Khumb Shashlik

About Khumb Shashlik

Ingredients

• Button mushrooms (khumbh) 12
• Medium green capsicum 1
• Medium red capsicum 1
• Mustard oil 2 tbsps
• Fenugreek seeds (methi dana) ¼ tsp
• Mustard seeds ¼ tsp
• Cumin seeds ¼ tsp
• Onion seeds (kalonji) ¼ tsp
• Fennel seeds (saunf) ¼ tsp
• Hung yogurt ½ cup
• Red chilli powder ¼ tsp
• Turmeric powder ¼ tsp
• Green caramom powder ¼ tsp
• Salt to taste
• Achaari masala ¼ tsp
• Ginger-garlic pasrte 1 tsp
• Ginger paste 1 tsp
• Roasted chana powder 1 tbsp
• Fresh mint a few sprigs
• Lachcha salad as required

How to Make Khumb Shashlik (Stepwise Photos)

Method

1. Add 1 tbsp mustard oil in a non-stick pan, add fenugreek seeds, mustard seeds, cumin seeds, onion seeds and fennel seeds and saute till fragrant. Cool and grind to a powder.
2. Take yogurt in a bowl, add red chilli powder, turmeric powder, cardamom powder, salt, achaari masala, ground spice powder, ginger-garlic paste, ginger paste and roasted chana powder and mix well.
3. Trim off the ends and put the mushrooms into the bowl, mix well and set aside to marinate.
4. Cut red and green capsicum into square pieces equal or a little less in size to the mushrooms. Add this to the bowl, mix and let them marinate with the mushrooms.
5. Skew on one green capsicum piece, one red capsicum piece and a mushroom on each satay stick.
6. Heat 1 tbsp mustard oil in another non-stick pan, place the satay sticks in and shallow-fry, rotating the sticks so that they get cooked evenly on all sides.
7. Place the shashliks on a serving platter, garnish with mint sprigs and serve with a bowl of lachcha salad.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps