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
- 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) 128.8
- Protein (g) 4.47
- Fat (g) 6.82
- Carbohydrate (g) 12.4
- Fiber (g) 1.25
- Calcium (mg) 91.7
- Iron (mg) 1.93
- 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.