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:

INGREDIENTS:

Cauliflower: 10 florets

Tomatoes and carrots: Two each

Green and red bell peppers: Two

Potato: One

Mushroom : Six nos

For Marination

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

METHOD

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.

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