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| 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 |
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Prepration: 30 mins.
Cooking: 8 mins.
Serves 4 Cal/Ser 51 |
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| Ingredients |
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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 |
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| Method |
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| 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. |
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| 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. |
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| 3. |
If the mushrooms are not golden brown, grill for
1-2 minutes more. Serve sprinkled with chaat
masala. |
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