A step-by-step recipe for making Mushroom Manchurian, a delicious Indo-Chinese dish:
Ingredients:
For the Mushroom Manchurian Balls:
- 250 grams mushrooms, cleaned and chopped
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Water, as needed
- Oil for deep frying
For the Manchurian Sauce:
- 2 tablespoons oil
- 1 small onion, finely chopped
- 1 bell pepper (capsicum), finely chopped
- 1 teaspoon ginger-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon tomato ketchup
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Chopped green onions for garnish (optional)
Instructions:
Prepare the Mushroom Manchurian Balls:
1. In a mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, salt, and enough water to make a thick batter.
2. Add the chopped mushrooms to the batter and mix until they are well coated.
3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the mushroom batter into the hot oil.
4. Fry the mushroom balls until they are golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set them aside.
Prepare the Manchurian Sauce:
1. In a separate pan, heat 2 tablespoons of oil over medium-high heat.
2. Add finely chopped onions and sauté until they become translucent.
3. Add finely chopped bell pepper (capsicum) and sauté for a couple of minutes until they are slightly tender.
4. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Stir in soy sauce, chili sauce, tomato ketchup, sugar, salt, and pepper. Mix well.
6. Pour in 1/2 cup of water and let the sauce simmer for a few minutes.
7. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a cornstarch slurry.
8. Gradually add the cornstarch slurry to the simmering sauce while stirring continuously. This will help thicken the sauce. Adjust the thickness to your preference by adding more or less slurry.
9. Once the sauce thickens to your liking, add the fried mushroom balls to the pan. Gently toss them in the sauce until they are well coated.
10. Cook for an additional 2-3 minutes, allowing the mushroom balls to absorb the flavors of the sauce.
11. Garnish with chopped green onions if desired.
Serve the Mushroom Manchurian hot as an appetizer or as a side dish with steamed rice or noodles. Enjoy!