Fennel and yogurt stuffed Tandoori mushroom

FENNEL AND YOGURT STUFFED TANDOORI MUSHROOM

CLOUR: Green

GARNISH: Fennel Olive oil

PORTION: 4 portions

Accompaniment: Mint Chutney and yoghurt dip

S.NO	INGREDIENTS	QTY	Unit
1	Mushroom	600	gm
2	Turmeric powder	20	gm
3	Hung Curd	40	gm
4	Ginger Garlic Paste	50	gm
5	Garam Masala Powder	5	ml
6	Salt	To taste
7	Green Chilli	5	gm
8	mint leaves	5	gm
9	Coriander Leaves	10	gm
10	Chat masala	5	gm
11	Olive oil	30	ml
12	Fennel leaves	50	gm

METHOD:

* Remove and discard the stems from mushrooms.

* Wash the mushroom caps under running water and drain well.

* Mix the filling ingredients in a bowl and mix well.

* Scoop out the centre of mushroom caps and stuff with filling.

* Combine the marinade ingredients in a large bowl, Keep aside for 60 minutes.

* Skewer the mushrooms and roast in an oven at 180*C for 5 minutes.

* serve hot with mint chutney and yogurt dip.

Tandoori Pineapple Tikka

TANDOORI PINEAPPLE TIKKA

CLOUR: Orange red

GARNISH: Chopped coriander leaves

PORTION: 1 portion

Accompaniment: Mint Chutney and yoghurt dip

S.NO	INGREDIENTS	QTY	Unit
1	Pineapple Chunks	180	gm
2	Mustard Oil	20	ml
3	Kalonji	5	gm
4	Tomato sauce	10	gm
5	chili powder	5	gm
6	Cumin Powder	5	gm
7	Chopped green chili	6	gm
8	Chat Masala	5	gm
9	Salt	to taste
10	Rock Salt	to taste

METHOD:

* Peel the pineapple nicely and cut in to big chunks.

* Mix all the ingredients along with mustard oil.

* Marinate the pineapple and keep it for at least 45 minutes.

* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.

* Cook it for 7-10 minutes; baste it with butter at intervals to retain juiciness of the Pineapple.

* Serve hot with mint chutney.

Pitted Prunes and hung Curd stuffed Spinach dollops

PITTED PRUNES AND HUNG CURD STUFFED SPINACH DOLLOPS

CLOUR: Green

ACCOMPANIMENT: Pickled vegetables and Mint Chutney

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Spinach	2	Kg
2	Oil	50	ml
3	Salt	to taste
4	Roasted Chana dal powder	100	gm
5	Hung Curd	50	gm
6	Chopped green chilli	15	gm
7	Prunes	120	gm
8	Chopped Ginger	70	gm
9	Mustard Oil	50	ml
10	Boil Potato(mashed)	50	gm

METHOD:

* Clean the Spinach, blanch it make fine thick paste in mixie.

* Heat the pan, add some oil in it sauté spinach till it become thick.

* Bring it to room temperature; add roasted channa Dal and potato in it.

* Seson with salt .make round size of patties of it, stuff with prunes, hung curd and green chili.

* Grill the spinach patties till it get cook properly, Serve hot with mint chutney.