Fruit Baskets Recipe
Ingredients
| Potatoes | 3 Small, boiled | |
| Tomatoes | 3 Small | |
| 1 cucumber - cut into 1 1/2" long pieces | ||
| Olive oil | 2 Tablespoon | |
| 1 cup canned chickpeas or boiled kabuli channas | ||
| 1/2 cup fresh pomegranate kernels | ||
| 1/2 cup grapes - cut each into half | ||
| Frozen peas | 1/2 Cup (16 tbs), boiled (FILLING) | |
| Lemon juice | 2 Teaspoon (FILLING) | |
| Mustard | 2 Teaspoon (FILLING) | |
| 1/2 tsp pepper, salt to taste | ||
| Honey | 1/2 Teaspoon (FILLING) | |
Directions
1. Peel the boiled potatoes. Cut each potato into 2 halves. Scoop out each piece with the help of a scooper or knife to get hollow cups. Sprinkle some lemon juice, olive oil, pepper and salt in the potato cups and rub well on the inside as well as out side surface. Keep aside.
2. Cut the tomato into halves and scoop out the filling. Similarly scoop out the cucumber pieces with a knife or scooper, keeping the base intact. Sprinkle some lemon juice and salt in the cups. Rub inside as well as on the outer surface.
3. For the filling, mix all ingredients in a bowl. Check the filling and make it to your taste. Keep aside.
4. Fill each hollowed vegetable with this filling, heaping it a little. Serve.
2. Cut the tomato into halves and scoop out the filling. Similarly scoop out the cucumber pieces with a knife or scooper, keeping the base intact. Sprinkle some lemon juice and salt in the cups. Rub inside as well as on the outer surface.
3. For the filling, mix all ingredients in a bowl. Check the filling and make it to your taste. Keep aside.
4. Fill each hollowed vegetable with this filling, heaping it a little. Serve.
Chef
