Crispy Fried Vegetables - Restaurant Style

Ingredients

• Choice of vegetables
• Cauliflower, Broccoli, Carrot, Corns, Baby corns, Beans, Bell Peppers, Capsicum, Mushrooms - half a cup each
• Maida 1 cup
• Corn flour 1/2 cup
• Ginger garlic paste
• Pepper
• Soy sauce according to flavour
• Vinegar
• Red chilli powder as per your spicy level
• Salt to taste
• 3-4 cloves chopped garlic
• Green onions finely chopped with leaves
• Tomato ketchup 2-3 TSP
• Oil for deep frying

Method

1. Blanche all the vegetables for 5 mins then drain and keep aside and let it cool down.
   
2. In a big bowl mix maida, corn flour, salt, pepper, Ginger garlic paste lil soy sauce, mix well all the ingredients.
   
3. Gradually add water and make lil sticky consistency that can easily coat all the veggies well.
4. Heat oil in a wok and make it to medium flame, now start adding veggies dipped in the batter and put in wok spreding evenly so that it will not stick to each other. Don't worry if it sticks as it will separate on second frying.
5. Once it seems the batter is lil stick on veggies and still white, take them out on a kitchen tissue.
6. Once all veggies are fried once, put the oil on high flame and fry veggies second time on high flame untill it becomes golden brown and crispy. Now keep aside.
7. Now in a wok take 2-3 TSP oil an saute finely chopped green onions and chopped garlic, now add soy sauce, Tomato ketchup and chilli sauce as per taste, mix all veggies in this mix and toss well
8. Take out in serving tray and garnish with sesame seeds and chopped onions leaves.

Bon appetite!

Veg Galouti Kebab

Ingredients

• 1 Cup Chana Dal Soaked (8 hours)
• 3/4 Cup Soya Granules
• 1/2 Cup Breadcrumbs
• Chopped Ginger 1 inch piece
• Fresh Corriander chopped finely
• Fresh Mint  chopped finely
• Green Chillies 2 or more
• Salt to taste
• 3-4 Clove
• 1 spoon corriander seeds
• 6-7 Green Cardamom
• 2 sticks Cinnemon 1 inch long
• Mace 1 piece (optional)
• 1 Large Onion Finely Chopped
• 1 Tsp ginger garlic paste
• 1 Lemon
• Oil to cook

Method

1. Drain soaked dal add little salt and pressure cook with very little water 1-2 whistle, remove access water.
2. Boil water and put soya granules with little salt for about 3-4 minutes, then drain and keep aside.
3. Take all whole spices in a pan and dry roast for about a minute or two, then grind them to fine powder after cooling down.
4. Take 2 tsp oil in a pan add chopped green chillies, onion and cook until it turns golden in color, then add ginger garlic paste and cook until raw smell goes away.
5. Add cooked dal to the pan and cook for 3-5 minutes then add soya granules and keep stirring for about couple of minutes more.
   
6. Cool down the mix then grind in a grinder to a fine paste.
7. Add chopped corriander, mint, ginger, green chillies and spices powder then mix well, squeze lemon to it.
8. Add salt to taste.
9. Add breadcrumbs spoon by spoon and keep mixing (Note: dont add all at once as it may make the mix completly dry) it should be semi tight dough.
10. Apply some oil in hands and take small portion of mix roll it to small kebab shape by pressing gently as it should not crack at boundries
11. Keep the kebab's in refridgerator for about half and hour, then put kebab on non stick pan cook with very little oil. Too much oil can splutter the kebabs.
12. Enjoy delicious kebabs with fresh mint chutney.