AROUND THE WORLD IN MILLIONS OF HOMES PEOPLE COOK DIFFERENT RECIPES IN THEIR KITCHENS. FOOD IS NOT JUST TO FILL THE TUMMY BUT ALSO TO SATISFY YOUR SOUL, TASTE IS THE FORM OF TRIGGER THAT HELPS THE BRAIN TO GET SOOTHED DOWN WHEN OUR MIND IS UNDER PRESSURE AND SUDDENLY WE EAT OR DRINK SOMETHING DELICIOUS MAKES US CLOSE OUR EYES TO SINK IT DEEP. GOD HAS MADE DIFFERENT PEOPLE SO HAVE THEIR DIFFERENT TASTE BUDS. SO COME LET’S COOK A SIMPLE YET TEMPTING RECIPE THAT IS REALLY GOOD TO TASTE AND EXTREMELY HEALTHY WHEN COOKED WITH THE EXACT AMOUNT OF SPICES …
Ingredients
1 Packet Mushroom
Cornflour 3 tbsp
Wheat Flour ( Maida) – 1.5 tbsp
Red Chilly Sauce – 1 tsp
Green Chilly Sauce -1 tsp
Soy Sauce – 2 tsp
Tomato ketchup – 2 tbsp
Schezwan Sauce -1 tsp
Salt to taste
Pepper According to Taste
Cooking Oil Any For Frying
1 Big Size Onion Cut Into Big Pieces
1 Capsicum Cut Into Big Pieces
1 Yellow Capsicum Cut Into Pieces
1 Red Capsicum Cut Into Pieces
5 -6 Pieces of Garlic Finely Grated
Water
Vinegar (Optional)
SO LETS START
TAKE MUSHROOMS AND WASH THEM PROPERLY WITH FRESH WATER.
KEEP IT ON A STRAINER FOR 5 TO 7 MINUTES SO THAT THE EXCESS WATER DRAINS OUT.
MUSHROOMS SHOULD BE PROPERLY DRY BEFORE WE START COOKING FURTHER.
NOW CUT THEM INTO 2 PIECES OR 3 PIECES ACCORDING TO THE SIZE OF THE MUSHROOM.
THEN TAKE A BOWL AND START MAKING A PASTE USING THESE INGREDIENTS
3 TBSP OF CORNFLOUR
1 AND A HALF TABLESPOON OF MAIDA (WHITE FLOUR)
A PINCH OF SALT
1/2 TSP SOY SAUCE
1/2 TSP RED CHILLY SAUCE
1 TSP GINGER GARLIC PASTE
ADD SOME WATER AND MAKE A THICK PASTE TO COAT THE MUSHROOMS BEFORE FRYING.
PUT THEM IN THIS BOWL HALF AT A TIME AND MIX THEM WELL SO THAT THEY ARE PROPERLY COATED WITH THE PASTE.
MEANWHILE PUT A BROAD UTENSIL (KADHAYI ) ON HIGH FLAME WITH COOKING OIL FOR FRYING. HEAT IT PROPERLY.
WHEN THE OIL IS READY, ADD SOME MUSHROOMS AND START FRYING IT TILL GOLDEN BROWN. YOU CAN PUT YOUR GAS FLAME ON MEDIUM IF THE OIL IS HEATED TOO MUCH.
NOW TAKE OUT THE MUSHROOMS ON A TISSUE TO SOAK THE EXCESS OIL. AND PUT THE SECOND BATCH OF MUSH AND COAT TO FRYING.
NOW ON THE OTHER SIDE TAKE ANY PAN OR WOK AND HEAT 1 TBSP OF OIL
ADD GARLIC AND SAUTE THEM A LITTLE TILL YOU GET A NICE AROMA OF THIS GARLIC. NOW ADD ONIONS AND FRY FOR 5 MINUTES TILL THEY ARE SHINNY PINK IN COLOUR THEN ADD GREEN CAPSICUM, AND RED YELLOW CAPSICUMS (BELLS AND PEPPERS ) AND SAUTE FOR 5 MINUTES.
ADD SALT AND PEPPER ACCORDING TO YOUR TASTE
ADD 1 TSP GREEN CHILLY SAUCE
1 TSP RED CHILLY SAUCE AND DOUBLE THE AMOUNT OF TOMATO KETCHUP. (YOU CAN ADD TOMATO SAUCE LATER IF YOU FEEL THE RECIPE IS A LITTLE SPICY FOR YOU)
ADD HALF TSP SCHEZWAN SAUCE AND 1 AND A HALF TSP SOY SAUCE. STIR AND MIX FOR 2 MINUTES. YOU CAN ADD MORE SOY SAUCE FOR DARKER COLOUR.
ADD HALF CUP WATER TO IT AND BRING TO A BOIL FOR 5 MINUTES.
THEN WHEN IT GETS SLIGHTLY THICK IT IS READY TO
ADD MUSHROOM TO THE THICK GRAVY AND MIX WELL.
TASTE IT NOW AND YOUR DELICIOUS DISH IS READY.
YOU CAN SERVE IT AS A SNACK IN THE EVENING OR YOU CAN SERVE IT WITH BOILED RICE AT DINNER TIME.
