Mushroom and Baby Corn Chilli Recipe - A Fusion of Flavors

Introduction: 

Mushroom and Baby Corn Chilli is a delightful Indo-Chinese fusion dish that brings together the earthy flavors of mushrooms and the sweet crunch of baby corn, all enveloped in a spicy and tangy chilli sauce. This unique combination creates a mouthwatering dish that is perfect as an appetizer or a side dish. In this article, we'll guide you through a simple and flavorful recipe to prepare Mushroom and Baby Corn Chilli at home.

SOURCE

Ingredients:

For the Mushrooms and Baby Corn:

200g mushrooms, cleaned and sliced

1 cup baby corn, cut into bite-sized pieces

1/2 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon ginger-garlic paste

1 teaspoon soy sauce

Salt and pepper to taste

Oil for deep frying

For the Chilli Sauce:

2 tablespoons oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2-3 green chilies, finely chopped

1/2 cup onions, finely chopped

1/4 cup bell peppers (mixed colors), thinly sliced

2 tablespoons soy sauce

1 tablespoon chilli sauce

1 tablespoon tomato ketchup

1 teaspoon vinegar

1 teaspoon sugar

Salt and pepper to taste

1 cup vegetable broth or water

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Spring onions for garnish

Instructions:

For the Mushrooms and Baby Corn:

Prepare the Batter:

In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, salt, and pepper.

Gradually add water to create a smooth and thick batter.

Coat the Mushrooms and Baby Corn:

Dip the mushroom slices and baby corn pieces into the batter, ensuring they are well-coated.

Deep Fry:

Heat oil in a deep pan for frying.

Fry the coated mushrooms and baby corn until they turn golden brown and crispy.

Remove and place them on a paper towel to absorb excess oil.

For the Chilli Sauce:

Sauté Aromatics:

In a separate pan, heat oil over medium heat.

Add minced garlic, ginger, and chopped green chilies. Sauté until aromatic.

Add Vegetables:

Add finely chopped onions and thinly sliced bell peppers. Stir-fry until the vegetables are slightly tender.

Prepare the Sauce:

Add soy sauce, chilli sauce, tomato ketchup, vinegar, sugar, salt, and pepper. Mix well.

Pour in vegetable broth or water. Allow the mixture to simmer.

Thicken the Sauce (Optional):

If you prefer a thicker consistency, slowly pour the cornstarch mixture into the sauce while stirring continuously. Simmer until it thickens.

Combine with Fried Mushrooms and Baby Corn:

Add the fried mushrooms and baby corn to the pan with the chilli sauce. Toss gently to coat them evenly with the flavorful sauce.

Garnish and Serve:

Garnish with chopped spring onions.

Serve the Mushroom and Baby Corn Chilli hot as an appetizer or a side dish.

Optional Tips:

Adjust the quantity of green chilies and chilli sauce based on your spice preference.

Serve over steamed rice or noodles for a complete meal.

Conclusion: 

Mushroom and Baby Corn Chilli is a fantastic fusion of textures and flavors, marrying the earthy mushrooms and sweet baby corn with the bold notes of the chilli sauce. Whether you enjoy it as a starter for a gathering or as a side dish for a special meal, this recipe offers a delightful experience for your taste buds. Enjoy the fusion of savory, spicy, and crunchy goodness in every bite of Mushroom and Baby Corn Chilli.