Okay, this is now becoming a habit. Husband cooks, I click and update this blog ;-)
Well, on the sunnier side, his culinary attempts spare a lot of time for me on weekends and that is the very reason I get time to update the blog. So, I shouldn't be complaining. And especially since he is turning out to be a master chef almost, I really really am not complaining.
We had a packet of mushroom that would have ended in a Mushroom Kurma or Biryani that my cook normally makes during the weekdays for dinner. But our man suddenly wanted to experiment. And lo behold, his version of the chilly mushroom.
Well, it could have been a little spicier to do justice to the recipe, so my measurements are slightly tweaked than his actual preparation.
- Button Mushrooms -1 packet
- Egg - 1
- Corn Flour - 2 tbsp
- Maida - 2 tbsp (optional - you can use more of the cornflour instead)
- Salt to taste
- Onion - 1 medium
- Ginger Garlic Paste - 1 tsp
- Capsicum - 1/2
- Spring Onions - 4-5
- Green Chilly - slit lengthwise
- Garlic - 6-7 cloves
- Soya Sauce - 1 tsp
- Chilly Sauce - 2 tsp
- Tomato Sauce - 1 tsp (optional)
- Ajino Moto - 1 pinch
- Beat egg, mix with corn flour and salt and apply to the mushroom. Add maida to the marinated mushroom and set aside for 2 hours.
- Shallow Fry the mushrooms and drain excess oil
- In the remaining oil, add onions, garlic, ajina moto and stir fry.
- Add ginger garlic paste and fry till the smell disappears.
- Add the capsicum, spring onions and green chilly and stir fry,
- Add the sauces, salt and mix the fried mushrooms.
- Stir well and serve hot!
Note: You can make it with any cauliflower or baby corn as well. If you are a vegetarian, you probably may omit the egg. But, in my experience, unless the egg is added, the cornflour or maida separates from the vegetable irrespective of whether you deep fry or shallow fry them.
You can use chicken to make Chilly Chicken. Adding tomato sauce will give it the additional sweet taste. I am not fond of it, hence I made that optional in this recipe.