Breakfast Recipes

PONNACLE GRAND SPECIAL VEG PLATTER

  • Prep time 1 hrs 30 Mins
  • Cooking time 0 hrs 20 Mins
  • Serves: 4 Person(s)
  • Category: Veg
  • Cuisine Type: Fusion

About this recipe

A  Platter Assorted Paneer Tikka, Sikh Kebab, Tandoori Aloo & Harabhara Gulati served with our Chef’s Special Dahi Laccha & Mint Chutney.

Ingredients for Pinnacle Grand Veg Platter

  1. 100-150 gms Paneer
  2. 3 to 4 broccoli florets
  3. 3 to 4 pieces of Mushrooms
  4. 1 boiled Potato
  5. Green, Yellow, red Capsicum out in cubes – ½ (each)
  6. 1 Onion cut in cubes
  7. 1 Tomato cut in cubes (remove the seeds)
  8. 2 to 3 Baby corn
  9. 2 to 3 slices of Pineapple
  10. 2 to 3 slices of Orange
  11. For carination: 2 cup Curd
  12. 2-3 tbsp ginger garlic paste
  13. 1 tbsp Kasuri methi
  14. 5 tbsp Besan
  15. 1 tbsp red chili powder
  16. ½ tbsp Coriander powder
  17. 1 tbsp Garam masala
  18. 1 tbsp lemon juice
  19. Red food color (optional )
  20. Salt to taste
  21. Chaat masala (to sprinkle at the time of serving)
  22. For the hummus dip: ½ cup boiled chickpeas
  23. 2 garlic cloves
  24. Olive oil as required
  25. Paprika
  26. For the mint dip: few mint leaves
  27. 2 green chilies
  28. 2-3 tbsp mayonnaise
  29. ¼ tsp black pepper
  30. For beetroot dip: 1 beetroot boiled and pureed

How to cook Pinnacle Grand Veg Platter

  1. In a bowl take curd whisk till smooth. Add ginger-garlic paste and rest of the spices & mix everything well. 2. Add diced capsicum, onion, tomatoes, potatoes, and paneer to the marinade. Slowly and gently mix with the marinade. Cover and keep it the refrigerator for 1 and 30 hours. 3. After 1 and half hours, arrange the veggies and paneer in a skewer and grill the veggies on a tandoor. 4. Transfer the mixture to a serving bowl at last top up with Mustard oil & paprika. 5. for a mint dip: Take few mint leaves and 2 green chilies grind and make a paste of it. 6. Take 2-3 tbsp of mayonnaise in a bowl adds the prepared pepper and garnish with mint leaves. 7. Delhi Laccha: In a small bowl take hung curd adds mustard oil, Cooking Cream, salt, pepper, lemon juice, add Laccha Onion, mix well and Serve! 8. Arrange everything on a plate and serve with the dips. Enjoy!

N G Rajput

Executive Chef

Pinnacle Grand

Written By

I am Anju, an optimistic person, foodepreneur who loves cooking, traveling and gardening. I love to experiment in the kitchen.

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