by Pallavi Purani

Sprout Salad, Broken wheat cakes and yogurt dip

Yes, I know it is long name. But it also tells exactly what this is. A perfect light and healthy meal for the hot days ahead. I have not been a sprout fan, like ever. The only way I can eat them is after steaming them and adding a yummy dressing. And if you I tell you I started eating curd only after I turned 25, you would not believe me. I use it so often now that my middle name should be curd \m/

Anyway, my loving venture “The lantern Kitchen” is looking ahead happily and I sent out samples today. It was a happy day.

Print Recipe
Broken Wheat cake, Sprout Salad and curd dip
Course main course
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
Course main course
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
Instructions
  1. Put the sprouts in a steamer or pressure cook with 3/4 cup water upto 2 whistles. Keep aside to cool.
  2. Cut de-seeded tomato and cucumber in small pieces and add to the sprout.
  3. In a small bowl, mix juice sweet lime, 1 tsp lemon juice and oilve oil. Add 1/2 tsp chilly flakes, salt and 1 tsp dry mint to it. mix well.
  4. In a cooker, add the broken wheat, peas, potato cut small and carrots. Add water to an inch above the ingredients and cook for 3 whistles on medium flame.
  5. Remove in a sieve and let the excess water drain. Once it is cool to touch, using a spoon mash the peas and potato a bit. Add the peanuts and bread crumbs. Add water as need be to form tikkis/pattie.
  6. To the hung curd, add the lemon juice, salt, mint, coriander and chilly flakes. Mix well until smooth and keep refrigerated.
  7. In a non stick pan, heat oil and shallow fry the tikkis.
  8. Mix the dressing [olive oil-sweet lime mix] with sprout and put on the plate. Add the tikkis on top and a dollop of yogurt.


Leave a Reply

Your email address will not be published. Required fields are marked *