mushroom manchurian – mushroom manchurian gravy recipe
- By: Zurana Masud
- | 2 Comment
- | On: May 8 2016
Description
mushroom manchurian – mushroom manchurian gravy recipe
Mushroom Munchurian
mushroom manchurian – mushroom manchurian gravy recipe
Author: Zurana Masud
Recipe type: Appetizer/Sides
Cuisine: Indo-Chinese
Serves: 4 people
Prep Time : 15 minutes.
Cook Time : 10 minutes
Ingredients
- Button Mushroom - 200 gm
- For Batter:
- All Purpose Flour - 3 tablespoon
- Cornflour - 3 tablespoon
- Salt - 1/2 teaspoon
- Red Chili Powder - 1/2 teaspoon
- Water - 1/3 cup
- Ginger-Garlic Powder/Paste - a pinch
- For Gravy:
- Onion - 1/2 cup cubed
- Garlic - 1 tablespoon chopped
- Ginger Paste - 1/2 teaspoon
- Tomato - 1 cup blended
- Red Chili Powder - 1/2 teaspoon
- Dark Soy sauce - 1 tablespoon
- Chili Sauce - 2 teaspoon
- Sugar - 1 teaspoon
- vinegar /lemon juice - 1 tablespoon
- Cornflour - 1 teaspoon
- Water - 1 cup
- Salt - to taste
- Soybean oil/Olive oil - 4 tablespoon
Instructions
Batter Preparation:
- Clean and drain mushroom well. Keep aside.
- Mix all batter ingredients in a bowl. Add mushroom into batter and keep aside.
Frying Method:
- Heat at least one inch of oil in a frying pan over medium high heat.
- Drop the mushrooms slowly into oil in the frying pan.
- Fry the mushroomS in small batches, four to five minutes per batch.
- Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
- Repeat this process for the remaining mushrooms.
Cooking Method:
- Heat oil a large flat vessel. Fry garlic and ginger until slightly brown.
- Add blended tomato, chili powder, salt, chili sauce, soy sauce and sugar. Mix well and cook until oil is separated slightly from grave.
- Then add mushroom pieces and mix well. Add half cup of water, onion cube and cook one minute.
- Mix cornflour with remaining water and pour into the gravy. Cook on high heat until thick.
- Finally add lemon juice or vinegar and green onion. Turn off flame. Transfer to serving dish.
- Serve with fried rice.
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Step By Step Picture:
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notes:
- firstly, adjust the consisitency of gravy by increasing the cornflour water.
- also add red color to make gravy more bright and colorful.
- finally, mushroom manchurian – mushroom manchurian gravy taste great when it serve hot.
2 responses to “mushroom manchurian – mushroom manchurian gravy recipe”
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It was very bitter. Couldn’t eat it. It was that bitter. I am not able to understand the reason. Can you help?
May be your mushroom was bitter..