Chilli Mushroom is an Indian-Chinese vegetarian gravy with a sweet and spicy sauce. It is every mushroom lover’s dream come true.
- About Indian Chinese Cuisine
- About Chilli Mushroom Gravy
- Ingredients Required
- How To Make
- Serving Suggestion
- More Indian-Chinese Recipes
- Chilli Mushroom Recipe
About Indian Chinese Cuisine
So what is Indo-Chinese Cuisine ? The quick Chinese stir-fry cooking style spiked with the local Indian-style zest. The result is an outburst of addictive flavours.
It is the perfect amalgamation of sweet, spicy, and savoury flavours, good enough to make your mouth water just by the look of it.
It all started in the Tangra Region in Kolkatta, West Bengal. The region housed many leather tanneries owned and managed by people of Hakka Chinese origin.
Over the years, the area developed into a small Chinatown. And the immigrants started selling Chinese dishes made with locally available ingredients to Indian food lovers. Hence, begin the journey of Indian Chinese cuisine.
Today, Indo-Chinese dishes are all over the street food carts, restaurants, and takeaway joints. From chilli chicken , garlic noodles , to manhcurian gravy , each Indo-Chinese dish is quite popular among food lovers in India.
About Chilli Mushroom Gravy
Mushroom Chilli is one of the most popular Indian-Chinese dishes. It is vegan, vegetarian, and made with favourite button mushrooms.
In the Indian subcontinent, button mushrooms are commonly used to make various mushroom recipes such as – mushroom masala , pulao , methi matar malai , or chilli mushroom.
There are two versions of mushroom chilli – dry and gravy. The dry mushroom chilli is served as an appetizer or snack. At the same time, the one with sauce/gravy is served with stir-fried noodles, fried rice, or steamed white rice.
Ingredients Required
Vegetables: Button Mushrooms, Bell Peppers, Capsicum, Red Onion, Spring Onion.
Herbs: Ginger, Garlic
Spices : Dry Red Chilli, Salt, Red Chilli Powder
Sauce : White Vinegar, Soy Sauce, Tomato Sauce
Other Ingredients: Corn starch (flour), cooking oil, water, cashews
How To Make
Start with frying button mushrooms. Cut button mushrooms into chunks or quarters. Coat them in cornstarch, salt, red chilli, and water batter. Heat oil for frying on a stovetop. Fry mushroom till crisp and golden.
To make your homemade chilli sauce . Soak dry red chilli in hot water. Cover and set aside for 5 – 6 minutes for chillies to soften. Later, blend the chillies with water, ginger, garlic, onion, and tomato ketchup to make a smooth sauce. Set aside.
Make Chilli Gravy. Heat oil. Fry ginger, garlic, Kashmiri red chili, and onion. Stir Fry. Add white vinegar, soy sauce, and homemade chilli sauce (as per your taste). Cook for a minute. Add cornstarch paste, peppers, and fried mushrooms. Simmer till thick or luscious.
Garnish it with green onions. Chilli Mushroom is ready to serve.
Serving Suggestion
Chilli Mushroom is a versatile Indian-Chinese main course dish .
You can serve with – fried rice, stir-fried noodles, jasmine rice, or steamed white rice. Either way, it tastes delicious and makes an excellent meal.
More Indian-Chinese Recipes
- Chilli Paneer
- Soya Manchurian
- Gobi Manchurian
- Chicken Fried Rice
- Honey Chilli Potato
- Veg Hot Garlic Sauce
- Crispy Chilli Baby Corn
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Crispy Mushroom:
- ▢ 250 gram button mushrooms
- ▢ ¼ cup corn starch (corn flour)
- ▢ 2 tablespoon all-purpose flour (maida)
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ ¼ Cup oil for shallow frying
Ingredients For Homemade Chilli Sauce:
- ▢ 4 whole dry red chill (sabut lal mirch)
- ▢ 2 tablespoon tomato sauce or ketchup
- ▢ ¼ cup chopped onion
- ▢ 1 tablespoon chopped ginger
- ▢ 1 tablespoon chopped garlic
- ▢ ¼ cup hot water
Ingredients For Gravy:
- ▢ 2 tablespoon cooking oil
- ▢ 1 tablespoon chopped garlic
- ▢ 1 tablespoon chopped ginger
- ▢ 2 whole Kashmiri red chili
- ▢ 1 cup diced onion
- ▢ ½ cup diced capsicum
- ▢ ½ cup diced red bell pepper
- ▢ ½ cup diced yellow bell pepper
- ▢ 1 tablespoon white vinegar
- ▢ 1 tablespoon soy sauce
- ▢ 1 Cup water
- ▢ 2 tablespoon corn flour (corn starch)
Ingredients For Topping:
- ▢ 1 tablespoon spring onion
- ▢ 1 tablespoon fried cashews
Instructions
Crispy Fried Mushroom:
- Cut button mushroom in quarters. Coat them with flour, starch, spices, and a tablespoon of water.
