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.

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