Apr 8, 2014

Mushroom Manchurian

Today's dish is a favorite of yesteryears! I haven't had this dish in so so long and the incessant rain kept reminding me of this dish, lol. Anyway, it has a few extra steps but the end result was so yummy that the effort is absolutely worth it.

First step is dipping the mushrooms in a batter and deep frying them.  Second step is to stir fry them with onions and peppers in a sweet and hot sauce.



Ingredients : 

For batter - 

Flour - 5 tablespoons
Cornflour - 3 tablespoons
Water - 3/4 cup
Ginger paste + Garlic paste - 1 teaspoons
Cayenne powder - a pinch
Salt - a pinch


Mushrooms - 225 grams -  quartered.


For Manchurian - 

Oil - 2 teaspoons
Onion - 1 sliced finely
Sugar - 0.5 tablespoon
Peppers - I used yellow - 1 small cubed
Soya sauce - I used Trader Joe's Soyaki sauce - about a tablespoon. Adjust to taste.
Sriracha - a dash
Ginger + garlic paste - 1 teaspoon
Tomato paste - 2 teaspoons
Green onion - a teaspoon


Method : 

1. Mix the batter and adjust the water such that the batter covers the mushrooms evenly.

2.  Dip the mushrooms in the batter and drop them in hot oil with a spoon. Deep fry them for about 30 seconds. Overcooking them will cause water to seep out of the mushroom and cause the oil to splutter.

3. After cooking them (they don't get brown), let them rest on a paper towel.

4. Now heat the oil and fry the onions with a bit of sugar. Add the peppers and continue frying them and add the rest of the ingredients of the manchurian.. 

5. Lastly add in the fried mushrooms and toss till coated evenly with sauce. 

6. Serve hot with a garnishing of green onion slivers.

This goes excellently with fried rice. If you make a little more gravy, you can also eat it with rotis. You can just enjoy them as-is as an evening snack! 


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