SUM­MER SALAD TOPPED WITH PUFFED RICE

Woman's Era - - Short Story -

IN­GRE­DI­ENTS:

200 gm pa­neer 1 tsp chilli flakes 2 tbsp but­ter 1 cup cher­ries 1 small bunch of ice berg let­tuce 1 cup sweet man­goes cut into pieces 1 cup black ja­muns – op­tional 1 cup corn niblets 2 tbsp olive oil salt to taste

For gar­nish­ing:

1 tsp chilli flakes 1 tsp oregano 1 cup puffed rice – this is op­tional

METHOD

First heat the but­ter and fry the corn niblets adding salt to taste. Af­ter 2 min­utes mix in the pa­neer pieces and add the chillie flakes and stir gen­tly and fry for 1 minute more. Re­move and place in a salad bowl. Mix in the re­main­ing in­gre­di­ents. Pour the salad oil over the salad and add the oregano, chilli flakes and the oregano and toss gen­tly. Top with the puffed rice and serve at once. The puffed rice gives the salad a crunchy taste.

Sum­mer salad topped with puffed rice

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