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Bhatti ke dhingri
Category : North Indian lunches, Mushroom
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Wash, clean and dry the mushrooms.
- Marinate in mustard oil, yoghurt, red chilli paste, cashew paste, rock salt and salt.
- Pierce the mushrooms onto a skewer alternating with cube-cut onions, capsicums and tomatoes.
- Cook in the tandoor or preheat the oven to 200ÂșC and place the prepared skewers in a greased pan and bake for 20 mins at 200 deg C.
- For the smoky tandoori flavor, place a steel container with burning coal and half a tsp of butter in the oven for the last five mins. of cooking.
- Serve hot with green chutney.
- Garnish with fresh chopped coriander.
Ingredients:
200 gms. button mushrooms
50 gms. yoghurt
1 tsp. red chilli paste
25 gms. cashew paste
1 tsp. mustard oil
1 tsp. rock salt
Salt to taste
200 gms. button mushrooms
50 gms. yoghurt
1 tsp. red chilli paste
25 gms. cashew paste
1 tsp. mustard oil
1 tsp. rock salt
Salt to taste
To garnish:
Fresh green chutney and chopped coriander leaves
RECIPES BY REHANA KHAMBATY
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