Vegetable Kebab

200 gm mushroom
2 gm cumin seeds
2 green chillies
10 gm onion (finely chopped)
5 gm garlic
5 gm green chilli paste
25 gm cheese (grated)
25 gm hung curd
10 gm cream
5 gm salt
10 ml sesame oil
10 ml mustard oil
5 gm mint
2 gm garam masala
5 gm chickpea flour

Scoop out mushroom stem using a scooper. Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed. Mix in cheese and stuff into the mushroom cap.

In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps.

Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius. Serve with sauce of choice.

40 gm French beans
50 gm carrot
15 gm paneer (grated)
5 gm green chilli (finely chopped)
3 gm cauliflower
25 potatoes
3 gm salt
2 gm garam masala powder
3 gm coriander leaves
3 gm turmeric powder
2 gm fried garlic

Blanche the French beans, carrots, cauliflower and potatoes, squeeze the excess water, and blend till smooth.

Mix with grated paneer, green chillies, fried garlic, salt, garam masala , cumin powder, turmeric and coriander.

Now shape this like a seekh and heat in an oven for eight minutes at 180 degrees Celsius. Now, serve with a wedge of lemon and sliced onions.

200 gm paneer (cubed)
50 gm cheese (grated)
5 gm green chilli paste
10 gm cashew nut paste
25 gm cheddar cheese (grated)
25 gm hung curd
10 gm cream
3 gm white pepper
5 gm salt
10 ml sesame oil
25 tulsi paste

Mix cheese, green chilli and basil paste.

Silt cubed paneer half way and stuff paste into it.

In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil. Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

100 gm American corn
25 gm cheddar cheese (grated)
50 gm paneer (grated)
3 gm cumin powder
3 gm cardamom powder
3 gm salt
2 gm green chilli (finely chopped)
3 gm coriander leaves
5 gm corn flour

Blanch the American corn, squeeze to remove excess water. Mince roughly in blender.

Mix with cheese, paneer , cumin powder, garam masala , cardamom powder, salt, green chillies and corn flour.

Divide mixture into small balls and pat them into coin shaped tikkis . Shallow fry till they turn light brown and serve with mint chutney.