Thursday, Dec 20 2007

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Carrot Folds

Ingredients

3 large thick juicy carrots
1 tbsp. coriander leaves finely chopped
1 tbsp. cabbage finely chopped
1/4 cup paneer grated
3 slices  sheet cheese
1 tsp. green chutney (refer chutneys)
salt and pepper to taste

METHOD:

1. Peel and snip off top and bottom of each carrot.
2. Put in  a pan with a glass of water, bring to a  boil.
3. Simmer covered for 2 minutes, till carrots are just tender.
4. Drain, cool till they can be handled.
5. Make very thin slices lengthwise, making, long thin flat sheet like pieces.
6. Mix cabbage, coriander, paneer, salt and pepper.
7. Place one such slice on a workboard.
8. Brush with chutney, place a tsp. of prepared mixture at the center of slice.
9. Spread mixture in central one third area of slice, leaving equal thirds on both ends.
10. Place a part of slice of cheese as will fit over mixture.
11. Carefully fold both ends over mixture.
12. Place another piece of sheet cheese over folded carrot if desired.
13. Secure in place with a tooth pick, carefully transfer to a tray.
14. Repeat for all remaining slices, mixture and chutney.
15. Place tray in refrigerator to chill.
16. Serve as a salad or side dish at high tea.

Making time: 30 minutes
Makes:           10-12 rolls approx.
Shelflife:         4-6 hours refrigerated

Carrot Dishes