Monday, March 15, 2010

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