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mushroom 65 recipe, how to make mushroom 65 recipe | mushroom recipes

mushroom 65 recipe with step by step pics. crispy and tasty mushroom 65 is a delicious starter snack that can be served with any indian main course meal. amongst many of the mushroom recipes that i make, mushroom 65 is a recipe that is liked by all at home.

the recipe that i make is very simple and easy. you don’t need to do any extra tempering later. white button mushrooms are coated in a spiced curd batter and then deep fried. this recipe can be halved or doubled.

i have already shared a few vegetarian 65 recipes like:

mushroom 65 can be had plain as a starter snack with any indian meal. you can also serve mushroom 65 with rotis or chapatis. while serving accompany mint curd chutney or coriander chutney. you can even serve with tomato ketchup or sriracha sauce or chilli sauce. i served with sweet green chilli sauce.

if you are looking for more mushroom recipes then do check mushroom sandwich, kadai mushroom, mushroom puffs, mushroom soup and kadai mushroom gravy recipe.

mushroom 65 recipe below:

2.75 from 4 votes
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mushroom 65 recipe
prep time
5 mins
cook time
20 mins
total time
25 mins
 

crispy and tasty mushroom 65 is a delicious starter snack that can be served with any indian main course meal. 

course: snacks, starters
cuisine: andhra, hyderabadi, south indian
servings: 2
author: dassana amit
ingredients (1 cup = 250 ml)
for mushroom 65 batter:
  • ½ cup fresh curd
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons kashmiri red chilli powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • 8 to 10 curry leaves - finely chopped
  • 2 tablespoons corn flour (corn starch)
  • 4 tablespoons whole wheat flour or all purpose flour (maida)
  • 2 tablespoons rice flour
  • ½ teaspoon lemon juice
  • salt as required
other ingredients for mushroom 65:
  • 200 grams white button mushrooms
  • oil for deep frying as required
  • spring onion greens or chopped coriander leaves for garnish
how to make recipe
chopping mushrooms:
  1. firstly rinse or wipe and then chop mushroom in halves. 

  2. discard a bit of the muddy base stalk also. if the mushrooms are large in size, then you can chop them in four parts. keep aside.

making marination for mushroom 65:
  1. in a bowl take ½ cup fresh curd and whisk it till smooth. 

  2. then add 1 tablespoon ginger-garlic paste.

  3. now add 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoons kashmiri red chilli powder (or deghi mirch) and 2 teaspoons coriander powder. if using any other red chilli powder then add 1 teaspoon.

  4. add 8 to 10 curry leaves, finely chopped

  5. then add 2 tablespoons corn flour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.

  6. season with salt as per taste. also add ½ teaspoon lemon juice. 

  7. mix very well.

  8. before adding mushrooms heat oil for deep frying in a pan or kadai as if you keep it for a longer time then mushrooms release lot of water and the batter becomes thin. so as soon as you mix the mushrooms, you can start frying them. 

  9. add the mushrooms. gently mix without breaking mushrooms. the batter has to be thick. if the batter is not thick, then it falls when frying as mushrooms releases moisture when frying. 

  10. so do make sure the batter is thick. if required, you can add some more rice flour or whole wheat flour more to make the batter thick.

making mushroom 65:
  1. let the oil become medium hot. test a piece of batter coated mushroom. if it comes up steadily and gradually then the oil is ready for frying.

  2. now coat the mushrooms with the batter and gently drop them in the hot oil.

  3. this way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. do not over crowd.

  4. when one side is golden and crisp, then turn over each mushrooms. the mushrooms have to become golden. if you flip them earlier, the coating breaks. so let them become crisp and golden and then turn.

  5. fry the second side also till crisp and golden. turn over a couple of times more for even frying.

  6. remove the fried mushrooms with a slotted spoon draining the extra oil. fry the remaining mushrooms same way.

  7. place mushrooms on kitchen paper towels.

  8. garnish fried mushrooms with spring onion greens or coriander leaves.

  9. serve mushroom 65 hot with any chutney or sauce of your choice. mushroom 65 tastes best hot, so do serve them hot as they are crisp. do not serve them cold.


how to make mushroom 65 recipe:

1. firstly rinse or wipe and then chop mushroom in halves. discard a bit of the muddy base stalk also. if the mushrooms are large in size, then you can chop them in four parts. keep aside.

2. in a bowl take ½ cup fresh curd (yogurt or dahi).

3. whisk curd till smooth.

4. then add 1 tablespoon ginger-garlic paste.

5. now add 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoons kashmiri red chilli powder (or deghi mirch) and 2 teaspoons coriander powder. if using any other red chilli powder then add 1 teaspoon.

6. add 8 to 10 curry leaves, finely chopped.

7. then add 2 tablespoons corn flour (corn starch), 4 tablespoons whole wheat flour (or all purpose flour) and 2 tablespoons rice flour.

8. season with salt as per taste.

9. mix well.

10. then add ½ teaspoon lemon juice and mix again. before adding mushrooms heat oil for deep frying in a pan or kadai as if you keep it for a longer time then mushrooms release lot of water and the batter becomes thin. so as soon as you mix the mushrooms, you can start frying.

frying mushrooms:

11. add the mushrooms.

12. gently mix without breaking mushrooms. the batter has to be thick. if the batter is not thick, then it falls when frying as mushrooms releases moisture when frying. so do make sure the batter is thick. if required, you can add some more rice flour or whole wheat flour to make the batter thick.

13. let the oil become medium hot. test a piece of batter coated mushroom. if it comes up steadily and gradually then the oil is ready for frying.

14. now coat the mushrooms with the batter and gently drop them in the hot oil. the oil has to be hot. if the oil is not hot, the mushrooms will then absorb more oil.

15. this way add more batter coated mushroom pieces in the hot oil keeping in mind the capacity of the kadai. do not over crowd.

16. when one side is golden and crisp, then turn over each mushrooms. the mushrooms have to become golden. if you flip them earlier, the coating breaks. so let them become crisp and golden and then turn.

17. fry the second side also till crisp and golden. turn over a couple of times more for even frying.

18. remove the fried mushrooms with a slotted spoon draining the extra oil. fry the remaining mushrooms same way.

19. place mushrooms on kitchen paper towels.

20. garnish fried mushrooms with spring onion greens or coriander leaves. serve mushroom 65 hot with any sauce or chutney of your choice like mint coriander chutney or pudina chutney or green chutney.

mushroom 65 tastes best hot, so do serve them hot as they are crisp. do not serve them cold. for more delicious snacks recipes you can check this collection of 115 snacks for diwali festival.




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This post was last modified on November 2, 2017, 5:27 pm

    Categories Andhra RecipesHyderabadi CuisineSouth Indian RecipesStarters & Snacks Recipes