2 Ways Mushroom Tikka | Pineapple Mushroom Tikka Recipe | Mushroom Tikka Recipe

#mushroomtikka #tikkarecipe #snackfood

Pineapple Mushroom Tikka

Servings - 2 - 3

INGREDIENTS
(For Pineapple Mushroom Tikka)
Mushrooms - 250 grams
Pineapple - 160 grams
Onions - 60 grams
Bell pepper - 130 grams
Yogurt - 80 grams
Gram flour - 30 grams
Ginger garlic paste - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Tandoori masala - 1 tablespoon
Salt - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Lemon juice - 1 teaspoon
Oil - for shallow frying

(For Chutney)
Coriander - 15 grams
Mint - 15 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 30 milliliters
Water - 30 milliliters
Yogurt - 70 grams

PREPARATION
(Pineapple Mushroom Tikka)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Refrigerate for 1 hour.
3. Soak skewers in water for 30 minutes.
4. Skewer the Mushroom and veggies.
5. Heat some oil in a grill pan and shallow fry until it turns golden brown in color from all sides.
6. Remove it from heat.

(For Chutney)
1. In a blenders dd all the ingredients except yogurt and blend it into a smooth paste.
2. Transfer this into a bowl, add 70 grams yogurt and mix it well.
3. Serve chutney with prepared pineapple mushroom tikka.

Mushroom Tikka

Servings - 2

INGREDIENTS
Curd - 130 grams
Gram flour - 2 teaspoons
Turmeric - 1/4 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Fenugreek - 1/2 teaspoon
Ginger garlic paste - 1/2 teaspoon
Lemon juice - 2 tablespoons
Oil - 2 teaspoons Salt - 1/2 teaspoon
Bell pepper - 120 grams
Onions - 65 grams
Mushrooms - 200 grams
Lemon juice - for garnish
Chaat masala - for garnish

PREPARATION
1. In a mixing bowl, add 130 grams curd, 2 teaspoons gram flour, 1/4 teaspoon turmeric, 1 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin, 1/2 teaspoon garam masala, 1/4 teaspoon carom seeds, 1/2 teaspoon fenugreek, 1/2 teaspoon ginger garlic paste, 2 tablespoons lemon juice, 2 teaspoons oil, 1/2 teaspoon salt and mix well to combine.
2. Add, 120 grams bell pepper, 65 grams onions, 200 grams mushrooms and mix.
3. Refrigerate for 30 minutes.
4. Put veggies on skewers.
5. Heat a grill pan and brushing with oil.
6. Place the skewers on the grill pan.
7. Roast the veggies until brown on all sides.
8. Garnish with lemon juice.
9. Serve.