Ingredients:

• 3 large, thick Carrots
• 5-6 cheese cubes
• 2 Capsicums
• 2-3 slices canned Pineapple
• 1 tbsp – Vinegar
• 1/2 tsp – powdered dried Mint leaves
• 1/2 tsp – pepper powder
• 2 tbsp – Cream
• 2 tbsp – syrup of canned Pineapple
• toothpicks

Method:

1. Soften peeled carrots by placing in boiling water for 3-4 minutes.
2. Drain, dice into 1 wide, 1/2 thick squares.
3. Cut capsicum and pineapple into similar sized pieces.
4. Halve each cheese cube, keep aside in fridge till required.
5. Mix mint, pepper, salt, syrup, cream, vinegar, in a bowl, till well blended.
6. Toss in carrots, capsicums, and pineapple pieces.
7. Keep aside to marinate for 20-30 minutes.
8. Either grill in a baking sheet for 5-7 minutes, or sizzle by stir frying for 3-4 minutes.
9. Or serve chilled and marinated only.
10. To proceed:
11. Poke one piece of cheese, one pineapple, one capsicum, one carrot in that order in a toothpick.
12. Make sure that carrot is at the base, and cheese at the top.
13. Arrange in a serving dish, carrot being the lowest, and toothpicks standing erect.
14. Serve with cocktails or mocktails, as pickups, with tiny paper napkins.

Recipe courtesy of Sify Bawarchi