Ingredients
2 beetroots
(steamed and sliced)
1 large
cauliflower
¼ kg carrots (grated)
Few cabbage
leaves
For the
green sauce
2 cups curds
1 cup
prepared mint chutney;
Mix together
and keep ready.
Method
- Arrange cabbage leaves on the edges of a salad dish.
- Then arrange grated carrot followed by beet slices.
- Stand cauliflower in the middle either whole or broken into flowerets.
- Serve bowl of green sauce .
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