Thursday, November 6, 2014

Veg Crispy

Time 20 min
Cauliflower florets 4-5 small size 
Carrot , cut into long thin strips 5-6

Capsicum 1 inch cubes 5-6 
Baby corn , cut into long thin strips 5-6
Small size spring onions whites 4-5
For batter

Cornflower 1/4 cup 
All purpose flour/maida 1/4 tsp
Water 1/2 cup
Ginger garlic paste 1 tsp
Salt to taste
Food grade Colour-Red (Optional)
Pepper powder 1/2 tsp
For sauce
Chopped spring onion greens 1/2 cup
Ginger garlic paste 1 tsp
Red chili powder 1/2 tsp
Soya sauce 1 tsp
Vinegar 1/2 tsp
Tomato ketch up 1 tbsp
Chili sauce 2 tsp
Pepper powder 1/2 tsp
Oil 2 tbsp 
Little Salt

Mix all batter ingredients. Make batter like dosa. Dip vegetables in batter and deep fry till it becomes crispy on medium flame. Keep it on tissue paper to remove excess oil.
Heat the remaining oil from kadai i.e. 2 tbsp in a pan, add ginger garlic paste, saute for a minute. 
Then add chopped spring onion, saute for a minute. 
Then add soya sauce, vinegar, chili sauce, tomato ketch up, sauté for a minutes. 
Then add fried vegetables, toss very well on high flame for a few seconds. 
Switch off the flame. Serve hot.


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