200 gm (10-12) small mushrooms – remove the stalk carefully and keep whole
¼ of red or green capsicum – cut into ½” pieces (6-7 pieces)
A few medium wooden skewers marinade
2 tbsp soya sauce
1 tsp grated ginger, 1 tsp crushed garlic
Rind of 1 lemon, 1 tsp lemon juice
1 tsp brown sugar or gur, 1 tbsp oil
¼ tsp red chilli flakes, ¼ tsp salt, 1 tsp ground cumin (jeera powder)
* Mix all ingredients of the marinade together in a bowl.
* Trim the stalks. Add mushroom caps, stalks and capsicum to the marinade & leave aside for at least one hour in the marinade. You can leave longer if you like.
* At serving time, on a wooden stick, thread a mushroom cap side ways, keeping it flat, then a stalk, again a mushroom and a stalk. Finally top with a small piece of capsicum.
* Heat 1-2 tbsp oil in a large non stick pan to grease the bottom of the pan. Put the skewers on it. Press lightly. Reduce heat. When the underside turns brown after 2-3 minutes, turn the side. Brown the other side also on low heat for 2-3 minutes. Spoon any left over marinade on the skewers. Remove from pan and serve hot.
Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.