INGREDIENTS: • 300 grams Button mushrooms, quartered• 2 tablespoon Cornflour • 2 tablespoons All Purpose Flour (Maida)• 1/2 teaspoon Black pepper powder • 2 teaspoons Tandoori masala • 1 inch Ginger, grated • 4 cloves Garlic, grated • 2 sprig Curry leaves • 2 Green Chillies, slit• 1 sprig Coriander (Dhania) Leaves, finely chopped • Salt, to taste • PUVI Cold Pressed Coconut Oil, for cooking
PREPARATION: • To begin making the Mushroom 65 Recipe, wash the mushrooms, pat dry and quarter them and keep aside. • In a mixing bowl, combine the cornflour, all-purpose flour and salt. Make a thick batter by adding little water. Add water using a tablespoon little by little to make a thick batter. • Add the quartered mushrooms in the batter and keep aside. • Heat PUVI Cold Pressed Coconut Oil for deep frying in a Kadai/ Wok on medium high heat. Add a few mushrooms at a time and deep fry them until browned and crisp. Drain on paper towels and keep the mushroom aside. • In another Kadai/ Wok, heat a tablespoon of the oil on medium heat. Add the ginger, garlic, green chilies and curry leaves and saute for a few minutes. Add the fried mushrooms, the black pepper powder and tandoori masala powder. Stir fry until the mushrooms get well coated with the spices. • Check the salt and spices and adjust to suit your taste. Stir in the chopped coriander leaves and turn off the heat. Transfer to a serving bowl and serve. • Serve the Mushroom 65 (Indian Style Spicy Mushrooms with Chillies) as an appetizer for parties.