Let’s welcome the beautiful tropical summers with these crunchy cucumber cups.
You will experience a combination of spicy, tangy and sweet flavours in every bite. Just like a refreshing splash of cool water in the hot summer afternoons.
These appetizers are ready in flat 20 mins !!!
The filling is a mix of capsicum, corn, carrots, dates, mango, paneer and a dash lime and chaat masala. Not missing the beautiful bright sundried tomatoes bejeweled on top of these lovely canapes.
There is no reason you should not be making them. They look impressive, they are healthy, easy to make and mouth-watering, all at the same time.
Cool Summer Cucumber Cups
Ingredients :
▪ 1 big cucumber (for cucumber cups)
▪ 1/4 cup diced tomatoes
▪ ¼ cup paneer or tofu (crumbled)
▪ 2 tbsp finely chopped raw
▪ 1/4 cup finely chopped onion
▪ 2 tbsp grated carrots
▪ 1 tsp finely chopped green chillies
▪ 2 finely chopped dates
▪ 1 1/2 tsp salt to taste
▪ A pinch of chaat masala
▪ 1/2 tsp roasted cumin powder
▪ 2 tsp lemon juice
▪ 1 tbsp finely chopped coriander leaves
▪ 1 tbsp Sundried tomatoes
▪ 3 tsp tamarind chutney
Method :
1. Peel the cucumbers and chop them into 1 inch pieces. Use a melon baller to make a duvet in the middle of each piece.
2. Add a thin layer of the tamarind chutney in each of the cucumber cups.
3. In a small bowl mix together all of the ingredients and then use a spoon to fill the cucumber cups!
4. Garnish with ripe mango and sundried tomatoes and enjoy!
5. Sprinkle some chaat masala on top of these beautiful cucumber cups for added flavour.
Helpful tip :
1. If you are on a diet and want to lower the calories of these cups you can skip the paneer and instead add moong sprouts.
2. This will help in lower the calorie content and will keep the protein content intact.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
These cucumber cups with a dynamic filling of veggies, dates, spices, and chutneys are the ultimate dish for a burst of tangy, crunchy flavors! The filling is Indian inspired but features a Middle Eastern twist with the incorporation of dates that add a nutty sweetness to balance the taste.
Course: Appetizer, Salad
Cuisine: Indian
Keyword: dates
Custom Category: Appetizers, Salad
Servings: 25 cups
Calories: 13 kcal
Author: Nidhi Bothra
Ingredients
▪ 3 big cucumber , for 25 cucumber cups
▪ 1/4 cup sprouted mung beans (moong beans)
▪ 1/4 cup tomatoes , diced
▪ 2 tbsp green mango ,finely chopped
▪ 1/4 cup potatoes , boiled and finely chopped
▪ 1/4 cup onions , finely chopped
▪ 2 tbsp carrots , grated
▪ 1 tsp green chilies , finely chopped
▪ 2 dates , finely chopped
▪ 1 tbsp boondi (chickpea flour droplets)
▪ 1 tbsp crispy moong namkeen
▪ 2 tbsp mint , chopped
▪ 1/2 tsp salt to taste
▪ 1/2 tsp red chili powder
▪ 1/2 tsp chaat masala
▪ 1/2 tsp roasted cumin powder
▪ 2 tsp lemon juice
▪ 2 tsp mint cilantro chutney
▪ 3 tbsp tamarind chutney
Garnish:
▪ coconut , shredded
▪ beetroot , grated
Instructions
1. Blanch the sprouted moong in boiling, salted water for 1 minute. Strain them and dry them. The moong is ready to use!
2. Peel the cucumbers and chop them into 1 inch pieces. Use a melon baller to make a duvet in the middle of each piece.
3. Add a thin layer of the tamarind chutney in each of the cucumber cups.
4. In a small bowl mix together all of the ingredients and then use a spoon to fill the cucumber cups!
5. Garnish with coconut and beet and enjoy!
