MUSHROOM, BABYCORN AND PANEER SATAY
Ingredients
Fresh button mushrooms 250 gms (halved)
Baby corn 200 gms sliced
Paneer 250 gms cubed
Green / red / yellow capsicum ½ each

For the marinade for the vegetables
Oil 1tbsp
Chopped garlic 1 tsp
Mustard paste ½ tsp
White wine 1 tbsp
Honey 1 tbsp
Garam masala powder ½ tsp
Salt to taste

For the satay sauce
Peanut butter 1 cup
Chopped garlic 1 tsp
Crushed peanuts 2 tbsp
Lime juice 2 tsp
Oil 2 tbsp
Chili flakes ½ tsp
Chopped mint leaves 1 tbsp
Stock water ½ cup
Method to prepare the potato casing mixture.
To prepare the vegetables
Clean wash cut the vegetables into attractive shapes like mushrooms into halves, babycorns into slices, peppers into dices, paneer into cubes. Apply the marinade into the vegetables and keep aside. Babycorn in this recipe can ideally be blanched and marinated too. Skewer the vegetables and keep aside.

To prepare the satay sauce
Dilute the thick peanut butter with vegetable stock / water and keep aside. Heat oil in a pan, sauté the garlic, add in the chili flakes, diluted peanut butter mixture, and add in seasonings to taste and mix well. Cook on a medium high flame for 5-7 mins and remove.

For the final preparations
Heat 1 tbsp oil/butter in a pan, sear the marinated and skewered vegetables for 30 seconds on each side and turn enabling even cooking on all sides. Add in a few spoons of the warm peanut chili butter sauce and coat the skewers well.

Serve hot on a sizzling / plate garnish appropriately and serve immediately with more satay sauce on the side.

VARIATIONS: Try the same recipe using prawns, boneless ghol fish cubes. Soya bean chunks can be prepared similarly. Chicken sausages, liver, and salami can be skewered similarly.