Herbal Macaroni Salad

by Tarla Dalal

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This cold salad makes a beautiful dish on a lunch buffet table. Cooked Fusilli is tossed in with broccoli, mushroom, asparagus and lettuce. Top it up with cherry tomatoes and a thick cream-curd dressing for a soft’n’crunchy salad.

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Preparation Time: 15 min.
Cooking Time: A few min.
Serves 6.
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Ingredients

3 cups cooked macaroni (shell)
2 tbsp chopped dill (shepu / suva bhaji)
1 cup thick curds (dahi)
2 tbsp fresh cream
1 green chilli, chopped
1 tbsp butter
salt to taste

For the garnishing
lettuce
spring onion trees

Method

Heat the butter, add the macaroni and dill and cook for 1 minute.
Mix the curds, cream, green chilli and salt thoroughly and mix with the macaroni.
Surround with lettuce leaves, decorate with spring onion trees and serve warm.

Tips

For Thick Curds : Put the curds in a muslin cloth or thin cloth.
Tie and hang for 1 to 1 1/2 hours and allow the water to drain out.
For Spring Onion Trees
Select fresh spring onion. Take one onion and quickly slit the leaves upto 125 mm. length from the white bulb with the help of a needle.
Repeat several times turning the bulb so that many slits appears on all sides.
Repeat with other spring onions.
Keep in ice-cold water for at least 1 hour.

RECIPE SOURCE : Quick Cooking