Mushroom Manchurian

This is a recipe I cooked for my husband soon after we got married. I don't eat mushrooms and he loves it. I had made gobi manchurian earlier and used some of tips & tricks from the same to cook this up.

Serves: 2

Time: 45 min

Ingredients:

Baby Portabella mushrooms - 6

All Purpose Flour - 1 cup

Corn starch - 1 tsp

Onion - 1 big (finely chopped)

Maggie Hot & Sweet Ketchup - 3 tbsp (key ingredient ;) )

Soya Sauce - 2 tbsp

Water - 1/2 cup

Oil - 2 cups + 1tbsp

Food coloring (red) - 1 pinch

Green Onions - 1

Salt to taste

Recipe:

1.) Take a bowl and add all purpose flour and corn starch to it

2.) Add the water and blend the mixture into a fine paste without any lumps

3.) Add the salt and food coloring to this mixture

4.) Wash the baby portabella mushrooms and cut into fine slices. I usually buy the baby portabella sliced mushroom available at any grocery store

5.) Heat oil in a pan and keep it a medium high.

6.) Coat the mushrooms in the mixture and deep fry it in the pan. The key to well cooked and crispy mushrooms is frying it in medium high. You don't want it it to turn brown soon without cooking (high heat) and you also don't want it to soak in too much oil (low heat).

7.) Take another pan and heat 1tbsp oil in it.

8.) Add the onions and fry until light brown

9.) Add the soya sauce and ketchup and simmer for 1 min. The maggi ketchup (hot & sweet) adds a wonderful desi touch to this dish

10.) Add the mushrooms and coat them with the sauce. You may add more salt if needed.

11.) You may add some finely chopped green onions at the end.

Bon Appetit!