Baked / Grilled vegetables:

Ingredients:

Vegetables like Potato, Carrot, Cabbage, Onion, Tomato and Capsicum

Tooth pick

Marinate:  Thick curd, salt, Kasuri methi, chili powder, ginger-garlic paste, half Lemon juice,

Curd Chutney: Curd, chili powder, kasuri methi, salt, pinch of sugar and chat masala.

Steps:

• ·         Chop and cube all the vegetables
• ·         Add the potato, cabbage layers and carrot pieces to boiling water to half cook them
• ·         Let it cool and add it to the marinate along with other vegetables
• ·         Mix well and keep it aside to marinate it for 1 hour
• ·         Also in the meanwhile set it in the tooth picks
• ·         If you don’t want to set it up in tooth picks then you can simply bake it on boiled cabbage layers in the OTG
• ·         Preheat the OTG at 170 degrees for 10 minutes
• ·         Cover the baking tray with aluminum foil, arrange the tooth picks on it and also arrange boiled cabbage layers and the left over marinated vegetables on it
• ·         Grease it with little oil and keep it inside the OTG for 20 to 25 minutes until it reaches the level you need
• ·         Remove it from the otg once done and serve it with curd chutney