|Green chilies||To Taste|
|Onion/2 spring onion||1 Small|
|Lettuce/Cabbage finely sliced||1 Cup (16 tbs)|
|Uncooked macaroni||1⁄2 Cup (8 tbs)|
|Curds||1 Cup (16 tbs)|
Let the potatoes cool thoroughly after you boil them, then peel and cube them.
Put them into the salad bowl.
Prepare the rest of the vegetables.
Peel, treat and cut the cucumber into similar sized cubes as the potato.
Slice and add the rest of the vegetables to the salad bowl.
Cook the macaroni as you did the noodles in the recipe for Tomato-Garlic Noodles.
Drain, cool and mix in with the vegetables.
To make the dressing, pour the curds into the strainer, placed over a bowl.
Leave it like this for half an hour.
Some of the water will drain out but it should still be moist and creamy.
Add the rest of the ingredients to it and whip it with a fork till it is light and almost fluffy.
If you are not using ground sugar, whip until the crystals of sugar dissolve.
Pour the dressing over the vegetables and macaroni in the bowl and mix in well.
Chill till you need to serve it.
Use the dressing used in the recipe for Potato Salad instead of this one.
Alternately, use mayonnaise.
Other additions you can make to this salad: Add chopped walnuts, raisins or cashewnuts.
Add chopped, peeled bits of apple.
Add cooked peas, carrots or beans.