For this second week of Blogging Marathon, I chose to make party pleasers for kids. So you will be seeing kid friendly recipes for the three days. Priya Srinivasan is hosting Srivalli’s Kid’s Delight this month and all my entries are going to that event. Until yesterday morning, I didn’t have any idea about the dishes I was going to make. I chanced to see a cookery show by a chef in a Tamil channel ( I forgot the channel name and the program name) and he demonstrated this mushroom 65. This is so much like the dry manchurian I make but as this is from a chef, I just went with the name he gave.
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The batter mix has both maida and corn flour with nearly equal quantities which resulted in a crispy roast. And it also absorbed the sauce immediately and the result was fantastic. As this is an entry for Kid’s Delight, I was thinking on my daughter’s taste and so added less chilly and sauces to make it slightly spicy which my daughter could withstand. But still she told me that it was spicy but she polished off the plate dunking the mushrooms in ketchup. As it has to be finger food, I opted to use the whole mushrooms so that kids can use their hand to eat. Make this for your kid and she/he would be really happy.
For The Mushroom Roasts:
Button Mushrooms -200 gm
Maida/ All Purpose Flour – 3 tbs
Corn Flour-3 tbs
Baking Powder-1/4 tsp
Oil-to deep fry
For The Sauce:
Red Chilly Sauce-1 tsp
Green Chilly Sauce-1 tsp
Tomato Sauce-1 tbs
Pepper Powder-a pinch
Coriander Leaves / Green Onions- to Garnish
In a bowl mix together corn flour, maida, baking powder and salt.
Add enough water to make a slightly thin batter.
Heat oil in a pan.
Dip washed and dried mushrooms in the batter and drop into hot oil.
Fry until golden.
Drain oil and transfer to a plate.
Heat oil for sauce in a pan and add finely chopped onions, garlic and green chillies.
When the onions turn translucent, add the sauces and salt.
Mix well and then add the fried mushrooms.
Keep on stirring until all the sauce coats the mushrooms and the mixture becomes dry.
Garnish with coriander leaves or green onions and serve hot.