Friday, December 19, 2008

Mushroom Manchurian



INGREDIENTS:
Onion - 1
Capsicum - 1 (diced to 2 inch pieces)
Green chillies 2-3
Ginger A small piece (finely chopped)
Garlic pods 5-6 (finely chopped)
Red chillie sauce - 1 tsp
Tomato sauce - 2-4 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch
Salt - As reqd
Oil - As reqd

For frying:-
Mushroom 1 Cup
Allpurpose flour(Maida) - 1/4 cup
Corn flour 1/4 Cup
Rice flour 1/4 Cup
Baking soda A pinch
Chilli powder 1 Tsp
Water - As reqd
Salt - As reqd
Oil to deep fry

METHOD:
1. Make a paste of maida, rice flour, corn flour, baking soda, red chilli powder, and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste.
2. Marinate the mushroom in this batter, each mushroom should be well coated with the paste. Allow to marinate for 1/2 hour.
3. Deep fry coated mushrooms till the color changes to dark brown. Keep aside
4. Heat oil in a pan and add chopped ginger and garlic, chopped onions, diced capsicum & chopped green chillies to it. Saute for 2 mins so that the onions and capsicum are still crunchy.
5. Now add the red chillie sauce, tomato sauce, soya sauce, vinegar, and ajinomoto. Saute for a minute
6.Add the fried mushroom to this and saute, until the masala and the florets get fried together nicely. Serve the mushroom manchurian hot.

VARIATION:- Can use the same recipe to make Gobi/baby corn manchurian as well.

For Gobi manchurian - Clean the florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel. & then dip the gobi florets in the paste and deep fry till golden brown

cool myspace layouts

cool myspace layouts

2 comments:

Gayathri Gopinath said...

Hey paddu looks delicious, and hot hot manchurian for this winter....................
hmmm yummy :)

Padma Gopinath said...

Thanx dear:-)