Search Chitra's Food Book

Showing posts with label MUSHROOM RECIPES. Show all posts
Showing posts with label MUSHROOM RECIPES. Show all posts

June 17, 2019

Kalan Milagu Peratal / Mushroom Pepper Fry Recipe

I learnt this kalan milagu peratal also known as kalan milagu varuval in Tamil from my neighbor friend  who is from Chettinad. Mushroom pepper fry is served as a side dish for rice. Mushroom, onion and fennel seeds are the major ingredients in it. Recent days I have been trying varieties of mushroom recipes asking my friends, referring cookbooks. I am glad to learn this simple and yummy recipe. It came out well. Sendhil is not a fan of mushroom. But he liked this curry because of pepper flavor. Personally I liked it with sambar rice and rasam rice. Friends do try this easy mushroom pepper fry recipe / kalan milagu varuval and share your feedback with me.

Do check out my other mushroom recipes too !



Kalan milagu varuval / Mushroom pepper fry recipe


Kalan milagu varuval / Mushroom pepper fry recipe

South Indian, Chettinad style mushroom pepper fry called as kalan milagu varuval in Tamil. Its a good side dish for rice.



Cuisine: Chettinad
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

  • Mushroom / Button mushroom - 15
  • Big onion - 1 (finely chopped)
  • Garlic cloves - 5 (-do-)
  • Pepper corns - 1 to 1.5 tsp
  • Fennel seeds - 1/2 tsp
  • Salt & water - as needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
HOW TO MAKE MUSHROOM PEPPER FRY
  1. Wash and clean mushroom. Slice it and set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
  3. Saute onion, garlic till transparent. Add mushroom slices, salt and mix well.
  4. Cover cook in low flame by tossing it whenever needed.
  5. Coarsely crush the pepper + fennel seeds. Add to the cooked mushroom.
  6. Mix well and cook for a minute. Switch off the flame. Serve with rice !
KALAN MILAGU PERATAL - STEP BY STEP PICTURES




  • Wash and clean the mushroom. Slice it and set aside. Slice onion thinly and keep aside.


    • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add onion, garlic and saute till transparent.

    • Add sliced mushroom, required salt and mix well. Cover the kadai with a lid. Cook in low flame till mushroom is cooked.

    • Coarsely powder the fennel seeds and pepper corns together. After the mushroom is cooked, add this powder and mix gently. Let it cook in low flame for a minute. 

    • Switch off the flame and serve this mushroom pepper fry with sambar rice or rasam rice.

    Note

    • Adjust the quantity of pepper corns as per your spice level.
    • For variations, you can skip fennel seeds.
    • You can also saute one green chilli along with onion and adjust the quantity of pepper accordingly.
    Try this easy mushroom pepper fry recipe and enjoy with rice ! I served it with thakkali kuzuhambu.



    Continue Reading...


    January 7, 2019

    Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

      Mushroom biryani recipe

    This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

    Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

    Mushroom biryani recipe

    Mushroom biryani recipe - Kalan biryani


    Mushroom biryani recipe - Kalan biryani Mushroom biryani recipe - Tamil nadu style kalan biryani

    Cuisine: South Indian
    Category: Mushroom recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Cooking oil - 3 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Black stone flower / Kalpasi - 1
    • Bayleaf - 1
    • Big onion - 1
    • Ripe tomato - 1
    • Indian button mushroom - 10
    • Turmeric powder - 1/4 tsp
    • Biryani masala powder - 1/2 tsp
    • Basmati rice - 1 cup (soaked for 15 minutes)
    • Salt - as needed
    • Water - 1.5 cups
    To grind masala
    • Small onion / shallits OR big onion - 7 nos /1 no.
    • Green chilli - 2
    • Ginger - 1 inch piece
    • Garlic - 5 cloves
    • Mint leaves / Pudina leaves - a fistful
    • Coriander leaves a- fistful
    HOW TO MAKE MUSHROOM BIRYANI - METHOD
    • Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside.

    • Mushroom biryani recipe
      Mushroom biryani recipe
    • Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent.
    • Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy.
    • Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder.
    • Mushroom biryani recipe
      Mushroom biryani recipe
    • Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes.
    • Mushroom biryani recipe
    • Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish.

    • Mushroom biryani recipe
      Enjoy !



    Note

    • Add more green chillies for spicy biryani.
    • For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

    Try this yummy mushroom biryani recipe and enjoy !
    Kalan biryani
    Continue Reading...


