Tandoori Mushroom | Mushroom Recipes | Snacks Recipe | Vegetarian Recipes | Starter
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Ingredients
Mushroom - 400 gms
For Tandoori Masala powder
Coriander seeds - 1 Tbsp
Cumin seeds - 1 Tsp
Peppercorn - 1 Tsp
Clove
Black Cardamom - 2 nos
Green Cardamom - 6 nos
Cinnamon
Nutmeg
Mace 2
Kasuri methi - 1 Tsp
Kashmiri Red chili - 5 nos
Ginger powder - 1 Tsp
Garlic powder - 1 Tsp
For Marinade
Curd - 1 1/2 cups
Ginger garlic paste - 1/2 Tsp
Salt to taste
Juice of 1 Lemon
Tandoori Masala powder 3-4 tsp
For Coriander & Mint Chutney
Mint leaves
Coriander leaves
Onion
Ginger
Garlic
Green chili - 3 nos
Rock Salt
Juice of 1/2 Lemon
Curd - 1 Tbsp
A pinch of Chaat Masala
Method
Dry roast all the ingredients for the tandoori masala powder except ginger powder and garlic powder
Once all the ingredients are roasted, add ginger powder and garlic powder
Grind everything well into a fine powder
In a bowl, add curd, ginger garlic paste, lemon juice, salt, tandoori masala powder and mix everything together
Wash and clean the mushrooms
Add the mushrooms to the marinade and let it marinate for 30 mins
For the Coriander & Mint Chutney
In a mixer jar add mint leaves, coriander leaves, onion, garlic, ginger, green chilies, rock salt and grind it
Halfway through add curd, lemon juice, and chaat masala and grind it to a smooth paste
Skewer the mushrooms on a stick
Preheat the microwave oven for 10 mins on grill settings
Grill the mushrooms for 10 mins
Serve the Tandoori mushrooms hot with coriander and mint chutney
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