Sneha's Recipe

Tabbouleh Salad

In: Main course, Mediterranean, Middle Eastern

Tabbouleh is made using Bulgar

. Bulgar is broken wheat that has been partially cooked. It’s an ingredient used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.

This is great potluck and summer picnic side-dish.

I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.

Ingredients
For the Bulgur

½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients
½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing
A Juice of one big Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or to taste
1/4 Teaspoon Freshly Ground Black Pepper

Method

For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds.

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.

Spoon the salad on to a serving bowl garnish with remaining herbs, pomegranate seeds and chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish, Mediterranean, Vegan

1 comment

Potato Hearts#Foodieextravaganza

In: Foodie Extravaganza Party, Gluten free, Pan Fried

Today is event day for Foodie Extravaganza our Host is Anne Lawton. Since February 8th is National Potato lovers day she asked us to share our favorite recipe. Thank you Anne for hosting this month's event.

These potato hearts are pan fried. Made these as starter for girls who came home to practice for the Mehendi dance.

Ingredients
6 Large Potatoes
1/4 Cup Olive oil
1 Teaspoon Salt
1 Teaspoon freshly ground pepper
1 Teaspoon Mixed Herbs
½ Teaspoon Paprika powder
Juice of Half a Lemon

Method

Fill a pot with about 2 liters of water, add a tablespoon salt, bring to boil, then reduce heat to gentle simmer.

In the meantime peel potatoes, slice them, into 1/4 inch thick slices, then take a small metal cookie cutter and cut into hearts, and keep aside.

Cut out as many hearts as you can.
Cook potatoes in simmering water for just 2 minutes, drain potatoes and let them cool slightly and coat them in oil.
Combine all the ingredients for the marinade, coat the potatoes, let it sit for 10 minutes.

Then heat a non stick pan and pan fry them till golden on both sides.

Serve hot. These are really yum and do not require any dipping sauce. Potato Hearts will vanish as they are being served, be sure of that.

Labels: Foodie Extravaganza Party, Potato, Potato Hearts, Starters, Side Dish, Pan Fried, Vegan, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza
Air Fried Potato Chips by A Day in the Life on the Farm
Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
Colcannon Potatoes by Simply Inspired Meals
Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
Healthy Twice Baked Potatoes by Simple and Savory
Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
Potato Hearts by Sneha's Recipe
Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
Scottish Macaroon Bars by Pandemonium Noshery
Wet Breakfast Burrito by Palatable Pastime
Waffled Hash Browns by Reviews, Chews & How-Tos

1 comment

Quick & Easy Vermicelli /Semiya Upma

In: Breakfast, Cashewnuts, Chana Dal

This is popular South Indian breakfast. A quick and easy recipe, this is made from vermicelli, a type of pasta. This is so satisfying and delicious to prepare when you want a quick and easy breakfast.

When I was working my South Indian friends used to bring different types of vermicelli upma for tiffin / lunch box and enjoyed having them. This is one of the most simple and quick upma to prepare. Instead of cashew nuts you can add raw peanuts and fry them till brown.

Ingredients

2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1 Teaspoon Urad dal

1 Teaspoon Chana Dal
A Sprig Curry leaves

2 Dried Red Chillies
10-12 Cashew nuts
1 Medium Onion - chopped
1 - 2 Green chillies - choppedSalt to taste

A Pinch of Sugar

1/2 Teaspoon Turmeric powder

1 Cup Vermicelli
2 Cups Water or as Required

1 Teaspoon Lemon Juice
MethodHeat oil in kadai, add mustard seeds, cumin seeds, dals, curry leaves and cashew nuts.

Saute them till the dals are golden. Add onion and green chilly, fry till translucent. Add salt and turmeric powder and vermicelli fry for a minute. Slowly add water. Bring this to a rolling boil and then cover the pan and let it cook on medium low flame for a while to let it cook for 3 to 4 minutes. Take off the lid and check if the water has evaporated and the vermicelli is cooked.

If there is till a little moisture in the kadai then cook on high flame for minute stirring lightly. Switch off the flame, cover the kadai and let it stand for 2 -3 minutes all the moisture will be absorbed by the vermicelli. Sprinkle lemon juice and serve hot.

Delicious Vermicelli Upma is ready.

Labels: Mustard seeds, Urad dal, Chana Dal, Curry leaves, Cashewnuts, Onion, Vermicelli, Pasta, South Indian, Breakfast, Lunch Box

1 comment

Gluten Free Chicken & Rice Soup#Soupswappers

In: Appetizer, Chicken, Healthy

This is a delicious soup for a cold winter night or a snowy day. Have this hot and makes a full meal. It has all the nutrients necessary for a healthy and complete meal.

Today is our posting for Soup Swappers and our Host is Sue Lau and the theme is Snow Day Soups

Serves 3
Ingredients
4 Cup Chicken stock
200 Grams Chicken boneless - cut into tiny cubes
1 Stalks Celery - chopped
1 Medium Onion - chopped -
1 Carrot - chopped

Salt To Taste
1 Teaspoon Lemon Pepper
2 Big Cloves Garlic - minced
1/2 Teaspoon Chilly Flakes
1/2 teaspoon Cumin powder
1/2 Cup Rice
1 Tablespoon Olive Oil

Method

Heat a pan with oil saute the onion and garlic till transparent. Add chicken and saute till it changes color . Add the carrot and rice, stock , bring it to a rolling boil. Cover and cook on very low flame till rice is done, stirring after every 15 minutes. Now add the and all the seasonings. Taste for salt add if necessary.

Enjoy this soup hot on a cold winter night or a snowy day.

Labels : Soup, Chicken, Soup Swappers, Rice, Healthy, Main course, Appetizer

An InLinkz Link-up

3 comments

Sheet Pan Prawns Stuffed Bell Peppers#FishFriday

In: Appetizer, Baked, Capsicum

These are fantastic Shrimp Stuffed Bellpeppers that are best for potlucks, family dinner's and parties. These can be served as appetizers too.

Sending this to our event for Fish Friday Foodies, Hosted by Caroline Williams . Theme is Fish and Seafood dishes cooked in the oven eg baked, sheet pan.

Servings 4
Ingredients
2 Small Bellpeppers (I used 1 Green and 1 Red)

For Prawn Marination
10 Large Prawns / Shrimp -cleaned & chopped
1/2 Teaspoon Sea Salt or as per taste
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Red Chili Powder

A Juice of half a lemon
For the stuffing
2 Tablespoons Oil
1 Large Onion - finely Chopped
1 Medium Tomato - scoop out he seeds and chopped
A Pinch of Sugar
2 Tablespoons Heaped Cooking Cream
1 Tablespoon Chopped Coriander leaves
Other Ingredients
Grated Cheeza Cheese as required

Method

Wash the peppers, pat dry them. Cut each pepper,from top to bottom,remove seeds and white membranes. Apply a pinch Salt,for each half of bellpepper

Wash the cleaned and de veined prawns. Cut each shrimp into small pieces.
Marinate the shrimp pieces with ingredients mentioned under marination.

In a pan,add oil and when its hot,add the onion and tomato followed by all ingredients except cream and cook on low flame till soft.
Add shrimp to this and cook further,finally add the cream,mix and cook further till no moisture left. Add the coriander leaves and keep aside to cool.

Line a sheet pan with foil and oil it well. Arrange the bellpeppers.