Ingredients Jump to Instructions ↓

  1. 2 Cucumbers (medium)

  2. 2 Tomatoes

  3. 2 Carrots grated

  4. 1 Potato boiled grated

  5. 1/2 cup 73g / 2.6oz Paneer - (cottage cheese) grated/crumbled

  6. 1 tablespoon 15ml Processed cheese grated

  7. 2 tablespoons 30ml Curdcheese - (refer note)

  8. 1 tablespoon 15ml Cabbage grated fine Salt to taste Pepper to taste

  9. 1/2 teaspoon 2 1/2ml White vinegar

  10. 1/2 teaspoon 2 1/2ml Ginger grated

  11. 1/2 tablespoon 7 1/2ml Coriander chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback