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:
- Soften peeled carrots by placing in boiling water for 3-4 minutes.
- Drain, dice into 1" wide, 1/2" thick squares.
- Cut capsicum and pineapple into similar sized pieces.
- Halve each cheese cube, keep aside in fridge till required.
- Mix mint, pepper, salt, syrup, cream, vinegar, in a bowl, till well blended.
- Toss in carrots, capsicums, and pineapple pieces.
- Keep aside to marinate for 20-30 minutes.
- Either grill in a baking sheet for 5-7 minutes, or sizzle by stirfrying for 3-4 minutes.
- Or serve chilled and marinated only.
To proceed:
- Poke one piece of cheese, one pineapple, one capsicum, one carrot in that order in a toothpick.
- Make sure that carrot is at the base, and cheese at the top.
- Arrange in a serving dish, carrot being the lowest, and toothpicks standing erect.
- Serve with cocktails or mocktails, as pickups, with teeny papernapkins.
Making time:45 minutes
Makes: 10-12 pickups
Shelflife: Best fresh when grilled, 2-3 hours chilled
Carrot Dishes
