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How to Recipe Appetizing Burnt Garlic Veggie Salad

Without fail making ultimate Burnt Garlic Veggie Salad easy, delicious, practical.

Burnt Garlic Veggie Salad
Burnt Garlic Veggie Salad

Good Evening every body, at this time you get present recipe Burnt Garlic Veggie Salad with 18 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 11 stages of easy cooking Burnt Garlic Veggie Salad.

Ingredients for Burnt Garlic Veggie Salad

  1. Prepare 200 gm : Cubed Cottage Cheese (Paneer).

  2. Needed 1 cup : Cubed Cucumber.

  3. Prepare 1 cup : Boiled Sweet Corn.

  4. Needed 1 cup : Chopped French Beans (1″ long).

  5. Prepare 1 cup : Cubed Mixed Bell Peppers (Red, Yellow, Green).

  6. Needed 1 : Boiled PotatoCubed.

  7. Prepare 2 tbs : Peanuts.

  8. Needed 2 tsp : Boiled Jackfruit Seeds.

  9. Needed 1/4 cup : Pomegranate Arils.

  10. Needed 1/4 cup : Chopped Pineapple.

  11. Needed 1 tsp : Finely Grated Garlic.

  12. Prepare 2 : Dry Red Chillies Deseeded.

  13. Prepare 3 tsp : Olive Oil.

  14. Needed 1 tsp : Smoked Paprika.

  15. Needed 1 tsp : Black Pepper Powder.

  16. Prepare 2 tsp : Dark Soya Sauce.

  17. Prepare 2 tsp : Honey.

  18. Prepare To Taste : Salt.

If all ingredients Burnt Garlic Veggie Salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Burnt Garlic Veggie Salad

  1. To make Burnt Garlic Veggie Salad, heat a pan and add the oil to it. Roast the raw peanuts till browned and set aside..

  2. To the same oil, whislt hot, add the garlic and roughly broken dry red chillies and saute..

  3. Add the chopped french beans and saute for about a minute..

  4. Next, add the boiled sweet corn and saute in high heat to roast it a bit..

  5. Cube the cottage cheese and add it to the pan. Roast on both sides for a minute or two until slightly charred..

  6. Add in the cubed bell peppers, boiled jackfruit seeds and the boiled potatoes. Saute further for just a minute or two..

  7. Reduce the heat and add the black pepper powder, smoked paprika, dark soya sauce and salt to taste..

  8. Saute for a minute and switch off the heat. Allow it to cool down a bit..

  9. Transfer it to a mixing bowl. Add in the pomegranate arils, chopped pineapple, roasted peanuts, chopped cucumbers and mix well..

  10. Drizzle honey over the salad and give it a good toss..

  11. Serve this nutritious and filling colourful salad for lunch or dinner!.

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