    November 26, 2018

    Indian Style Mushroom Stir Fry Recipe – Kalan Poriyal Recipe

    mushroom stir fry
    Mushroom stir fry (Kalan poriyal / Kalan varuval in Tamil) is an easy, simple, Indian style, healthy and quick side dish for rice. It can be prepared with button mushroom under 10 minutes using very less ingredients. Today I have shared a simple mushroom stir fry recipe with onion, garlic, chilli powder and garam masala powder. It is a basic South Indian style stir fry / poriyal recipe without coconut that tastes good for sambar rice and rasam rice. I got this recipe from my neighbor who taught me mushroom kuzhambu. If you like, you can have this as a stuffing for chapathi and bread sandwich. For variations, you can add pepper powder instead of chilli powder to make mushroom pepper fry. All edible mushrooms are high in protein, anti oxidants which help to improve immunity. Its low in calories and fat. So lets try to include mushroom in our diet by making this simple recipe. Now we will see how to make this simple mushroom stir fry/ kalan poriyal for rice with step by step pictures.

    Do check out my other mushroom recipes.

    How to clean mushroom

    Mushroom 65

    Mushroom pulao

    Mushroom biryani

    Dindigul thalappakkatti biryani with mushroom 

    Thala Ajith biryani with mushroom

    Pakistani biryani with mushroom


    mushroom stir fry recipe

    Mushroom stir fry recipe - Kalan poriyal recipe


    Mushroom stir fry recipe - Kalan poriyal recipe

    Easy and simple mushroom stir fry recipe for sambar rice, rasam rice.



    Cuisine: South Indian
    Category: Mushroom recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS

    • Mushroom / Button mushroom - 15 nos.
    • Big onion - 1
    • Garlic cloves - 10
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 1 tsp
    • Garam masala powder - 1/4 tsp
    • Salt - as needed
    To Temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Cumin seeds - 1/4 tsp
    • Curry leaves - Few
    • Hing/ Asafetida - a pinch
    Coriander leaves - to garnish
    Lemon juice - few drops (optional, I dint use)
    HOW TO MAKE MUSHROOM STIR FRY
    1. Wash and clean mushroom, chop and set aside.
    2. Wash and finely chop onion. Peel garlic and keep aside.
    3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds.
    4. Saute onion, garlic cloves till transparent.
    5. Add mushroom. Saute and add salt, red chilli powder, turmeric and garam masala powder.
    6. Saute till mushroom cooks well. Cover and cook in low flame till mushroom becomes soft.
    7. Switch off the flame. Squeeze some lemon juice if needed. Serve with sambar rice and rasam rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and clean mushroom. Chop the stem and discard it. Slice into pieces. Chop the onion finely. Peel the garlic and set aside.
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds.mushroom stir fry
    • Add onion, garlic and curry leaves. Saute till onion, garlic becomes transparent. Add mushroom pieces and saute till its half cooked.
    • mushroom stir fry
    • Add the required salt, red chilli powder, turmeric powder and garam masala powder. Mix well. Mushroom will leave some water. So do not add water additionally.
    • mushroom stir fry
    • Cover and cook in low flame till mushroom becomes soft and well cooked. Switch off the flame. Garnish with coriander leaves. Squeeze some lemon juice if you like. Serve with sambar rice and rasam rice. Roll in chapathi or stuff in bread sandwich.
      Enjoy !

    Note

    • For variations, you can add 1/2 tsp of ginger garlic paste and saute with onion till raw smell goes off.
    • You can use sambar powder instead of red chilli powder.
    • To make it like a semi gravy consistency, you can saute 1/2 cup of tomato too.

    Try this easy mushroom stir fry and enjoy with rice ! I served with paruppu kulambu.
    kalan poriyal


    Continue Reading...


    November 21, 2018

    Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

     Mushroom kuzhambu recipe
    Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

    Do check out my other mushroom recipes.

