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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 medium cucumbers |
2 tomatoes |
2 carrots, grated |
1 potato, boiled and grated |
1/2 cup panir, grated/crumbled (cottage cheese) |
1 tablespoon processed cheese, grated |
2 tablespoons curd cheese (see note) |
1 tablespoon cabbage, grated fine |
salt |
pepper |
1/2 teaspoon white vinegar |
1/2 teaspoon ginger, grated |
1/2 tablespoon coriander, chopped |
Directions:
1. Peel cucumbers.
2. Cut in half lengthwise.
3. Scoop out seeds.
4. Cut the boat shaped lengths into 2 chunks.
5. Quarter tomatoes.
6. Scoop out the seeds.
7. Keep aside everything.
8. Put paneer, cheese, curdcheese, cabbage, carrot, ginger and potato in a bowl.
9. Add salt, pepper and vinegar.
10. Toss gently.
11. Before serving:- Place a spoonful of this mixture into each hollow of the cucumber and tomato.
12. Garnish with bits of corriander.
13. Serve chilled.
14. Note: Curdcheese is made by typing the normal plain curd in a muslin cloth and hanging it up for 2-3 hours.
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