Tandoori Mushrooms


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With the mushroom buttons marinated with yoghurt, tandoori masala and ginger garlic paste, Tandoori mushrooms make for an excellent starter item and are simply awesome. An unique vegetarian variation to the tandoori items, the mushrooms are grilled and served with onion rings and mint chutney as starter.

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Tandoori Mushrooms recipe - How to make Tandoori Mushrooms

Preparation Time:    Cooking Time:    Total Time:    


300 gms mushrooms (khumbh), chopped into half
1/2 cup low fat milk
1/2 tsp cornflour
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp oil
salt to taste
To be ground into a paste
4 whole red chillies
4 large sized cloves of garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
2 tsp coriander-cumin seeds (dhania-jeera) powder

  1. Wash the mushrooms thoroughly. drain and keep aside.
  2. Dissolve the cornflour in the milk and keep aside.
  3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute.
  4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
  5. Serve hot.

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This recipe was contributed by Foodie #48100 on 01 Feb 2002

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