Today being Friday thought of cooking
something different. I have set today's menu theme as 'Food with the
twist’. This will include
mushroom shaslik, twisty pulpy orange
and doodhi-phirni. Now coming to the twist part, will tell you what the
twisting ingredient in all the above recipes is.
For shaslik, instead of hung curd i will use fresh cream
and paneer. Pulpy orange will have rock salt, chilies, pepper, coriander and mint. And last but not the least to satisfy my hubby's sweet
tooth I will prepare the usual rice phirni but will include
bottle gourd too. Let’s get started...
Mushroom Shaslik
Serves-2
Ingredients:
Mushroom(Button sized) - 10
Onion- 2 Tomato-2 Capsicum-1 Lemon- 1/2 piece Ginger-Garlic Paste-1 tsp Hung Curd-3 tbs Garam Masala-1/2 tsp Tandoori Masala-1/2 tsp Tumeric Powder-1/2 tsp Olive oil-2 tsps Salt to taste |
Note: In my recipe instead of hung curd i have used equal
portion of cream and paneer.
Procedure:
Procedure:
- Quarter onion, separate layers keeping 2 layers per piece. Cut green capsicum into 1 inch pieces. Quarter tomato and halve each quarter. Clean the button mushroom under running water. Put all the vegetables in a bowl.
- For the marinade, grind paneer and cream in a mixer. Add salt, dry masalas, juice of 1/2 lemon and ginger garlic paste. Add this to the vegetables and mix well.
- Heat little olive oil in a non stick grill pan. Pierce the vegetables onto satay sticks in the following order: Onion, mushroom, tomato and capsicum. Keep these sticks on the hot grill pan, drizzle some of the remaining marinade over them and cook, rotating the sticks to ensure even cooking all around. Sprinkle some oil over it. When the vegetables are lightly burnt transfer them onto serving plates.
- Tasty twisting shasliks are ready to be served with green chutney.
* If you are using bamboo satay sticks, do not forget to soak it in water for 3-4 hours so that it do not burn.
* I prefer to keep the marinated vegetables in the fridge for 1-2 hrs.
I would post the recipes for twisty pulpy orange and doodhi-phirni in my next post.
