Tandoori Mushroom Shaslik
Shaslik is Turkish/Russian type of kebabs. Usually meat like lamb is skewered and served with assorted grilled vegetables. This is a vegetarian version and a bit Indian style shaslik with mushrooms and cottage cheese.
100 grams medium sized mushrooms; stalks removed,
1 small potato; boiled and mashed,
1 tbsp or more paneer (cottage cheese); crumbled,
1/2 tsp finely chopped green chillies,
2 tbsp finely chopped coriander leaves,
1 tbsp ground almonds (Badam),
3 tbsp hung curd (thick yogurt),
1/2 tsp red chilli paste,
1/3 tsp garam masala powder,
1/2 tsp ginger-garlic paste,
1/2 tsp kasoori methi (dry fenugreek leaves),
2 tbsp lemon juice,
1 tsp sarson tel (mustard oil),
Bell peppers(Red, Yellow and Green) cut into 1″ pieces,
Onions; cut into 1″ pieces.
Boil mushrooms with lemon and salt.
Mix together boiled potatoes, paneer, green chillies, coriander powder, almond powder, mix well. Stuff into the mushrooms.
In a bowl, mix thick yogurt, salt, ginger-garlic paste, red chilli paste, kasoori methi, garam masala, 1 tsp lemon juice, little oil and mix using whisk in only one direction till smooth, then put the stuffed mushrooms in this marinade and let them marinate for 30 minutes.
Heat the tandoor. Arrange peppers, onion and mushroom on skewers. Cover with remaining marinade and grill in tandoor. Serve with green chutney.