| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Femina, Femina1, Milk food | 4 | Servings | |
INGREDIENTS
| 1 | c | Mix coloured pasta, boiled |
| 200 g | ||
| 1/4 | c | Carrot, cubed and parboiled |
| 50 g | ||
| 1/4 | c | Shelled green peas |
| parboiled 50 g | ||
| 1 | c | Fresh curd, tied in a muslin |
| cloth 240 ml | ||
| 1 | T | Chopped celery, 15 g |
| 1 | T | Finely chopped onions, 15 |
| Salt to taste | ||
| 1/2 | Tsp, 2 gblack pepper | |
| powder | ||
| 1 | T | Black pepper powder, 15 g |
| 1 | T | Vinegar, 15 ml |
| 1 | T | Sugar, powdered 15 g |
| A few sprigs parsley | ||
| chopped for | ||
| garnishing |
INSTRUCTIONS
g PUT all the salad vegetables and pasta in a bowl. To prepare the cool curd sauce: Drain off water from the curd to obtain three-fourth cup thick curd. Add the remaining sauce ingredients to the curd. Fold salad ingredients into the curd just before serving. Converted by MC_Buster. NOTES : Pasta, carrot and green peas folded into seasoned curd sauce Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 83.9mg
Potassium: 24.3mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 3.7g
Protein: <1g