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Filling it softly Foodline
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Mushrooms as curries, yes, but they make great snacks too
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PHOTO: ANU PUSHKARNA
A Good Snack Bharwan mushroom jodi
This dish is for vegetarians. Mushrooms are usually put in curries, so this is a completely different take on mushrooms. I use button mushrooms for this. But one has to be careful and choose large enough mushrooms, which can be scooped and filled. Th
e breadcrumbs give this dish an excellent crunchiness. The spinach and cheese provide the perfect filling.
Bharwan mushroom jodi
Ingredients
10 large mushrooms
2 cups chopped spinach leaves
50 gms cottage cheese, diced
Salt to taste
1 tsp garlic
2 chopped green chillies
1tsp saunf
1/2 cup besan floor 1/4 breadcrumbs
10 toothpicks
Oil to deep fry
Method
Choose large mushrooms which can be scooped and filled.Wash the mushrooms to get rid of dust and any unwanted substance. Take a sharp knife and remove the stems. Scoop out some of the “flesh” of the mushroom, surrounding the stem.
Take a pan and sauté garlic with oil. Add saunf in it and cook till the fragrance comes out. Add the chopped spinach and green chilli and cook till the spinach is done and almost “dried”. Add salt to taste at this stage.
Fold in the diced cottage cheese and put aside to cool. Fill the mushrooms with this mixture gently and firmly so that enough stuffing goes into each mushroom without breaking it. Join two mushroom caps, the stuffed side should face each other and pierce with the toothpick to keep them firmly in place.
Use two toothpicks for each set of mushrooms. Fill all the mushrooms in this way.
Make a batter of besan flour and dip mushrooms in it to get an even coating. Roll these batter coated mushrooms in the breadcrumb flour , covering all the visible surfaces. Deep fry in hot oil till golden brown. Cut into two using a sharp knife lengthwise. Serve hot.
Chef Rakesh Kumar spoke to Nandini Nair
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