METHOD
OF PREPARATION
1. Take bread slices, trim off crust and cut into
small squares (croutons).
2. Heat sufficient oil in a kadai and deep-fry
bread pieces. Drain onto an absorbent paper and keep aside.
3. For tamarind chutney,soak tamarind in half a
cup of water for fifteen minutes. Grind it along with remaining
ingredients. Pass it through a sieve to get a smooth consistency.
4. Wash and boil potatoes. Cool, peel and cut into
one centimeter sized pieces. Peel, wash and cut cucumber and apply
into one centimeter sized pieces. Apply lemon juice to the apply
pieces and keep aside. Peel, wash and chop onion finely. Wash and
chop tomato finely. Clean, wash and chop coriander leaves finely.
Crush peanuts and set aside.
5. Place bread croutons in a deep bowl. Add onion,
tomato, cucumber, half of the coriander leaves, potatoes and apples.
Mix well.
6. Add crushed peanuts, salt, tamarind chutney
and mix well.
7. Sprinkle sev on top and garnish with remaining
coriander leaves.
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