
To make this Veg Platter cut some bell peppers, paneer, mushrooms, onions and pineapple in small cubes. I have used green and yellow bell peppers but you can use different colours to make your platter more colourful. You can use any other vegetable that you like e.g. sweet potatoes, sweet corn etc.
To prepare the marinade take about 1.5 cups of well beaten plain curd or yogurt in a bowl. Add coriander, mint and green chillies paste, garam masala, red chilli powder, salt, lemon juice and little olive oil.
Mix all the ingredients well to avoid lumps and prepare a smooth marinade. If you like the marinade more red you can use a little more red chilli powder. I always prefer to use good quality kashmiri mirch powder. This will not make the marinade too spicy but give a nice flavour and colour. Taste the marinade and make sure it is chatpatta and spicy. You can also add a little chat masala if you like.
Now add all the cut vegetables and paneer to the marinade. Mix well and make sure that all the veggies are nicely coated with the marinade. Keep the marinade for 1 hour in the refrigerator. The more the marinade stays in the refrigerator the better the flavour. Minimum 1 hour is recommended.
This is how the marinated veggies will look like after 1 hour. The veggies can now be baked in an standard oven, tandoored or even barbequed. Even a good quality convection microwave oven can be used. Usually we do not have tandoor or barbeque at home so I have used an oven. Preheat the oven at 220 degrees for about 15 minutes. Place the marinated veggies in an oven proof plate like below and put inside the oven.
Allow the veggies to bake for 20-25 minutes till there is a nice smoky texture on all of them. Serve with Fresh Coriander and Mint Chutney, onions and salad.
RECIPE OF VEG PLATTER
Assorted vegetables marinated in a spicy yogurt sauce, baked and served with green salad and mint coriander chutney |
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INSTRUCTIONS
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