp. Chili Flakes
1/2 Tsp. Pepper Powder
1/4 Cup Mint Leaves, Chopped
1 Tbsp. Coriander Leaves, Chopped
1 Tbsp. Lemon Juice

Instructions:
For Hung Curd Spread
Combine hung curd, chili flakes, pepper powder, mint leaves, coriander leaves, salt and lemon juice together in bowl.
Keep it in freeze for at least 15-20 minutes before using.

How to Assemble
Apply butter on both sides of bread, now apply hung curd spread evenly and place the few cucumber slices.
Cover it with another bread slice and trim the edges gently.
Repeat the same process to prepare more sandwiches.
Serve fresh sandwiches with fresh juice.


Notes: You can add tomato slices also. Try to use multigrain bread or brown bread for healthy version.


Tags: how to make mini cucumber sandwiches, sandwiches, cucumber, bread, kids friendly, lunchbox, breakfast recipes, cucumber sandwiches, fusion, no cooking recipes, summer recipes, kids delight, blogging marathon, curd recipe, sour cream, lemon, tiffin recipe, picnic recipes, finger sandwiches.


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Aug 10, 2017

Green Mango Rice | Mamidikaya Pulihora | Andhra Cuisine





Raw Mango Rice is also known as Mangai Sadam or Mamidikaya Pulihora. Raw mango rice recipe is popular main course recipe in Andhra, Karnataka and tamil nadu cuisine. In Karnataka cuisine, known as mavinakayi chitranna, made with red chilies, grated coconut and raw mango puree.






But this time I prepared raw mango rice by using traditional Andhra style.  Here cooked rice prepared with grated mangoes and tempered with mustard seeds, curry leaves, peanuts and spices. This recipe is same as lemon rice or lemon pulihora. You can serve this raw mango rice or green mango rice with curd and papad. 






Green Mango Rice | Mamidikaya Pulihora | Andhra Cuisine

Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Servings: 2
Category: Rice
Cuisine: Andhra Pradesh
Cooking Method: Stir fry

Ingredients
1 Cup Raw Mango, Peeled and Grated
3 Cups Rice, Boiled
2 Green Chilies, Finely Chopped
2 Red Chilies, Dried
7-8 Curry Leaves
1 Tsp. Mustard Seeds
Pinch of Asafoetida
2 Tbsps. Cashews, Broken
1 Tbsp. Bengal Gram
1 Tsp. Split Black Gram
1 Tbsp. Olive Oil
Salt to Taste
1/2 Tsp. Turmeric Powder


Instructions
Soak the both dals in warm water for 15-20 minutes.
Heat the oil in a non-stick wider pan.
Add mustard seeds, hing, chopped green chilies and whole red chilies. Saute few minutes on medium flame. 
Now add the lentils (drained) with cashews and curry leaves. Roast them for 2-3 minutes on medium flame. 
Then add grated raw mango along with turmeric powder and salt and Mix well.  Add cooked rice and give gentle.
Garnish with green coriander and served with curd.



Tags: how to make mango rice, raw mango rice, green mango rice, andhra cuisine, pulihora, rice, mango, summer recipes, main course, lunchbox recipes, side dish, lunch meals, tangy recipes, leftover recipes, indian cuisine, simply tadka, foodblogging, festival recipes, raw mango recipes, stirfry recipes, manga sadam, Mamidikaya Pulihora, Kids delight


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