Wednesday, February 11, 2009

Crispy Vegetables

This dish is one of my favorites. I used to have this in a famous Chinese restaurant in Delhi, so one day I decided to give it a try at home. It turned out very good. Now I make this whenever I have a craving for Chinese food. In this I fry thin strips of vegetables of my choice and then toss them in spicy sauce.

Ingredients ( Serves 4 )
  • 1/4 of a medium brocolli - cut in small florets
  • 1/4 cup green capsicum - cut in squares
  • 1/4 cup red capsicum - cut in squares
  • 1 medium carrot - cut in rounds
  • 1 small onion - cut in 8 pieces or squares
  • 2-3 leaves of cabbage - cut in squares
  • green portion of 3 spring onion - chopped
  • oil to fry
  • 3 tbsp corn flour
  • 3 tbsp refined wheat flour ( maida )
  • 1/4 tsp black pepper powder
  • 1/4 tsp soya sauce
  • 1/2 tsp salt
  • 1 small onion - chopped
  • 2 tsp ginger garlic paste
  • 1 tsp soya sauce
  • 2 red dry chillies - chopped
  • 1/4 tsp black pepper powder
  • 2 tbsp tomato ketchup
  • salt to taste

Chop all the vegetables.

Mix all the ingredients of batter with cold water to get a thin batter so that it thinly coats the vegetables.

Dip vegetables in the batter and deep fry in hot oil till they are light brown in color. Keep fried vegetables aside in a plate.

In a separate pan take 1 tbsp oil, add ginger garlic paste and cook for 1 minute. Add onion and dry red chillies and stir fry till onions are transparent. Add black pepper powder, soya sauce, tomato ketchup and salt.

Toss in fried vegetables in the sauce, mix well and take off the flame.

Serve hot garnished with spring onion greens.

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