Chilli Mushroom

Chilli mushroom

We Indians love our Chinese food! The Chinese style sauces and the spiciness brings out a great form of cuisine in itself. The Indo-Chinese cuisine.
The Indo-Chinese cuisine is believed to be developed by the Chinese population of Kolkatta (according to wiki).
It is a tricky way of cooking, if you are used to our traditional Indian slow cooking. I love our way of cooking, it is like magic when the onions, tomatoes, all the aromatics and spices sauté on slow fire, and melts into a curry when liquid is added.
The cooking process of the Chinese is quick, but it compensates in the prepping part! All the ingredients needs to be readied before we put the pan on fire.
I had the fortune of getting a big box of mushrooms from my cousin and was thinking of making something out of it. That is when I wanted to eat something spicy. Chilli chicken and Chilli cauliflower are things that I have made earlier. Never tried with mushrooms.
The meaty flavour of the mushroom complimented with the spicy and tangy sauces. Great dish!
There are three major steps for the preparation of the dish.

Firstly, cut all the vegetables, make the frying batter and mix all the required sauces.

All sauces mixed up
Sauces mixed & Corn flour slurry
Frying batter for chilli mushrooms
Batter for frying

 

Secondly, fry the Mushrooms.

Fried mushrooms

Thirdly, Stir fry to bring it all together.

Ingredients

1. Mushrooms – 4-5 (if big.) / upto 10 small ones

Batter for frying

1. Soy Sauce – 1 tbsp
2. Egg -1
3. Salt – ¼ tsp
4. Corn flour- 4bsp
5. Chilli powder – ¼ tsp
6. Turmeric powder – a pinch

For the Stir fry

1. Dried red chillies – 3
2. Onions -1
3. Capsicum – 1
4. Ginger – 1 inch piece
5. Garlic – 3 cloves
6. Soy sauce – 3 tbsp
7. Green chilli sauce – 2 tbsp
8. Vinegar – 4 tbsp
9. Sugar – ¼ tsp
10. Water – ¼ cup
11. Tomato Ketchup – 2 tbsp
12. Chilli Garlic Sauce – 1 tbsp
13. Corn Flour – 1 tbsp
14. Oil – 2 tbsp

Method

1. Wash and cut the mushrooms to bite size pieces
2. Mix egg, soy sauce, salt, chilli powder and turmeric powder well. Add corn flour to this to make pourable batter.
3. Cut the onions and capsicum to small squares. Finely dice the garlic cloves and julienne the ginger.
4. Mix the soy sauce, green chilli sauce, vinegar and water mentioned for the stir fry and keep it ready.
5. Make slurry of the corn flour and a couple of teaspoons of water.
6. Take oil in a wok and bring it to very high heat
7. Dip the mushrooms in the batter and fry till golden.
8. In a wok, heat the oil till smoking hot.
9. Add the red chillies, quickly followed by the ginger garlic (you need to be quick here. Don’t burn the garlic and ginger). After a toss of this, add the onions.
10. Once the onions turn translucent and lightly brown at the edges, add the sugar.
11. Add the capsicum and toss for a minute or two.
12. Pour in the sauce mix. Let it boil.
13. As you continue stirring, add the cornflour slurry one teaspoon at a time ( 2 teaspoons should be enough).
14. When you see the liquid thickening, add the mushroom and toss it in this sauce to coat.
15. Add the tomato ketchup and the chilli garlic sauce and toss for a minute.
16. Add spring onion greens and you are done.
*Tips for success
• Get all your ingredients ready before you start
• Get you pan really hot when you start your stir fry step
• Try to use a wok, if you have it
• BE QUICK!!

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2 Comments Add yours

  1. Oh my goodness this looks divine.

    Like

    1. Zerin Bobby Hussain says:

      Thank you Fatima

      Liked by 1 person

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