Mushroom Tikka Recipe-No Onion No Garlic
I am still trying to get my head around Uni and catching up on all the lectures and tutorials I missed out on while I was away. I really want to share my Sydney Holi experience with everyone but I am pressed for time. I do hope to get it done at some stage in the future.
I was wishing for something spicy and Indian after I got back from Sydney, early last week. There is a massive list of all the things that I would like to make in the near future. Mushroom tikka was not on the list but I was wishing for mushrooms. This recipe is super easy to make and can be pan fried.
According to wikipedia, Tikka refers to a piece of meat such as a cutlet. I guess like everything else, food has also evolved over the years and there is vegetarian versions of tikka recipes. How weird does this sound, when you think about it - mushroom served as a pieces of meat i.e mushroom tikka.
Make sure to read the tips section as it explains why I have NOT used any yoghurt in this recipe even though yoghurt is an essential ingredient in marinating ingredients for tikka.
- 250g whole fresh button mushrooms ( if they are too large, cut into halves)
- 1 cup of green capsicums cut into large cubes
- 1 tbsp freshly grated ginger
- green chilli paste to taste( i used 3 hot chillies)
- 3/4 tsp salt (adjust to taste)
- 1 tbsp tikka/tandoori masala powder ( I used one without onion and garlic)
- 1 tbsp oil
- 1/2 tsp turmeric
- 2 tsps freshly squeezed lemon juice
- 2 tbsp freshly chopped coriander leaves
- 1 tbsp oil to pan fry the mushrooms if pan frying
- Combine all the above ingredients in a bowl to make the marinade (exclude the mushrooms, capsicums and extra oil to pan fry)
- Toss the mushrooms and capsicums in the above marinade so they are all coated
- Refrigerate for about two hours
- Heat the oil in a non stick pan.
- Once the oil is hot, add in the marinated mushrooms. You should hear a sizzling sound
- Let the mushrooms cook for about 5-7 minutes on a high flame while turning in between
- Serve hot with yoghurt mint chutney
Grilling over coal
- Skewer the mushrooms and capsicums into a skewer.
- Grill over a naked flame till you see slight charring. ( rotate in between)
- Brush on the excess marinade from the bowl combined with some oil, while grilling.
- Serve hot with yoghurt mint chutney.
- The reason I have not used yoghurt in this recipe is because I wanted to pan fry the mushroom. I have used yoghurt in the marinade before and I feel it works great for grilling. However, I feel like the yoghurt marinade turns, crumbly/pasty when pan fried. I also feel that the yoghurt marinade does not stick well to the mushrooms or for that matter even paneer like it does when grilling. Grilling kind of dries the outside and the coating sticks well where as during pan frying the marinade cooks separately without directly covering the main ingredients. This makes it more like a yoghurt gravy with mushrooms versus a tikka.
- Make sure to cook on a high flame while pan frying as it helps to char the mushrooms.
- You can add in a tablespoon of kasuri methi towards the end while pan frying. If grilling, you can add it in the marinade.
- While grilling, it is important to apply the oil and marinade with a brush. This will prevent the mushrooms from completely drying out.
- Smaller mushrooms make the perfect bite sized appetiser that can be easily picked with a tooth pick. If the mushrooms are large they can be halved ( even though they do not look as appealing as small whole baby mushrooms)
- Do not substitute with tinned mushrooms! they taste nothing like the original version. You would rather use another vegetable like cauliflower than to use tinned mushrooms.
- I used a very rich tandoori masala powder which my friend Neetu kindly gave me. It is a home made version that her mother bought for her and it does NOT contain garlic, unlike most other shop bought tandoori masalas.
- This is a vegan recipe ( excluding the mint yoghurt chutney)