TANDOORI VEGETABLE CHAAT

INGREDIENTS

● Baby corn ( peeled) -

4 ● Mushroom ( medium sized) -

4 ● Baby potato -

4 ● Broccoli -

4 ● Capsicum ( red) -

1 ● Capsicum ( yellow) -

1 ● Capsicum ( green) -

1 ● Enokii mushroom -

4 ● Cashewnuts -

10 nos ● Curd ( hung curd)-

2 tbsp ● Jeera seeds-

1/ 2 tsp ● Coriander powder -

1/ 2 tsp ● Garam masala -

1/ 2 tsp ● Chat masala -

1/ 2 tsp ● Tata salt to taste ●

Ginger - 1

● Garlic ( peeled) - 6

● Red chilli dried - 2

● M D H chilly powder 1/ 2 tsp

● Black salt 1/ 2 tsp

● Kasoori methi 1/ 2 tsp

● Mustard oil - 1 tbsp

● Amul butter salted- 1/ 2 tsp

● Amchur powder - 1/ 2 tsp

● Lemon- 1

PREPARATION METHOD: ( PREP TIME 15- 20 MINS)

● Wash, blanch ( in turmeric water) and dry the vegetables well. Keep aside. Ensure that the marination is prepared and uniform in its texture.

● Now, take hung curd ( as per prescribed quantities) in a bowl. Add all the spices, except chat masala. Whisk well.

● Add the vegetables into the marinade. Mix them well, so that it is properly coated.

● The medium of cooking used here is clay oven ( tandoor), which is pre heated.

● Arrange all the vegetables on the tandoor skewer. Be gentle while doing so that they don't break and fall off the skewer and put them inside the clay oven.

● After 6 to 7 minutes, once you have a nice colour on your vegetables and your marinade is nicely cooked, take them out and put them into a bowl again.

● Sprinkle chat masala, chopped coriander, mint and squeeze some lemon. Mix well, arrange in a bowl or a plate and garnished with some onion salad and mint. ( Serve it along with mint chutney.)