| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Femina, Milk food, Femina1 |
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 |
tb |
Chopped celery; (15 g) |
| 1 |
tb |
Finely chopped onions; (15 g) |
|
|
Salt to taste |
| 1/2 |
|
Tsp; (2 g)black pepper |
|
|
; powder |
| 1 |
tb |
Black pepper powder; (15 g) |
| 1 |
tb |
Vinegar; (15 ml) |
| 1 |
tb |
Sugar; powdered (15 g) |
|
|
A few sprigs parsley; chopped for |
|
|
; garnishing |
INSTRUCTIONS
FOR THE SALAD
FOR THE COOL CURD SAUCE
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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