INGREDIENTS
Stuffed Mushroom Tikka
Servings - 2 - 3
INGREDIENTS

Water - 800 milliliters
Salt - 1 teaspoon
Mushrooms - 250 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Lemon juice - 20 milliliters
Paneer - 250 grams
Green chili - 1 tablespoon
Coriander - 1 tablespoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Schezwan chutney - 20 grams
Curd - 250 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Black pepper - 1/2 teaspoon
Green chili - 1 tablespoon
Corn flour - 30 grams
Garam masala - 1/2 teaspoon
Peanuts - 50 grams
Mint - 15 grams
Coriander - 15 grams
Green chili - 1 tablespoon
Cumin powder - 1 teaspoon
Black salt - 1 teaspoon
Lemon juice - 1 tablespoon
Garlic cloves - 10 grams
PREPARATION
1. Take a deep pan, add 800 milliliters water, 1 teaspoon salt and bring it to a boil.
2. Add 250 grams mushrooms and boil for about 5 minutes.
3. Remove it from heat and drain the mushrooms.
4. Transfer this into a mixing bowl, add 1 teaspoon salt, 1/2 teaspoon black pepper, 20 milliliters Lemon juice and mix it well.
5. Marinate for 10 minutes.
6. In a another mixing bowl, add 250 grams paneer, 1 tablespoon green chili, 1 tablespoon coriander, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon red chili, 1 teaspoon garam masala, 20 grams
schezwan chutney and mix all the ingredients well.
7. Take a mushroom and fill it with paneer mixture.
8. Cover it with another mushroom and prick a toothpick in it.
9. In a another mixing bowl, add 250 grams curd, 1/2 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon cardamom powder, 1 tablespoon ginger garlic paste, 1/2 teaspoon black pepper, 1 tablespoon green chili, 30 grams corn flour, 1/2 teaspoon garam masala and mix it well.
10. Add the mushrooms in it and mix it well.
11. Mariante for 20 minutes.
12. Transfer this into a baking tray.
13. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes.
14. Take a pan, add 50 grams peanuts and fry roast until it turns golden brown in color.
15. Remove it from heat.
16. In a blender, add 15 grams mint, 15 grams coriander, 1 tablespoon green chili, roasted peanuts, 1 teaspoon cumin powder, 1 teaspoon black salt, 1 tablespoon lemon juice, 10 grams garlic cloves and blend it into a paste.
17. Serve prepared tikka with prepared chutney.