Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
This mushroom Manchurian is prepared Indian style and features nutritious mushrooms. Enjoy it with roti or bread for a meal or use it as a starter/appetiser.
This recipe is easy and quick to prepare. Try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
- oil for frying
- 200 grams mushrooms, washed, cleaned and stalks removed (slice the large ones into halves)
- 2 spring onions, leaves and bulbs chopped
- 2 small bell peppers, deseeded and cut into squares
- 3 tbsp arrowroot powder
- 4 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tbsp garlic paste
- 2-3 tsp chopped hara dhania (cilantro)
- 1 tbsp tomato ketchup
- 1 tbsp soya sauce
- 1 teaspoon coriander powder
- 1/2 tsp red chilli powder
- 3/4 tsp (1/2 tsp + 1/4 tsp) salt
- Put the mushrooms in a large bowl. Ensure they are wet before adding. Add the arrowroot, 1/2 tsp ginger paste, 1/2 tbsp garlic paste, and some chopped green chilies. Mix until they combine nicely; then add a little water and stir until the arrowroot paste coats all of the mushrooms nicely. Set aside.
- Heat the oil on medium heat; then reduce heat to low. Drop in the coated mushrooms in batches and deep-fry until golden in color. Transfer the fried mushrooms to a plate.
- In a pan add 2 tbsp oil. Heat the oil on medium heat then reduce heat to low. Add the ginger paste, garlic paste, and green chilies. Saute for 30 seconds.
- Put in the bell peppers, raise heat to medium and mix well.
- Put the spring onions and mix again. Add the tomato ketchup and the soya sauce. Stir until the sauces mix.
- Drop the fried mushrooms and mix well. Add 1/4 tsp salt, 1/4 tsp red chili powder, and the coriander powder. Add the chopped cilantro, reserving a little for garnish.
- Stir-cook for about 2-3 minutes ensuring the veggies retain their crunch when done.
- Remove to a serving dish, garnish with cilantro and serve.
© 2022 Rajan Singh Jolly