April 1, 2019 Leave a Comment
TweetPinShare+1WhatsAppEmailThis Mushroom Tikka recipe is ideal for an everyday family meal or when you’re hosting guests – it’s easy, healthy and delicious!
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The word ‘tikka‘ has so often been associated with non vegetarian feasts, that people don’t find the need to specify what kind it is! However, there are several vegetarian tikka recipes too, which are easier to make and a welcome change from the usual. Not to mention it’s a great way to get your fussy eater to try vegetables he otherwise wouldn’t touch! That’s why we’ve gone the tikka way today, with a yummy recipe made with mushrooms.
Mushroom Tikka is a popular appetizer from Punjabi Cuisine. In this recipe, white button mushrooms along with colored bell peppers and onion dices are marinated in hung curd and flavorful spices and then grilled or cooked on stove top until golden brown. Now let’s check out the full recipe!
Mushroom Tikka
Ingredients for Mushroom Tikka:
- 10-12 white button mushrooms (rinsed, patted dry and lower portion of stalks chopped)
- 1 cup colored bell peppers, diced
- 1/2 cup hung curd (take 3/4 cup curd and tie in muslin cloth for 1-2 hours)
- 1/4 cup red onion diced
- 2 tablespoon chickpea flour/ besan
- 2 tablespoon oil
- 1 teaspoon red chili powder (optional)
- 1 teaspoon kasuri methi
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- juice of 1/2 lemon
- Salt to taste
Method:
1. In a bowl take hung curd. Add chickpea flour, red chili powder (if using), kasuri methi, garam masala, coriander powder, turmeric powder, salt and 1 tablespoon oil to it. Whisk well to make a lump free marinade.
2. Add the mushrooms, bell pepper and onion dices to it. Squeeze out 1/2 lemon to it.
3. Mix everything very well such that each mushroom and vegetable pieces get coated with the marinade. Cover the bowl and refrigerate it for at least 1-2 hours. If time permits, keep it overnight.
4. Now take 3-4 satay sticks. Skewer the marinated mushroom, bell peppers and onions alternatively on each stick. (You can skip this step and simply place each piece on a greased heated skillet and roast from all sides until golden brown).
5. Heat a skillet over medium flame. Grease it with oil. Now place the skewered sticks on it and roast on medium flame.
6. Keep rotating the stick so that the tikka is cooked well from all sides. Sprinkle remaining 1 tablespoon oil while doing so.
7. Serve the delicious and healthy Mushroom Tikka with some salad and a dip of your choice.
Mushrooms are marinated and kept overnight so that the yogurt and spices infuse well into the mushrooms making it all the more flavorful. Use small size button mushrooms for this recipe as they cook fast. You can also replace the mushrooms or add on paneer, baby corn or broccoli. The left over marinade can be used in making any gravy dish. With mushrooms being low in calories, rich in proteins, fiber and other nutrients, this mushroom tikka recipe is sure to be a hit with the whole family!
- 10-12 white button mushrooms (rinsed, patted dry and lower portion of stalks chopped)
- 1 cup colored bell peppers, diced
- ½ cup hung curd (take ¾ cup curd and tie in muslin cloth for 1-2 hours)
- ¼ cup red onion diced
- 2 tablespoon chickpea flour/ besan
- 2 tablespoon oil
- 1 teaspoon red chili powder (optional)
- 1 teaspoon kasuri methi
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- juice of ½ lemon
- Salt to taste
- In a bowl take hung curd. Add chickpea flour, red chili powder (if using), kasuri methi, garam masala, coriander powder, turmeric powder, salt and 1 tablespoon oil to it. Whisk well to make a lump free marinade.
- Add the mushrooms, bell pepper and onion dices to it. Squeeze out ½ lemon to it.
- Mix everything very well such that each mushroom and vegetable pieces get coated with the marinade. Cover the bowl and refrigerate it for at least 1-2 hours. If time permits, keep it overnight.
- Now take 3-4 satay sticks. Skewer the marinated mushroom, bell peppers and onions alternatively on each stick. (You can skip this step and simply place each piece on a greased heated skillet and roast from all sides until golden brown).
- Heat a skillet over medium flame. Grease it with oil. Now place the skewered sticks on it and roast on medium flame. Keep rotating the stick so that the tikka is cooked well from all sides. Sprinkle remaining 1 tablespoon oil while doing so.
- Serve the delicious and healthy Mushroom Tikka with some salad and dip of your choice.
- Recipe Notes:
- Mushrooms are marinated and kept overnight so that the yogurt and spices infuse well in the mushrooms making it all the more flavorful.
- Use small size button mushrooms for this recipe as they cook fast.
- You can use paneer pieces, baby corn or broccoli also along with mushrooms in this recipe.
- The left over marinade can be used in making any gravy dish.
Organic · FSSAI Certified · NABL Lab certified Buy Sprouted Sathumaavu Health Mix powder for Babies / Homemade Cerelac Dry Fruits Powder for Babies/Toddlers Pancake Mixes for Toddlers TweetPinShare+1WhatsAppEmail
Filed Under: Finger Food, Homemade Snacks, Toddler Food Recipes, Toddler Recipe Tagged With: healthy snack, Healthy tikka recipe, mushroom, Mushroom recipe, Mushroom recipe for toddlers, Mushroom Tikka, Mushroom Tikka recipe, toddler recipe
