In a bowl add all purpose flour, salt, water and make slurry, chop zucchini and scoop out, chop potato, yellow bell pepper, red bell pepper, red redish, beatroot, put chopped vegetables in bowl, add salt, mustard seeds, cumin, cloves, olive oil, sliced onions and mix well
Dip the muslin cloth in slurry and put on the tray
Keep a butter paper and chopped zucchini, stuff the vegetables mixture, seal the edges of butter paper and fold the muslin cloth over
Sprinkle cumin seeds and mustard seeds
Bake at 140-150 c for 15-18 minutes
In a bowl add fresh cream
white wine, leek ash powder, grated parmesan cheese, olive oil, salt and mix well
Removed the bake parcel, cut with scissor, serve with garlic cream, chives and leek ash powder.