13 Feb



This simple creamy and slightly tart beetroot dip made from labneh and seasoned with garlic tastes absolutely delicious when spread on bread, bagels, or fresh pita. Great for dipping crakers , in a vegetable platter , as a sandwich spread or along with homemade burger patties.


But if you don’t like beets, try this with carrots. This colorful dip takes only minutes to prepare and is chock full of vitamins.  It’s the perfect antidote to wintertime blues. Roasting beetroot in their skins gives it a beautiful rich, earthy flavour. but i have even made it with raw beetroot and liked it. I have come a long way from liking this vegetable…to experimenting it….. and giving it an important place in my recipes. Here are some of the beetroot recipes – starting with the sweet drinks  Beetroot sherbat and lassi , if you want the savoury version try beetroot chaas . Coming to the traditional there is beet dosai (indian savoury rice-lentil crepes),  AND one of my most fav recipes – vegetable cutlets , then there is the simple spicy and yummy – Beetroot chutney , along with creamy beetroot kheer ,  recently made red velvet pancakes using oats – oat beet pancakes , and the chocolate cake with nutella frosting – ABC cake , the very unusual beetroot bread and last but not the least creamy beetroot soup to warm up your soul.



makes 2 cups
serves 6-8


  • 1 large beetroot
  • 3 tblsp labneh
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 2 tsp fresh lime juice
  • Dash of salt and pepper
  • fresh herbs


Preheat oven to 200c/400F. Wash beetroot and trim the tops . Place trimmed beetroot on a baking tray along with the garlic still in it’s skin and cover with foil and bake for 1 hour until it becomes soft. Cool thoroughly and peel the skin off. Cut into quarters and remove garlic from skin.

Place the beetroot pieces, garlic, labneh , cumin powder, salt and pepper , herbs if using any ( i used fresh coriander and mint leaves) along with freshly squeezed lime juice and process until well blended. Scrape down sides once or twice just to make sure it is combined. Adjust seasoning to taste and adjust to the desired texture with adding extra labneh. serve.


Labneh is a dip made from strained yoghurt that is found across the Levant in Lebanon, Syria, Jordan and Israel. With a texture similar to that of cream cheese, you can see why it might sometimes be compared to curd cheeses, but labneh is in fact made solely from yoghurt. It is a rare example of a dish made with a single ingredient and, provided you have a suitable piece of fabric to strain off the yoghurt’s whey, labneh is delightfully easy to make.


Like any mezze, labneh is classically eaten with hunks of soft flat bread, and perhaps some pickles and olives, making for light eating at any time of day.It also makes good sandwich material. Thicker labneh (which has been left to drain for slightly longer) is often rolled into balls and coated with different seasonings, like za’atar, chilli flakes or herbs. These can also sometimes be marinated in olive oil and make great finger food.Labneh is a popular mezze dish, and serves as an interesting alternative to sour cream or cream cheese.



Avocado Parathas make a perfect wholesome and delicious breakfast. The creaminess of the Avocado in the paratha keeps the paratha soft, making it a perfect lunch box recipe or a snack for travel. This is a good recipe for those who don’t like  eating avocado raw or in salads. With a slightly pistachio green hue these flatbreads are a good variations to the normal paratha. 


cooking time:-5-10 minutes
Makes: 8-9 parathas (approx)
serves 4-5

  • Ripe Avocados – 2, medium
  • Lemon Juice – 2 tbsp
  • Salt – 1 tsp or to taste
  • Garlic – 2 tbsp, minced
  • Green Chillies – to taste, minced
  • Cilantro – 5 sprigs, chopped
  • Roasted Cumin Powder – 1/2 tsp
  • Oil – 1 tbsp
  • Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
  • 4 tsp – kalongi seeds
  • Additional Oil – for cooking
  • Additional Flour – for dusting



 Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine.  Add Flour along with kalongi seeds little at a time  to form a dough.  You may need a little less or more that the 2 cups of flour – add as needed. Once the dough comes together, knead for an additional 1 minute.  Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.  Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls.

Take a dough ball and flatten between the palms of your hand. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.

Once the Paratha is rolled out and the tawa is hot, place it on the tawa. and cook for a minute on both sides till done using 1 tsp olive oil per paratha.

 Serve hot with yogurt and pickle or have it as a chapati.

avocado paratha

NOTES:- Use only the leaves of cilantro. If you add the stems then it becomes difficult while rolling. It prevents the avocado from turning brown, due to oxidation. So don’t skip it.


Thank you for visiting my space. I would love to hear from you…



  1. nandoo February 14, 2014 at 1:37 pm #

    lovely recipe.. First time here. Nice space. Do visit mine if you find time

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