So by now most of you know how I can sometimes be lazy when it comes to food (Challenge nr 1) also that we eat almost no carbs (Challenge 2) and to add to that Challenge nr 3, being vegan.
And then I found this delightful dish over at Veg Recipes of India.
All credit goes to Dassana Amit, of course, and also to Vani , for further inpsiration. I posted this recipe to my tumblr account more than a year ago. It’s time it moved over here.
(But stay tuned for my own experimentation, featuring aubergines, butternuts, gems, and other regulars from the veggie shelf.)
For the Batter:
- 1 cup all purpose flour
- 3 table spoons cornflour
- 1 teaspoon ginger and garlic paste
- freshly ground black pepper
- 1 teaspoon soya sauce
- ¾ cup water
- salt and sugar as required
For the Manchurian:
- Button mushrooms (recipe calls for 250g. I just used a punnet)
- 3 to 4 spring onions, finely chopped. Greens can be used for garnish.
- 2 to 3 green chillies, chopped
- 2 teaspoons garlic, chopped
- 2 teaspoons ginger, chopped
- 1 teaspoon celery chopped (I didn’t have celery…)
- black pepper. Powder or freshly ground.
- 1 table spoon soya sauce
- 1 green pepper, sliced, diced or chopped
- Salt as required.
Preparing the mushrooms:
- Rinse, wipe and halve the mushrooms.
- Mix everything for the batter.
- Heat oil for frying.
- Dip the mushroom in the batter & fry them till golden brown.
- Keep these aside
Preparing the sauce:
- Heat oil.
- Add the spring onion whites and stir fry them for a minute on medium heat.
- Next, add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
- Stir fry these also for a minute or so.
- Add the black pepper, salt, sugar and soya sauce.
- mix well.
- Add the fried mushroom to this sauce.
- Stir so that the sauce coats the mushrooms well
- Serve mushroom manchurian hot, garnished with chopped spring onion greens and celery.