Mushroom Manchurian

Gobi/mushroom manchurian is a very famous indo-chinese dish that serves a great combination with fried rice or noodles. In most of the indo-chinese restaurants, I like to order the gobi manchurian as dry and extra spicy and simply love it. With different trials, this recipes works great for both gobi and mushrooms. Adjust the spice level to your taste with the quantity of chilly powder and green chillies you use.



Ingredients:

Button mushrooms - 10
maida - 1/4 cup
corn flour - 1/4 cup
chilly powder - 1 tsp
green chillies - 10
garlic - 4 pieces
ginger - same quantity as garlic
onions chopped - 1/2 cup
spring onions chopped - 1/2 cup
bell peppers chopped - 1/2 cup
garlic chopped - 1/4 cup
tomato ketchup - 3 to 4 tbsp
soy sauce - 1 tbsp



Preparation:

1. Wash and clean the button mushrooms. Remove the stems and use only the caps.
2. Grind ginger, garlic and green chillies to a smooth paste.
3. Mix maida, corn flour, paste from 2, chilly powder and salt with little water and make a smooth batter. Let the batter be very thick.
4. Now marinate the mushrooms with the mix from 3 for some time. coat the mushrooms generously with the thick batter.
5. Deep fry the mushrooms from 4 and drain it in a paper towel to remove the excess oil.
6. The mushrooms from 5 can be used a dry version and can be served as an appetizer.
7. In a separate pan heat oil and add the onions, garlic, bell peppers and then the spring onions.
8. After the onions are brown add the tomato ketchup, soy sauce and then add the mushrooms from 5 and mix well.

Note: You can follow the same recipe to make the famous gobi manchurian. You can make it dry or saucy by adding some water. Cook the cauliflower separately in microwave for 2 to 3 minutes before frying it.