Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Malai Khumb
 
 
Prepration: 30 mins.
Cooking: 8 mins.
Serves 4 Cal/Ser 51
 
Ingredients
200 gm mushrooms - big size
MARINADE
½ cup thick yogurt (dahi) - hang in a muslin cloth for 30 minutes
2 tbsp thick cream
2 tbsp grated cheese
1 tbsp oil
1½ tbsp cornflour
1 tsp ginger paste
¾ tsp salt, ¼ tsp garam masala
2 tbsp chopped coriander
 
Method
1. Lightly squeeze hung dahi and transfer to a bowl. Add all other ingredients of the marinade and mix well. Wash mushrooms and pat dry on a kitchen towel. Marinate mushrooms in this till serving time.
2. At serving time, grease the non stick tawa. Place the mushrooms on it. Place the tawa on high rack and grill mushrooms for 8 minutes.
3. If the mushrooms are not golden brown, grill for 1-2 minutes more. Serve sprinkled with chaat masala.