Skip to main content

Mushroom Chili

 INGREDIENTS:

  1. Button Mushrooms 400 gram
  2. All-Purpose Flour 4 tbsp
  3. Corn Starch 4 tbsp
  4. Garlic Powder 1/2 tsp
  5. Black Pepper Powder 1/2 tsp
  6. Salt as per taste
  7. Green Bell Peppers 1/2 cubed
  8. Onion 1 cubed
  9. Garlic cloves 5-6 minced
  10. Ginger 1 tbsp chopped
  11. Green Chili 1-2 chopped
  12. Dark Soy Sauce 1 tbsp
  13. Red Chili Sauce 2 tbsp
  14. Tomato Sauce 2 tbsp
  15. Vinegar 1 tsp
  16. Sugar 1 tsp
  17. Red Chili Flakes 1/2 tsp

METHOD:

Serving Size: 4-5

Wash and pat dry the mushrooms. Slice them into halves or quarters depending on their size.

In a bowl add all-purpose flour, cornstarch, black pepper powder, garlic powder and salt.  Mix everything well. Add mushrooms and toss them.

Ensure that the mushrooms are coated evenly with the flour mixture.  Keep aside in a tray. 


Heat oil in a deep pan. Fry the coated mushrooms in batches till half done. Let them cool down completely. Drain them on a paper towel lined plate.

Heat the oil on high heat and deep fry the mushrooms a second time until golden brown and crispy. You can also air-fry them for 10 minutes or until they turn crispy.

Double frying helps to achieve a crispier texture on the outside of the mushrooms.

Heat oil in a wok. Add ginger, garlic and green chilis to it. Furthermore, add onions, bell peppers and sugar.

When the mixture looks caramelized and turns aromatic add the sauce mix.

Add fried mushrooms and mix everything. Make sure mushrooms are coated with the sauce.

Transfer it to a serving bowl and garnish it with coriander sprig.

Serve mushroom chili with noodles or herbed rice.



Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more