Mushroom 65

# Delicious Mushroom 65 Recipe: A Must-Try Dish from Mom’s Dosa in Cloverdale

## Introduction/Description
If you’re craving a spicy, mouthwatering dish that perfectly complements your favorite Indian meal, look no further than Mushroom 65! At Mom’s Dosa in Cloverdale, we take great pride in serving authentic Indian dishes, and our Mushroom 65 is no exception. This crispy, flavorful snack packs a punch with its rich spices and delicious mushrooms. Enjoy it as an appetizer or alongside your Dosa for a truly unforgettable dining experience!

## Ingredients List
For this Mushroom 65 recipe, you’ll need the following ingredients:
– 500 grams of fresh button mushrooms
– 1 cup of all-purpose flour (or rice flour for a gluten-free option)
– 1/2 cup of cornflour
– 2 tablespoons of rice flour (for extra crispiness)
– 1 teaspoon of red chili powder (adjust to taste)
– 1 teaspoon of turmeric powder
– 1 teaspoon of garam masala
– 1 teaspoon of ginger-garlic paste
– 1 tablespoon of lemon juice
– Salt to taste
– Water, as needed
– Oil for deep frying
– Fresh curry leaves (optional, for garnish)

## Instructions/Steps
1. **Clean the Mushrooms**: Rinse the mushrooms under water and pat them dry with a kitchen towel. If they’re large, you can cut them into halves or quarters.

2. **Prepare the Batter**: In a large mixing bowl, combine all-purpose flour, cornflour, rice flour, red chili powder, turmeric powder, garam masala, ginger-garlic paste, lemon juice, and salt. Mix well to form a thick batter. Add water gradually until you get a smooth consistency that coats the mushrooms well.

3. **Coat the Mushrooms**: Add the cleaned mushrooms to the batter and gently fold them in, ensuring they are completely coated.

4. **Heat the Oil**: In a deep frying pan, heat oil on medium flame until it’s hot enough for frying. You can check this by dropping a small amount of batter in. If it bubbles and comes up quickly, the oil is ready.

5. **Fry the Mushrooms**: Carefully add the batter-coated mushrooms in batches to the hot oil. Fry them for about 4-5 minutes, or until they turn golden brown and crispy. Avoid overcrowding the pan.

6. **Draining**: Once cooked, remove the mushrooms with a slotted spoon and place them on paper towels to drain the excess oil.

7. **Garnish and Serve**: If using, fry curry leaves in the leftover oil for a few seconds until crisp, and sprinkle them over the Mushroom 65 before serving. Enjoy this delicious dish hot!

## Cooking Time
– Preparation Time: 15 minutes
– Cooking Time: 20 minutes
– Total Time: 35 minutes

## Serving Size
This Mushroom 65 recipe serves about 4-5 people as an appetizer.

## Tips and Variations
– **Spices**: Feel free to adjust the spices according to your taste. Adding a pinch of asafetida (hing) can elevate the flavor.
– **Veggies**: You can substitute or add other vegetables like cauliflower, broccoli, or even paneer for a variation of this dish.
– **Baking Option**: If you’re looking for a healthier option, try baking the mushrooms at 400°F (200°C) for about 20-25 minutes until crispy, turning halfway through.
– **Pairing Suggestions**: Mushroom 65 pairs excellently with mint chutney or yogurt dip, balancing the heat perfectly!

**Disclaimer:** Please note that this Mushroom 65 recipe is just a reference and may not exactly resemble the version served at Mom’s Dosa in Cloverdale. We invite you to visit us to experience the authentic taste of our Mushroom 65 and other delicious Indian dishes!

Get ready to spice up your cooking with this delightful Mushroom 65 recipe. For more authentic Indian recipes, don’t forget to stop by Mom’s Dosa in Cloverdale!