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| Mushroom Baby Corn Tikka |
Ingredient
- Mushrooms – 1 cup (chopped very finely)
- Baby corn – 1 cup (chopped very finely)
- Onion – 1 cup (chopped very finely)
- Capsicum – 1 cup (chopped very finely)
- Potato – 1 cup (boil and mashed)
- Green chilly – 1 nos (chopped very finely)
- Ginger garlic paste – 2 tea spoon
- Turmeric powder – 1 tea spoon
- fennel powder - 1 tea spoon
- cumin and coriander powder – 1 tea spoon
- black pepper powder – 1 tea spoon
- garam masala powder - 1 tea spoon
- tomato puree – 1 cup
- lemon juice – 2 tea spoon
- honey – 2 tea spoon
- salt to taste
- oil for shallow fry
Method
Heat oil in a pan, add ginger garlic paste and sauté for a minute. Now add chopped mushrooms, baby corn, onion, green chilly, boiled and mashed potato and salt to taste and fry for 5 minutes. Then add tomato puree, turmeric powder, fennel powder, cumin and coriander powder , black pepper powder, gram masala powder, lemon juice, honey and chopped coriander leaves allow it to cook till all the water evaporates and it is completely dry . Let it cool . Take a little mixture and give a shape of a tikka and rolled it into a crushed corn flask. Heat little oil in a frying pan and put the tikkas in the pan. When you turn the other side give a little oil and fry it. Serve hot as a starter.
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