A dish that reminds me of my hostel days, as this used to be part our every weekend meal from a restaurant opposite the hostel campus. I took the recipe from the chef of that restaurant and every time I make this I feel nostalgic!
Ingredients
1 pkt Button Mushroom (cleaned and cut in half)
8-10 cloves of garlic ( finely chopped)
1 inch piece of ginger( finely chopped)
1 Green Bell pepper, cut in cubes ( optional)
2-3 big green chilies cut diagonally
1 small onion ( finely chopped)
1 small onion cut in cubes, each layer separated
1 Tbsp Dark soy sauce
2 Tbsp Ching’s green chilli sauce
1 Tbsp tomato ketchup
1 tsp Vinegar
1 Cup All Purpose flour ( Maida)
1/2 Cup Cornflour
1/2 tsp black pepper powder
1/2 tsp red Chilli Powder
1/4 tsp Monosodium Glutamate ( Optional)
Salt to taste
Oil for frying
Procedure
Take the soya sauce, green chilli sauce, tomato sauce and vinegar in a bowl, add salt, red chilli powder, pepper powder and monosodium Glutamate. Mix well, now add 1.5 Tbsp Cornflour . Mix well to avoid any lumps. Keep aside. Take the all purpose flour and cornflour in a bowl, add salt to taste, now adding small amounts of water make a thick batter. Keep oil ready for deep frying. Dip each cut mushroom so that it’s covered with the batter completely, now fry these mushroom till golden brown. Be careful while frying as while frying mushroom oil spatters. Now keep these fried mushrooms aside. Quickly prepare the gravy because we don’t want the mushrooms to turn soggy, heat 2 Tbsp oil in a wok, toss in the chopped garlic, ginger, green chilli fry on high flame for few seconds now add Cut green chillies & chopped onions, fry till translucent, add the cubes onions, add the sauces and keep stirring, the gravy will start to change color and become medium brown once the sauce is cooked properly add Fried Mushrooms and Capsicum, bring to a boil, add salt if needed. Serve hot with plain rice or fried rice.
Ingredients
1 pkt Button Mushroom (cleaned and cut in half)
8-10 cloves of garlic ( finely chopped)
1 inch piece of ginger( finely chopped)
1 Green Bell pepper, cut in cubes ( optional)
2-3 big green chilies cut diagonally
1 small onion ( finely chopped)
1 small onion cut in cubes, each layer separated
1 Tbsp Dark soy sauce
2 Tbsp Ching’s green chilli sauce
1 Tbsp tomato ketchup
1 tsp Vinegar
1 Cup All Purpose flour ( Maida)
1/2 Cup Cornflour
1/2 tsp black pepper powder
1/2 tsp red Chilli Powder
1/4 tsp Monosodium Glutamate ( Optional)
Salt to taste
Oil for frying
Procedure
Take the soya sauce, green chilli sauce, tomato sauce and vinegar in a bowl, add salt, red chilli powder, pepper powder and monosodium Glutamate. Mix well, now add 1.5 Tbsp Cornflour . Mix well to avoid any lumps. Keep aside. Take the all purpose flour and cornflour in a bowl, add salt to taste, now adding small amounts of water make a thick batter. Keep oil ready for deep frying. Dip each cut mushroom so that it’s covered with the batter completely, now fry these mushroom till golden brown. Be careful while frying as while frying mushroom oil spatters. Now keep these fried mushrooms aside. Quickly prepare the gravy because we don’t want the mushrooms to turn soggy, heat 2 Tbsp oil in a wok, toss in the chopped garlic, ginger, green chilli fry on high flame for few seconds now add Cut green chillies & chopped onions, fry till translucent, add the cubes onions, add the sauces and keep stirring, the gravy will start to change color and become medium brown once the sauce is cooked properly add Fried Mushrooms and Capsicum, bring to a boil, add salt if needed. Serve hot with plain rice or fried rice.
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