- Heat sufficient oil in a kadai. Mix together yellow capsicum triangles, green capsicum triangles, babycorn strips, red capsicum triangles, cauliflower florets, broccoli florets, button mushrooms, refined flour, cornstarch, salt, crushed peppercorns and 1 teaspoon soy sauce in a bowl. Mix together remaining refined flour, remaining cornstarch, salt and crushed peppercorns alongwith some water to make a semi-thick batter. Dip the vegetables in batter, put in hot oil and deep-fry till golden brown and crisp.drain on absorbent paper Heat 1 tablespoon oil in a non-stick pan. Add celery and garlic and sauté for 30 seconds. Add spring onion bulbs and red chilli paste and sauté for 1 minute. Add remaining soy sauce and sauté. Add fried vegetables, mix and cook for 1 minute. Add salt and crushed peppercorns and mix. Add spring onion greens and mix well. Serve hot
Veg crispy
#myrecipe
By Radha Nelanti
Jan, 5th
598
Servings
2 persons
Cook Time
40 minutes
Ingredients
16
- 18
Ingredients
- 1Yellow capsicum chopped into triangle shape
- 1Green capsicum chopped into triangle shape
- Baby corn cut into strips
- 1 Red capsicum chopped into triangle shape
- Cauliflower 1/2 cup chopped
- 1/2 brocolli chopped
- Button mushrooms
- Oil
- Cornflour
- Maida
- Salt
- Pepper
- Say sause
- Celery
- Chopped garlic
- Onion bulbs
- Red chilli paste
- Spring onions diagonally chopped
