Shred and chop all the vegetables and herbs.
Pulse the puffed rice in a grinder for 2-3 seconds to make a coarse powder.
Also blanch green peas and sweet corn in boiling water for a minute and drain.
Take an (8×4)" size loaf tin and line it with cling film.
In a big mixing bowl take hung curd, mayonnaise, cream, sugar, salt,crushed black pepper, chilli flakes and chat masala.
Mix everything well to make a thick creamy mixture. Also add-in powdered puffed rice and chopped herb. Mix well. This will help to give the salad a body and help to make the salad bar firm.
Now add in all the chopped and shredder veggies and peas-corn. Don't forget to keep some vegetables and herbs aside for garnishing.
Adjust the seasoning according to your taste. Sprinkle some shredded veggies at the bottom of the prepared pan as that part will be the top of salad bar after done.
Transfer the salad to the prepared tin. Smooth the top with a knife and tap the tin on the table for 2-3 ties so that the mixture sets well.
Cover the tin with cling wrap and keep in the freezer for about an hour.
After an hour take out the tin. Remove the cover.
Place a serving dish on the top of the tin and invert the salad with tin carefully so that the bottom of the salad bar will place on the top (in the serving dish).
Now carefully remove the cling wrap. The beautiful salad bar is ready now to serve now.
