Paneer (cottage cheese)
Black pepper powder
Fresh coriander leaves chopped
to deep fry
Garlic finely chopped
Whole dry red chillies crushed
Green capsicum cut into batons
Broccoli separated into florets
Zucchini cut into batons
Red capsicum cut into batons
Carrot cut into batons
Red cabbage shredded
Heat one tablespoon of butter in a pan, add onion, mushrooms, American corn and stir. Cook for a minute. Put the sizzler plate for heating. Add white sauce to vegetables. Add paneer and cook for a minute.
Season with salt and pepper powder. Remove from heat. Put in a bowl and add mashed potatoes and mix properly. Add chopped coriander leaves and mix.
Shape into tikkis. Heat a pan and shallow fry till crisp and golden brown on both sides. Remove and set aside. Heat another tablespoon of butter in another pan. Add garlic and tomato concasse.
Stir and add some water, salt and crushed red chillies. Cook for a minute. Add honey and remove from heat. In another pan heat another tablespoon of butter.
Add broccoli, carrot, zucchini and capsicums and sauté for a minute. Take the hot sizzler plate.
Place it over the base. Put remaining butter on the plate. Arrange lettuce leaves and red cabbage.
Keep the paneer tikki in the centre, with sautéed vegetables on the side. Pour the sauce on it. Sprinkle herbs on top.