    How to clean mushroom

    Mushroom 65

    Mushroom pulao

    Mushroom biryani

    Dindigul thalappakkatti biryani with mushroom 

    Thala Ajith biryani with mushroom

    Pakistani biryani with mushroom


    Mushroom kuzhambu for rice, chapathi

    Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa


    Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

    Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi



    Cuisine: Tamil nadu
    Category: Mushroom recipes
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Mushroom / Kalan - 15 nos.
    • Cooking oil - 2 tbsp
    • Cinnamon - 1 inch piece
    • Cloves - 2
    • Cardamom - 1
    • Black stone flower / Kalpasi - 1
    • Big onion - 1
    • Ginger garlic paste - 1 tsp
    • Sambar powder - 1 tsp
    • Red chlili powder - 1/2 tsp
    • Turmeric powder – 1/4 tsp
    • Salt & water – as needed
    To saute & grind
    • Ripe tomato - 1
    • Big onion - 1
    • Fennel seeds - 1 tsp
    • Cashew nuts – 4 no.
    • Grated coconut - 2 tbsp
    • Coriander leaves - 1 tbsp
    • Cooking oil – 1 tbsp
    HOW TO MAKE MUSHROOM KUZHAMBU
    1. Wash and clean mushroom. Chop and set aside.
    2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
    3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
    4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
    5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
    6. Add the ground tomato paste and required water. Boil till oil floats on top.
    7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.
    METHOD - STEP BY STEP PICTURES
    • Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside.
    • mushroom kuzhambu
    • In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water.
    • mushroom kuzhambu mushroom kuzhambu

      • In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture).

      • Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute.
      • mushroom kuzhambu
      • Add the ground tomato paste and required water. Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too. Mix with plain rice and enjoy with papad. I served with potato curry.    To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !mushroom kuzhambu

      Note

                                
      • For variations, you can add boiled and cubed potatoes along with mushroom.
      • Adjust the quantity of chilli powder and sambar powder as per your taste.
      • Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful.
      • For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each.
      • For best taste and flavor, this gravy should boil till oil floats on top.

      Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !
      Kalan kuzhambu recipe


      Continue Reading...


      November 26, 2017

      Mushroom Peas Pulao Recipe In Pressure Cooker – Indian Style Mushroom Rice Recipe

      Mushroom peas pulao recipe
      Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

      Check out my crispy mushroom 65, how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.


      mushroom pulao

      Mushroom Peas Pulao Recipe


      Mushroom Peas Pulao Recipe

      Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker


      Cuisine: Indian
      Category: Mushroom Recipes
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS

      1 cup - 250ml
      • Mushroom - 10 nos
      • Green peas or dried peas - 1/4 cup
      • Basmati Rice - 1 cup
      • Water or coconut milk - 1.75 cups
      • Cooking oil+ Ghee - 2 tbsp + 1 tbsp
      • Cinnamon - 1 inch
      • Cloves - 2 nos
      • Cardamom - 1 no
      • Black stone flower/ Kalpasi - 2 small
      • Fennel seeds - 1/4 tsp
      • Bay leaf – 1 no
      • Big onion - 1 no
      • Ginger Garlic Paste - 1.5 tsp
      • Green chilli - 3 nos ( Use 2 for less spice)
      • Mint leaves - a handful
      • Salt - as needed
      • Lemon juice – Few drops

      METHOD

      1. Wash and clean mushroom. Slice it and set aside.
      2. Heat oil + ghee in a cooker. Saute whole garam masala.
      3. Add onion, gg paste, green chilli, mint leaves and saute till transparent.
      4. Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
      5. Lastly add water or coconut milk and mix well.
      6. Pressure cook in low flame for one whistle.

      METHOD - STEP BY STEP PICTURES

      • Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it.
        Mushroom peas pulao
      • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent.
        Mushroom peas pulao
      • Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute.
        Mushroom peas pulao
      • Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released.
        Mushroom peas pulao
      • Mix gently, fluff the rice and serve hot with any spicy kurma or raita !
        Enjoy !

      Note

      • Adjust the quantity of green chilli as per your taste.
      • You can use thin coconut milk instead of water.
      • I used lemon juice. You can saute one finely chopped tomato along with onion.

      Try this easy, yummy, healthy mushroom pulao and enjoy ! I served with raita and Paneer 65.
      Mushroom pulao recipe in pressure cooker
      Continue Reading...


