Thursday, March 29, 2012

Chinese Recipes : Restaurant Style Mushroom Manchurian

As every one knows Mushroom is one among very nutritious food item. This delicacy of China is the tastiest, mouth watering recipe one can make with Mushrooms.  This recipe goes very well with any fried rice or noodles or simply just as a snack or starter. Mushroom Manchurian is a great party food and every kid loves it.

Preparation Time: 20 minutes

Servings: 4

  • 250 gm Mushrooms
  • 2 medium size finely chopped onions
  • 1 big capsicum cut length wise
  • 1 table spoon grated ginger
  • 2 table spoon chopped garlic
  • 4 table spoon tamato ketchup
  • 1 table spoon soya sauce
  • 2 table spoon red chilli sauce
  • 4 table spoon corn flour
  • 2 table spoon plain flour (Maida)
  • 3 cups oil
  • 2-3 strands finely chopped coriander leavers to granish
  • Salt as per taste

  • Cut the Mushroom in to medium pieces as shown in picture.
  • Mix corn flour, maida, salt and water in a bowl and prepare a think batter for dipping the mushrooms.
  • Heat 2 cups of oil in a non stick pan.
  • Dip the cut Mushrooms one by one in the batter and deep fry them over medium flame till they are golden brown and crisp.
  • Take out the mushroom pieces from oil, drain the excess oil using tissue paper. And keep them aside.
  • Heat 2 table spoon oil a non stick pan on high flame.
  • Add diced onion, ginger, garlic, diced capsicum one by one. Saute for 2-3 minutes.
  • Now add soya sauce, tomato ketchup, chilli sauce and salt in it.  Add more ketch up to get a liquid gravy.
  • Add fried Mushrooms and mix well.
  • Cook for another 2-3 minutes so that mushroom pieces get dipped in the sauces completely.
  • Garnish them with finely chopped coriander leaves and serve them hot.

 PS:  Spring onions can also be used for garnishing. In this recipes, there is no usage of green chillies. Green chillies can also be added in the beginning whilie frying onions if one wants the recipe more spicier. Instead of cutting Mushrooms in small pieces, Mushrooms as a whole can be used if they are small.

Sunday, March 18, 2012

Konkani Randap : Khubbe/Tisre Vade | Clam Vada

In  south western coast of India, also known as the Konkan region, Clams are used to cook curries and side dishes, like Tisaryachi Ekshimpi (which is clams with one shell on), Clam curry in coconut, Clam vada etc. Opening the shell of the Clam and taking out the flesh is one of the toughest task while preparing dishes of Clams. But the final outcome is worth of taking the trouble of opening them. They taste great with onion and coconut combination as vada. Here is the recipe of Clam Vada.

Preparation Time:  30 minutes.

Servings: 4

  • 1 cup Clams
  • 3/4 cup fresh/frozen coconut
  • 1 tea spoon coriander seeds
  • 1/2 table spoon turmeric powder
  • 1/4 table spoon son tamarind extract (or 2 pieces of tamarind)
  • 7-8 red chilies
  • 1/2 cup finely chopped onion
  • 1 cup rice rava(idli rava)
  • Oil
  • Salt

  • Open the shell of the Clam and separate the flesh as shown in picture.
  • Heat little oil and fry coriander seeds and red chillies.
  • Grind coriander seeds, red chillies, coconut, tamarind, turmeric and salt without adding too much water.
  • To this paste, add clams and onions.
  • Mix all together and make balls.
  • Roll the balls in rice rava.
  • Slightly press them with hand and Shallow fry on tava as shown in picture.
  • Use oil for fryng as per your use.

  • Serve with rice as a side dish.

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