Cheese and herb makhana
Cheese and herb makhana, from above
VegBihar

Cheese and herb makhana

Makhana took a trip to Italy and came back cheesy.

15 minTime
4 gProtein each
mildSpice
From lotus pond to lunchbox1 chapter · 1 min read

Make it your way

Grandma's wayRoasted lotus seeds with parmesan, herbs and ghee.
The original
141kcalsame
4 gproteinsame
3 gfibresame
15minutessame

Cheese makhana, Italian accent.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Makhana (fox nuts)3 cups
Ghee1½ tbsp
Parmesan¼ cup, very finely grated
Dried mixed herbs (italian seasoning)1 tsp
Black peppera pinch
Salt½ tsp

Method

4 steps
  1. 1Dry roast the makhana in a wide pan on low heat, stirring, for about 8 minutes.
  2. 2Push to one side, add the ghee and toss to coat.
  3. 3Turn off the heat, scatter over the parmesan, herbs, pepper and salt, and toss well.
  4. 4Cool completely before packing in an airtight tub.
Serve it like this

Serve in a wide bowl or paper cones with a final pinch of herbs on top.

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Make it a meal

What goes with Cheese and herb makhana: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Onion tomato masala base75 min
A little snack Masala makhana15 min
A little snack Fruit chaat10 min
To drink Banana milkshake5 min
To drink Masala chai10 min
Something sweet Sweet corn kheer35 min
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