GUEST POST SEASON IS HERE!!!

I am very very thrilled to announce that it is Guest Post Season on this space...my kind blogger friends have graciously come to my rescue...not only to feed my starving blog when I'm busy, sleep-deprived and knee-deep in volumes of finance...I doubly appreciate this wonderful gesture from my friends because they have chosen to come to my rescue in the midst of their own crazy, busy lives...Hats off to them!

Here is a lovely guest post from a blogger, who needs no introduction at all...I cannot say that she specialises in any one type of cuisine:))...because she is so wonderful with presenting foods from just about any kind of cuisine!!! It is Priya of Priya's Easy n Tasty Recipes...Enjoy!!!

Recipe for Mushroom Manchurian:

25nos Button mushrooms (small)

1/2cup Rice flour

1/2tsp Baking powder

1/2cup Cornflour

1tsp Garlic paste

1tsp Ginger paste

1tbsp Green chili paste

2-3 Spring onions(chopped finely)

1no Onion(diced)

2nos Capsicum (cut into small square pieces)

2nos Garlic(chopped)

2tsp Soya sauce(dark)

2tbsp Tomato sauce

1tsp Rice Vinegar

1tbsp Cornflour dissolved in water

Salt to taste

Oil for deep frying the mushrooms

Oil for sauce

Method:
In a large bowl, combine rice flour, cornflour, baking powder, salt, soy sauce, garlic-ginger paste and green chili paste. Mix well with water to get a batter of medium consistency.

Heat oil in a pan, dip the mushrooms in the batter and deep fry in oil. Drain the excess oil and set aside.

In a flat pan, add some oil and when it smokes add the chopped onions and capsicum and fry till they start becoming translucent.

Now add the chopped garlic,salt, pepper powder and fry for a minute . Add the soy sauce and vinegar and stir for a minute. Reduce the heat and then add the cornflour-water. The mixture will start to thicken, keep on stirring on low heat and when the mixture turns semi thick add the tomato sauce and then add fried mushrooms. Stir continuously for a couple of minute when it becomes soft, take it out from fire.

Garnish with chopped spring onions. Serve hot with noodle or fried rice or as appetizer.