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Mushroom Tikka Masala

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Mushroom tikka masala is a vegetarian recipe that everyone will enjoy. The mixtures of different spices are absorbed by the mushrooms, giving off an aromatic taste. If you like spicy food, feel free to add more chili. Portobello mushrooms are also a great alternative if you want a meatier texture.

 

Serves 2-3

Ingredients:

For the sauce:

2 tablespoons vegetable oil

3/4 teaspoon cumin seeds

1 large onion, minced

2 teaspoons ginger-garlic paste

3 medium sized ripe tomatoes, pureed

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon turmeric powder

1/4 teaspoon chili powder

2 tablespoons heavy cream, optional

Salt

For the vegetables:

9oz fresh white button mushrooms (about 15 mushrooms)

1 large green or red bell pepper, cubed

1/4 teaspoon turmeric

1/4 teaspoon chili powder, or to taste

1/4 cup whole Greek yogurt or strained yogurt

1 tablespoon oil

Lemon wedges, for serving

 

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook them for 2-3 minutes or until fragrant. Add the onions and cook them for 1-2 minutes or until lightly browned. Stir in the garlic paste and ginger. Cook it for another minute. After, add the tomato puree and then add the cumin, coriander, chili powder and turmeric. Increase the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes or until it thickens. Add water if needed.

While cooking the sauce, rinse the mushrooms in running water and wipe them clean using a paper towel. Place the cleaned mushrooms in a large bowl. Add the pepper, turmeric, chili powder and yogurt. Mix well. Allow the mushrooms to marinate for a few minutes.

After, heat the oil in a large skillet over medium heat. Cook the mushrooms and peppers in batches for around 4-6 minutes or until they are lightly browned. Add the peppers and mushrooms to the sauce. Cook it for another 4-6 minutes or until the mushrooms and peppers are cooked. Remove from heat and stir in the heavy cream. Ladle some mushroom tikka onto a serving platter or individual bowls. Garnish it with chopped cilantro. Serve immediately over rice or with naan bread and lemon wedges on the side.

 

Photo Courtesy Of:  tony_the_bald_eagle

Fish Tikka Kebabs

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We all crave for kebabs once in a while, but we are more familiar with beef, lamb or chicken. Here’s a fish recipe that is light and incredibly delicious. It is best eaten with pita or naan bread. You can also top it with tzatziki to give it more flair.

 

Ingredients:

500g fish fillet, sliced into 1-2 inch cubes

1/4 cup vegetable oil

2 teaspoons garam masala

1 tablespoons garlic paste or minced garlic

1/4 cup flour

5 tablespoons lemon juice

1/2 teaspoons white pepper powder

1 onion, chopped in circles.

1 cup plain yogurt

Salt and chili powder to taste

Lemon wedges for serving

 

In a large bowl, combine the vegetable oil, garam masala, garlic paste, flour, lemon juice, yogurt, white pepper and a dash of salt and chili powder.

Marinate the fish cubes in the bowl. Cover and refrigerate overnight.

Place the fish cubes in skewers and grill for 5-8 minutes or until light brown and the fish are cooked. Turn at least once. Do not overcook.

Serve immediately with lemon wedges.

 

Photo Courtesy Of:   raasiel

 

Chicken Tikka Kebab

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Chicken tikka is an Indian recipe for grilled chicken. It can be served as a main meal or an appetizer. There are many variations of this dish. Some even use beef or lamb instead of chicken.  I personally prefer chicken because it is lighter than other types of meat and it absorbs more flavour.

Ingredients:

2 pounds skinless boneless chicken breast

2 oranges

1 1/4 cup plain yogurt

1 teaspoon fresh lemon juice

1 tablespoon extra virgin olive oil

5 garlic cloves, minced

1 1/2 tablespoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

3-4 tablespoons garam masala

Salt and pepper to taste

1/2 cayenne

1/8 teaspoon ground ginger

12 6- to 8-inch bamboo skewers

To prepare the sauce, mix 1 cup plain yogurt, 1/2 teaspoon garlic, olive oil and lemon juice. Season it with salt and pepper; refrigerate.

Cut the orange in half and squeeze out the juice. Set it aside. Do not discard the orange rinds.

In a bowl, combine the remaining garlic, coriander, cumin, turmeric, masala, 1/4 teaspoon salt, cayenne and ground ginger. Add the yogurt and orange juice. Mix well.

Marinate the chicken in the yogurt mixture. Add the orange rinds. Keep it in a covered bowl or container. Refrigerate overnight.

Soak the bamboo skewers in water for 30 minutes to prevent them from burning. Thread the chicken on the skewers.

Grill the chicken for 7-10 minutes or until tender. Turn over once to avoid too much charring.

Transfer it to a plate. Drizzle with garlic sauce. Serve warm with pita bread or rice. It is also best eaten with salad on the side.

Photo Courtesy Of: secretlondon123