Chili garlic mushroom

Chili garlic mushroom is an Indo chinese recipe. It  is favorite  recipe of my family especially my husband as he is mushroom lover. Mushrooms are easily available in winters so we use to prepare mushrooms twice a week. It can be served as starter or snack. But we use it as side dish during our meals. I am adding lots of vegetables to it as it will make it more healthier and tasty.

Serving: 7

Chili mushroom dry

Chili mushroom dry

Ingredients:

Mushroom: 250 gm

Garlic: 8-10 cloves chopped finely

Ginger: 1 tbsp paste

Capsicum thinly sliced: 3( green, yellow, red)

Onion: 2 rings

Tomatoes: 1 chopped

Baby corn: 4-5 cut them in halves

Oil: 2 tbsp

Green chilli: 1 chopped

Soya sauce: 1 tbsp

Green chili sauce: 1 tbsp

Tomato Ketchup: 1 tbsp

Salt: to taste

Black pepper powder: 1/4 tsp

For batter:

Cornflour: 4 tbsp

All purpose flour or maida: 2 tbsp

Salt: 1/2 tsp

Water: for making thick consistency batter

Oil: for deep frying

Method:

1. Rinse and dry wipe mushrooms and cut them in halves.

2. Make a flowing medium consistency batter by adding water to cornflour, all purpose flour .

3. Add mushrooms and baby corn to batter and coat them with batter.

4. Heat oil in a kadai. Add mushrooms and deep fry them till golden brown.

5. Heat 2 tbsp oil in a pan. Add ginger paste and chopped garlic and saute. Add all vegetables and cook. Capsicum should have some crunch in them.

6. Add soya sauce, green chili sauce, tomato ketchup, salt, black pepper powder and mix well.

7. Add mushrooms and babycorn. Mix and cook for 3-4 minutes.

8. Enjoy this as snack or as side dish.

 

 



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