- Heat oil in a wok for frying the mushrooms. Once oil is hot enough, fry mushrooms till crisp and golden from both the sides. Because of moisture, mushroom takes lot of time to become crisp.
- Transfer crispy fried mushroom in a colander. Set them aside.
Make Homemade Chilli Sauce:
- Soak dry red chili in hot water. Cover and set aside for 5 – 6 minutes for chilies to soften a bit. Later, blend the chilies along with soaked water, ginger, garlic, onion, and tomato ketchup to a smooth sauce. Set aside the chilli sauce.
Make Corn Starch Paste:
- For thickening, the sauce, combine 2 tablespoons of corn starch with ¼ cup of water. Make a smooth paste. Keep it aside.
Prepare Chilli Gravy/Sauce:
- Heat cooking oil in a wok. Add chopped ginger, garlic, whole red chilli, and diced onion. Stir fry over high heat for a minute to release the aroma.
- Next, add white vinegar, soy sauce, and the homemade chilli sauce. Stir to combine. Simmer the sauce for a minute. Taste and season with salt according to your preference.
- Add diced peppers, and corn starch paste. Stir the gravy continuously to avoid any lump formation.
- Once chilli gravy starts thickening, add crispy mushroom. Mix nicely. Turn off the heat.
- Garnish chilli mushroom with fried cashews and spring onion.
- Serve chilli mushroom immediatley with fried rice.
Recipe Notes:
- It is best to cut mushrooms into chunks or quarters rather than finely chopped.
- Do not use too much water to prepare marinade coating for mushrooms.
- Homemade chili sauce is spicy in taste. You can add it in less quantity in the gravy and store the remaining sauce in the fridge to use later.
- To make dry chili mushroom for snacks, do not add any water in the gravy.
Nutrition
We follow a strict NO SPAM Policy
Chilli Mushroom Recipe
Equipment
- Chinese Wok
Ingredients
Ingredients For Crispy Mushroom:
- 250 gram button mushrooms
- ¼ cup corn starch (corn flour)
- 2 tablespoon all-purpose flour (maida)
- Salt to taste
- 1 teaspoon red chilli powder
- ¼ Cup oil for shallow frying
Ingredients For Homemade Chilli Sauce:
- 4 whole dry red chill (sabut lal mirch)
- 2 tablespoon tomato sauce or ketchup
- ¼ cup chopped onion
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- ¼ cup hot water
Ingredients For Gravy:
- 2 tablespoon cooking oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 whole Kashmiri red chili
- 1 cup diced onion
- ½ cup diced capsicum
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 Cup water
- 2 tablespoon corn flour (corn starch)
Ingredients For Topping:
- 1 tablespoon spring onion
- 1 tablespoon fried cashews
Instructions
Crispy Fried Mushroom:
- Cut button mushroom in quarters. Coat them with flour, starch, spices, and a tablespoon of water.
- Heat oil in a wok for frying the mushrooms. Once oil is hot enough, fry mushrooms till crisp and golden from both the sides. Because of moisture, mushroom takes lot of time to become crisp.
- Transfer crispy fried mushroom in a colander. Set them aside.
Make Homemade Chilli Sauce:
- Soak dry red chili in hot water. Cover and set aside for 5 – 6 minutes for chilies to soften a bit. Later, blend the chilies along with soaked water, ginger, garlic, onion, and tomato ketchup to a smooth sauce. Set aside the chilli sauce.
Make Corn Starch Paste:
- For thickening, the sauce, combine 2 tablespoons of corn starch with ¼ cup of water. Make a smooth paste. Keep it aside.
Prepare Chilli Gravy/Sauce:
- Heat cooking oil in a wok. Add chopped ginger, garlic, whole red chilli, and diced onion. Stir fry over high heat for a minute to release the aroma.
- Next, add white vinegar, soy sauce, and the homemade chilli sauce. Stir to combine. Simmer the sauce for a minute. Taste and season with salt according to your preference.
