Sunday, July 31, 2011

Crispy Mushrooms with Carrot Ribbon Salad

Mushrooms are a low calorie food rich with B vitamins. I used Oyster mushrooms for this recipe as button mushrooms are hard to find around here. The crispy fried mushrooms along with the citracy flavored carrot ribbon salad would make an ideal appetizer or even as a side dish for a South Asian cuisine.

Ingredients: Serve 4
Mushrooms 250g
2 tsp baking powder
1 tbsp of melted butter
1/2cup plain flour
1/3 cup corn flour
about 2/3cup of water
salt to taste
Oil for deep frying

Make the batter by mixing baking powder, plain flour, corn flour, melted butter and salt along with water. Beat with a whisk to mix well. 
Heat oil for deep frying. (But make sure NOT to heat it till smoke comes )
Dip a mushroom on the batter and to test whether the oil is ready; put one mushroom to the oil.If it sizzles immediately the oil is ready for frying.
Dip the mushrooms in the batter by batches and deep fry till golden and crisp.
Transfer to kitchen paper towel to absorb excess oil. 
Serve in a serving plate along with carrot salad or plain.

To make carrot salad:
2 carrots washed and skin peeled off.
2 green chillies chopped fine
1 medium size onion sliced
1 tsp rice vinegar
lime juice to taste
salt to taste
pepper to taste
extra virgin olive oil to drizzle

Make ribbons by peeling lengthwise of the carrot. Mix the ribbons with the other ingredients and adjust the taste to your liking. drizzle olive oil and serve long with the crispy mushrooms. Enjoy!!!


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