Mushroom Tikka Stuffed With Creamy Cottage Cheese

I usually make mushroom tikka but this time thought of doing something different and did a stuffed version of it, stuffing was so nice that the taste of tikka was superb, just melt in mouth ....so do try this and u ll just love it..

Ingredients

10-12 Med size button mushrooms

1 capsicum cut into cubes

For the Marination

1/2 cup hung curds

2 tsp sour cream

1 tsp garam masala powder

2 tsp red chilli flakes

2 tsp cream

1 tbsp ginger-garlic paste

2 pinch of orange & 2 pinch of red food colour mixed in 2 tbsp water

1 1/2 tbsp kasoori methi

salt to taste

For the stuffing

1/2 cup grated paneer

1 small onion finely chopped

3 tbsp cream

2 green cardamom

2 cloves

1 " cinnamon

1 green chilli very finely chopped

1/2 tsp kasoori methi powder

2 tbsp milk

1 tbsp finely chopped coriander leaves

salt to taste

1 tsp oil

Method

• Wash and pat dry the mushrooms and remove the stems of it and keep aside

• Dry roast kasoori methi in a pan and rub between your palms to make the powder of it and then keep aside
• In a bowl add all the ingredients needed for marinade and mix it well

For the stuffing

• Grind green cardamom,cinnamon,cloves to a fine powder and keep aside
• Heat oil in a pan, add onion ,green chillies and fry till golden brown ,then add coriander leaves and fry
• Add the cream and the milk and fry for another couple of minutes and then add the spice powder ,kasoori methi powder and fry
• Lastly add paneer, salt and mix well and mash it well with a spoon and then switch off the gas(should be creamy & soft)

For the tikka

• Stuff the Paneer filling into the mushrooms and arrange it on a plate

• Take one skewer, skew one mushroom and one capsicum alternatively such that the filling doesnt come out of it ( should be 3 mushroom and 3 capsicum)

• Same way do it for the remaining mushroom and capsicum and roll the tikkas into the marinade and apply to all sides of it and marinate it for 1 hour in the refrigerator

• Grease a grill pan and keep aside
• Grill in a pre heated tandoor or an OTG for 15 minutes basting it with oil every 5 minutes and then serve hot with mint chutney