Mushroom Manchurian: Indo-Chinese Delight!

Mushroom Manchurian, my entry for Click Spring/Autumn

After 4 days of holiday, I am back at work today. Last few days have been wonderful in my neck of woods. Well, it was more than wonderful and in fact, it was glorious when it comes to weather! I know I did mention about not to get too obsessed with weather in my last post but some things can’t be helped!!!

So what did I do in last four days? While hubby dear sat inside and sorted out all the important papers and contracts, I spent most of my time in garden. While golden rays of sun shone on my face, I was waging war with all those weeds that refused to budge an inch. Nevertheless, I succeeded in removing most of them and ended up feeling elated and little back pain.


And not just that, there is more! With slowly but steadily soaring temperature, this year I am determined to grow something other than bunch of coriander and fenugreek. Yes, I have sown few vegetable and herbs. Since I am not that good with green fingers, I chose to grow something that will not take too much of time and are also easy to grow (well, that’s what I have been told by my friends and colleagues!). So, there are tomatoes (vine tomatoes and common ones called gardener’s delight), bell peppers, jalapenos, chilli peppers, spring onions, mint, basil, coriander, and fenugreek leaves are in my list. Next week I am hoping to sow some cucumbers, cress, salad mustard, and radish. I have been hovering over them like mother hen and, keeping my fingers crossed, I hope all of them will survive! Dear readers pray for my little kids and wish me good luck! And also, please leave your suggestions and tips that will help me in my new summer adventure!!!

Mushroom Manchurian

Coming to recipe part, we have another Indo-Chinese delight today. What we have is Mushroom Manchurian, where delicious mushrooms are coated in spicy batter and deep fried and then served in a sweet and sour garlic and tomato sauce. What a delight it is! Just perfect to serve as a starter or as a side dish along noodles or fried rice and see your guests being bowled over by this sensational Indo-Chinese delight! The first pic is my entry for Click Spring/Autumn hosted by dynamic duo Jai & Bee of Jugalbandi fame and also dear Neha who is guest hosting this month's FIC-Red+Green, a colourful event started by Sunshinemom!

Ingredients for Mushroom Manchurian

Print This Recipe

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Mushroom Manchurian (Deep fried Mushrooms coated with spicy batter and served in sweet & sour Garlic & Tomato sauce)
Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 4-6
Recipe Level: Medium
Spice Level: Medium to High
Serving Suggestion: As a starter or with any stir fried noodles/rice

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Ingredients:
15-20 Closed Cup Mushrooms, cleaned and quartered
Oil for Deep Frying

For Spicy Batter:
1 cup Maida/All Purpose Flour
2 tbsp Corn flour
1 tsp Ginger-Garlic Paste
1-2 tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Black Pepper Powder (Optional)
Salt to taste

For Sweet and Sour Gravy:
4-5 Spring Onions, thinly sliced (Keep green part separate)
1 bulb or 6-8 large cloves of Garlic, thinly sliced
3-4 Green chillies, thinly sliced
½ inch Ginger, crushed and finely chopped
1 large Bell Pepper/Capsicum, cut into ½ inch squares
½ - ¾ cup Tomato Ketchup (Preferably Maggi Hot and Sweet Ketchup)
3 tbsp Sweet Chilli Sauce (Optional)
1-2 tbsp Soya Sauce
¼ tsp Ajinomoto or 1 tsp Maggi Seasoning (Optional)
½ tbsp Corn Flour dissolved in ½ cup of Water
1 tbsp Oil (Preferably Peanut or Sesame Oil or use Vegetable Oil)
Salt to taste

Mushroom Manchurian

Method:

Take all the ingredients listed for spicy batter in a bowl and add about ¾ -1 cup of water. Mix well making sure there is no lump. This batter should be quite thick and should be of dosa batter consistency. So adjust the water and flour as and when needed. Keep it aside till needed.
Next prepare sweet and sour sauce by heating a tbsp of oil in wok. Add thinly sliced garlic and sauté for a minute till it starts to turn light golden.
Add white parts of spring onion, ginger, and green chillies and sauté on medium heat till onion turns light golden brown in colour, about 1-2 minutes.
Mix in bell pepper pieces and stir fry for 2-3 minutes till its skin starts to wilt. Add in tomato ketchup, sweet chilli sauce, soya sauce, ajinomoto/maggi seasoning and mix well. Reduce the heat and add corn flour dissolved in water slowly. Keep stirring till the sauce starts to thicken. Adjust the seasonings and bring the sauce to gentle boil. Switch off, mix in spring onion greens and keep this gravy aside.
Heat about 2-3 cups of oil in a pan for deep frying. Dip quartered Mushrooms into batter making sure it is coated well and then slowly add them one by one to heated oil. Deep fry these mushrooms in batches, on medium heat, till they turn golden and crisp, about 4-5 minutes per batch. Drain and place them on a plate lined with kitchen towel to absorb excess oil.
Once you have deep fried all the mushrooms, separate them and add them to prepared sweet and sour sauce. Mix them well and serve them immediately, garnished with finely chopped coriander leaves or spring onion greens, as a starter or side dish with Fried Rice or Noodles and enjoy!