Roadside Mushroom | Kalaan | Chennai street food

yurekha vinoth | August 10, 2016 |
Two years before i tried this recipe from "Ramya's cookbook or ramya kitchen" sorry can't remember her blog name. It was the same taste of road side mushroom which i used to have regularly before my marriage nearby my home in chennai. Now i couldn't find her blog . Thank you ramya for your effort. Here is the roadside kalaan recipe for you.Enjoy it in your home


For Batter

Button Mushroom    10-15 n'os 
All purpose flour - 1/2 cup
Corn flour- 1/2 cup
Ginger garlic paste - 1/2 tbsp
Red food color      two pinch
Baking Soda         Pinch
Salt - as per taste
Oil - 1 tbsp( for mixing)
Oil - For frying

For Grinding masala

Bay leaf - 1
Cinnamon - 1
Cardamon - 1
Cloves - 2
Anise - 1/2
Saunf - 1 tsp
Coriander seed - 1 tbsp
Black peppercorn - 1 tsp
Nutmeg powder - a pinch
Jeera - 1/4 tsp
Salt - 1/2 tsp


Onion - 1 
Oil - 2 tbsp
Red Chilli powder - 1 tsp
Garam masala- 1 tsp
Salt - as per taste
Ginger garlic paste - 1/2 tsp

Detailed method

1.Grind all the ingredients into fine powder.
2.Chop he onion finely
3.For the masala water, heat 1 tbsp of oil and add 14th of chiopped onion and saute well. Add 1/2 tsp of ginger garlic paste and saute well untill raw smell goes off.Add 4 cups of water in it and add 2 tsp of grounded masala .Allow it to boil for 10-15 mins mins in medium flame. Switch off and close the lid.
4.For the mushroom fry, mix all the ingredients mentioned above in "mushroom fry" ingredients table. Dice the mushroom into cubes and dip into the batter and fry until it reaches golden brown color.Place it on tissue paper.
5.For the final touch, Heat 1 tbsp of oil and add the prepared mushroom fry. saute well for 3-4 mins nicely. Now add 1-1/2 cups of prepared masala water.Smash the mushroom as much as you can and cook till water gets absorbed well. Since mushroom soaks in masala water it will be easy for smashing.
6.Finally add red chilli powder,required salt and garam masala. Give a nice stir and allow it cook for another 2-3 mins.
7.Garnish with coriander leaves and serve hot with leftover chopped onions and corn chips.


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