| Recipe Name:
Hawaiian Salad |
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| Category:
Cuisines of the World |
Sub Category:
Others |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Noodles or spaghetti |
|
50 g |
| Paneer |
|
50 g |
| Carrots |
|
80 g |
| French beans |
|
50 g |
| Peas |
|
100 g |
| Pineapple slices |
|
4 |
| Fresh cream |
|
60 g |
| Salad oil |
|
4 tsp |
| Castor sugar |
|
2 tsp |
| Mustard powder |
|
1/4 tsp |
| Corn flour |
|
1/4 tsp |
| Coconut |
|
1/2 |
| Salt and sugar to taste |
| Salad leaves a few |
| Glazed cherries |
|
3 - 4 |
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Method: |
- Boil the noodles or spaghetti and drain them.
- Cut French beans and carrots in long strips and shell peas.
- Steam the vegetables.
- Cut the pineapple into long strips and paneer into cubes.
- Extract milk from coconut. Mix ½ cup of this with corn flour. Cook it while stirring till it thickens and cool.
- Mix salad oil, cream, castor sugar, salt and mustard powder. Beat well. Mix it with thickened coconut milk. The dressing is ready.
- Mix the vegetables, boiled noodles, pineapple strips, paneer cubes in the dressing.
- Chill the above mixture thoroughly so that it sets.
- Serve on a bed of salad leaves and garnish with grated carrots, glazed cherries.
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