Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions peeled and quartered |
| 2 \N | Tomatoes; hollowed and |
| \N \N | ; quartered |
| 2 \N | Capsicums; deseeded and |
| \N \N | ; quartered |
| 2 \N | Carrots boiled; sliced into 1\" |
| \N \N | ; chunks |
| 2 \N | Potatoes boiled; peeled and |
| \N \N | ; quartered |
| 10 larges | Cauliflower florettes; (10 to 12) |
| 10 larges | Cubes firm paneer; (10 to 12) |
| 1½ cup | Curd marinate; (refer) |
| \N \N | Chat masala; sauce, ketchup to |
| \N \N | ; serve |
Boil cauliflower lightly, drain and pat dry.
Marinate all vegetables, one by one for 15-20 minutes.
Except for cauliflower and tomato, (only 5-7 minutes each) In the end, use remaining marinate to coat the paneer cubes.
Transfer each vegetable to the refrigerator, after marinating.
Heat barbeque well in advance, to get the coals burning well when required.
To cook, poke each vegetable and paneer in a skewer in turns.
Start with tomato and end with paneer and cauliflower.
Keep hard veggies like potato, onion, carrot in centre.
Place on the barbeque and turn while roasting.
When the marinate dries and veggies sizzle, they are done.
Sprinkle chat masala and serve hot.
Making time: Preparation 2 hours, Roasting 6-7 minutes if coals are burning well
Makes: 4-5 servings bowl
Shelflife: Prepare few hours ahead and store in refrigerator. Roast when barbequing
Converted by MC_Buster.
Converted by MM_Buster v2.0l.