Mushrooms make great openers for dinner; they can be played up as a great snack for a chilly late afternoon as well.
Ingredients
2 packs of button mushroom
1 capsicum cut into squares
2 tbsp oil
4 tbsp besan/chickpea flour
1 cube cheese
2 tsp ginger, garlic and green chilli crushed
Salt, as required
Coriander leaves to garnish
¼ tsp garam masala powder
1 tbsp fresh cream
½ an egg
Preparation
In boiling salted water, place the mushrooms for 1-2 minutes
Drain and hold the mushrooms under running water for some time
Wipe with a clean and dry cloth. Cut into half and keep this aside
Fry the besan with a little oil and when the aroma comes, remove from fire and add grated cheese to this mixture
Sauté the ginger, garlic, chilli with some salt, garam masala and coriander
Once done, add this to the besan mix
Add the cream and egg, and make a paste
Marinate the mushrooms and capsicum with this paste and keep in fridge for few hours
When it€™s time to grill, alternate and add the mushroom and capsicum pieces on a skewer. Grill on hot coal or in an oven, which brings out the flavours
You can also cook this on a non-stick pan with some butter
