### TranslatedIngredients: 250 grams Button mushrooms,2 Green Bell Pepper (Capsicum) - diced,1 cup Pineapple - diced,1 Onion - diced,3 tablespoons Gram flour (besan),1/4 cup Curd (Dahi / Yogurt),1 teaspoon Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 tablespoon Tandoori masala,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Lemon juice,Salt - as per your taste,2 tablespoons Sunflower Oil ### PrepTimeInMins: 60 ### CookTimeInMins: 30 ### TotalTimeInMins: 90 ### Servings: 6 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making Pineapple Mushroom Tikka, wash the mushrooms well, deseed the capsicum and cut into squares. Chop onions and pineapple into thin squares - keep aside. Take all the chopped capsicum, onion, pineapple and mushroom pieces in a wide mixing bowl.Add besan flour, curd, salt, ginger garlic paste, turmeric powder, red chilli powder, tandoori masala powder, Kasuri methi, lemon juice and a tsp of oil to it.Mix and marinate so the tandoori masala paste coats well. Cover and refrigerate for an hour. After an hour, mix well once and insert marinated mushrooms, capsicum, pineapple and onions alternatively into wooden skewers.Heat a griddle and sprinkle some oil. Place the skewers and roast Pineapple Mushroom Tikka well in medium flame turning on all sides. Add little oil on top while turning.Once the Pineapple Mushroom Tikka turns golden on all sides, remove from griddle and arrange in serving plate. Tasty tandoori pineapple mushroom tikka is ready to be servedServe this Pineapple Mushroom Tikka Recipe along with a classic dip like Dhaniya Pudina Chutney or with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip as a starter at your parties or even as an evening snack