Recipe Category:

Published :  2012 - 12- 07

Instructions :

• 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.

Serves : 6 servings

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 

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