- Add diced peppers, and corn starch paste. Stir the gravy continuously to avoid any lump formation.
- Once chilli gravy starts thickening, add crispy mushroom. Mix nicely. Turn off the heat.
- Garnish chilli mushroom with fried cashews and spring onion.
- Serve chilli mushroom immediatley with fried rice.
Notes
- It is best to cut mushrooms into chunks or quarters rather than finely chopped.
- Do not use too much water to prepare marinade coating for mushrooms.
- Homemade chili sauce is spicy in taste. You can add it in less quantity in the gravy and store the remaining sauce in the fridge to use later.
- To make dry chili mushroom for snacks, do not add any water in the gravy.
Nutrition
Here is a creamy vegan badam phirni recipe perfect for festive celebrations. It has the goodness of almond milk, brown rice, and jaggery powder , making it a wholesomely delicious Indian dessert.
- What is ‘Phirni’?
- Vegan Phirni
- Ingredients Required
- How To Make Vegan Phirni
- My Tried & True Tips
- More Indian Dessert Recipes
- Badam Phirni Recipe
What is ‘Phirni’?
Phirni is a rich, aromatic, and creamy milk pudding widely popular in the Indian subcontinent. It is believed to have come into existence during the Mughal era as a royal desert. Usually, it is served chilled in traditional, eco-friendly earthen pots ( Mitti Ke Kulhad or Matki ).
In ancient times refrigerators were not invented, so serving Phirni in earthen vessels had a purpose; it remains chilled for a longer duration and has a particularly pleasing taste.
Today there are many versions of the phirni recipe, like the traditional Mughlai Style Phirni or my signature foxnut phirni . Once you learn to make perfect phirni, you can easily play around with its flavour and ingredients.
Vegan Phirni
A lot of my vegan friends complain about how they cannot enjoy traditional Indian desserts and sweets. Hence this vegan badam phirni recipe is for them.
It is a – gluten-free, vegan, plant-based, wholesome dessert with no white sugar. The best part is one serving of this vegan phirni has only 156 calories.
You can serve it like a traditional phirni or layer it like a parfait for special occasions with boondi, motichoor ladoo, fresh fruits, and nuts. Either way, you are simply going to love it!
Ingredients Required
- Milk: Use almond milk as it has a delicious nutty flavour.
- Rice: I use brown rice to give phirni a wholesome touch. You can make it with white rice.
- Sugar: Jaggery Powder or brown sugar works perfectly for this badam phirni recipe.
- Saffron & Cardamom: They give a sweet aroma and taste to the phirni.
How To Make Vegan Phirni
Prepare Rice Powder: Clean, wash, and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside.
Make Phirni: Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity.
Add rice powder and stir continuously to avoid any lump formation. Cook till the rice is soft and mushy and the texture of phirni is thick.
Once the badam phirni is thick, add jaggery powder and stir to combine nicely. Cook for a few more minutes for the sugar to dissolve. Turn off the heat.
Vegan Badam Phirni is ready!
My Tried & True Tips
- Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni.
- The rice should not be wet/moist while grinding; otherwise, it will form lumps. It should turn into a powder rather than a wet paste.
- Do not make a fine powder of rice. Instead, keep it coarse in texture. One or two pulses in a food processor or blender are enough.
- Make sure to add jaggery powder only after the badam phirni is thickened.
More Indian Dessert Recipes
- Basundi
- Rice Kheer
- Vrat Ki Kheer
- Seviyan Kheer
- Badam Kheer
- Carrot Sabudana Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ 1 litre almond milk
- ▢ ¼ Cup brown rice
- ▢ 4 green cardamom (elaichi)
- ▢ ¼ teaspoon saffron (kesar)
- ▢ ⅓ Cup brown sugar or jaggery powder
- ▢ 2 tablespoon sliced almonds
Instructions
- Clean, wash and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
- Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside.
- Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity.
- Add rice powder and stir continuously to avoid any lump formation. Cook till rice is soft and mushy and the texture of phirni is thick.
- Once the badam phirni is thick, add jaggery powder and stir to combine. Cook for 2 – 3 minutes for the jaggery to dissolve. Turn off the heat.
- Vegan Badam Phirni is ready! Garnish with almonds. Serve it warm or chilled
Recipe Notes:
- You can make this phirni with regular dairy milk. For almond flavor, blend ¼ Cup of almonds with rice, saffron, and cardamom.
Nutrition
We follow a strict NO SPAM Policy
