Chelsea fans, football fans, gear up for todays Chelsea VS Hull City match at 8:30pm... Here is a tit-bit recipe to enjoy the match with: Chili Mushroom (Dry) AUTHOR: dassana RECIPE TYPE: starter CUISINE: indo chinese SERVES: 2-3 INGREDIENTS (measuring cup used, 1 cup = 250 ml) 200 to 250 gms white button mushrooms or baby portabella mushrooms, about 7 to 8.5 ounces 1 medium onion or 1 to 2 spring onions whites, halved or quartered and the layers removed, reserve the greens for garnish 2 to 3 green chilies, slit 1 small capsicum or red/green/yellow bell pepper (optional), chopped into squares 7-8 garlic cloves/lahsun, finely chopped 1 inch ginger/adrak, finely chopped 1 tbsp naturally fermented soy sauce or as required ½ tbsp sesame oil or any veg oil for the sauce ½ to ¾ tsp corn flour 1 to 2 tsp water ½ to 1 tsp sugar or as required salt and pepper as required oil for deep frying the mushrooms for the batter 5 to 6 tbsp whole wheat flour or all purpose flour 3 tbsp corn flour ¼ tsp black pepper or add as required salt as required water as required to make a medium consistency batter INSTRUCTIONS rinse and wipe dry the mushrooms. trim the stalks. halve them if big in size and quarter them if smaller in size. make a flowing medium consistency batter with the ingredients listed above for the batter. heat oil for shallow frying in a kadai or wok. dip each mushroom slice in the batter and coat uniformly with the batter. add them to the medium hot oil and fry till they are slight golden and crisp. fry the mushrooms in batches and drain on paper towels to remove excess oil. in another wok or pan, heat sesame oil. add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute. add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges. add the soy sauce, salt, sugar, pepper and stir fry for half a minute. add the fried batter coated mushrooms and stir on a low to medium flame sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. saute for a minute or two. continue to stir. this gives a nice glaze to the mushrooms. switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. you can also garnish with spring onion greens while serving. Sources: goo.gl/bHe9Wv goo.gl/Ojgr9A goo.gl/TDftKW
Posted on: Sat, 13 Dec 2014 11:31:01 +0000
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