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Ingredients
1 bunch salad leaves
1 cup small cherry tomatoes
2 white radish grated
1 beetroot grated
3-4 tiny sprigs of mint (terminal leaves)
1/2 cup boiled noodles
2 tbsp. vinegar white
2 green chillies crushed or finely chopped
1 cup carrot grated
2 potatoes boiled
2 onions finely chopped
1/4 tsp. garlic grated
salt, sugar, pepper to taste
1 tbsp. coriander chopped
1 tsp. olive or other oil
Method
Heat oil in a small saucepan. Add chillies, garlic and pour onto noodles. Add 1 tsp.
vinegar, chopped tomato, salt and pepper to taste. Mix, keep aside.Clean and separate
salad leaves whole. Wash and chop tomatoes in half, keep 8-10 whole for decoration.
Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste. Keep
each one separate. Keep aside for 10 minutes. Slice potatoes into rounds, sprinkle salt,
pepper. Take a large serving plate, with sloping rim. Arrange salad leaves along rim to
form an edge.
Spread noodles on plate evenly, to hold leaves in place. Sprinkle a line of radish, beetroot,
carrot in a concentric manner. Leave a large central space empty. Arrange the potato
slices to cover this space.
Spread small discs of chopped onion randomly over arranged vegetables. Sprinkle
chopped coriander all over. Place 2-3 tomatoes and a sprig of mint at the centre of each
onion disc. Chill well before serving.
1 bunch salad leaves
1 cup small cherry tomatoes
2 white radish grated
1 beetroot grated
3-4 tiny sprigs of mint (terminal leaves)
1/2 cup boiled noodles
2 tbsp. vinegar white
2 green chillies crushed or finely chopped
1 cup carrot grated
2 potatoes boiled
2 onions finely chopped
1/4 tsp. garlic grated
salt, sugar, pepper to taste
1 tbsp. coriander chopped
1 tsp. olive or other oil
Method
Heat oil in a small saucepan. Add chillies, garlic and pour onto noodles. Add 1 tsp.
vinegar, chopped tomato, salt and pepper to taste. Mix, keep aside.Clean and separate
salad leaves whole. Wash and chop tomatoes in half, keep 8-10 whole for decoration.
Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste. Keep
each one separate. Keep aside for 10 minutes. Slice potatoes into rounds, sprinkle salt,
pepper. Take a large serving plate, with sloping rim. Arrange salad leaves along rim to
form an edge.
Spread noodles on plate evenly, to hold leaves in place. Sprinkle a line of radish, beetroot,
carrot in a concentric manner. Leave a large central space empty. Arrange the potato
slices to cover this space.
Spread small discs of chopped onion randomly over arranged vegetables. Sprinkle
chopped coriander all over. Place 2-3 tomatoes and a sprig of mint at the centre of each
onion disc. Chill well before serving.
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