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.
