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

by Tarla Dalal

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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.

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

Mushroom Chilli video by Tarla Dalal

Chilli Mushroom Dry, Indian Starter recipe with step by step photos

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What is chilli mushroom made of?

Chilli mushroom is made of 2 cups mushroom halves, 3 green chillies , slit, 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 and a soy sauce mixure.

How to select mushrooms, khumb, dhingri

When buying fresh button mushrooms, select mushrooms that are intact and firm, with tightly closed cap.
Avoid mushrooms that are wrinkled, slimy, ragged, or spotted.
If the gills are showing, it's an indication of age, and they are probably past their prime.

Discoloured, broken and damaged mushrooms with soft spots should also be avoided.

How to clean and cut mushrooms

This is what Indian store bought mushrooms look like. They have lot of dirt on them.
Wash the mushrooms. The best is to wash each mushroom under running water to remove dirt stuck to it. You can do so by placing them in a strainer and holding it under tap water. Clean them with your fingers.
Place the mushroom one by one on a chopping board and cut them into halves vertically using a sharp knife. Keep aside. We need 2 cups mushroom halves in all.

For the batter

For the batter to deep fry mushrooms, add 1/4 cup plain flour (maida).

Add 2 tbsp cornflour.
Add a pinch of freshly ground black pepper (kalimirch).
Add 1/2 tbsp soy sauce.
Add salt to taste.
Add 5 tbsp water. Add water gradually as the quantity of water usually depends on the quality of the flour.

Mix well using a whisk to make a lump free batter. It should be thick enough to coat the mushrooms.

How to deep fry mushrooms

To deep fry mushrooms, heat the oil in a deep non-stick pan.
Dip a few pieces of mushrooms, one by one, in the prepared batter. Ensure they are well coated from all sides. This is necessary to make them crisp.
Add it to the hot oil.
Deep-fry till they turn golden brown in colour from all the sides.

Drain on an absorbent paper and keep aside.

For the soy sauce-cornflour mixture

For the soy sauce-cornflour mixture, add 1 tbsp soy sauce in a bowl.
Add 1 tbsp chilli sauce.
Add 1 tbsp tomato ketchup.
Add 1 1/2 tsp cornflour.

Add salt to taste.
Add 1/4 cup water.
Mix well using a spoon or whisk to get a lump free mixture. Keep aside.

How to make chilli mushroom

To make chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter, heat oil in a broad non-stick pan.
Add 1 tsp finely chopped ginger (adrak).

Add 1 tbsp finely chopped garlic (lehsun).
Add 3 green chillies , slit.
Sauté on a medium flame for 30 seconds.
Add 1/2 cup onion cubes.
Add 1/2 cup coloured capsicum cubes.

Sauté on a medium flame for 2 minutes.
Add the prepared soy sauce-cornflour mixture. Always mix the mixture once before adding as cornflour tends to settle at the bottom.
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 and add the spring onions.
Mix well.
Serve chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | immediately.

Tips for chilli mushroom

Ensure to sieve the maida before use to make it lump free.
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.

Always mix the soy sauce cornflour mixture once before adding as cornflour tends to settle at the bottom.
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.
If you don’t have coloured capsicum, you can use any one capsicum.