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Mushroom Fry

Mushroom Fry


Serving Size:4

Marinate for the mushrooms:

2 packets button mushrooms
1 packet of McCormick Original Buffalo Seasoning mix
1tbsp of ginger garlic paste
1tbsp of chillie powder
1tbsp of gram masala
1tbsp chicken curry powder

1tsp onion powder

1tbsp crushed chili flask

¼ tsp cinnamon powder

1tbsp curd

1tbsp ghee

½ tsp turmeric powder
4tbsp of lemon juice
1tsp of grounded pepper
2tbsp of olive oil
Salt to taste

Wet a large kitchen towel and wipe out the dirt from the mushrooms and keep aside. In a large bowl add all the marinate ingredient and whisk well. Add the mushroom and mix well and refrigerate overnight.

1 large red onion sliced

2 large tomatos quartered

1 green capsicum cubed

Vegetable oil for frying

Chopped coriander leaves

Preparation Methods:

Heat a large non-stick wok. Once heated pour in vegetable oil and fry the mushroom until golden brown -.Drain the excess oil on paper towel and keep aside. Heat another non-stick and dry roast the onions, tomatoes and green capsicum till tender with little salt and pepper. Arrange the mushroom on a large serving plate and garish with the saut├ęs vegetable and chopped coriander leaves.


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