Ingredients
Serves 2
Mushrooms- 2, medium
Cauliflower florets- 4, medium size
Broccoli florets-4, medium size
Peppers- red, green, yellow- one and
half inch square piece – 4
Green zucchini- one and half inch
piece diced- 4
Hung curd- 2 tbsp
Cashew nut past- 2 tbsp
Fresh cream – 1 tbsp
Butter- half tbsp
Red chillies paste – half tsp
Ginger- garlic paste- 1 tsp
Garam masala- half tsp
Cumin seed power- half tsp
Cinnamon power- quarter tsp
Lemon juice- 1 tsp
Salt- half tsp
Black pepper- half tsp
Barbecue Sauce or Mint Sauce- 2 tbsp
Method
Blanch mushroom, broccoli, and cauliflower. Keep aside. Marinate the vegetables with ginger- garlic paste, hung curd, garam masala, cumin seed power, chilli powder, salt, pepper, cinnamon powder, cashew nut paste , lemon juice and cream. Keep aside for 2 hours. Insert all vegetables in a skewer and cook on charcoal on medium heat till vegetables are just done. Take care not to over do the vegetables. Serve with barbecue or mint sauce.
