One of the many brilliant things about being British and Hindu by religion is that when you feel sad that Diwali is over, you have Christmas to look forward to! I love both festive periods and I am so lucky I am in a place to embrace both. Admittedly the Christmases of my childhood did contain a few samosa and some pav bhajhi. and the pies always had an Indian spiced stuffing, but we did make visits to Santa, sing carols, adorn a tree and watched the queens speech. Most importantly, we spent time together talking and arguing over which Christmas movie to watch.
I was in the supermarket the other day with my boy and as soon as we entered my boy pointed to the ceiling and gasped, ‘where’s the spider gone, where’s the bat gone, mumma where’s the pumpkin…oh no!!’ He was of course referring to the Halloween decorations which had been removed down since our last visit. Whilst I explained that Halloween was over and the bat had flown away and the spider was sleeping, I turned into a Christmas aisle. Already?
Later that day, I saw people posting Christmas coffee holders from popular vendors and my sister-in-law texted me, ‘we need to plan for Christmas’. For real? Are you thinking about Christmas? Are you menu planning…are you counting the days, are you gift shopping and tell the truth, are you dieting?
So here’s one for a special day. These are beautiful crisp, nutty, spicy, a little sweet and they smell wonderfully like spicy and crisp bread. Of course the inside is juicy and moist and have an oozy bite. Don’t substitute the panko (Japanese breadcrumbs) they are fluffier and give much better favour and texture to these beauties. They are pretty impressive, especially when served with my lychee and chilli dipping sauce.
Ingredients to serve 4-6
2 cups of panko breadcrumbs
3/4 cup desiccated coconut
1.5 tsp cumin seeds
1.5 tsp fennel seeds
Salt to taste
Oil for deep-frying
3 tsp smoked garlic powder ( I used one by seasoned pioneers and I found it in the speciality foods section of Sainsbury’s)
200g baby button mushrooms, washed and dried
1. In a shallow bowl or tray combine the panko breadcrumbs, desiccated coconut, smoked garlic granules, cumin, salt and fennel seeds
2. In a separate bowl whisk the eggs lightly and leave to a side until you are ready to use them
3. When the oil is hot, dip the mushrooms in the eggs, shake off the exceeds a d roll them into the crumbly mix and fry them all until they are golden brown.
4. Remove onto kitchen paper and serve hot and crispy.