Chef C.Sathish is coproprietor at ‘Ezham Suvai’ multicuisine vegetarian restaurant on Collector Office Road, Cantonment. With seven years of experience in hotels in Chennai and Singapore, fusion cuisine is his specialty.
Here's the recipe:
Cauliflower: 10 florets
Tomatoes and carrots: Two each
Green and red bell peppers: Two
Mushroom : Six nos
Coriander powder: 2 Tsp
Cumin powder: 1 Tsp
Garam masala 1/2 Tsp
Turmeric powder: 1/4 Tsp
Ginger garlic paste: 1 Tsp
Yoghurt and lime juice: 1/2 cup each
Methi leaves: few
Oil : One Tsp
Black salt for taste
Cut the vegetables into one inch cubes. Blanch (boil and then plunge in cold water) the vegetables for two minutes and set them aside. Now mix vegetables and mushrooms and marinate with a mixture of ingredients mentioned above for one hour. Turn on the grill.
When it is hot, add little oil and place the vegetables. Cook till vegetables are crispy.
Arrange in a hot plate with butter. Serve with raitha and mint chuntey.