Mushroom tikka is a starter recipe where mushrooms  and veg cubes are marinated in spiced yogurt and grilled to perfection.

RECIPE:
Ingredients

• 10 to 12 mushrooms ( Remove the stems gently, rinse the mushrooms well and pat dry)
• Cubed onion, cubed tomato, cubed capsicum ( as per choice. Deseed the tomato and capsicum)
• 2 to 3 tsp ginger garlic paste
• 1/2 cup hung curds whisked well (If not available you can keep curds in a strainer  for half an hour. The excess water will drain down. Use the curds in the strainer)
• 2 tsp coriander  cumin powder
• 1/8 tsp turmeric powder
• 2 tsp Kashmiri chilli powder (as per spice required. It’ll also give the colour required for the tikka)
• 3 tsp kasoori methi (as per choice)
• 1 to 2tsp roasted gram flour(besan)
• Salt to taste
• 2 to 3 tsp oil to brush over while grilling
• Chat masala to sprinkle on top of ready mushroom tikka (optional)

METHOD:
Mix all ingredients except mushrooms,vegetable cubes and chat masala to a fine blend. Apply an even coat of this marinade to the mushrooms and other vegetables(onion,capsicum, tomato) and keep aside to marinate for 20 minutes.
Thread one piece of mushroom, onion, capsicum, tomato onto a skewer.Repeat the same with other ingredients on other skewers. Brush up a little oil on the mushrooms and vegetables and grill till done.

Method 1 to grill:
Grill the mushrooms and vegetables on a barbeque grill.

Method 2 to grill:
Heat oil in a nonstick/ ceramic tawa/griddle and cook the marinated vegetables on all sides till the mushroom and vegetables are golden.

Method 3 to grill :
Place the marinated mushrooms and vegetables on a wire rack in a preheated oven at 200 degree C and grill till done( approximately 12 to 15 minutes)

Method 4 :
You can grill the mushrooms and vegetables on a portable gas tandoor.
Place the grilled vegetable skewers on a plate sprinkle a little chat masala (optional) and serve  this delicious hot starter with mint chutney and tomato onion capsicum salad.

Mint Chutney:

RECIPE :
Ingredients

• 10 to 12 leaves of mint ( pudina)
• 4 sprigs of coriander leaves
• 2 to 3 green chillies (as per choice)
• Salt to taste
• 10 to 12 tbsp Thick Curds

Method :
Grind mint leaves, coriander leaves, chillies and salt to a smooth paste. Add the curds and blend well. Mint chutney is ready to be served