Broccoli and Peaches in Curd Dressing
by Tarla Dalal
What a combination! vibrant broccoli and flavourful peaches brought together in a creamy curd dressing loaded with crunchy veggies, indeed this is a treat for food-lovers. You will love the interplay of mustard with the curds, as also the unique topping of almond slivers which adds to the crunch of this salad. Serve broccoli and peaches in curd dressing chilled, after refrigerating for at least an hour so the arrangement settles.
Broccoli and Peaches in Curd Dressing recipe - How to make Broccoli and Peaches in Curd Dressing
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups broccoli florets
4 canned peaches
To Be Mixed Into A Curd Dressing
1 tbsp fresh cream
1/4 cup thick curds (dahi)
1 tbsp tomato ketchup
2 tsp finely chopped onions
2 tsp finely chopped capsicum
1/4 tsp finely chopped green chillies
1/4 tsp levelled , mustard (rai / sarson) powder
2 tsp powdered sugar
salt to taste
For The Garnish
1 tbsp roasted almond (badam) slivers
- Method
- Blanch the broccoli in boiling water for 3 minutes. Drain and place in ice-cold water for 10 to 15 minutes.
- Slice the peaches. If using from can, drain thoroughly.
- Arrange the broccoli and peaches in a bowl and pour the dressing on top and refrigerate for 1 hour.
- Serve chilled garnished with almond slivers.
| Energy | 81 cal |
| Protein | 3 g |
| Carbohydrates | 7.7 g |
| Fiber | 1.1 g |
| Fat | 4.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 1438.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 57.7 mg |
| Folic Acid | 33.2 mcg |
| Calcium | 109.1 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 13.6 mg |
| Potassium | 183.4 mg |
| Zinc | 0.1 mg |