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Ingredients:
¼ cup Curd
100 gm Spinach
½ kg Mushroom
1 tbsp Chill powder
1 tbsp Kasoori Methi
1 tbsp Cumin powder
Salt according to taste
2 tbsps Garam Masala
1 tbsp Aniseed powder
100 gm Coriander leaves
1 tbsp Cardamon powder
1 tbsp Ginger-Garlic paste
Method:
Boil the mushrooms, cut the stem and make the mushroom hollow from inside.
Take the saucepan put some mustard oil and add finely chopped spinach and add
salt.
Suff this spinach in the mushroom, take two stuffed mushrooms and join them with
the help of a toothpick on both side and rest it for 30 minutes
Mix the curd with the rest of the ingredients and mushrooms, mix it well
Insert mushrooms in a thin skewer and cooked in clay oven for 4 to 8 minutes.
Cut the mushrooms into two pieces and garnished with chopped coriander and
topped with chat masala and lemon juice.
Tip: Smoke Mustard oil first before using for preparing vegetables etc.. by
heating to a point till light white smoke emerges from it. This would remove the
potency from the oil.
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