PREPARATION

1. In a mixing bowl, add 260 grams mushrooms, 1 tablespoon corn starch, 2 tablespoons all purpose flour, 1 teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon paprika, 1 tablespoon ginger garlic paste, 20 milliliters water and mix it well.

2. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

3. Drain it on an absorbent paper and keep aside.

4. In a mixing bowl, add 1 tablespoon corn starch, 2 tablespoons all purpose flour, 1 teaspoon paprika, 1/2 teaspoon black pepper powder, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 50 milliliters water and mix it well.

5. Add 200 grams sweet corns and mix it again.

6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

7. Drain it on an absorbent paper and keep aside.

8. Heat 2 tablespoons oil in a skillet, add 1 tablespoon garlic, 2 1/2 tablespoons ginger and stir for 1 - 2 minutes.

9. Then, add 160 grams onions and fry till translucent.

10. Now, add 230 grams bell pepper, 3 green chili and saute the veggies for 7 - 10 minutes on medium heat.

11. Add 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon black pepper powder, 1 tablespoon powdered sugar, 1 tablespoon red chili sauce, 1 teaspoon soy sauce, 2 tablespoons ketchup, 1 teaspoon vinegar and mix it well.

12. Then, add 100 milliliters water and mix it again.

13. Bring it to a boil.

14. In a bowl, add 1 tablespoon corn starch, 2 tablespoons water and mix it well.

15. Add this mixture into the skillet and mix it well.

16. Now, add the fried mushrooms and corns in it and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Garnish with spring onions.

19. Serve hot.