Thursday, Dec 20 2007

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Toasted Noodle Salad

Ingredients:

1 cup instant (maggi) noodles
1 cucumber
1 onion
1 tomato chopped
1 stalk mint leaves finely chopped
1 tbsp. coriander finely chopped
1 small green chilli
1 small flake garlic
1/4 tsp. chaat masala
1/2 tsp. cumin crushed
2 pinches black (rock salt)
1/2 tsp. sugar powdered
Salt ot taste

Method:

1. Crush noodles to tiny curls.
2. Dry roast them in a heavy pan, till light and semiwhite.
3. Stir continuously while roasting. Cool.
4. Chill cucumber, tomato before chopping medium pieces.
5. Take in a large bowl, chop and add onions.
6. Crush together chilli and garlic finely.
7. Add to chopped vegetables.
8. Add all other ingredients except coriander and noodles.
9. Toss with fork till well blended.
10. Add noodles and toss gently.
11. Garnish with coriander before serving.
12. Serve immediately.

Variation: Use the maggi masala instead of chaat masala in same proportion.

Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh (though noodles may be roasted a few hours ahead and stored.)

Nutritive value for per serving

Protein	2.41gms
Fat	1.90gms
Minerals	0.48gms
Fiber	1gm
Carbohydrate	15.32gms
Energy	87.5kcal

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