Crispy, batter-fried mushrooms tossed in a fiery and tangy sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 35 minutes and guaranteed to disappear fast!
A warm, comforting, and easily digestible rice porridge. This simple Indian-style congee, often called Kanji, is lightly spiced with ginger and cumin, making it perfect for a light meal or when you're feeling under the weather.
This indo_chinese dish is perfect for breakfast. With 463.23 calories and 9.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves garlic (Finely chopped)
1 inch ginger (Finely chopped)
2 pcs green chilli (Slit lengthwise)
1 pcs onion (Medium, cut into 1-inch squares or petals)
1 pcs green bell pepper (Medium, cut into 1-inch squares)
2 tbsp soy sauce (Low sodium preferred)
1 tbsp red chili sauce (Such as Sriracha or a similar Indo-Chinese brand)
1 tbsp tomato ketchup
1 tsp rice vinegar
0.5 tsp sugar
2 tbsp spring onion (Greens only, chopped for garnish)
Instructions
1
Prepare the Batter and Mushrooms
In a mixing bowl, whisk together the all-purpose flour, corn starch, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
Gradually add about 1/4 to 1/3 cup of water, whisking continuously, to form a smooth, thick batter. It should be the consistency of pancake batter, thick enough to coat the mushrooms well.
Ensure mushrooms are wiped clean and are completely dry. Add them to the batter and toss gently until each piece is evenly coated.
2
Fry the Mushrooms
Heat vegetable oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
Carefully add the battered mushrooms one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Sauce and Sauté Aromatics
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp each of salt and pepper. Set aside.
Heat sesame oil in a clean wok or large skillet over high heat.
Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
4
Stir-fry and Serve
Add the onion and green bell pepper squares to the wok. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender yet still crisp.
Pour the prepared sauce mixture into the wok. Stir and cook for about 30-45 seconds until the sauce thickens slightly.
Immediately add the fried mushrooms to the wok. Toss everything quickly for about 1 minute to coat the mushrooms evenly in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for maximum crispiness.
4
Serving size: 1 serving
218cal
6gprotein
39gcarbs
4gfat
Ingredients
0.75 cup Short Grain Rice (Sona Masoori or any porridge rice works well)
0.25 cup Moong Dal (Split yellow lentils)
8 cups Water (Adjust for desired consistency)
1 tbsp Ginger (Finely grated or minced)
3 cloves Garlic (Minced)
1 Green Chilli (Slit lengthwise, optional)
0.25 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tbsp Ghee (Use oil for a vegan option)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
6 Curry Leaves (Fresh)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Grains: In a medium bowl, combine the rice and moong dal. Rinse them under cold running water 3-4 times until the water runs mostly clear. Soak in fresh water for at least 30 minutes, then drain completely.
2
Begin Cooking: In a large, heavy-bottomed pot or Dutch oven, add the drained rice and dal, 8 cups of water, grated ginger, minced garlic, slit green chilli (if using), turmeric powder, and salt. Stir to combine.
3
Simmer the Congee: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid placed slightly ajar to allow steam to escape, and let it simmer for 35-40 minutes. Stir every 5-7 minutes to prevent sticking. The congee is ready when the rice and dal have completely broken down and the mixture has a creamy, porridge-like consistency.
4
Prepare the Tempering (Tadka): While the congee is in its final 5 minutes of simmering, prepare the tempering. Heat the ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the cumin seeds and let them sizzle for another 20 seconds until fragrant.
Stir in the asafoetida, followed immediately by the curry leaves. Be cautious as the leaves will splutter. Sauté for 10 seconds until the leaves are crisp.
Combine and Serve: Pour the hot tempering directly over the cooked congee and mix well to incorporate the flavors. Check for seasoning and add more salt if needed. If the congee is too thick for your liking, stir in a little hot water to reach your desired consistency. Garnish with fresh coriander leaves and serve immediately.
