Spicy Chilli Mushroom is a delicious Indo Chinese starter recipe prepared by cooking the deep fried mushroom and stir-fried onion and capsicum in mixture of sauces like red chilly sauce, tomato sauce and soy sauce. This recipe tastes great and can be prepared with many own variations. The lip-smacking spicy chilli mushroom recipe need some efforts and time, but its worth doing. We personally love this starter recipe and am sure you all will like it. The deep fried mushrooms taste great by itself and can be served as a snack.
PREPARATION TIME : 15 minutes
COOKING TIME : 20-25 minutes
INGREDIENTS: (serves 4 persons)
FOR MARINATION:
- Mushroom - 200 g
- Cornflour - 4 table spoons
- Maida - 2 table spoons
- Red chilly powder - 1 table spoon
- Pepper powder - 1/2 table spoon
- Garam masala - 1/2 table spoon
- Ginger garlic paste - 1 table spoon
- Water
- Salt
- Oil for deep frying
FOR SAUCE:
- Red chilly sauce - 2 spoons
- Tomato sauce - 2 spoons
- Soy sauce - 2 spoons
- Chopped ginger - 1 spoon
- Chopped garlic - 1 spoon
- Green chilly - 1
- Onion large size - 1
- Capsicum medium size - 1
- Water - 250 ml
- Oil - 2 spoons
- Spring onion leaves
- Coriander leaves
- Salt
- Sugar (optional)
DIRECTIONS:
1. Get ready with the ingredients. Chop the capsicum and onion into wedges. Slice the mushroom into two equal halves. Wash the mushrooms well with water. Drain the water. Finely chop the garlic, green chilly and ginger.
2. In a mixing bowl add chopped mushroom, red chilly powder, cornflour, maida, salt, ginger garlic paste, pepper powder and garam masala. (Note: Generally mushroom is tender and moist inside and hence when deep fried it would release its moisture. Hence the coating has to be firm. Hence i have added more corn flour to the batter making it firm and stiff.)
3. Sprinkle some water and mix well until the masalas coat well with mushrooms. (Note: Do not more water at a time.)
4. Heat oil in a kadai. The oil should be hot enough for frying mushroom. (Tip: To check the temperature of the oil, drop little piece of dough in oil the dough should come up steadily.)
5. Once the oil is hot enough, drop some pieces of mushroom, flip and cook both sides, until it turns golden and crisp. (Tip: Do not over crowd, fry mushroom in batches.)
6. Remove the fried mushrooms in plate.
7. Heat 2 spoons of oil in a kadai.
8. Add chopped green chilly, ginger and garlic. Saute for a minute or two. (Note: Do not burn.)
9. Add the chopped onion and capsicum wedges. Add 1/4 spoon salt and saute well for 5-8 minutes in a medium flame. (Note: We have already added salt while marinating mushroom.)
10. Add red chilly sauce, tomato sauce, soy sauce and 250 ml water. Cook for 5 minutes in a medium flame. (Tip: Check for salt and add if needed.)
11. Add the fried mushrooms and mix well.
12. Add chopped spring onion leaves. Mix well. Switch off the flame.
13. Add chopped coriander leaves and mix well.
14. Your chilli mushroom dry is ready to serve and Enjoy!
=> I have added red chilly powder for marinating mushroom. You can skip and use pepper alone for marinating.
=> The specified amount of sauce is sufficient for me. If you wish more or less spicy and tangy you can adjust the quantity accordingly.
=> You can add a spoon of sugar while cooking sauce, to enhance the taste. Its purely optional.
=> The chopped ginger and garlic gives nice flavour and taste to the dish. So I recommend using it.
=> I have added garam masala while marinating for some taste. You can add chat masala too.
=> I prepared chilli mushroom dry. If you want semi gravy or gravy adjust the quantity of water and sauces accordingly.
=> If your gravy is too watery, Add 1-2 spoons of cornflour in 25-50 ml water. Mix well and ensure there are no lumps. Add the cornflour paste and your gravy thickens.
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