Ingredients:
1 cup bean sprouts
1 cup peanuts, shelled, boiled
1 large onion finely chopped
1 tomato finely chopped
1 cup soft tofu or paneer diced
1 tbsp. Coriander leaves finely chopped
1/2 bunch fresh fenugreek leaves (no stalks), chopped
1/2 lemon juice extracted
1 tsp. Sugar ground
1/2 tsp. Cumin seeds crushed
1/2 tsp. Chat masala
1/2 tsp. Red chilli powder
2-3 pinches black salt
salt to taste
Method:
- Heat oil in a nonstick pan.
- Add onion rings, stirfry till transparent.
- Add garlic, brown sugar, sauces, brown vinegar.
- Stir, add boiled spaghetti, toss to blend evenly.
- Keep warm, till required.
- Mix all ingredients for dressing and shake well.
- Put all vegetables, except salad leaves, in a large bowl.
- Drizzle dressing over them, toss to blend flavours.
- Chill till required.
To serve:
- Put sprouts in boiling water for 2 minutes.
- Drain, pour iced water, drain, spread on kitchen cloth.
- Transfer to bowl, when excess moisture is absorbed.
- Add all other ingredients, chill to serve.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Salad's Index
