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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 teaspoons gelatin |
1 cup tomato, chopped and blanched |
1 cup red cabbage, chopped |
1 cup spring onion |
1 cup red capsicum, chopped |
1 cup carrot, chopped |
1 cup yoghurt, tied in a cloth and hung on a nail in the kitchen,preferably near the sink,so that the water falls o |
water |
Directions:
1. Warm a little water on the stove.
2. Add gelatine and stir.
3. Make sure the water is hot so that the gelatine dissolves.
4. In a bowl, decoratively arrange all the chopped vegetables.
5. Pour the gelatine all over the vegetables.
6. Mix well with the vegetables.
7. Decorate with hung curd.
8. Add a little water on top.
9. Refrigerate for 2 hours and serve.
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