Here's mushroom 65 the most favorite starter of many. You can serve it either as appetizer or side dish for biryani or any pulao recipes. I have already posted many other 65 recipes (both veg and non-veg ingredients) on my blog do click here to check them out. 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. Also make it a habit not to stock them in your refrigerator as it will turn toxic within days. Use it on the day you purchase them and throw away the excess or leftover mushrooms that have been lying inside your refrigerator for more than a couple of days. Some sources say that fresh mushrooms can be stored upto 7 days but we do not know how fresh the mushrooms are, so lets not take a chance. Being frugal here will not help, never play with mushrooms I'd say. Now lets see how to make this delicious, juicy and crispy 65 recipe.
INGREDIENTSServes one person
Total Preparation Time - 10 minutes
- Button mushroom - 100 grams (6 to 8 mushrooms)
- Maida / All purpose flour - 1/2 cup
- Rice flour - 1/2 cup
- Red chilli powder - 2 teaspoons (or a tablespoon)
- Cumin powder - 2 teaspoons
- Fennel powder - 1/2 teaspoon (or 1/2 teaspoon crushed fennel seeds)
- Lemon juice - 2 teaspoons
- Red food color - A few pinches
- Salt - As per taste
- Oil - For deep frying
- 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.
TIP 2: If your mushroom turns soggy after a while just re-fry them in hot oil. It will turn crispy again and stay so for longer time.