mushroom tikka

Marinade same as paneer tikka -see my previous post

IngredientsFresh Mushrooms whole
1 large bell-pepper  yellow red or green- diced into squares
1 large red onion - diced into thick slices
Cooking Oil

Tandoori Marinade
1/4 cup yoghurt
2 tsp ginger-garlic paste
1 tsp red chilli powder or paprika
1 tbsp tamarind paste
2 tsp pickle(achaar) - optional
1 tsp salt
3 tbsp lemon juice
1/2 tsp turmeric powder
1/4 tsp orange food color(optional, I did  use it)
1 tbsp tandoori tikka masala

MethodTake the mushrooms and add  1/2 tsp turemric powder, 1/2 tsp salt and 1 tbsp lemon juice. Soak them for at least 10 mins.

Now take the yoghurt and pass it through a muslin cloth, removing all water content and leaving only the firm yoghurt part. Add all the Marinade ingredients to it; mix well, adjust spices according to taste and set aside.
add all the mushroom(remove from salt water) into it, shake it arund so all pices are coated with the marinade, then refrigerate it for at least 2 hours (or maximum overnight).

Baking
Preheat oven to 400 deg F. Now grease a cookie sheet with ample amount of coking oil, then place the marinated mushroom pieces and vegetables in skewer on the rack with tray beneath;
Apply some light oil on each piece with a brush, sprinkle some more tandoori masala on top, then bake for 10-12 mins. Then flip them over, apply oil on the other side and bake again for another 10 mins (depending on your oven, it may take longer) Check after 15 mins to see if the pieces are cooked through evenly.

Serve hot with raita and salad of your choice.