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Mushroom munchurian

from long time i was thinking of completing the writing for this but couldnt do it,here it is i hope you guys enjoy it.

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.

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