• Stuffed Mushroom Tikka
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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.