Supplies
- ¼ cup curd
- 2 tbsp olive oil
- 2 tbsp vinegar
- 3 tbsp honey
- 1tsp green chilli
- 1 tbsp curry leaves
- 1 tsp turmeric powder
- 1 tbsp curry powder
- Salt to taste
- Jullieane carrots ¼ cup
- ⅛ cup yellow bell peppers
- ⅛ cup red bell peppers
- ⅛ cup green bell peppers
- ¼ cup beetroot
- 1 cup boiled broken wheat
- Grated paneer
- Chopped almonds
- Mint leaves
Steps
- In a bowl add all the ingredients and mix well.
- Check curd thickness if it's not thick use less.
- Mix it lightly, don't overmix
- Garnish with paneer, almonds and mint leaves.
- Serve at room temperature or cold.