15-20 small baby potatoes
washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chilies chopped fine
1/2 piece ginger grated
1 cup yogurt
1/2 cup cream
sugar for light taste.
1/2 tablespoon oil
Keep aside small
portion of each ingredient. Microwave potatoes till
cooked but firm. Do not peel. Make one slit half way.
In a small sauce pan
heat oil and add ginger, green chilli, mint, garlic
Pour onto potatoes and
mix by tossing. Add other seasoning ie. salt, sugar,
vinegar. In a blender, blend cream, curd till smooth
In a shallow salad bowl spread the potatoes.
Chill both. While
serving pour the curd mixture on the potatoes and
garnish with chopped spring onion.
1 cup Cheese - grated
1/2 capsicum - seeded and minced
1 small head lettuce - 1/2 of it shredded, the other
kept whole with separated leaves
2 tbsp French Dressing
1/2 tsp salt
1/2 tsp pepper powder
Mix together Cheese,
capsicum and shredded lettuce. Season with salt and
pepper. Toss in French Dressing. Arrange unbroken
lettuce leaves on a dish and pile Cheese salad in the center.