|
Mushrooms/Kalaan |
8 |
|
All Purpose Flour [APF]/Maida |
3 tbsp |
|
Corn Flour |
1 tbsp |
|
Black Pepper Powder |
½ -3/4 tsp |
|
Oil |
2 tsp |
|
Onion |
1 small finely chopped |
|
Ginger & Garlic Paste |
2 tsp |
|
Tomato Ketchup |
1 tbsp |
|
Chilli Garlic Sauce |
1 tbsp |
|
Soya Sauce |
1 tsp |
|
Vinegar |
1 tsp |
|
Capsicum or Spring Onions |
1 tbsp finely chopped |
|
Salt |
As needed |
Preparation Time: 10 minutes Recipe Category: Starters/Appetizers
Cooking Time: 20-25 minutes Recipe Cuisine: Indo Chinese
Author: Priya Anandakumar
Other Mushroom Recipes that might be of interest...
Method
Clean
the mushrooms with paper towel or gently with a clean cloth. Do not wash the
mushrooms in water as they will absorb the water and become soggy.
In a
bowl mix the maida, corn flour, black pepper powder and salt with water. Make
sure the consistency is medium and not watery. Keep the batter aside.
In the
kadai heat the oil, dip the mushrooms in the batter and fry it in the oil
equally on all sides. Once all the bubbles in the oil stops then it means the
mushrooms are cooked and done. Remove it and keep it aside.
Now to
prepare the sauce, in a pan heat the oil, add onions and sauté until golden
brown. Now add the ginger and garlic paste and sauté for 20 sec’s. Add the
tomato ketchup, chilli & garlic sauce, soya sauce, vinegar and a dash of
pepper. Mix them good, keep the stove in low flame.
Now add
the fried mushrooms, mix it wel until the sauce is coated well all over the
mushrooms.
Garnish
it with capsicum or spring onions and your MUSHROOM 65 is ready to be served.
Thank
you for visiting my blog, please come back again for more exotic recipes.
Please
post your comments and suggestions here.
If you
find this post really interesting, it will really be nice if you can share it
with your facebook friends or twitter friends or pin it today. I will be very
happy if you like, share and subscribe to Priya’s Virundhu youtube channel at
https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a
lot to me and a great encouragement as well.
Have a
great day and enjoy.
Until
then I am signing off…
nice color dear.. tempting..
ReplyDeletelovely and tempting recipe..thank you for linking in dear
ReplyDeleteThank you Preeti..
ReplyDeleteThank you Shama Nagarajan...
ReplyDeleteNice..Thanks for linking this recipe to my event
ReplyDeleteThank you Faiza..
ReplyDeleteLovely dish, thank for sending it to lets cook for kids event.
ReplyDeleteThank you very much Nayna...
Deletetasty dish....!!!!
ReplyDeleteThank you very much Sowmya Smy...
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi Priya,
ReplyDeleteCould I make this dish ahead of time (3/4 hours)? If so, how should I store it until ready to eat? Would it be OK to reheat it when ready to be served or would it affect the quality of the dish? I'm throwing my mom a surprise birthday party and would like to make this as a starter. I was thinking I could put it in the oven on a low temp to keep it warm until time to serve, would this work?
Thanks! =)
Hi Sd,
ReplyDeleteThanks for stopping by, first of all wishing your MOM a VERY HAPPY BIRTHDAY, it is really nice of you to give a surprise party.You can surely make it before 3 - 4 hrs, just make sure not to wash the mushrooms otherwise they will drink all the oil and will get soggy. You surely reheat and give it as starter, you can make the mushroom 65, heat in the oven and serve it before the party. Do not keep in the oven for very long time, it might take away all the moisture. I hope I have answered your question, have a great day and wonderful party as well.
Wow..its really tempting me priya ;) drool worthy.. bookmarked :) will try this soon...
ReplyDelete