      November 18, 2017

      Mushroom 65 Recipe – How To Make Crispy Mushroom fry - Kalan 65 Recipe

      Mushroom 65
      Mushroom 65 / Crispy mushroom fry ( Kalan 65 in Tamil) is one of the easy Indian snacks recipes using mushroom. We have tasted this several times in restaurants/hotels. Many vegetarians avoid mushroom as it gives the smell of taste of eating non-veg food. But I include in my cooking once in a while as it has amazing health benefits. Its low in calories, gluten free, high in anti oxidants, high in potassium to control blood pressure, helps in weight management, boost immunity and much more. But we should be careful while buying mushroom. Always choose fresh ones to avoid ailments like stomach upset, food poisoning etc. Yesterday I bought a pack of fresh, edible button mushrooms from Metro Cash n Carry. Usually I make biryani with Mushrooms. This time I tried crispy mushroom 65 following my fail proof Gobi 65 recipe. It came out very crispy and tasty. Sendhil & myself liked it a lot. I am planning to try some kurma or kuzhambu with the leftover pieces. I also made Paneer 65 with the remaining batter for Raksha. If you follow this recipe, you can make crispy paneer 65, baby corn 65 and gobi 65. Its an all rounder recipe. If you want to keep it crispy for long time, you need to deep fry it twice just like the hotels and street side shops. Yes, To make restaurant style crispy mushroom 65, we need to deep fry it twice without worrying about calories. This is the only secret, nothing else I feel. I have shared this point in my Gobi manchurian post too. After all we are going to make it once in a while at home. But don’t feel bad, this recipe itself gives you crispy mushroom 65 even if you don’t deep fry it twice. Ok, lets see how to make mushroom 65 with crispy exterior and soft exterior with step by step pictures.

      Check out this post on how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.
      How to make mushroom 65

      Mushroom 65 Recipe - How To Make Crispy Mushroom 65


      Mushroom 65 Recipe - How To Make Crispy Mushroom 65

      How to make crispy Mushroom 65 at home with easily available ingredients


      Cuisine: Indian
      Category: Snacks
      Serves: Serves 2
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS

      1 cup - 250ml
      • Mushroom – 10 nos
      • All purpose flour / Maida – 1/2 cup
      • Corn flour – 1/2 cup
      • Red chilli powder or green chilli paste – 2 tsp
      • Ginger – garlic paste – 1.5 tsp
      • Garam masala powder – 1 tsp
      • Crushed fennel seeds or fennel seeds powder – 1/2 tsp (optional)
      • Lime juice – Few drops
      • Salt & water – As needed
      • Cooking oil – To deep fry

      HOW TO MAKE MUSHROOM 65

      1. Wash the mushroom, discard its stem. Chop into cubes.
      2. In a bowl, mix all the ingredients given for the batter except cooking oil.
      3. Mix it to thick bajji batter consistency. Add mushroom cubes and marinate for 30 minutes.
      4. Heat oil. Deep fry the marinated mushroom pieces. Cook till bubbles cease.
      5. Drain in a tissue paper and serve hot with tomato sauce. Enjoy !

      METHOD - STEP BY STEP PICTURES

      • Wash the mushroom twice and discard the stem. Wipe it dry and chop into cubes.
        Mushroom 65
      • In a wide bowl, mix maida, corn flour, red chilli powder, garam masala powder, ginger garlic paste, fennel seeds powder, lemon juice, salt and required water. Mix well without lumps.
        Mushroom 65
      • Make into thick bajji batter consistency. Thin batter makes tails while frying. So batter should be thick and coat mushrooms well. Add the chopped mushroom. Mix well and let it marinate for 30 minutes. You can also refrigerate the batter if you keep it for long time. You can also prepare this batter well in advance, refrigerate and deep fry when needed.
        Mushroom 65
      • Heat oil in a kadai and when it gets heated , put a drop of batter and check the oil temperature.If it comes to top immediately, heat of the oil is right. Now take the batter, put the mushroom pieces one by one in the hot oil using a spoon. Do not use your hands for dropping mushroom in the oil because the coating may go off. So its better to use a spoon.
      • Deep fry in medium flame by tossing it regularly. Flip and cook both sides till golden brown in color. Bubbles should also cease well. No problem if there are one or two bubbles.
        Mushroom 65
      • Remove using a slotted ladle and drain in a tissue paper. Deep fry few curry leaves for garnishing. Add to fried mushroom. Serve hot for best taste. Kids love to have with tomato sauce.
        Mushroom 65
        Enjoy !

      Note

      • Remember batter should be thick and coat able. If its thin, tails may form in oil while dropping mushroom.
      • You can skip marination if you are in a hurry.  
      • This mushroom 65 stays crispy for 15 to 30 minutes. To make it super crispy that holds for long time, you should deep fry it twice. 
      • No need to use curd in this recipe.
      • If you don’t have corn flour, you can use rice flour.
      • You can also add crushed kasoori methi in the batter for more flavor.
      Try this easy, yummy , crispy mushroom 65 recipe at home and enjoy !
      Mushroom 65 recipe


      Continue Reading...