Mushroom 65
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves 4
Ingredients:
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 chiles
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 chile for few seconds. Add the fried mushrooms and mix everything.
From rakshaskitchen.com