chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom

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chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter |

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Tarla Dalal

06 December, 2024

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chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom |

Table of Content

About Chilli Mushroom Dry, Indian Starter

Ingredients

Methods

If you like chilli mushroom

What is chilli mushroom made of?

How to select mushrooms, khumb, dhingri

How to clean and cut mushrooms

For the batter

How to deep fry mushrooms

For the soy sauce-cornflour mixture

How to make chilli mushroom

Tips for chilli mushroom

Nutrient values

chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with 43 amazing images.

chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter is crispy yet juicy, mildly spiced and coated with a sauce to waken your senses. Learn how to make Indian chilli mushroom dry.

To make chilli mushroom, 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 immediately.

Enticingly crunchy deep-fried mushrooms sautéed with spicy green chillies, pungent onions, crispy capsicum and a medley of tongue-tickling sauces, this Indo Chinese starter syncs awesomely with our culinary preferences. Here cornflour gives the mushrooms the necessary crispiness, while the sauce makes it succulent.

A multitude of textures and flavours in each mouthful is sure to please your palate and make you yearn for more! Relish this awesome Indian chilli mushroom dry with your favourite fried rice recipe!

Although colourful capsicum does give this homemade chilli mushroom its appeal, other ingredients like ginger and garlic, sliced onions, soy sauce and chilli sauces play a very important role in giving this multi-textured dish a dashing flavour.

You can also try other Oriental recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce.

Tips for chilli mushroom. 1. Ensure to sieve the maida before use to make it lump free. 2. The batter for coating the mushroom has to be thick enough. If you feel it is not coating the mushrooms, you can add ½ tbsp. extra cornflour and mix it very well with a whisk. 3. Always mix the soy sauce cornflour mixture once before adding as cornflour tends to settle at the bottom. 4. Do not fry too many mushrooms at a time. They may stick to each other. Depending on the size of the pan and amount of oil used, deep fry a few mushrooms at a time. 5. If you don’t have coloured capsicum, you can use any one capsicum.

Enjoy chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with step by step photos.

Chilli Mushroom Dry, Indian Starter recipe - How to make Chilli Mushroom Dry, Indian Starter

Ingredients

For Chilli Mushroom Dry

2 cups mushrooms (khumb) halves

3 slit green chilli

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 chilli mushroom dry, 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 chilli mushroom dry immediately.