Mushroom Tikka

My first ever attempt to cook mushroom for TH. As he doesn’t like the slippery chewy texture of mushroom, I never cooked it in my kitchen. I learnt somewhere that mushrooms are the only vegetarian source that is rich in vitamin D (not to mention that most of us are discovered to be Vitamin D deficient during pregnancy), so after lots of long discussions TH is now ready to try eating mushrooms. And here I go with the mushroom trials in my kitchen…


Mushroom Tikka
Serves 2
A Simple Mushroom Treat
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1. Mushroom - 1 Pack
  2. 2. Hung curds - 1 tbsp (I used thick curds as such)
  3. 3. Tandoor masala - 1/2 tsp
  4. 4. Chili Powder - 1/5 tsp
  5. 5. Pepper Powder - 1/4 tsp
  6. 6. Salt as required
  7. 7. Cumin powder - 1/4 tsp
  8. 8. Carom seeds - 1 pinch
  9. 9. Lemon juice - 1 tsp
  10. 10. Butter - 1/2 tbsp
  1. Clean and prepare mushrooms by cutting them into even bite sized ones.
  2. Take the hung curds and all other ingredients and mix well.
  3. Coat the marinade to mushrooms and refrigerate for about 15 minutes.
  4. Pile them onto wooden skewers and roast them all sides on a heated tawa drizzling some butter over. Alternatively, grill them in oven.
Grammars of cooking

Adikaram: வாழ்க்கைத் துணைநலம்.

Kural: 58

பெற்றாற் பெறின்பெறுவர் பெண்டிர் பெருஞ்சிறப்புப்
புத்தேளிர் வாழும் உலகு.


Woman that serves as a virtuous wife shall live as the Gods in heaven do.



3 thoughts on “Mushroom Tikka”

    1. Thank you, Sandhya for dropping into my space. Yeah, he was still not comfortable with the texture but the spicing he loved. So the recipe works with paneer and other veggies as you say 🙂

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