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SAUTED TIL SALAD

Friday, 15 January 2016

Makes 5 cups (cooking time - 7-8 minutes)
Ingredients
1 Tbsp - Extra virgin olive oil
1 pc - Carrot (chop into 1 cm pcs & half boil)
4 pcs - French beans (chop into 1 cm pcs & half boil)
4 pcs - Baby corn (chop into 1 cm pcs & half boil)
1 1/2 pcs - Red bell pepper (chop into 2.5 cms pcs)
1 1/2 pcs - Yellow bell pepper (chop into 2.5 cms pcs)
1 1/2 pcs -Capsicum (chop into 2.5 cms pcs)
1 pc - Zucchini (chop into 2.5 cms pcs)
Salt
2 pcs - Spring onion (use the white part between the bulb and the green leaves) (chop into 2.5 cms pcs)
2 cloves - Garlic
Sesame seeds (Chikki or roasted sesame seeds with jaggery - crumble it)
Glazed walnut (one recipe - break into a few pieces)

Method
Heat a pan for two minutes.
Then add the oil and the red bell pepper, yellow bell pepper, capsicum, zucchini and salt to it.
Saute for 3 to 4 minutes.
Add the spring onion, garlic, sesame seeds chikki and the walnuts to it.
Saute for a couple of minutes more and remove from heat.

Glazed walnut
Ingredients
10 pcs - Walnut
1/2 tsp - Honey
1/4 tsp - Extra virgin olive oil
Method
Heat the oil in a pan.
Add the walnut and roast it.
Then add honey and mix well.
Remove from the flame.
Store and use as and when required.

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