Crispy mush­room on wa­ter­melon

Hindustan Times (Patna) - Live - - Leisure -

In­gre­di­ents

For 10 por­tions

1kg but­ton mush­room

1 tin Milk­maid

1 bot­tle may­on­naise

5 le­mons

1 wa­ter­melon

50gm mint

2 ripe mango

1 bot­tle sweet chili sauce

20gm black sesame seed 200gm green chili paste

40gm corn starch

1kg re­fined flour

200gm bak­ing pow­der re­fined oil

salt

Method

Mar­i­nate wa­ter­melon with mint and a bit of salt for one hour. In the mean­time, mix corn starch, re­fined flour and cold wa­ter to make bat­ter. Sep­a­rately, for the chili dip, mix green chili paste with Milk­maid and may­on­naise. Dust mush­rooms with re­fined flour and dip them in the bat­ter. Fry them till crisp. Now, coat mush­rooms with chili dip. To make mango salsa, take ripe mango, cut into fine dices, add sweet chili sauce and le­mon juice. Serve the fries mush­rooms with mar­i­nated wa­ter­melon, mango salsa and black sesame seed.

Nis­hant Ku­mar Choubey, ex­ec­u­tive chef, Dusit De­varana, New Delhi

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