Hariyali /PAHADI mushroom tikka

HARIYALI MUSHROOM TIKKA RECIPE

Mushrooms are a wonderful and unique ingredient that is amazingly versatile. They can be used to replace any kind of meat in your favorite recipe or they can simply be used to add depth of flavor and texture to your next meal. One excellent way to cook mushrooms is to grill them, as you would meat. Here is how to make mushroom tikka, a wonderful variation on a classic dish, chicken /paneer tikka, that has its roots in Indian cuisine

INGREDIENTS

• 1 or 2 pkt  mushroom
• 1 cubed capsicum
• 1 tomato cubed
• 1 onion cubed
• 1 cup curd
• 1 or ½ tbsp besan  for binding
• 2 cup fresh coriander
• 3 or 4 or as per taste green chilli
• 1 tbsp ginger garlic paste
• 1 tbsp kasoori methi
• Chaat masala – 1 tsp
• Jeera pwdr – ½ tsp
• Garam masala – 1 tsp
• Turmeric – ¼ tsp
• Salt to taste
• Lemon juice – 2 tsp

PREPARATION

Hang the curd in a muslin cloth for sometimes to drain the excess water.

Grind coriander leaves + ginger garlic + green chilli into fine paste by adding little water .

METHOD – CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=cHrAmxux880&t=33s

METHOD

Take the hung curd in a big  bowl .

Add the green paste + all the other ingredients one by one .

Mix well.

Add the mushroom  and mix well.

Remove and keep aside.

Now add the cubed onions/tomato/capsicum and mix well.

Keep aside for 30 mins or more in the fridge.

Heat oil for shallow frying or pan frying .

Arrange the mushrooms

Fry for 3 to 4 mins.

Now turn and fry on other sides also for 4 to 5 mins till it is cooked.

 Cooking time depends on the size of the chicken piece.

Once done remove and keep aside.

 Now arrange all marinated capsicum/Onion /tomato.

Fry for 2 mins on each side and remove.

Pahadi mushroom is ready to serve.

Serve with any dips or chutney .

You can also skewer it after frying and serve.

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