Potato and Kidney Bean Salad (microwave)
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Features of Potato and Kidney Bean Salad (microwave)
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Served as starter or main course. Suitable for vegetarians. A north Indian recipe. Speciality: Recipe for microwave cooking.
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Region of Potato and Kidney Bean Salad (microwave)
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Indian
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Ingredients for Potato and Kidney Bean Salad (microwave) (Click here for measurement conversion)
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4 Potatoes, boiled, peeled and cubed
2 cups Kidney Beans, boiled
2 Onions, finely chopped
1 Green Chilli, crushed with Salt
1 teaspoon Oil
Salt, Pepper and Lemon Juice to taste
Fresh Coriander or Parsley to garnish
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Method for making Potato and Kidney Bean Salad (microwave)
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Pour the oil in a microwave-safe deep bowl. Add the onions and green chillies. Microwave uncovered on high (100%) power for about 2 minutes or till the onions are transparent. Stir in the pre-cooked potatoes cubes, kidney beans, salt, pepper and lemon juice. Microwave covered on high (100%) power for about 2 minutes.
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Comments
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Preparation time: 15-17 minutes
Cooking time: 5-7 minutes
Serves: 4
Tips:
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving. Serve chilled or at room temperature garnished with chopped fresh coriander.
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