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A Salute to the Tricolour: Cool Salad Recipe

A Salute to the Tricolour: Cool Salad is a popular Indian Salad
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Festive Recipe
Course :
Salad Recipe
Cuisine :
Indian Recipe
Technique :
Chilled-Frozen Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 2 based on 100 votes
2

Take a look at more Salad Recipes. You may also want to try Healthy Mango Summer Salad, Best Brinjal Salad, Easy All fruit salad

Ingredients

  • Part 1:
  • 1 cup - green peas, boiled
  • 1 tbsp - Mint leaves, finely chopped
  • 1 tbsp - coriander leaves, finely chopped
  • 1 sprig - Spring onion greens, finely chopped
  • 1 tsp - Lemon juice
  • 1/2 tsp - white Vinegar
  • Salt to taste
  • Pepper to taste
  • Part 2:
  • 1 cup - thick curds (tied in cloth for 20 minutes)
  • 1 - tender radish, peeled, grated
  • 1 - Green chilli
  • 1/2 inch piece ginger, chopped
  • 1 tsp - Sugar powdered
  • Salt to taste
  • Pepper to taste
  • Part 3:
  • 3 - bright Orange carrots, peeled and finely grated
  • 1 - green chilli, finely chopped
  • 1/2 tsp - cumin power
  • 1/2 tsp - Sugar
  • Salt to taste
  • 1/2 tsp - Mustard Seeds
  • 2-3 pinches - asafoetida, powdered
  • 1 tsp - Lemon juice
  • 1 tsp - oil
  • How to Make A Salute to the Tricolour: Cool Salad:

    1. Mix all ingredients of part 1. Toss gently till well blended.
    2. Place at the base of a flat-bottomed transparent glass container.
    3. Place into fridge.
    4. Mix all ingredients of part 2 well.
    5. Spread over the green layer.
    6. Return to fridge.
    7. Heat oil in a pan for part 3.
    8. Add mustard seeds, asafoetida, allow to splutter.
    9. Add carrot, stir gently for a minute.
    10. Add all other ingredients, toss gently and allow to cool.
    11. Spread over white layer, carefully covering full surface.
    12. Garnish with a leaf or two or a curry or mint leaves.
    13. Serve chilled.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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