Tikka rasmonak

Mushroom caps stuffed with cottage cheese and tandoor-grilled. I got intrioduced to this dish by Sultan Of Spice , one of the prominent North Indian restaurant in Bangalore. I must say that this dish is very yummy and everytime we go there, this is one dish that will be on our menu. So I have tried to recreate the dish here.

For The Stuffing

1 tsp butter 1/8 cup finely chopped onions 1/2 tsp finely chopped garlic 1/2 tsp finely chopped green chillies 1/2 tsp garam masala 100 gms crumbled tofu 1/8 cup finely chopped coriander salt to taste

Other Ingredients 10 pcs whole large mushrooms , cleaned and washed 2 tsp butter

Green Chutney 1 1/2 cups chopped coriander 1/2 cups mint leaves 1 tbsp roughly chopped green chillies 1 tsp lemon juice 2 tsp sugar rock salt to taste

Method: Combine all the ingredients and blend in a mixer till smooth.

Method For the stuffing Heat the butter in a broad pan, add the onions and garlic and sauté on a medium flame for 1 minute.

Add the green chillies, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

Add the garam masala, tofu, coriander and salt and mix well. Keep aside.

How to proceed Marinate the mushroom with green chutney ( coriander- mint chutney) for 5-10 mins Divide the stuffing into 20 equal portions. Remove the stem of each mushroom. Stuff each mushroom with a portion of the stuffing and press gently.

Heat 2 tsp of butter in a broad non-stick pan, place 10 stuffed mushrooms on it, cover with a lid and cook on a medium flame for 2 minutes. Turn them over and cook on a medium flame for 10-15 minutes. Remove and keep aside.

Serve immediately with green chutney

#appetizer