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A Twist on Tabbouleh PDF Print E-mail
Ingredients (use vegan versions):
  • 1 cup of whole wheat bulgur
  • 4 green onions
  • 1 Roma tomato or equivalent of sun dried tomato
  • 3 garlic cloves
  • 2 teaspoon curry powder
  • chili powder to taste
  • water
Directions:

Bring 2-3 cups of water to a boil, add the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat to low.

Chop green onions and garlic, add to bulgur, stir well. Turn up heat to medium for 5-8 minutes. You may need to add a little more water during this time, so watch the pot!!

Chop tomatoes, do not remove seeds, and add to bulgur mixture.

Reduce heat again and let simmer until water has almost cooked out.

Serve warm or cold.

Serves: 4

Preparation time: 15 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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