We are gearing up for a bazillion creative things with the onset of Diwali and my mind and heart are on the path to experience some art zen. Looking at how many creative ideas crop up lately it sure is a plethora of the brightest colours possible with the broadest smiles on every face. I spend at least an hour a day ogling at some of the beautiful art works on Pinterest , leading me into an infinite loop of more and more creativity. I may just OD on colors some day. So much so that I go to sleep and dream in a Kaleidoscope pattern. Nevertheless, these are exciting times and love the flow of ideas lately. As irrelevant as these statements seem here, it is a reflection of how many directions I have been color dreaming lately. Funny, I also recall the incident while making these Mushroom and Broccoli Starters ,my daughter tried saying toothpick several times and ended up saying Pookthick instead. Toddlers you see, the instant you laugh and express your Awwwww at their innocent slip of the tongue, pretty soon it takes on a gigantic form bordering irritation ;) I’m yet to figure out if she actually managed to pick up the right word instead of pookthick. Yes, in case you are wondering, I wanted to assemble them on skewers and realized I had none at home, so I used the pookthich, err toothpick instead.
Making these Mushroom and Broccoli skewers are extremely simple. You could grill them or bake them and end up with a great result.
- 2 Packs of Button Mushrooms (10 to 15, preferably even size )*
- 1 Cup of Broccoli Florets (The florets to match the Mushroom in number and size if the mushrooms are different in size )
- 1/2 Tea Spoon Chili Powder
- 1/2 Tea Spoon Amchur Powder (Dry Mango Powder)
- 1 Tea Spoon Garam Masala (Optional )
- 1 Tea Spoon Ginger and Garlic Paste mixed in equal proportions
- Pinch of turmeric
- Salt to taste
- Extra Virgin Olive Oil
Wash the Mushrooms and Broccoli well. Make the marinate by mixing Chili powder , Amchur powder , garam masala , turmeric powder ,salt ,ginger and garlic paste. Marinate the Mushrooms and Broccoli and set them aside in a refrigerator for 20 to 30 minutes. Assemble the Mushroom and the Broccoli with a toothpick/ skewer and grill them until they are done.Serve them with Mayonnaise or a Yogurt dip made from Yogurt, Onions and Coriander.