Restaurant Chilli Mushroom Gravy

Chilli mushroom recipe - this is a quick indo chinese recipe for making spicy chilli mushroom, which has many sauce in it that give very different type of taste. It best with naan, fried rice, etc... Most of the times I make food which are easy and quick to prepare. 

I think it over and is best to make some quick indo chinese recipes. Yes quick once.. Here I just preparing the batter and  then frying the mushroom seperately and then they are added to prepared sauce.. serve hot..

So I hope that you must try this recipe and let me know how it's turns out from you...

Cooking Time : 20 mins

Preparation Time : 10  mins

Serve : 4 -5

INGREDIENTS:

Onion - 1 (sliced into square)

Capsicum - 1/2 (sliced into square)

Garlic - 3 spn (chopped)

Ginger paste - 1/2 tsp

Tomato sauce - 2 spn

Red Chilli sauce - 1/2 spn

Tomato ketchup - 1 tsp

Vinegar - 1 tsp

Corn flour - 1 tsp (mixed with 3 tsp of water)

Salt - as required

Coriander leaves - as required

FOR MAGINATION :

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Salt - 1 tsp

Corn flour - 1 tbsp

Rice flour - 1 tsp

Red colour powder - 1 pinch

Red chilli sauce - 1 tsp

Button Mushroom - 1 pocket (cut it into small pieces)

METHOD :

• Add all the magination items given in the list "FOR MAGINATION" and mix well.
• Now and mushroom and mix well and keep for 10 mins.
• Then heat a kadai add in some butter and maginated mushroom and saute it well for 5 mins,
• Untill it cooked...and keep aside.
• In the same pan add chopped garlic, onion and saute it well for 5 mins.
• Then add in chopped capsicum and ginger paste and again saute it well.
• Now add in all the sauces and toss well. 
• Add in salt, fried mushroom, and coriander leaves and toss evenly.
• Now add in corn water and mix well check the seasoning when sauce is thick enough remove from the heat..
• Now it's ready and to serve hot...

PICTORIAL :

In a bowl add ginger garlic paste

Chilli powder

A pinch of salt

Corn flour and rice flour

A pinch of red colour powder

Red chilli sauce

Add in mushroon and mix well

Heat a pan with butter and add mushroom 

Saute it well for 5 mins

Done

Take ingredients to make gravy

In a same pan add in onions and garlic 

Saute well 

Then add in capsicum

Add in ginger paste

Red chilli sauce

Tomato ketchup

Add in vinegar

Add in a pinch of salt

Fried mushroom

Toss well and add in chopped coriander

Add in corn starch water and mix well

Now it is ready to serve

Serve with naan, chapathi or roti

Enjoy ....

Gopi 65 / Cauliflower 65

Gopi 65 is hubby's most favourite in this whole universe. yeah, that's how he says. I usually make grilled cauliflower with simple pulao.  But if he wants as a snacks for eating alone with a cup of coffee, then I have to make this way. I have adapted the recipe from my mom. but changed a bit, according to my convenience and taste. 

And my hubby's really enjoyed it and loves this way. I must thank my mom for sharing the recipe. I took cauliflower atleast once a week as a curry, korma or in biryani. This method is kind of restaurant style indian recipe served as a side dish or starter, or as tea time snacks.

Cauliflower florests nicely coated with a spiced masala.. so the taste is yummy and it is one of the kids favorite recipe... Now let's enter in to the recipe.....

Preparation time : 10 mins

Marination time : 20 mins

Frying time : 6 - 7 mins

Serve - 4

Recipe Category - Appetizers..

INGREDIENTS :

Cauliflower - 1 medium 

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Red colour powder - 1 pinch

Gram flour - 1 tsp

Corn flour - 2 tsop

Rice flour - 2 tsp

Oil - for frying

Salt - as required

Curry leaves - garnish

METHOD :

• Separate the cauliflower into small florets, boil water with salt, and keep the florets inside this water.
• Cover untill it is parboiled. Drain the water.
• Mix all the ingredients given above, in a bowl except oil. maginated it for 20 mins.
• Heat kadai with oil enough to deep fry.
• Dip and deep fry the cauliflower florets untill golden brown and crisp in hot oil in medium flame.
• Add the curry leaves a spring per batch for garnishing. Drain them in paper towel and enjoy hot!

PICTORIAL :

Take cauliflower florets in the bowl

In a sauce pan keep the florets inside the water and add salt

Boil untill it is parboiled

Drain water 

In a bowl add in ginger garlic paste

Salt

Chilli powder

Gram flour

Corn flour

Add in red colour powder

Rice flour

Add in washed florets

Mix well and maginated for 20 mins

After 20 mins once mix again

Dip and fry the cauliflower

Fry it untill golden brown and crispy

Drain it

Now it's ready

Yummy...

Serve 

Enjoy hot....