Indo Chinese: Mushroom Chilly Recipe

Mushroom Chilly is an excellent starter come side dish for fried rice or noodles. We can also serve this dish with southindian meals, specially with sambar and rice or rasam rice. I like it just as a starter with tomato ketchup.

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Ingredients:
250 Grams Button Mushrooms
1 Large Onion 
1 Capsicum
10 Cloves Garlic
1 Inch Ginger
6 Green Chillies
1 Egg
1 1/2 Tbsp Schezwan Masala Powder or Schezwan Chutney (We can also use chinese five spice powder)
1 Tbsp Ginger and Garlic Paste
2 Tbsp Corn Flour
2 Tbsp All Purpose Flour
1 Tbsp Chilly Flakes
1 Tbsp White Pepper Powder
1 Tbsp Chilly Sauce 
1 Tbsp Soya Sauce
1 Tbsp Tomato Ketchup
1 Tbsp Chilly Sauce
1/4 Tsp Ajinomoto (optional)
1 Tsp Ghee
Oil as required
Salt as per taste
5 Sprigs Spring Onions finely chopped for garnish...

Prep Up:
Wash the mushrooms twice just to get rid of dirt or any sprayed chemicals. Pat the mushroom dry. 

Spread the mushrooms on a cloth allow to air dry for half an hour.

Once the mushrooms are air dried, chop into halves and quarters reserve.

Wash and remove the caps from the chilly, slit in middle and reserve.

Peel, wash and chop the onions into cubes reserve.

Peel, wash and chop ginger and garlic into tiny pieces. 

Wash and remove the cap and seeds from the capsicum. Chop into tiny pieces reserve. 

Whisk one egg reserve.

Marinate:
In mixing bowl add the mushrooms, 1/2 tbsp of ginger and garlic paste, 1/2 tsp of schezwan masala, 1/2 Tbsp chilly flakes, 1/2 tbsp white pepper, 1/2 amount whisked egg, corn flour and all purpose flour, salt as per taste. 

Mix all the ingredients till well combined. If the mixture is not coating the mushrooms well, sprinkle little water mix till coated, cover and allow the mushrooms to rest for half and hour or one hour.

Method:
Heat 1/2 cup oil in a wok on medium flame to fry the mushrooms.

Mix the marinated mushrooms once and drop one piece at a time in oil fry on medium flame.

Toss and fry the mushrooms on medium flame till the outer coating is golden and mushroom stops spluttering.

Drain the fried mushrooms from oil and place on plate lined with tissue paper.

Fry the mushroom in two batches which will help each batch to fry evenly.

Once the mushrooms have fried. Heat a pan or wok on medium flame, add ghee and 2 tsp oil.

Allow the oil and ghee to reach smoking point, add finely chopped garlic, ginger and onions fry for a minute.

Add 1/2 tbsp ginger and garlic paste fry until raw flavor reduces. 

Add capsicum and slit chillies toss and fry for a minute.

Add schezwan masala powder, chilly sauce, tomato ketchup, soya sauce, chilly flakes, and pepper powder toss till masala is well combined.

Add the fried mushrooms toss to coat sprinkle spring onions and serve as hot as possible with ketchup.

Please note: While deep frying mushroom it might tend to release moisture and oil will splutter please make sure to stand in a safe distance and toss while frying.