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Tuesday, November 24, 2020

Chilli Garlic Mushrooms

Chilli Garlic Mushroom is cooked just like any other Indo Chinese dish. Button mushrooms are cooked in chilli sauce and served as a starter or along with fried rice and noodles. Button mushrooms are deep fried and tossed with capsicum and onion cut into squares. Since mushrooms are full of moisture they need a firm and crispy coating. I have used corn flour and rice flour to make it firm and crispy from outside. This dish is made dry as well as with gravy. I have taken a middle path. I have made it slightly moist and juicy by coating it with a thick sauce. I have not added the ajino motto but if you desire you can add it. 

I suggest using firm and fresh button mushrooms which are full of moisture. As they will then be firm from outside and juicy inside. If you wish you can add more gravy by doubling corn flour slurry and water. Serve them as a snack or accompany them with fried rice and noodles. 

We need:

For Frying Mushrooms

  • 200 gm Mushroom

  • 2 Tbsp Garlic minced

  • 3 Tbsp All purpose Flour( Maida) 

  • 3 Tbsp Corn flour

  • ½ Tsp salt

  • ½ Tsp Turmeric Powder

  • ½ Tsp. Red chilli Powder

  • Oil for Deep frying

For The Sauce:

  • 2 Onions Chopped in quarters

  • 1 large Green Capsicum cut into quarters. 

  • 3 Green Chillies diagonally slit

  • 6 to 7 Cloves of Garlic chopped

  • 1 Tbsp Chopped Ginger

  • 2 Tbsp Cornflour 

  • 2 Tbsp Tomato Sauce

  • 1 Tbsp Soya Sauce

  • 1 Tbsp Red Chilli  Sauce. 

  • A pinch of Red food Colour ( optional) 

  • 2 Tbsp Cooking Oil. 

Let us get Started:

  1. Wash Mushrooms thoroughly in water removing all dirt and grime. Rinse and keep it in a strainer to remove all water. When the water is rinsed, cut the mushroom head into quarters and chop the stems separately. 

  2. Take a bowl and add cornflour and all purpose flour. To this add salt, red pepper powder, turmeric powder and minced Garlic. Add a little water and make a batter of coating consistency. 

  3. Heat oil for frying. Coat the mushrooms with the batter and deep fry them till crisp on medium heat. All the water in the mushrooms should dry up. Otherwise the mushrooms will turn soggy . Drain them on paper towel and set aside.  

  4. Heat a wok or nonstick pan. Add  2 Tbsp of cooking oil in it. When the oil is heated add garlic and ginger to it. Saute till the raw smell of garlic goes away. 

  5. Add capsicum, green chillies and onions to it. Saute till vegetables are bit transparent but crunchy. The capsicum should not lose their colour . It will take around 2 minutes. 

  6. Time to add all the three sauces ie tomato, soya and chilli sauce. and mix everything properly. 

  7. Dissolve 2 Tbsp corn flour in 100 ml water and add this slurry to the vegetables in the pan slowly, stirring constantly till glossy. Avoid lumps. When the sauce starts boiling, add fried mushrooms to it. Coat them well with sauce . 

  8. Serve hot and Enjoy this snack with noodles, fried rice or simply on its own. 

While washing mushrooms don't leave them for too long in water as they will retain too much water. 
As there is enough salt in the sauces, there is no need to add salt. If you are making the gravy version only then add a little salt after tasting. 


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