Skip to main content

Stuffed Cucumber Snack

Try this snack of chopped cucumbers stuffed with seasoned cottage cheese.Makes a great eat for parties or barbecue lunches.



Cucumbers-3 to 4
Cottage Cheese-200 gms (can be altered)
OR
Hung curd- 150-200 gms

I am giving 3 suggested combinations. These ingredients are to be blended with Crumbled or Grated cottage cheese or hung curd.
The proportion is suggestive,adjust according to taste

Combo 1
Sslt-to taste
Chilli flakes or pepper- 1 1/2 tbsp
Oregano - to taste
Basil- optional

Combo 2
Honey- 2 tbsp
Pepper- 1 1/2 tbsp
Salt- to taste
Oregano-1 tbsp

Combo 3
Carrot grated- 1/2 cup
Green chilli (chopped fine)
Chopped coriander- 1 to 2 tbsp
Oregano- sprinkle
Salt-to taste

Peel the cucumbers and cut into 2-3 pieces vertically. Carefully scoop out the seeds,an apple corer is quite useful. Make the pieces stand and stuff with the desired stuffing.
Make about 15 minutes before serving
Top with grated cheese,carrot or sprinkle seasoning.
Can be served on a bed of lettuce or basil.Crackers or Nachos make a good bite with it

Try:The scooped out portions can be blended with the stuffing if liked.
Mustard powder is a good addition,it has a heightened flavour, you can add it if your guests would like it.

Comments

Popular posts from this blog

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b...

Papita ke Kofte(Green Papaya Dumplings in Gravy)

For Kofta Raw (green) papaya- 1 Salt- 1.5 tsp Chilli powder- 1 tsp (to taste) Besan- 1/2 cup Ajwain- 1/2 to 1 tsp Water - as reqd For Gravy Tomato Puree (Thick)- 1 cup Onion grated- 2 Ginger- garlic paste- 1 tbsp Turmeic powder- 1 tsp Coriander powder- 1.5 tsp Cumin powder- 1 tsp Chilli powder- 1 tsp Garam Masala- 1 tsp Chopped Coriander leaves- to garnish Oil- as required Salt- as per taste Water- 1.5 cup Can sprinkle a little black salt(kala namak) if u like the flavour- I love it To make koftas Grate the papaya. sprinkle salt and leave for sometime. Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside For gravy Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden. Pour in tomato puree and fry till it changes colour to a dark blood red. ...