15 small fresh mushrooms,2 tbsp plain curd,1/2 tsp red chilli powder (adjust to taste),1/4 tsp roasted jeera powder,1/2 tsp garam masala or chaat masala,1-2 tbsp besan (gram flour),1/2 tsp garlic paste,1/4 tsp ginger paste (optional),4 tbsp oil,Salt.
20 minutes Serves : – 5
HOW TO PREPARE
In Sydney, when you buy mushrooms, they give them in paper bags that have instructions on how to clean them. Apparently washing mushrooms makes them mushy when cooked so the best way to clean them is by brushing lightly to remove the dirt and dust. This is the method I use now to clean mushrooms. Do the same with whichever mushrooms you are using. Choose small, whole ones. Set aside for a few minutes. I have even cooked them immediately with good results but for best results, leave this aside for about 30 mins to an hour.Heat the oil in a large pan (preferably cast iron) and either string the mushrooms on kebab sticks and roast grill them until browned or add as individual pieces until nicely grilled. Stick toothpicks through the mushroom tikka and serve with green chutney, raw onions, and lemon pieces.
Categories: Vegetarian Recipes
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