Cauliflower Manchurian is a staple of the Vegetarian Indo-Chinese cooking in Kerala. For reasons that I will not go in now, I don't particularly like Cauliflower (Shhh.... please don't tell my kids). My husband suggested I try replacing the Cauliflower with Mushrooms and it actually worked out quite well.
One minor problem was the fact that between the kids and me, we ate so many of the fried mushrooms that the final dish was a bit less than the planned 3 servings.
Difficulty level: Medium
Preparation time: 45 min
Cooking time: 45 min
Yields: 2-3 servings
Ingredients:
Button mushrooms: 8 oz.(about 225 gms)
All-purpose flour: 3/4 cup
Cornflour/ cornstarch: 1/4 cup + 1 tsp
Ginger-garlic paste: 3 tbsp + 1 tsp
Soy sauce: 3 tbsp + 1 tsp + 1 tsp
Oil: 1 tsp + for deep-frying
Chilli sauce: 1 tsp
Chilli powder: 1/2 tsp
Whole red chilly: 1
Spring onion: 1/4 cup
Salt: to taste
Clean and cut the mushrooms into small pieces. I cut a medium-sized mushroom into 16 pieces lengthwise. Add 3 tbsps each of ginger-garlic paste and soy sauce, along with some salt (be careful with the salt, as the soy sauce contains salt too). Mix well and keep aside for atleast 30 min.
Make a batter slightly loose, with the all-purpose flour, 1/4 cup cornflour, 1/2 tsp chilli powder and 1 tsp soy sauce. Transfer the marinated mushrooms into this mixture. Deep fry in hot oil, in batches. Drain to a platter lined with paper towel.
In a skillet, add 1 tsp oil. Saute 1 tsp ginger-garlic paste and a split whole red chilly. Add 1 tsp soy sauce, 1 tsp chilli sauce, finely chopped spring onions and fried mushrooms. Sprinkle 1 tsp cornflour uniformly on top and saute for 2 minutes.
Serve hot as appetizer ,with chilligarlic sauce or tomato sauce. Or if you are like me, have it with noodles or chapathi.
Variation:
If you prefer this with gravy (Sauce), right after you saute the ginger-garlic paste and red chillies, add 1 1/2 cups water and bring to a boil. Gradually add 1 tbsp cornflour dissolved in 1/4 cup water, stirring continuosly until it resumes boiling. Boil till the gravy becomes transparent and reaches your desired consistency. Add the fried mushrooms, along with soy sauce and chilli sauce. Boil for 2 minutes and remove. Serve with noodles or rice.
One minor problem was the fact that between the kids and me, we ate so many of the fried mushrooms that the final dish was a bit less than the planned 3 servings.
Difficulty level: Medium
Preparation time: 45 min
Cooking time: 45 min
Yields: 2-3 servings
Ingredients:
Button mushrooms: 8 oz.(about 225 gms)
All-purpose flour: 3/4 cup
Cornflour/ cornstarch: 1/4 cup + 1 tsp
Ginger-garlic paste: 3 tbsp + 1 tsp
Soy sauce: 3 tbsp + 1 tsp + 1 tsp
Oil: 1 tsp + for deep-frying
Chilli sauce: 1 tsp
Chilli powder: 1/2 tsp
Whole red chilly: 1
Spring onion: 1/4 cup
Salt: to taste
Clean and cut the mushrooms into small pieces. I cut a medium-sized mushroom into 16 pieces lengthwise. Add 3 tbsps each of ginger-garlic paste and soy sauce, along with some salt (be careful with the salt, as the soy sauce contains salt too). Mix well and keep aside for atleast 30 min.
Make a batter slightly loose, with the all-purpose flour, 1/4 cup cornflour, 1/2 tsp chilli powder and 1 tsp soy sauce. Transfer the marinated mushrooms into this mixture. Deep fry in hot oil, in batches. Drain to a platter lined with paper towel.
In a skillet, add 1 tsp oil. Saute 1 tsp ginger-garlic paste and a split whole red chilly. Add 1 tsp soy sauce, 1 tsp chilli sauce, finely chopped spring onions and fried mushrooms. Sprinkle 1 tsp cornflour uniformly on top and saute for 2 minutes.
Serve hot as appetizer ,with chilligarlic sauce or tomato sauce. Or if you are like me, have it with noodles or chapathi.
Variation:
If you prefer this with gravy (Sauce), right after you saute the ginger-garlic paste and red chillies, add 1 1/2 cups water and bring to a boil. Gradually add 1 tbsp cornflour dissolved in 1/4 cup water, stirring continuosly until it resumes boiling. Boil till the gravy becomes transparent and reaches your desired consistency. Add the fried mushrooms, along with soy sauce and chilli sauce. Boil for 2 minutes and remove. Serve with noodles or rice.
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