Cornflour slurry: ā¢ 1 tsp cornflour ā¢ 1/4 cup water
Method: Wash, dry, and slice the mushrooms. Make a batter with cornflour, maida, salt, pepper powder, and soy sauce. Coat the mushrooms well and fry until golden. Dip the cashews in the same batter and fry them too.
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Ingredients:
ā¢ 300 g mushrooms
ā¢ 10ā15 cashews
ā¢ 1 tbsp cornflour
ā¢ 1/4 cup maida
ā¢ Salt to taste
ā¢ 3/4 tsp pepper powder + 3/4 tsp later
ā¢ Soy sauce
ā¢ 2 tbsp oil
ā¢ Oil for frying
ā¢ 2 tbsp chopped garlic
ā¢ 3 green chillies
ā¢ A small piece ginger
ā¢ 1 onion, cubed
ā¢ Chopped spring onions
Sauce mix:
ā¢ 1 tbsp soy sauce
ā¢ 2 tbsp tomato ketchup
ā¢ 1 tbsp chilli tomato sauce
ā¢ 2 tsp vinegar
ā¢ 1/2 tsp sugar
Cornflour slurry:
ā¢ 1 tsp cornflour
ā¢ 1/4 cup water
Method:
Wash, dry, and slice the mushrooms.
Make a batter with cornflour, maida, salt, pepper powder, and soy sauce.
Coat the mushrooms well and fry until golden.
Dip the cashews in the same batter and fry them too.
Heat oil in a pan, sautƩ garlic, ginger, and green chillies.
Add cubed onions and toss on high flame until slightly soft.
Add pepper powder, then the sauce mix.
Adjust salt carefully.
Pour in the cornflour slurry and cook till glossy.
Finally toss in the fried mushrooms and cashews.
Finish with spring onions āØ
A restaurant memory that became my forever signature dish š¤
Super yummy
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Delicious ā¤
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