Thursday, January 16, 2014

Mushroom Caps

Its a very good and unique starter. Tastes completely different from the other deep fried snacks. You can prepare it for the tea-time. Its a good accompaniment to soups, mocktails and cocktails

This recipe has four steps :
1. Preparing the mushroom caps.
2. Preparing the filling.
3. Preparing the batter.
4. Deep frying the caps.

Step 1 : Preparing the mushroom caps.

Ingredients :

Mushrooms (medium size) - 6-7

Procedure :

Clean the mushrooms. Remove stem and make them hollow from underside so that they can be stuffed.

Step 2 :  Preparing the filling.

Ingredients :

Bell Peppers (red, yellow, green) (finely chopped) - 2 tsp
Green chilies - 1 tsp
Paneer (Cottage Cheese) (grated) - 2 tsp
Cheese (grated) - 2 tsp
Fresh Coriander (finely chopped) - 1 tsp
Salt - to taste

Procedure :

Mash and mix everything with your fingers.

Step 3 : Preparing the batter

Ingredients :

Maida : 2-3 tbsp
Cornflour - 2 tbsp
Salt - to taste
Pepper - 1/4 tsp

Procedure :

Make a batter of all the above ingredients using a little water. Batter should be of coating consistency.

Step 4 : Deep frying the caps

Procedure :

  1. Stuff the paneer-cheese filling into the hollow mushroom caps.
  2. Dip the stuffed mushroom caps into the batter.
  3. Take cornflour in a plate and coat the dipped mushroom caps with the dry cornflour.
  4. Press lightly between palms and deep fry in hot oil on medium flame for 2-3 min.
Note : You can also use boiled mushrooms, in case of boiled mushrooms, deep fry for 1-2 min in the step-4.

Tip : You can use small size capsicum, tomato, zucchini, cucumber, kakdi or any other vegetable that can be hollowed to make caps.

No comments:

Post a Comment