Labneh with Crispy Vegetables
by Tarla Dalal
16 May 2012
This recipe has been viewed 13307 times
Help your kids face exams bravely! This nutritious recipe will help overcome examination fear and anxiety. Brimming with protein, calcium and folic acid, serve this to your kids on a tense evening before exams, or even during parties!
Labneh with Crispy Vegetables recipe - How to make Labneh with Crispy Vegetables
Preparation Time: 20 Minutes Cooking Time: 5 Minutes Total Time:
Makes 4 servings
For the crispy vegetables
1 cup thinly sliced rounds of mixed vegetables (carrots, baby corn, zucchini, potatoes, small brinjals etc.)
1/2 cup cornflour
salt to taste
oil for deep-frying
To be blended into labneh
1/2 cup thick hung curds (dahi)
2 tsp fresh cream
1 clove of garlic (lehsun), grated
1 tbsp tomato ketchup
1 tbsp chopped coriander (dhania)
salt to taste
Method
For the crispy vegetables
How to serve
- Main Procedure
For the crispy vegetables
- For the crispy vegetables
- Spread ΒΌ cup of sliced vegetables on a flat plate and sprinkle 2 tbsp of cornflour and salt over it and mix well.
- Heat the oil in a kadhai on a medium flame and deep-fry the vegetables till golden brown and crisp. Drain on an absorbent paper.
- Repeat steps 1 and 2 to make 3 more servings of crispy vegetables.
How to serve
- How to serve
- Serve the crispy vegetables immediately with the prepared labneh.
Nutrient values per serving
| Energy | 116 cal |
| Protein | 3.8 g |
| Carbohydrates | 21.8 g |
| Fiber | 4.6 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 348.8 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.5 mg |
| Vitamin C | 12.8 mg |
| Folic Acid | 62.3 mcg |
| Calcium | 60.6 mg |
| Iron | 2.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.6 mg |
| Potassium | 133 mg |
| Zinc | 0.6 mg |
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