Mushroom Chilli video by Tarla Dalal

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Mushroom Chilli video. Enticingly crunchy deep-fried mushrooms sautéed with spicy green chillies, pungent onions, crispy capsicum and a medley of tongue-tickling sauces, the Mushroom Chilli is a vibrant Indo-Chinese starter that syncs awesomely with our culinary preferences.

Recipe Description for Chilli Mushroom Dry, Indian Starter

Preparation Time: 20 mins
Cooking Time: 21 mins
Makes 3 servings
Show me for servings

Ingredients

For Chilli Mushroom Dry
2 cups mushroom halves
3 slit green chillies
3 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup onion cubes
1/2 cup coloured capsicum cubes
1/2 cup chopped spring onions whites and greens

To Be Mixed Into Soy Sauce- Cornflour Mixture
1 tbsp soy sauce
1 tbsp red chilli sauce
1 tbsp tomato ketchup
1 1/2 tsp cornflour
salt to taste
1/4 cup water

To Be Mixed Into A Batter
1/4 cup plain flour (maida)
2 tbsp cornflour
a pinch of freshly ground black pepper (kalimirch)
1/2 tbsp soy sauce
salt to taste
5 tbsp water

Method

For chilli mushroom dry

To make {span class="bold1"}chilli mushroom dry{/span}, heat the oil in a deep non-stick pan and dip few pieces of mushrooms at a time in the prepared batter and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
Heat the oil in a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds.
Add the onion cubes and capsicum and sauté on a medium flame for 2 minutes.
Add the prepared soy sauce-cornflour mixture, mix well and cook on a medium flame for 1 minute or till thick, while stirring continuously.
Add the deep fried mushrooms, mix well and cook on a medium flame for 1 to 2 minute or till it coats well, while stirring continuously.
Switch off the flame, add the spring onions and mix well.
Serve the {span class="bold1"}chilli mushroom dry{/span} immediately.

See step by step images of Chilli Mushroom Dry, Indian Starter Recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes