Last weekend was a long weekend and everyone loves long
weekends. We had made plans of visiting Mysore, but then the plans got
postponed and ultimately they got cancelled. Since I was at home for 3 days, I
made the best use of it and cooked lot of dishes and I had a great time making
dishes from starters to fish curries. I also made Mushroom 65 and surprised my
little one.
When I was making this dish, my little one constantly kept
coming to the kitchen asking me what I am cooking as she loved the aroma that
had spread around in the house. Finally I cooked the dish and took it for a
photo shoot, but all the time she kept disturbing me and she was desperate to
eat what I made. I told her to hold on till I finished the shoot, but her small
cute hands came to the plate and started taking pieces one by one.
I felt happy because she loved the dish and in spite of it
being spicy You can also try rava fried mushrooms and serve it as
starters.
Ingredients: Prep. Time: 30 Mins, Serves 4
15 mushroom
2 tbsp. cornflour
3 tbsp. maida / all-purpose flour
1 tsp pepper powder
3 tbsp. tandoori masala
1 tbsp. ginger garlic paste
20 curry leaves
2 green chilies
1/2 cup chopped coriander leaves
Oil for deep frying
Salt
Procedure:
Wash the mushrooms and pat dry. Chop them length-wise into 4
pieces. First cut them into halves, then again cut the halves into 1/4ths.
Mix the cornflour, all-purpose flour, tandoori masala,
ginger-garlic paste, pepper powder and salt. Make a thick batter by adding ΒΌ cup
water or as needed. Add water using a tablespoon little by little to make a
thick batter. Dip the chopped mushrooms into the batter.
Heat oil in a kadai/wok and deep fry the batter coated
mushrooms.
Drain them on a tissue paper.
In another kadai/wok, add 1 tbsp. oil. If some oil remains
after deep frying the mushrooms, you can use the same oil. Fry the curry leaves, chopped coriander leaves and finely chopped green chili for few seconds. Add the fried mushrooms and mix everything.
