| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
bn |
Salad leaves |
| 1 |
c |
Small cherry tomatoes |
| 2 |
|
White radish grated |
| 1 |
|
Beetroot grated |
| 3 |
|
Tiny sprigs of mint; (terminal leaves) |
|
|
(3 to 4) |
| 1/2 |
c |
Boiled noodles |
| 2 |
tb |
Vinegar white |
| 2 |
|
Green chillies crushed or finely chopped |
| 1 |
c |
Carrot grated |
| 2 |
|
Potatoes boiled |
| 2 |
|
Onions finely chopped |
| 1/4 |
ts |
Garlic grated |
|
|
Salt; sugar, pepper to |
|
|
; taste |
| 1 |
tb |
Coriander chopped |
| 1 |
ts |
Olive or other oil |
INSTRUCTIONS
Heat oil in a small saucepan.
Add chillies, garlic and pour onto noodles.
Add 1 teaspoon vinegar, chopped tomato, salt and pepper to taste.
Mix, keep aside.
Clean and separate salad leaves whole.
Wash and chop tomatoes in half, keep 8-10 whole for decoration.
Toss carrot, radish, onions, beetroot with salt, pepper, sugar and
vinegar to taste.
Keep each one separate. Keep aside for 10 minutes.
Slice potatoes into rounds, sprinkle salt, pepper.
Take a large serving plate, with sloping rim.
Arrange salad leaves along rim to form an edge.
Spread noodles on plate evenly, to hold leaves in place.
Sprinkle a line of radish, beetroot, carrot in a concentric manner.
Leave a large central space empty.
Arrange the potato slices to cover this space.
Spread small discs of chopped onion randomly over arranged vegetables.
Sprinkle chopped coriander all over.
Place 2-3 tomatoes and a sprig of mint at the centre of each onion
disc.
Chill well before serving.
Making time: 30 minutes
Makes: 6 servings
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