Cooking time - 30 minutes
INGREDIENTS :
White Oyester Mushrooms - 1 pack
Gram flour - 4 tbsp
Maida - 2 tbsp
Corn flour - 4 tbsp
Ginger garlic paste - 2 tbsp
Green Chilli Sauce - 2 tbsp
Pepper Powder - 1 tbsp
Salt - 1 tbsp
Vinegar - 2 tbsp
Ajinomoto - 1 tbsp
Palm oil - 300 ml
For the Dip :
Soy sauce - 4 tbsp
Tomato Sauce - 2 tbsp
Barbeque sauce - 2 tbsp
Pitted Olives - 5
DIRECTIONS :
Wash the mushrooms twice and remove any residue.
In a mixing bowl add gram flour,maida,corn flour,salt,pepper,ginger garlic paste,green chilli sauce,vinegar and ajinomoto.Mix well.Sprinkle water and make a thick paste.
Coat the mushrooms in the batter and keep it in freezer for 1 hour.If not marinated,the batter will separate in oil due to the porous nature of the fungus.
Mushroom Mud Biryani Cooked by Me
Heat oil in a pan and fry the mushrooms untill golden brown.Donot over cook.Cook in medium flame after it crispens out.
Mix Soy sauce and tomato sauce and barbeque sauce.Add pickled jalepeno and pitted Olives.
Dip the Fried Mushroom 65 in the Sauce.Serve with boiled Glutinous Rice and blanched greens.
