INGREDIENTS-
Tofu & Veggies –
- Tofu/Paneer – 100 gms
- Broccoli Florets – 1/2 cup
- Mushroom – 1 cup
- Green Peas – 1/4 cup
- Carrot thinly sliced – 1 med
- Shredded Cabbage – 1/2 cup
- Corn Boiled – 2 tbsp
- Normal cubed Tomatoes – 1/2 cup
- Red/Green Bell pepper thinly sliced – 1/2 med sized
For The Cucumber Dip:
- Cucumber (Without peel) – 1/2 medium
- Salt to taste
- Hung Curd – 1/2 cup
- extra-virgin olive oil – 1 teaspoon
- garlic minced –1 clove
- Lemon juice – 1 tbsp
- black pepper – 1/4 tsp
- Any other herb – oregano, thyme etc.
Method:
- Veggie Platter: – Wash and clean all the vegetables & boil in boiling water for 5 minutes minutes or till the time all are parboiled/semi cooked.
- Strain the veggies & keep aside.
- Cook/Roast tofu for 5-10 minutes with salt & Tomato Puree.
- Cucumber Dip: – Combine Cucumber, Hung Curd, olive oil, garlic, lemon juice, and black pepper in a high-speed blender or food processor and process until smooth.
- Add this cucumber dip to the cooled veggies & mix well. Garnish with coriander Leaves & enjoy.
