Broccoli, Corn and Jalapeno Salad
3 cups broccoli florets
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 tbsp butter
1/2 cup finely chopped onions
2 tbsp sliced and fried almonds (badam)
1 tbsp chopped jalapenos
salt to taste
Blanch the broccoli in boiling salted water for 3 minutes. Drain and keep aside.
Heat the butter in a broad non-stick pan, add the onions and saute on a medium flame for 1 to 2 minutes.
Add the almonds and sauté on a medium flame for 1 to 2 minutes.
Add the broccoli, corn, jalapenos and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
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