Mushroom tikka stuffed with creamy cottage cheese

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Appetizer

4 servings

Very Easy

40 min

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Ingredients

• 10-12 Med size button mushrooms
• 1 capsicum cut into cubes

For the Marination:

• 1/2 cup hung curds
• 2 teaspoons sour cream
• 1 teaspoon garam masala powder
• 2 teaspoons red chilli flakes
• 2 teaspoons cream
• 1 tbsp ginger-garlic paste
• 2 pinch of orange and 2 pinch of red food colour mixed in 2 tablespoons water
• 1 1/2 tablespoons kasoori methi
• salt to taste

For the stuffing:

• 1/2 cup grated paneer
• 1 small onion finely chopped
• 3 tablespoons cream
• 2 green cardamom
• 2 cloves
• 1 " cinnamon
• 1 green chilli very finely chopped
• 1/2 teaspoon kasoori methi powder
• 2 tablespoons milk
• 1 tablespoon finely chopped coriander leaves
• salt to taste
• 1 teaspoon oil

Preparation

• Wash and pat dry the mushrooms and remove the stems of it and keep aside. Dry roast kasoori methi in a pan and rub between your palms to make the powder of it and then keep aside. In a bowl add all the ingredients needed for marinade and mix it well.
• For the stuffing:
  Grind green cardamom,cinnamon,cloves to a fine powder and keep aside. Heat oil in a pan, add onion ,green chillies and fry till golden brown ,then add coriander leaves and fry. Add the cream and the milk and fry for another couple of minutes and then add the spice powder ,kasoori methi powder and fry Lastly add paneer, salt and mix well and mash it well with a spoon and then switch off the gas(should be creamy and soft).
• For the tikka:
  Stuff the Paneer filling into the mushrooms and arrange it on a plateTake one skewer, skew one mushroom and one capsicum alternatively such that the filling doesnt come out of it ( should be 3 mushroom and 3 capsicum). Same way do it for the remaining mushroom and capsicum and roll the tikkas into the marinade and apply to all sides of it and marinate it for 1 hour in the refrigerator. Grease a grill pan and keep aside. Grill in a pre heated tandoor or an OTG for 15 minutes basting it with oil every 5 minutes and then serve hot with mint chutney.

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