Thursday, Dec 20 2007

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Nutritious Beancurd Straw Salad

Ingredients:
100 gms. firm beancurd (soyapaneer)
1 onion sliced thinly into slivers
1 tomato
1 capsicum
1 carrot
1 sprig sping onion
1 tsp. coriander leaves finely chopped
1/2 cup horsegram sprouts
1/4 tsp. crushed dry chilli or paprika
1/2 tsp. cumin crushed
1 tsp. white vinegar
1 tsp. sugar, ground
salt to taste

To marinate:
1 tbsp. white vinegar
1 tsp. olive oil
pulp from cored tomato(refer method below)
1/4 tsp. pepper powder
1/2 tsp. sugar
salt to taste
1 sprig fresh dill (optional)
2-3 fresh mint leaves

Method:

1. Cut tomato cut into two halves.
2. Core out the inside pulp carefully, with a sharp tsp. or corer.
3. Save this pulpy liquid to add to marinade.
4. Either steam, pressure cook or microwave horsegram sprouts till tender.
5. Drain, run under cold water, keep aside in a colander.
6. Slice tomato shell into long slivers.
7. Similarly chop capsicum, onion and carrot
8. Chop spring onion and head very fine.
9. Cut paneer into 2" straws or fingers.
10. Mix marinade ingredients together till a smooth mixture is got.
11. Add soya paneer straws and toss till all are well-coated.
12. Keep aside for 30 minutes.
13. Take marinated paneer in a large glass bowl.
14. Add all other ingredients, toss till well blended.
15. Chill well before serving.

Variations:
Use any other herb of your choice in marinade. Use any other sprouts or a combination instead of horsegram. You may even use regular milk paneer if you desire.

Making time: 20 minutes (excluding marinating time)
Makes: 3 servings
Shelflife: 5-6 hours refrigerated

Nutritive value per serving

Protein	:	12.4gms
Fat	:	3.50gms
Minerals	:	4.14gms
Fibre	:	3.76gms
Carbohydrate	:	32.2gms
Energy	:	217kcal

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Soyabeans' Index