I prepared this recipe for our Family Get together
Day before the get together around 9 pm I started making the marinate.
For the Marinade you will require
Hung Curd - 6 tbsp
Tomato puree - 8 tbsp
Chat Masala - 2 tsp
Chicken Tikka Masala - 4 tbsp
Ginger Garlic paste - 2-3 tbsp
Garam Masala - 3/4th tsp
Turmeric Powder - 3/4th tsp
Mint leaves - 6-7 leaves finely chopped
Coriander Leaves - 4-5 strings finely chopped
Fenugreek Leaves - 3 tsp
Lemon - as required
Salt - 2-3 tsp
Seasoning:
Oil - 2 tbsp
Butter - 2 tbsp
Gram flour (besan) - 3/4 cup
Veggies:
1 green capsicum - cut in large cubes
1 red capsicum - cut in large cubes
1 yellow capsicum - cut in large cubes
10 medium size Mushroom - trim the stalk
400 gms Paneer - cut in 1 inch squares
8 to 9 Tomato - cut in quarters and deseeded
2 Onion - cut in quarters and separated
Start by taking a large bowl and adding all the ingredients for the marination. Adjusting the ingredients as per taste, ofcourse.
So the actual recipe requires only the above ingredients but I went ahead and seasoned it. I learned this seasoning trick from Chef Harpal Singh Sokhi from one of his recipes.
In a pan add in butter and olive oil and heat it till its nice and hot. The olive oil added to the butter will not let the butter burn. Yet be on the lookout and don't let it burn. Now add in the Gram Flour and stir. You don't want the aroma to escape so quickly add this mixture to the marinade.
The seasoning will give the marinade a power packed flavour.
Time for some veggies. Add all the veggies, the mushrooms and Paneer are really delicate so be gentle!
With the help of two spoons gave it a good mix.
Leave it overnight in the fridge.
The next day around 11:00 am I put the marinated vegetables on high rack and into the microwave for 20 mins.
After 20 mins, a lovely looking tandoori effect veg platter miraculously appeared!
Serve hot with barbeque Sauce.
I hope you enjoy making the recipe this holiday season..
Until Next time..
XOXO
Day before the get together around 9 pm I started making the marinate.
For the Marinade you will require
Hung Curd - 6 tbsp
Tomato puree - 8 tbsp
Chat Masala - 2 tsp
Chicken Tikka Masala - 4 tbsp
Ginger Garlic paste - 2-3 tbsp
Garam Masala - 3/4th tsp
Turmeric Powder - 3/4th tsp
Mint leaves - 6-7 leaves finely chopped
Coriander Leaves - 4-5 strings finely chopped
Fenugreek Leaves - 3 tsp
Lemon - as required
Salt - 2-3 tsp
Seasoning:
Oil - 2 tbsp
Butter - 2 tbsp
Gram flour (besan) - 3/4 cup
Veggies:
1 green capsicum - cut in large cubes
1 red capsicum - cut in large cubes
1 yellow capsicum - cut in large cubes
10 medium size Mushroom - trim the stalk
400 gms Paneer - cut in 1 inch squares
8 to 9 Tomato - cut in quarters and deseeded
2 Onion - cut in quarters and separated
Start by taking a large bowl and adding all the ingredients for the marination. Adjusting the ingredients as per taste, ofcourse.
So the actual recipe requires only the above ingredients but I went ahead and seasoned it. I learned this seasoning trick from Chef Harpal Singh Sokhi from one of his recipes.
In a pan add in butter and olive oil and heat it till its nice and hot. The olive oil added to the butter will not let the butter burn. Yet be on the lookout and don't let it burn. Now add in the Gram Flour and stir. You don't want the aroma to escape so quickly add this mixture to the marinade.
The seasoning will give the marinade a power packed flavour.
Time for some veggies. Add all the veggies, the mushrooms and Paneer are really delicate so be gentle!
With the help of two spoons gave it a good mix.
Leave it overnight in the fridge.
The next day around 11:00 am I put the marinated vegetables on high rack and into the microwave for 20 mins.
After 20 mins, a lovely looking tandoori effect veg platter miraculously appeared!
Serve hot with barbeque Sauce.
I hope you enjoy making the recipe this holiday season..
Until Next time..
XOXO
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