There are a few things
that I would not mind repeatedly mentioning about, in my mushroom posts.
Mushrooms are so rich in antioxidants and tasty but you have to be very careful
in picking and storing them. When you purchase mushrooms from the market make
sure to double check whether they are fresh and free of too many black spots on
them.
Now
let’s see how to make this delicious, juicy and crispy 65 recipe.
INGREDIENTS
Serves one person
Total Preparation Time - 10 minutes
Total Preparation Time - 10 minutes
1.
Button mushroom - 100
grams (6 to 8 mushrooms)
2.
Maida / All purpose flour
- 1/2 cup
3.
Rice flour - 1/2 cup
4.
Red chilli powder - 2
teaspoons (or a tablespoon)
5.
Cumin powder - 2
teaspoons
6.
Fennel powder - 1/2
teaspoon (or 1/2 teaspoon crushed fennel seeds)
7.
Lemon juice - 2 teaspoons
8.
Red food color - A few
pinches
9.
Salt - As per taste
10.
Oil - For deep
frying
PREPARATION
METHOD
Wash and wipe mushrooms
using a clean cloth to remove dirt. Then each mushroom into four or two pieces.
Take a bowl and add
maida, rice flour, red chilli powder, cumin powder, fennel powder and salt mix
well. Then pour about 150 ml of water and mix well see that there are no lumps
and the batter is thick enough to coat the mushrooms. Then add lemon juice and
stir well. Add a few pinches of red food color if you wish to make it look
brighter but I personally do not prefer it. I have added it here to just make
photographs look better.
Place a pan on flame and
pour enough oil to deep fry the mushroom pieces.
Wait until the oil turns
hot. Then dip mushroom pieces in batter coat them all sides and slide into the
hot oil. Deep fry until they turn crisp and reddish.
Remove
from flame using a slotted spoon.
Serve
hot with lemon wedges and onion slices.
TIP 1: Instead of maida and rice flour you can add corn flour in
equal quantity.
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