Labneh with Crispy Vegetables

Labneh with Crispy Vegetables

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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!

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Labneh with Crispy Vegetables recipe - How to make Labneh with Crispy Vegetables

Preparation Time: 20 Minutes   Cooking Time: 5 Minutes   Total Time:     4Makes 4 servings (4 serving )
Show me for 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
    Main Procedure

For the crispy vegetables

    For the crispy vegetables
  1. Spread ¼ cup of sliced vegetables on a flat plate and sprinkle 2 tbsp of cornflour and salt over it and mix well.
  2. 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.
  3. Repeat steps 1 and 2 to make 3 more servings of crispy vegetables.

How to serve

    How to serve
  1. Serve the crispy vegetables immediately with the prepared labneh.

Nutrient values per serving
Energy116 cal
Protein3.8 g
Carbohydrates21.8 g
Fiber4.6 g
Fat1.8 g
Cholesterol0 mg
Vitamin A348.8 mcg
Vitamin B10.3 mg
Vitamin B20.2 mg
Vitamin B32.5 mg
Vitamin C12.8 mg
Folic Acid62.3 mcg
Calcium60.6 mg
Iron2.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium15.6 mg
Potassium133 mg
Zinc0.6 mg

RECIPE SOURCE : Growing Kids Cook BookBuy this cookbook
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