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How to make Mushroom Prawn Tikka - Mushrooms, prawns, red and green capsicums marinated in hung yogurt and tikka masala and cooked on skewers.

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This recipe is contributed by Member Beniafer Khambata.

Main Ingredients : Prawn (small) (छोटे प्रॉन्स), Button mushrooms (बटन मशरूम)

Cuisine : Punjabi

Course : Snacks and Starters

Mushroom Prawn Tikka
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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Snacks and Starters recipes like Chicken Popcorn, BREAD PAKORA, Sprout Dosa, Singhadecha Pithacha Dhokla.

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Mushroom Prawn Tikka Recipe Card

Mushroom Prawn Tikka
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Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom Prawn Tikka Recipe

  • Prawn (small) deveined 8 large

  • Button mushrooms 8

  • Ripe mango cut into 1 inch cubes 1

  • Green capsicum cut into 1 inch pieces 1

  • Red capsicum cut into 1 inch pieces 1

  • Lemon quartered 1

  • Pickled onions 4

  • Oil 1 tablespoon

  • Hung curd 1 tablespoon

  • Ginger-garlic paste 1 teaspoon

  • Salt to taste

  • Melted butter for basting 1 teaspoon

  • Bamboo skewers soaked 4

Method

Step 1

In a bowl marinate prawns, mushrooms,mango, green and red capsicum with tikka masala, oil, hung yogurt, ginger garlic paste, and salt.

Step 2

Mix well and set aside for half an hour.

Step 3

To assemble the skewers; place one lemon wedge, then green capsicum, mushroom, prawn, mango, red capsicum, mushroom, prawn, mango, pickled onion. Similarly make the rest.

Step 4

Heat a non stick grill pan, place the skewers and apply little butter from top. Grill to well done and golden.

Step 5

Serve hot.

Also try out these recipes from Punjabi Cuisine like Mixed Vegetable Parantha, Punjabi Chicken Curry, Tariwale Chane, Dhoda.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.