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Have you ever woken up on Monday morning and wondered,”Where did the weekend go?” You may have hoped to spend Saturday and Sunday sleeping in, cooking a good dish and relaxing with family and friends, but instead you found yourself running errands, catching up on housework and juggling a busy schedule of social events. If you need a break at the weekend, it may be time to slow down and make room for cooking on your days off. Try this recipe of mushroom delight and indulge in a little rest and relaxation.
Serves: 6, Preparation time: 15 minutes, Cooking time: 15 minutes
Ingredients for Mushroom on Mushroom:
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Small button mushrooms: 22 grams
Filling
Potatoes 2 (medium, boiled and mashed)
Peas 1/3 cup (boiled)
Oil 1 tbsp
Green chilli 2 (chopped)
Mint 2 tbsp (chopped)
Lemon juice 1 tsp
Red chilli powder 1 tsp
Cumin seeds 1 tsp
Salt to taste
Batter
Maida – ½ cup, Baking powder – ¼ tsp, Salt and pepper to taste and oil for frying
How to make Mushroom on Mushroom
Gently remove the stem of the mushrooms and with the back of a spoon scrape the inside of the mushrooms to get a hollow. Keep aside.
How to prepare the filling
Heat oil in a pan.
Add cumin seeds.
Add mashed potatoes, boiled peas, mint and lemon juice, salt, green and red chillies. Mix well and remove from heat. Cool.
Fill the mushrooms with the filling.
Join two filled mushrooms, filling side facing each other with a wooden toothpick. Repeat and pair all the mushrooms.
Mix all the ingredients of batter and make a thick paste.
Heat oil in a deep pan for frying.
Pick each mushroom pair with a toothpick one by one. Deep fry till golden brown.
Take out on kitchen towel. Serve hot with tomato ketchup.
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