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Thursday, 5 July 2012

Veggie Corn Salad

Something healthy to eat, simple to make plus easily available ingredients is an added advantage for any cook. I had it as my salad but this can be a healthy evening snack as well. Veggie corn is a blend of boiled veggies and american corn. So let’s try it on...

Preparation time: 25 minutes, this includes chopping and boiling of corn and vegetables
Cooking Time: 10 minutes
Serves: 4

What goes in it:

Corn, boiled- 1 corn
Carrot, chopped and boiled- 1 cup
Capsicum, chopped- 1 cup
French Beans, chopped and boiled- 1 cup
Cabbage, chopped- 1 cup
Cauliflower, chopped and boiled- 1 cup
Peanuts, boiled- 1 cup
Cumin seeds- 1 tbl spn
Salt to taste
Pepper- ½ tbl spn
Chaat Masala- 2 tbl spn (I used homemade by Mommie)
Lemon juice- 2 tbl spn
Ghee- 2 tbl spn
Corainder leaves, chopped- ½ cup

How did I make it:

Boil corn in a pressure cooker. Keep it for 5 whistles. After the corn is boiled, drain off the water and let in cool.

While corn is being boiled cut the vegetables about an inch long size.

Now boil peanuts and french beans in a pressure cooker for 2 whistles. Also boil carrots and cauliflower in a cooking pot for about 5 minutes so as not to soften them too much. Drain off the water of the boiled veggies and peanuts and let it cool.

Take a deep frying pan and prepare it for tempering. After ghee heats up, put cumin seeds in it and temper for 1 minute. Put capsicum and cabbage in it and sauté for 2 minutes. Add salt, pepper, lemon juice and chaat masala to it. Mix them all well. Let it cook keeping the lid closed for about 2 minutes.

Add carrots, cauliflower, peanuts and french beans to it. Mix them all well and let it cook keeping the lid closed for about 2 minutes.

Lastly add corn to it and mix it.

Serve it hot in a bowl and garnish with coriander leaves.


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