Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.
Total Serving: 2
Ingredients
- Fresh button mushrooms 150gm
- Onions, 1 1/2 inch pieces layers separated 100gm
- Tomatoes, seeded cut into 1 1/2 inch pieces 100gm
- Green capsicum, 1 1/2 inch pieces 50gm
- Hung yogurt 50gm
- Kashmiri red chili powder 1/2 tablespoon
- Garam masala powder 1 teaspoon
- Dried fenugreek leaves (kasoori methi), crushed 1 teaspoon
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Oil 10ml
Nutritive value per serving:-
- Calories (Kcal) 177
- Protein (G) 13.35
- Fat (G) 7.89
- Carbohydrate (G) 13
- Fiber (G) 1.55
- Calcium(Mg) 87.7
- Iron (Mg) 3.50
Method
- Mix together hung yogurt, red chili powder, garam masala powder, kasoori methi, ginger paste, garlic paste and salt and mix well.
- Cut the stems of the mushrooms and add to the yogurt mixture along with onion, green capsicum and tomatoes.
- Add half the oil and mix. Let them marinate for half an hour.
- String them onto skewers in the following order – onion, mushroom, green capsicum, tomato, repeat this once ending with an onion piece.
- Place them on the barbecue and roast, basting with remaining oil in between.
- Rotate the skewers a few times so that the vegetables get cooked evenly all around. Serve hot.
