INGREDIENTS
Pineapple Mushroom Tikka
Servings - 2 - 3
INGREDIENTS
(For Pineapple Mushroom Tikka)
Mushrooms - 250 grams
Pineapple - 160 grams
Onions - 60 grams
Bell pepper - 130 grams
Yogurt - 80 grams
Gram flour - 30 grams
Ginger garlic paste - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Tandoori masala - 1 tablespoon
Salt - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Lemon juice - 1 teaspoon
Oil - for shallow frying
(For Chutney)
Coriander - 15 grams
Mint - 15 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 30 milliliters
Water - 30 milliliters
Yogurt - 70 grams
PREPARATION
(Pineapple Mushroom Tikka)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Refrigerate for 1 hour.
3. Soak skewers in water for 30 minutes.
4. Skewer the Mushroom and veggies.
5. Heat some oil in a grill pan and shallow fry until it turns golden brown in color from all sides.
6. Remove it from heat.
(For Chutney)
1. In a blenders dd all the ingredients except yogurt and blend it into a smooth paste.
2. Transfer this into a bowl, add 70 grams yogurt and mix it well.
3. Serve chutney with prepared pineapple mushroom tikka.
Mushroom Tikka
Servings - 2
INGREDIENTS
Curd - 130 grams
Gram flour - 2 teaspoons
Turmeric - 1/4 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Fenugreek - 1/2 teaspoon
Ginger garlic paste - 1/2 teaspoon
Lemon juice - 2 tablespoons
Oil - 2 teaspoons Salt - 1/2 teaspoon
Bell pepper - 120 grams
Onions - 65 grams
Mushrooms - 200 grams
Lemon juice - for garnish
Chaat masala - for garnish