Ingredients:

• 2 medium Cucumbers
• 2 Tomatoes
• 2 Carrots grated
• 1 Potato boiled grated
• 1/2 cup – Paneer (cottage cheese) grated/crumbled
• 1 tbsp – processed cheese, grated
• 2 tbsp – Curd cheese
• 1 tbsp – cabbage, grated fine
• salt to taste
• pepper to taste
• 1/2 tsp – white Vinegar
• 1/2 tsp – Ginger grated
• 1/2 tbsp – coriander chopped

Method:

  1. Peel cucumbers. Cut in half lengthwise.
  2. Scoop out seeds. Cut the boat shaped lengths into 2 inch chunks.
  3. Quarter tomatoes, scoop out seeds. Keep aside.
  4. Put paneer, cheese, cabbage, carrot, ginger, potato in a bowl.
  5. Add the salt, pepper, vinegar and toss gently.
  6. Before serving:
  7. Place a spoonful of this mixture into each hollow of cucumber and tomato.
  8. Garnish with bits of coriander.
  9. Serve chilled with nachos or plain.

Recipe courtesy of Saroj Kering