Tandoori Veg Platter (With Dips)

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  In a bowl take curd whisk till smooth. Add ginger garlic paste and rest of the spices & mix everything well.
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  Add diced capsicum, onion, tomatoes, potatoes, babycorn nd paneer to the marinade. Slowly and gently mix with the marinade. Cover and keep it the refrigerator for 2 hours.
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  In a separate bowl marinate the mushrooms and broccoli in the same marination prepared but refrigerate only for 20 mins otherwise they will be soggy.
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  After two hours, arrange the veggies and paneer in a skewer and grill the veggies on a tandoor.
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  In the same way grill babycorn, mushrooms, broccoli, pineapple and orange slices till light brown in colour from all sides.

For Hummus dip

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  Take 1/2 cup of boiled chickpea add it in grinder along with lemon juice, garlic cloves, olive oil ,salt and pepper.
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  Blend until creamy and mixed well.
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  Transfer the mixture to a serving bowl At last top up with olive oil & paparika.

For Mint dip

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  Take few mint leaves and 2 green chilies grind and make a paste of it.
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  Take 2-3 tbsp of mayonnaise in a bowl add the prepared mint green chilli paste mix it well season with some salt and pepper and garnish with mint leaves.

For Beetroot dip

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  Boil the beetroot once cooled down make puree of it.
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  In a small bowl take hung curd add beetroot puree, salt, pepper, lemon juice mix well and Serve!
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  Arrange everything on a plate ad serve with the dips. Enjoy!