• 1 cup thick curd (prepared from toned milk) - hang for 1 - 2 hours
• 3 - 4 tbsp shredded cabbage, 2-3 tbsp grated carrot
• 1 green chilli - deseeded and finely chopped, salt and pepper to taste
• 2 tbsp green mint or coriander chutney or mango chutney (available in Indian stores)
• 6 slices bread, preferably brown bread or white bread or pita bread

Method of Preparation:

• Beat hung curd in a bowl till smooth.
• Add cabbage, carrot, green chlli, salt and pepper. Mix well. Add a title extra salt, otherwise the spread tastes bland.
• Spread the curd mix generously on a slice.
• Spread some chutney on another slice. Place the chutney slice, with the chutney side down on the curd slice. Press well.
• Grill in a sandwich toaster or in the oven on the wire rack till browned and crisp.
• Cut into 4 triangles and serve hot. Repeat with the other 4 slices.

Serves : 4 - 5