| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Femina, Milk food, Femina1 |
4 |
servings |
INGREDIENTS
| 4 |
sl |
Bread |
|
|
Oil for deep frying |
|
|
Salt to taste |
| 1/2 |
ts |
Chilli powder; (2 g) |
| 2 |
|
Sprigs mint leaves |
| 2 |
|
Sprigs coriander leaves |
| 2 |
|
Green chillies |
| 1/2 |
ts |
Cumin powder; (2 g) |
| 1/4 |
ts |
Salt; (1 g) |
| 1/2 |
c |
Fresh curd; (120 ml) |
| 1/2 |
c |
Sprouted moong; boiled (100 g) |
| 1/2 |
c |
Sprouted chana; boiled (100 g) |
| 1 |
tb |
Oil; (15 ml) |
|
|
Salt to taste |
| 1 |
c |
Fresh curd; beaten (240 ml) |
| 1 |
tb |
Chaat masala powder; (15 g) |
| 15 |
g |
Coriander leaves; chopped |
INSTRUCTIONS
FOR THE BREAD CROUTON LAYER
FOR THE MINT SAUCE
FOR THE SPROUT LAYER
FOR THE TOPPING
CUT each bread slice into nine cubes. Deep fry in hot oil till golden
brown. Sprinkle salt and chilli powder over the croutons. Heat oil in
a pan and fry the moong sprouts and chana sprouts lightly. Add salt
to taste.
To prepare the mint sauce: Grind the mint leaves, coriander leaves,
green chillies, cummin powder and salt to a paste. Mix in the curd.
To assemble the salad: Put the masala bread croutons in a deep dish.
Spread the mint sauce over. Cover with sprouts. Pour the beaten fresh
curd over. Sprinkle chaat masala powder and coriander leaves. Serve
immediately.
Converted by MC_Buster.
NOTES : Mixed sprouts served on a bed of croutons and topped with
curd and mint sauce
Converted by MM_Buster v2.0l.
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