Mushroom Manchurian

Today’s recipe is a delicious Indo Chinese starter,Mushroom Manchurian. I am a big big fan of Manchurian dishes especially the Indo Chinese vegetarian versions,and this delicious Mushroom Manchurian is my favorite one.

There is two types of Manchurian dishes,the gravy version and the dry version,but both  using common ingredients like flour,sauce,pepper,garlic.capsicum spring onion etc.this is a dry version anyhow I add little cornflour mixture for exact sauce coating.This is a home made Manchurian so I just avoid food color and ajinomoto.If you want the exact restaurant like red color use red food color.

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Mushroom Manchurian

Mushroom Manchurian is a popular Indo Chinese entry dish.Rich, moist and saucy.You can have it as a starter or appetizer or side dish.

Course

Entree

Cuisine

Chinese

Prep Time

20 minutes

Cook Time

20 minutes

Servings

portion

Ingredients

• 400 g Button mushroom

For the batter

• 1/2 cup plain flour
• 1/2 cup corn flour
• 1/2 teaspoon ginger garlic paste
• 1/2 teaspoon white pepper
• salt
• water
• oil

For making sauce:-

• 1 green capsicum medium size
• 1 nos onion
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon chopped ginger
• 2 nos green chili
• 2 - 3 spring onion stalks
• 1 teaspoon celery chopped
• 1/2 teaspoon white pepper
• 3 pinchs sugar
• 1 1/2 tablespoons soy sauce dark
• 1/2 tablespoon red chili sauce
• 1/2 tomato sauce table spoon
• 3/4 tablespoon corn flour
• oil
• water
• salt

Course Entree Cuisine Chinese Prep Time 20 minutes Cook Time 20 minutes Servings portion Ingredients 400 g Button mushroom For the batter 1/2 cup plain flour 1/2 cup corn flour 1/2 teaspoon ginger garlic paste 1/2 teaspoon white pepper salt water oil For making sauce:- 1 green capsicum medium size 1 nos onion 1/2 tablespoon chopped garlic 1/2 tablespoon chopped ginger 2 nos green chili 2 - 3 spring onion stalks 1 teaspoon celery chopped 1/2 teaspoon white pepper 3 pinchs sugar 1 1/2 tablespoons soy sauce dark 1/2 tablespoon red chili sauce 1/2 tomato sauce table spoon 3/4 tablespoon corn flour oil water salt

Instructions

1. Clean mushrooms wash and wipe then cut in to medium thick long pieces
2. De-seed and chop green chili,chop the spring onion bulbs(keep the greens for garnishing)
3. Clean and cut onion and capsicum in to medium size cubes
4. In a bowl add all ingredients for making the batter except oil and make a thick batter.
5. Mix 3/4 tablespoon con flour in 1/2 cup water and keep aside.
6. Heat oil in a kadayi,dip mushroom in to the batter and deep fry until golden color
7. Transfer the fried mushroom in to a paper towel and keep aside
8. Heat oil in a non stick wok add the chopped garlic and saute in a high flame,add ginger,celery and spring onion bulb and saute well.
9. Then add onion and capsicum and green chili saute well,onion and capsicum should retain its crispiness.
10. now add all the sauces ,white pepper and sugar and saute well in a medium flame
11. now add the conflour mixture and reduce the flame and saute well till the saucen become thick
12. now add the fried mushrooms and mix well ,then toss in a high flame so that the batter will finely coat the mushrooms.Switch off the stove and transfer to serving plate.
13. serve hot