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Main Ingredients | Yogurt, Button Mushrooms |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 16 large button mushrooms
- 2 cups yogurt
- 5-6 tablespoons mango pickle
- 1 1/2 tablespoons gram flour (besan)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon mustard powder
- 1 teaspoon onion seeds (kalonji)
- 5 tablespoons mustard oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chilli paste
- Salt to taste
Method
- Hang yogurt in a muslin cloth, preferably in a refrigerator, till all the whey is separated. You can use this whey in some other dish.
- Wash mushrooms. Boil four cups of water and dip mushrooms in the boiling water for thirty seconds. Drain immediately. Take mango pickle in a bowl and remove pieces so that only the pickle masala can be used.
- Roast besan on low heat till fragrant. Let cool. Mix together the hung yogurt, pickle masala, ginger-garlic paste, roasted besan, mustard powder, kalonji, mustard oil, turmeric powder, garam masala powder, red chilli paste and salt to taste.
- Marinate blanched mushrooms in it for an hour. Skewer mushrooms one by one and apply remaining marinade on them. Roast in a tandoor for six to eight minutes.
- Alternatively, place mushrooms in the preheated oven and cook for six to eight minutes at 180ºC. Serve with a chutney of your choice.
Nutrition Info
Calories | 1777 |
Carbohydrates | 120.3 |
Protein | 56.7 |
Fat | 117 |
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