Ingredients
- 1 cup (uncooked) small macaroni
- 1 cup corn kernels
- 4-5 lettuce leaves – roughly torn
- 2 tsp butter
- 1 capsicum – cut into ¼” squares
- ½ cup very thin cream
- 1 tbsp lime juice
- 2 tbsp white vinegar
- 2-3 flakes garlic
- ½ onion – chopped
- ¾ tsp of each salt, sugar and mustard powder
- ½ - 1 tsp red chilli powder
- 1 tbsp of oregano (or ½ tsp ajwain can be used)
Instructions
- Place all the ingredients of the dressing in the mixture and blend patiently for 3-4 minutes till thick & creamy. Chill the dressing for 2-4 hours before use. Add cream to it and mix gently.
- Boil 6-7 cups water with 2 tsp salt & 1 tbsp oil. Add macaroni & cook for 8 minutes, stirring occasionally till soft. Remove from fire. Strain. Put in cold water to refresh & strain again.
- Boil corn kernels (if hard) in water to which a tsp of salt and sugar have been added to make them softer. Strain. Sauté corn in butter, stirring continuously, on low flame for 1-2 minutes.
- Mix capsicum, macaroni, corn and lettuce together in a large bowl.
- Pour the dressing and mix lightly. Check salt and pepper. Keep covered till serving time in the fridge.