Mushroom Munchurian

Mushrooms are so flexible that you could cook a different dish just about everyday of the year and never once repeat yourself.They go with absoluteley everything savoury and there isnt a meal- either breakfast,lunch,dinner or snacks - where they'd  be out of place.High in antioxidants for good health.

- See more at: http://www.moretomushrooms.com/mushroom-recipes/#sthash.k0SQ3T6O.dpuf

Mushrooms are so flexible that you could cook a different dish just about every day of the year and never once repeat yourself.

They go with absolutely everything savoury and there isn’t a meal – either breakfast, lunch, dinner, supper or midnight snack – where they’d be out of place.
- See more at: http://www.moretomushrooms.com/mushroom-recipes/#sthash.k0SQ3T6O.dp

This Mushroom Munchurian recipe is very simple and quick to make when you have some friends visiting you and you want to cook something that will not take a lot of your time.

Ingredients:
15-20  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
 Salt to taste

For Sweet and Sour Gravy:
4-5 Spring Onions, thinly sliced (Keep green part separate)
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 squares
½ - ¾ cup Tomato Ketchup 
3 tbsp Sweet Chilli Sauce (Optional)
1-2 tbsp Soya Sauce
¼ tsp Ajinomoto (Optional)
½ tbsp Corn Flour dissolved in ½ cup of Water
1 tbsp Oil 
 Salt to taste

Method:

• Put all the ingredients listed for spicy batter in a bowl and add about ¾ -1 cup of water. Mix well. This batter should be quite thick . 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 a pan. 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 capsicum and stir fry for 2-3 minutes . Add in tomato ketchup, sweet chilli sauce, soya sauce, ajinomotto 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 , on medium heat, till they turn golden and crisp. 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  as a starter or side dish with Fried Rice or Noodles and enjoy!