Monday, June 17, 2013

Chilli Mushroom Stir fry

A very easy and quick dish which can be made in a jiff and tastes awesome.On a day when I was running out of vegetables and didn't know what to cook, I tried this out with the ingredients that came in my hand, not knowing what the outcome would be. But believe me this was liked by all at home and what remained was the demand for more:) So made it again the next day as a sandwich filling in a tortilla wrap , but this time in vegan version..yes, skipped the chicken and it still tasted awesome!!
So, for all my vegetarian friends, you can skip the chicken and make this dish with mushrooms alone too. Enjoy!!
Ingredients
400 grams whole small mushrooms(canned)
200 grams  boneless chicken, cut into strips
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon kashmiri chili powder
1/2 teaspoon pepper powder
2 tablespoon tomato ketchup
salt to taste
2 tablespoon oil
1/2 red bell pepper sliced into 1 inch strips
Method

  • Heat oil in a wok.Add the ginger and garlic paste.Saute well. Reduce the flame and add the chili powder and mix well(take care not to burn the chili powder).
  • Add the mushrooms and chicken and saute well. Cook covered for 10 minutes on low flame or until the chicken is cooked.
  • Open the lid and add the bell pepper, black pepper powder and salt and stir fry for 2 minutes on high flame.
  • Add the tomato ketchup and continue to stir fry on a medium flame until the mushrooms and chicken get roasted well.
  • Serve hot with any bread of your choice or you can even use this as a filling for a wrap or sandwich roll.


6 comments:

  1. look delicious :-) book marked!

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  2. The chili mushroom looks beautiful and almost sliding from plate:))

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  3. this looks really lipsmacking... I love mushroom in any format....

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  4. Heavenly Asian of style, mushrooms with it is another plus for the delicious taste.

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  5. Thanks a lot for those lovely comments.

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