Healthy inbetweens
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers |
| 2 | Tomatoes | |
| 2 | Carrots grated | |
| 1 | Potato boiled grated | |
| ½ | cup | Paneer; (cottage cheese) |
| ; grated/crumbled | ||
| 1 | tablespoon | Processed cheese grated |
| 2 | tablespoons | Curdcheese; (refer note) |
| 1 | tablespoon | Cabbage grated fine |
| Salt to taste | ||
| Pepper to taste | ||
| ½ | teaspoon | White vinegar |
| ½ | teaspoon | Ginger grated |
| ½ | tablespoon | Coriander chopped |
Directions
Peel cucumbers. Cut in half lengthwise.
Scoop out seeds. Cut the boat shaped lengths into 2 inch chunks.
Quarter tomatoes, scoop out seeds. Keep aside everything.
Put paneer, cheese, curdcheese, cabbage, carrot, ginger, potato in a bowl.
Add the salt, pepper, vinegar and toss gently.
Before serving:
Place a spoonful of this mixture into each hollow of cucumber and tomato.
Garnish with bits of coriander. Serve chilled with nachos or plain.
Note: Curd cheese is made by tying the normal plain curd in a muslin cloth and hanging up for 2-3 hours.
Making time: 15 miutes
Makes: 4 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.