Mushroom and Capsicum Tikka

Ingredients

• • Oil - 1 tablespoon
• • Ginger-garlic paste - 1 teaspoon
• • Salt - as required
• • Hung curd - ½ cup
• • Turmeric powder - 1 teaspoon
• • Coriander powder - 1 teaspoon
• • Black pepper (freshly ground) - ½ teaspoon
• • Garam masala powder - ½ teaspoon
• • Chaat masala powder - 1 teaspoon
• • Fenugreek leaves (dried) - ½ teaspoon
• • Carom seeds/Omams - ½ teaspoon
• • Cumin seeds - ½ teaspoon
• • Water - as required
• • Onions (cubes) - 10
• • Capsicums (cubes) - 15
• • Red bell pepper (cubes) - 10
• • Yellow bell pepper (cubes) - 10
• • Button mushrooms - 15
• • Oil (for greasing) - as required

Method

• 1. In a bowl, make the marinade by adding oil, ginger-garlic paste, salt, hung curd, turmeric powder, coriander powder, black pepper, garam masala powder, chaat masala powder, dried fenugreek leaves, carom seeds, cumin seeds and water. Combine well.
• 2. Add onion, capsicum, red bell pepper, yellow bell pepper and button mushroom into the marinade. Mix well and marinate for a few hours.
• 3. Using a wooden skewer arrange the vegetables.
• 4. Grease a grill or tawa with oil. Place the vegetable skewer and grill on all sides until golden brown.
• 5. Serve immediately with green chutney.
• 6. Enjoy!