By Sheryl D'souza
Ingredients
250 gms mushrooms
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
- Boil the mushrooms for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
- Drain and pat dry on a clean cloth.
- Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
- Dip the mushrooms in the batter one by one and deep fry in hot oil.
- Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
- Add the salt and spring onions.
- Stir fry for a minute.
- Add 1-1/2 cups water and bring to a boil.
- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
- Gradually add to the gravy and stir continuously till it resumes boiling.
- Boil till the gravy becomes transparent.
- Add mushrooms and soya sauce.
- Boil for two more minutes and remove.
- Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make mushrooms as above and instead of adding water as above, add fried mushrooms, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the mushrooms and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilli-garlic sauce or tomato sauce.
Non Veggies Index
