Sunday, 27 April 2014

Fennel and yogurt stuffed Tandoori mushroom

FENNEL AND YOGURT STUFFED TANDOORI MUSHROOM


CLOUR: Green
GARNISH: Fennel Olive oil
PORTION: 4 portions
Accompaniment: Mint Chutney and yoghurt dip
S.NO
INGREDIENTS
QTY
Unit
1
Mushroom
600
gm
2
Turmeric powder
20
gm
3
Hung Curd
40
gm
4
Ginger Garlic Paste
50
gm
5
Garam Masala Powder
5
ml
6
Salt
To taste

7
Green Chilli
5
gm
8
mint leaves
5
gm
9
Coriander Leaves
10
gm
10
Chat masala
5
gm
11
Olive oil
30
ml
12
Fennel leaves
50
gm


METHOD:
* Remove and discard the stems from mushrooms.

* Wash the mushroom caps under running water and drain well.

* Mix the filling ingredients in a bowl and mix well.

* Scoop out the centre of mushroom caps and stuff with filling.

* Combine the marinade ingredients in a large bowl, Keep aside for 60 minutes.

* Skewer the mushrooms and roast in an oven at 180*C for 5 minutes.

* serve hot with mint chutney and yogurt dip.

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