Chilli Mush room

Ingredients:

1 pack White Button Mushrooms

·         1 sliced Onion

·         1 thinly sliced Capsicum

·         3 medium Garlic chopped

·         1 tsp finely chopped Ginger

·         2 tbsp Olive/Vegetable Oil

·         1 tsp Tomato ketchup

·         1 tsp Red Chilli powder

·         1 tsp Garam Masala powder

·         1/2 cup Water

·         3 tbsp light Soy sauce

·         1 tbsp Corn Flour

·         1 tbsp Lime juice

·         1/2 cup Spring onion chopped

·         1/2 cup finely chopped Cilantro (coriander leaves)

Method of Preparation

1.     Cut Mushrooms into halves. Cut Capsicums into thin strips.

2.     In a pan add Oil. Add the Onion, Garlic and Ginger. Fry till translucent.

3.     Add Capsicums and Mushrooms. Add salt. Stir fry till vegetables are tender crisp.

4.     Add Red Chilli powder, Garam masala powder, Tomato ketchup and Water. Simmer till almost dry.

5.     Add Soy sauce and Lime juice. Mix Corn flour with 3 tblsp water and add it to the gravy. Bring to a boil, simmer for 1 minute.

6.     Sprinkle with Spring onion & Cilantro. Serve hot with Roti, Chapati or even Steamed Rice.

Chilli Baby Corn Recipe

Ingredients:

1/4 kg baby corn, cut into 1″ pieces

2 small onions, quartered (optional)

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tsp soya sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps water

1/2 tbsp brown sugar

1 large green capsicum, cut into thin slices

1 1/2 tbsps tomato sauce

1 tsp green chilli paste

salt to taste

2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)

large pinch black pepper pwd

1/4 tsp ginger-garlic paste

salt to taste

1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Chilli Baby Corn Recipe

Prep time: 10 min

Cook time: 20 min

Yield: 4

Main Ingredients: baby corn capsicum

Paneer Manchurian Recipe

Ingredients:

1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gms homemade paneer or cottage cheese
Salt to taste
Oil for frying
Egg white of one egg (optional)
Few coriander leaves, chopped

Method:
* Cut the paneer into square pieces.
* Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.
* Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
* Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
* In another pan heat oil and fry the chopped garlic cloves.
* Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.
* Take three teaspoons of cornflour and half a cup of water and mix well.
* Add this to the boiling mixture and cook well until the sauce thickens.
* Add coriander leaves and serve hot.

Mushroom Manchuria

Mushroom Manchurian, dry (To serve 4)

Button mushrooms,15-20 (I used a 200gm packet)

For the batter:

3/4 cup maida
1/4 cup cornflour
A green chilly, crushed or 2 tsps of green chilly sauce or 1/2 tsp red chilly powder
2 shallots/small onions-crushed
A tsp of minced garlic
Salt, to taste
Water, to make a thick batter

Oil- to deep fry

 Final Mix up:

2 tbsp- Oil
A tbsp of ginger + garlic, julienned (or paste)
A green bell pepper- cut into 1/2 inch squares
A big onion - cut into 1/2 inch squares
2 tbsp- dark soy sauce (I used Ching's secret)
1 tbsp- green chilly sauce ( I used Weikfields)
1/2 tsp red chilly powder or 2 red chillies broken into 3 pcs each
1/4 tsp white pepper powder
Salt- to taste (be careful, the sauces contain salt)
Scallions- to garnish


Method: 

1. Wash and slice the mushrooms thin and long.

2. Prepare the batter with the ingredients listed, thick, which resembles dosa/idly batter, in a wide vessel.

3. Dump the sliced mushrooms into the batter and mix well. Drop small bite sized pieces into hot oil and deep fry until browned, as batches. Keep aside.

4. Now for the mixing up part; in a broad and wide wok, heat 2 tbsp oil and sauté the sliced ginger-garlic,(broken red chillies if you substitute red chilly powder), onion and capsicum in that order and sauté for a couple of minute. The onions and bell pepper should retain its crispiness and do not let them turn brown.They need to be just translucent.

5. Now add the red chilly powder(if you omit red chilly bits), soy and chilly sauces along with white pepper powder in high flame and mix continuously for a few seconds.

I took off the dish from the stove at this stage after adding the fried mushrooms and mixing it up well together allowing the sauces and spices to seep in and did not add any water as I needed the dry version. I served hot garnished with scallions (spring onion greens).

If you prefer a semi dry version;

6. Add ½ cup of water at the end of stage 5 above along with the fried and cooled mushroom chunks.

7. Sauté again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/ saucy consistency has reached. Let the pieces be 'a li'l crisp' and not soggy at this stage.Garnish with scallions and serve hot with Indochinese fried rice or noodles.

If you like the gravy version of the same, add some more water, say 1/2 - 3/4 cup more and make it thick by adding a tspful cornflour while you bring it to boil. Simmer for a few minutes and serve hot. Again, see to it that you add a little extra amounts of the sauces and spices as the water dilutes the final taste of the gravy version.

Baby Corn Manchurian

Ingredients:

15-16 baby corn, each cut diagonally into two

1 1/2 tbsps maida/all-purpose flour

1 tbsp cornflour

1 tsp rice flour (optional)

1 tsp ginger-garlic-green chilli paste

few tbsps water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1 capsicum, finely sliced

1/2 tbsp finely minced garlic

1/2 tsp finely minced ginger

1-2 finely chopped green chillis

1/2 tsp red chilli pwd (preferably Kashmiri)

1 tsp soya sauce

1 tsp chilli sauce

1 1/2 tsps vinegar

2 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Veg Manchuria

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots 
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes 
2 tbsp Corn Starch or Flour 
Oil for deep frying 
1 tbsp Soya Sauce 
Salt to taste 
1 tsp Pepper Powder 
1 tsp Sugar 
A pinch of ajinomoto 
2 tbsp oil

Preparation of vegetarian manchurian :

·         Mix grated cabbage and carrots and squeeze the water out from them.

·         Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

·         Make small balls (like koftas) of the mixture .

·         Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

·         Now in a separate pan heat 2 tbsp oil.

·         Sauté garlic, green chilies and spring onions.

·         Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

·         Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

·         Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.