CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Bawarch2 |
1 |
servings |
INGREDIENTS
2 |
md |
Cucumbers |
2 |
|
Tomatoes |
2 |
|
Carrots grated |
1 |
|
Potato boiled grated |
1/2 |
c |
Paneer; (cottage cheese) |
|
|
; grated/crumbled |
1 |
tb |
Processed cheese grated |
2 |
tb |
Curdcheese; (refer note) |
1 |
tb |
Cabbage grated fine |
|
|
Salt to taste |
|
|
Pepper to taste |
1/2 |
ts |
White vinegar |
1/2 |
ts |
Ginger grated |
1/2 |
tb |
Coriander chopped |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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