Vegetable yoghurt delight

Ingredients Rusk biscuits(readymade) For the vegetable yogurt layer: Carrot grated: 2 Cucumber grated: 1 Cabbage grated: 1 cup Capsicum finely chopped: 1 Fresh thick curds: 1 cup Fresh cream: 100gm Coriander finely chopped: 2 tbsp A pinch of sugar Salt and pepper to taste Method Tie the curd in a muslin cloth and let excess water drain. Hang for about two hours. Mix it with the fresh cream. Chill it. Add a bit of salt to all the vegetables. Keep aside for sometime. Squeeze to let excess water drain. Add it to the above curds mixture. Add sugar, salt, pepper and chopped coriander. Mix well. When required to serve, spread the vegetable yoghurt mixture over the rusk biscuits. Serve immediately. The Hindu Metroplus March 31 2009.