|Button mushrooms||200 Gram|
|Marinade||1⁄2 Cup (8 tbs)|
|Gram flour||2 Teaspoon|
|Tandoori masala||1 Teaspoon|
|Yellow chili powder||1 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Ginger garlic paste||1 Teaspoon|
|Lime juice||1 Tablespoon|
|Refined oil||1 Tablespoon|
|Malt vinegar||1 Teaspoon|
|Caraway seed powder||1 Pinch|
1 Cut the stalks, clean and blanch the mushrooms. Deseed and cut the capsicum in square pieces, slightly larger than the mushrooms.
2 Halve each baby corn; cut the broccoli in medium sized florets.
3 Mix all the ingredients for the marinade adding a few drops of water. Marinate the vegetables, coating well, for 3 hours.
4 Pierce the vegetables on a thin skewer alernating mushrooms and vegetables decoratively.
5 Cook in tandoor or grill in oven, basting with the marinade and a few drops of oil. Turn the skewers a few times in between to ensure that all the sides are cooked.
6 Remove from skewers and serve hot.