Ingredients
- Cauliflower 250 gram (separated flowers)
- Carrots 2 (sliced)
- Green peas ¾ cup
- Potatoes 2 (cubed)
- Green chilies 2 (finely chop)
- Yogurt 1 cup
- Salt to taste
- Honey 2 tbsp
- Black salt ½ tsp
- Cream ½ cup
- Coriander leaves 2 tbsp
- Salad leaves to serve
Method:
- Cook the cauliflower florets and the carrots in salted water. Refresh in cold water.
- Boil green peas in salted water. Drain excess water. Refresh in cold water.
- Boil, peel and dice the potatoes into small pieces. Cool.
- Whisk yogurt, salt, honey, black salt, cream and chopped green chilies. Mix all the vegetables with the yogurt dressing.
- Chill and serve on a bed of salad leaves, garnish with chopped coriander leaves.
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