Stuffed Kheera

About Stuffed Kheera

Ingredients

• Medium cucumbers 4
• Medium tomato 1
• Hung yogurt 4 tbsps
• Fresh cream 4 tbsps
• Walnuts, chopped 4 tbsps
• Black olives, chopped 4 tbsps
• Green capsicums, chopped 4 tbsps
• Fresh coriander leaves, finely chopped 4 tbsps
• Salt to taste
• Black pepper powder to taste
• Lemon juice 2 tsps

How to Make Stuffed Kheera (Stepwise Photos)

Method

1. Mix together hung yogurt, fresh cream, 2 tbsps walnuts, capsicums, olives, coriander leaves, salt and black pepper powder in a bowl. Add lemon juice and mix well.
2. Peel and half the cucumbers vertically. Remove the seeds so that a hollow is created in the halved cucumbers.
3. Fill them up with the yogurt mixture.
4. Hollow out the tomato and fill it with the yogurt mixture.
5. Keep the tomato in the centre of a serving platter with the cucumbers all around it, sprinkle the remaining walnuts over them and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps