Chilli mushroom

Ingredients 

• 1 cup of button mushrooms (cleaned and quartered)
• ½ cup capsicum cubed
• ⅓ cup chopped spring onions
• 1 green chili (slit and remove seeds)
• 1 medium onion cubed and layers separated
• 1 tbsp. chopped garlic
• 1 tbsp. oil
• 1 tsp. soya sauce
• ¾ tbsp tsp chili sauce (If not sweet, add ¼ tsp of sugar)
• ¾ tbsp. tomato ketchup
• ⅛ tsp. pepper powder
• Salt as needed
• 2 tbsp water

How to make the recipe

1. Heat a wide skillet with oil on a high flame.Add garlic and sauté for a min to get a good aroma. Add mushrooms and chilli. Saute for 2 mins. Cover and cook until the mushrooms are half done.
   
2. Add the capsicum,spring onions,onions and salt, fry till the capsicums are almost cooked but not soft. Make sure mushrooms are cooked as well.
   
   
   
3. Add the sauces to the skillet evenly. Add 2 tbsp water. Add pepper powder. Toss and fry for another min or until the sauce thickens. Off the heat.
   
4. Serve chilli mushroom with  roti.
   

Baby Corn Manchurian

If you are a fan of Indo Chinese fusion cuisine, you’ll love this appetizer recipe that is well loved by many us Indians.  I am quite certain that you will impress your family and guests with Baby Corn Manchurian too.

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Ingredients: 
15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

Preparation:

1 Heat oil for deep frying in a heavy bottomed vessel.

2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.

3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Mushroom Manchurian

Ingredients:

4 tablespoons Corn Flour

2 tablespoons Maida Flour

250 gms (1/2 lb) Fresh Mushrooms

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

½ teaspoon Soy Sauce

Cooking Oil

Salt

4 tablespoons Water

For Sauté

  1/2 teaspoon Garlic Paste

 1/2 teaspoon Ginger Paste

 1 Green Chilli, finely chopped

 1 small Onion, finely chopped

 2 tablespoons finely chopped Spring Onion 

 2 tablespoons Cooking Oil

 1½ tablespoons Soy Sauce

 1/2 tablespoon Chilli Sauce

  2 tablespoons Tomato Ketchup

  Salt

Method for Manchurian:

1. Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.
   

   
2. Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.
   

   
3. Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.
   

   

   Method for Sauté:

1. Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.
   

   
2. Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.
3. Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.
   

   

Pepper Mushroom

This is a dish that is dedicated to all those people who love MUSHROOM like I do.Mushroom is one of my favorite vegetable.This dish can be finished within 10 min.It should be cooked in highest heat,because if you cook it in slow flame the mushroom will leach out its water and it will become mushy.It is so simple…It has a nice peppery taste to it.It can be served with hot paratha or chappati.It is absolutely delicious.please try this and let me know what you think.

Ingrediants:

Onion-1 sliced

Mushroom-1 packet cleaned and sliced

Capsicum-1/2 sliced

Green chilli-1 slitted

Tomato-1 sliced

Ginger garlic paste-1 tblspn

Pepper-1 tblspn

Salt to taste

Ajinomoto-1 tsp

Soy sauce-1 tblspn

Oil-2 tblspn

Coriander leaves-for garnishing

Method:

In a frying pan add 1 tblspn of oil and heat it to high.Add in the Mushroom and stir fry it.

At first the water from the mushroom will leach out,but later all the water will get evaporated and all the mushrooms will have a nice sear in it.Remove that and set it aside.

In the same pan add 1 tbslpn of oil and throw in the ginger garlic paste and mix well.Add in the onions,Green chilli,Capsicum and Tomato stir fry for 3 min on high heat.

.Now add in the browned mushroom and mix well.Add in salt and Ajinomoto and mix well.

Add a dash of soya sauce and mix well.

Add in the Pepper and mix till everything is combined.Garnish with coriander leaves.serve hot with chappati or anything.

Baby Corn Golden Fries / Baby Corn Fry ( Chinese - Style )

This fries is so crisp and yummy, I am sure that kids will love it a lot. Not only kids everyone will munch over this. I hope you will love it as much as they did and tell me how it turned out for you.

Ingredients:

Babycorn - 10

Oil for Deep frying

For Batter:

All Purpose Flour / Maida - 1 cup

Corn Starch / Corn Flour - 1/4 cup

Soy Sauce - 1 tblspn

Chilli powder - 1 tsp

Garam masala powder - 1 tsp

Baking powder - 1 tsp

Ginger Garlic Paste - 1 tblspn

Ajinomoto - 1 tsp

Salt to taste

Water as needed

Method:

Cut corn lengthwise. Boil them for 2 minutes in hot water and drain them.

Now take all the ingredients given for the batter in a bowl and make into a smooth batter.

Heat oil for deep frying.

Dip corn in the batter and deep fry them in oil till golden.

Drain them in a paper towel.

Serve hot with ketchup.

 

Gobi Manchurian

One of my favourite dishes. Here is the recipe.

INGREDIENTS

Califlower 1( cut into medium sized florets)
Garrlic Cloves 4 (finely Chopped)
Ginger 2 tbsp (finely Chopped)
Green Chillies 4 (Chopped lengthwise)
Onion 1 (Chopped lengthwise)
Soya Suace 4 tbsp
Green Chilli Suace 1 tbsp
Tomato Ketchup 5 tbsp
Oil for deep fry

INGREDIENTS FOR BATTER

Maida 1/2 cup
Corn Flour 1/4 cup
Rice flour 2 tbsp
Ginger garlic paste 1 tbsp
Salt
Red Chilli Powder 1 tbsp
Orange food colour 1 pinch
Water


PREPARATION

1. Mix all the better ingredients together into a thick paste. Heat oil in a pan. Dip califlower florets in the batter and deep fry them. keep them aside.

2. Heat 1 tbsp of oil in an other wide pan, add Ginger and garlic pieces. Then add green chillies, onions and capsicum. When the capsicum is soft add Soya suace, ketchup, chilli suace and Maggi suace. Add 2 tbsp pf water. Then add fried gobi and mix well. Garnish with cilantro. Serve hot.