Saturday, 8 December 2012

Tandoori Mushroom Tikka or Grilled Mushrooms

Mushrooms provide you with lean proteins as they have zero cholesterol, fats and very low carbohydrates. The fiber and certain enzymes in them also help lower cholesterol level. Moreover, the high lean protein content in mushrooms helps burn cholesterol when they are digested.Tandoori Mushroom Tikka or Grilled Mushrooms, is a very delicious vegetarian starter.
There are many ways to make Tandoori Mushroom Tikka but this is my way of making mushroom tikka in the fastest possible way.
I have used a gas barbeque to grill the paneer.
But you can you use any kind of barbeque or grill.
The ingredients however remain the same.
You could grill capsicum, tomatoes or even pineapple chunks along with the mushrooms if you like.
I mostly make it as a late evening snack, rather than a meal starter.

Serves 3
Button Mushrooms - 200 gms
Garam masala - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Amchur or Dry mango powder - 1/2 tsp
Chat masala - 1/2 tsp
Black salt - 1/2 tsp
lemon juice - 1 tsp
Mint leaves - to garnish
Onions, Capsicum, Pineapple, Tomato pieces - to grill along with the cottage cheese - Optional

Wash the mushrooms and drain all excess water.
Take a bowl, mix all the powders along with lemon juice in it, and apply evenly to all sides of the Mushrooms.
Let it marinate in the fridge for atleast 30 mins.
Now put the mushrooms and the vegetables alternately on a skewer.

Now grill for 10 mins maximum.
Serve garnished with lemon slices on a bed of lettuce.

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