Cajun Grilled Veggies

EXECUTIVE CHEF SURESH KHANNA, FORTUNE LANDMARK

Ingredients Quantity
baby egg Plant 50 grm
Zuchhini 50 grm
Onion cubs 20 grm
Mushroom 30 grm
bell pepper 30 grm
cherry tomato 20 grm
Fresh pineapple  Cubs 50 grm
Salt T T
Olive Oil 30 ml
Cajun Spices 10 grm
Cajun  spices :-
Onion Powder 20 grm
oregano  dried 20 grm
dried Thyme 10 grm
white pepper powder  10 grm
celery seed 10 grm
garlic powder 20 grm
dried sweet Basil 20 grm
Black pepper powder 10 grm
cayenne Pepper  powder 10 grm
sweet Paprika Powder 50 grm

Mix all the dry powder and keep in Air tight jar

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Honey  Lemon sauce
Lemon Juice 20 ml
Grated Lemon Peel
(Blanched) 10 grm
salt T T
Honey 100 ml
Butter 100 ml
Corn starch 10 grm
water 100 ml

Method
Marinate all the vegetable with cajun Spices and skewers in Bamboo stick. Combine water and cornstarch; set aside. Blend remaining ingredients in saucepan; stir in water mixture. Cook and stir over medium-high heat until mixture thickens.

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