Carrots : 2 wedged
Cauliflower or Broccoli : cut into medium size florets. Par-Boiled.
Potatoes : Par-Boiled and wedged.
capsicum : Diced and sauteed
Onion : 1 Large : Diced and sauteed.
Bean sprouts : Handful.
Lemon Juice : 1 Tbsp
Sugar : 2 pinches.
Mexican Salsa :
Tomatoes : 2 medium size. large diced.
Garlic : 1 clove
Onion : 1 medium sized. Diced.
Coriander seeds : dry roasted.
Green chillies : 1
coriander leaves : 4-5 strings
Oil : 1 tbsp
For Mayo dressing:
Egg less Mayonnaise : 2 Tbsp
Mint : 1/2 tbsp pasted.
Sugar : 2 pinches
Spiced Salad :
Step 1 : Blend the Salsa ingredients into coarsely texture mix. It should look something like given in the below picture.
Step 2 : In a large Mixing bowl, put half portion of the veggies. Toss them in the salsa mix.
Step 3 : Add Lemon Juice and some sugar.
Enjoy the salad at room temperature.
Mayo salad :
Step 1 : Mayo Dressing : Mix the egg less mayo + Sugar + Mint Paste + 2-3 tbsp of water.
Step 2 : In a Large mixing bowl, take the other half portion of the veggies and toss them with the Mayo dressing.
Step 3 : Refrigerate for 15 to 30 mins.
Enjoy the salad chilled.