Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Baby corns |
| 4 \N | Baby carrots |
| 4 \N | Baby beetroots |
| 4 \N | Baby potatoes |
| 4 \N | Baby onions |
| ½ tablespoon | Butter |
| 1 tablespoon | Thick curds |
| 1 tablespoon | Grated cheese |
| 2 \N | Pinches ginger grated; (2 to 3) |
| 2 \N | Pinches garlic grated; (2 to 3) |
| 2 \N | Green chillies crushed |
| ½ teaspoon | Chat masala |
| ½ teaspoon | Red chilli powder |
| ½ tablespoon | Coriander chopped fine |
| ½ teaspoon | Vinegar |
| \N \N | Salt to taste |
Clean, peel and wash vegetable whole.
Cook them either in steam or pressure till cooked but firm.
Keep aside. Mix the remaining ingredients in a bowl, except cheese.
Coat the cooked vegetables with this mixture.
Allow to marinate for 30 minutes.
Transfer to a casserole, bake in a hot oven, till the water dries up.
Sprinkle grated cheese and serve with fancy toothpick to pick up.
Serve hot with tomato ketchup and chilled soft drinks, etc.
Making time: 30 minutes (excluding marinating time) Makes: 4-5 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.