Tandoori Mushrooms Recipe | yummyfoodrecipes.in By, 2017-05-22 Tandoori Mushrooms Recipe | yummyfoodrecipes.in Discover the taste of Tandoori Mushrooms Recipe.This dish is tasty, spicy, soft and healthy and nutritious. It is perfect for any occasions. Prep Time: 10min Cook time: 10min Ingredients: 300 gmMushrooms (khumbh), cut into halves,1/2 tspCornflour,1/2 cupLow fat milk,1/2 tspDried fenugreek leaves (kasoori methi),1/4 cupLow fat curd (dahi),beaten,Saltto taste, To Be Ground Into A Smooth Paste 1 tablespoonWhole Dry Kashmiri Red Chilies,1 teaspoonlarge Sized Coves of Garlic (lehsun),1 teaspoonPiece of Ginger (adrak),SaltCoriander-Cumin seeds (dhania-jeera) powder,Saltto taste, Instructions: Blend dry Kashmiri red chilies, garlic, ginger, coriander-cumin seeds and salt into a smooth paste. Wash the mushrooms thoroughly and drain and keep it aside. In a bowl dissolve cornflour and milk and keep it aside. Heat a non-stick pan on a medium flame and when hot, add the blended paste and dried fenugreek leaves and stir continuously and cook for 1 minute. Sprinkle little water if the mixture becomes too dry. Add mushrooms, cornflour-milk mixture, curds and salt and saute for 4 to 5 minutes or till the mixture coats the mushrooms well. Serve it hot. NNutrient values per serving Energy 33 k cal Protein2.9 gm Carbohydrate 5.5 gm Invisible Fat 0.4 gm Fibre 1.0 gm Calcium 60.1 mg Folic Acid 15.9 mcg Check More Low Calories Recipes Meghna Nath
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How to Make Tandoori Mushrooms Recipe

How to Make Tandoori Mushrooms Recipe

Unbelievably this delicious starter is made without oil. Low-Calories protein-rich mushrooms are cooked in lip smacking tandoori style. The velvety mushrooms are sure to become the star of your party with their unbeatable texture and flavor.

Ingredients

  • 300 gmMushrooms (khumbh), cut into halves
  • 1/2 tspCornflour
  • 1/2 cupLow fat milk
  • 1/2 tspDried fenugreek leaves (kasoori methi)
  • 1/4 cupLow fat curd (dahi),beaten
  • Saltto taste

To Be Ground Into A Smooth Paste

  • 1 tablespoonWhole Dry Kashmiri Red Chilies
  • 1 teaspoonlarge Sized Coves of Garlic (lehsun)
  • 1 teaspoonPiece of Ginger (adrak)
  • SaltCoriander-Cumin seeds (dhania-jeera) powder
  • Saltto taste

Directions

  • Blend dry Kashmiri red chilies, garlic, ginger, coriander-cumin seeds and salt into a smooth paste.
  • Wash the mushrooms thoroughly and drain and keep it aside.
  • In a bowl dissolve cornflour and milk and keep it aside.
  • Heat a non-stick pan on a medium flame and when hot, add the blended paste and dried fenugreek leaves and stir continuously and cook for 1 minute.
  • Sprinkle little water if the mixture becomes too dry.
  • Add mushrooms, cornflour-milk mixture, curds and salt and saute for 4 to 5 minutes or till the mixture coats the mushrooms well.
  • Serve it hot.
NNutrient values per serving
  • Energy 33 k cal
  • Protein2.9 gm
  • Carbohydrate 5.5 gm
  • Invisible Fat 0.4 gm
  • Fibre 1.0 gm
  • Calcium 60.1 mg
  • Folic Acid 15.9 mcg

Check More Low Calories Recipes

Meghna Nath

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