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(Button sized) - 10
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.
- 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.