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Chilli Mushroom dry or Mushroom 65. We all have heard this “65” in menu of most of posh or local restaurants. Now it was a long time doubt for me why it is called 65? Chicken 65 being famous and most chosen recipe for snack or starter. I wanted to know its history and reason behind naming it. So did a small research in google to find it. Got some interesting facts that i wanted to share,

Some bits from The Hindu news about Chicken 65,

“Some of the stories are chicken is marinated for 65 days; it is made from 65-day-old chickens; a chicken is cut into 65 pieces; a chef once added 65 chillies to the recipe to make it super spicy and so forth.

In reality, the dish was introduced in 1965 by Buhari’s hotel and hence the name. The popular restaurant has followed the naming convention by introducing Chicken 78, 82 and 90 in later years”

From this is the manipulated veg versions like paneer 65, gobi 65, mushroom 65. Talking about all this i wanted to try 78,82 and 90 as well. ?

Chilli Mushroom dry Directions:

Name: chilli mushroom dry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 packet mushrooms; 3 tbsp corn flour; 1/2 cup gram flour; 1/4 tsp turmeric powder; 1 tsp chilli powder; 1 1/2 tsp kashmiri chilli powder; 3/4 tsp garam masala; 1 tbsp ginger garlic paste; 1 long green chilli (finely chopped); 1 spring curry leaves (finely chopped); Salt to taste

1. Marinate mushrooms with corn flour, gram flour, turmeric powder, chilli powder, kashmiri chilli powder, garam masala, ginger garlic paste, green chilli, salt and curry leaves. Freeze them for 15 min. Add little water to make it sticky paste.

2. Heat oil and deep fry pieces taken right from freezer. Until it is golden brown. Strain it in paper towel and serve with onions and green chillies.

Chilli Mushroom dry Recipe:

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