Indo Chinese Mushroom Babycorn Capsicum Fry

When we went to the local super market this weekend, bought mushrooms. Mushrooms are a rich source of calcium and an all time favorite in my house. I cook lots of dishes with mushrooms. Today I thought I should try something different. I tried Indo Chinese Mushroom Babycorn Capsicum Fry with whatever thought came to my mind. I innovated this new dish by mixing different sauces.

The best thing that I used is the maggi cube. I normally use this in my Indo Chinese dishes. This gives a good flavour to the dish being cooked. This time I used only 1/2 the cube because my hubby does not like the artificial flavour. One thing to remember when using maggi cubes is to add less salt as the cubes already have salt.

Another thing that I found was Suhana Garam Masala. I seriously never thought that this masala would be so good. I really liked the masala and it has become my all time favorite garam masala. But the problem is, I don’t know where it is found. I got it as a gift for Haldi-Kumkum. Maybe somewhere in Goa I should be able to find this masala.

In Goa and Maharashtra, married ladies perform Haldi-Kumkum. Known married ladies are invited and they are given haldi and kumkum along with a small gift known as “vayn”. This happens in almost every house hold.

Ingredients:
5-6 button mushrooms
1 capsicum
1 onion
3-4 baby corns
4-5 garlic cloves
1/2 inch ginger
1 tablespoon chilli sauce
1 tablespoon soya sauce
1/2 veg-maggi cube
1 teaspoon Suhana garam masala
Salt to taste