Simpledelicious

Hot Garlic sauce Mushroom

Ingredients:

MUSHROOMS- 350 GRAMS

OIL - (for shallow frying) 

CORN FLOUR - 1–2 TBSP

WATER -2–3 TBSP

OIL - 2 TBSP (for cooking sauce) 

RED CHILLI - 3–4 NOS.

RED CHILLI SAUCE - 2 TBSP

SCHEZWAN SAUCE - 1 TBSP

KETCHUP - 1 TBSP

LIGHT SOY SAUCE - 1 TSP

VINEGAR - 1/2 TSP

SUGAR - A PINCH

WHITE PEPPER - A PINCH

SALT TO TASTE

HOT WATER - AS REQUIRED

Method:
If the mushroom is big, slice it into 2 slabs. Set a pan over a high flame & add the olive oil & let it get hot. 

Add the mushrooms and salt & stir well; cook over a high flame until the mushrooms turn golden brown. The mushrooms will release a lot of moisture, which will get evaporated until the mushrooms turn golden brown. 

Transfer the cooked mushrooms into a separate bowl. Remove and let them cool slightly. 

In a small bowl, mix corn flour with a little water to make a smooth slurry. Keep it ready before starting the sauce.

Heat a wok over a high flame, add oil, and let it get hot. Add chopped ginger, garlic, green chilli, and whole spicy red chillies; save about a tablespoon of the garlic, ginger & green chillies for the fried rice. Sauté briefly; do not overcook the garlic. The flavour should stay sharp and aromatic.

Add onion petals, bell pepper petals, and spring onion whites. Stir-fry on a high flame for a few seconds.

Add all the sauces, sugar, vinegar, white pepper, and salt. Mix well.

Lower the flame and add the prepared corn flour slurry while stirring continuously until the sauce thickens to a glossy consistency.

Add the mushroom and gently toss so they are coated well in the hot garlic sauce.

Add chopped spring onion greens, give a final mix, and turn off the heat.

Your mushrooms in hot garlic sauce are ready to serve!

Lemon Coriander Rice

Ingredients:

BUTTER -2 TBSP

OIL -1 TSP

OREGANO -A LARGE PINCH

RED CHILLI FLAKES - A LARGE PINCH 

GARLIC - TBSP (CHOPPED)

ONION -1 NO. (SLICED)

FRESH CORIANDER - 3-4 TBSP (CHOPPED)

COOKED RICE - 4 CUPS

LEMON ZEST 

LEMON JUICE

SALT TO TASTE

Method:
Set a wok over high flame, add butter & oil, let the butter melt. 

Lower the flame once the butter melts & add oregano, red chilli flakes, garlic & onion, stir well & cook until the onion starts turn light golden brown. 

Further add fresh coriander, stir well & add the cooked rice along with lemon zest & juice, add salt & stir well to coat the rice with all the ingredients, cook for 3-4 minutes.

Lemon coriander rice is ready.

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