Monday, July 23, 2012


Vegetable Tempura


    1 Slice green capsicum, cut into batons
    1 Slice red capsicum, cut into batons
    1 Slice yellow capsicum, cut into batons
    1 medium carrot, cut lengthwise
    8-10 each Cauliflower and broccoli florets
    5 pieces ladyfinger, cut thinly lengthwise
    ¼  teaspoon white pepper powder
    ½ cup chilled water
    ¾ cup refined flour (maida)
    ½ cup cornflour
    ½ tbsp  baking powder
    1 tbsp  oil + for deep-frying
    For soya dip :
    2 tbsp roasted sesame seeds
    ½ cup soya sauce


To make batter : add refined flour, cornflour , baking powder , white pepper powder , chilled water and 1 tbsp oil and mix well. Keep aside.
For the vegetables: cut a slice each of red, green and yellow capsicum into batons. Cut 1 carrot lengthwise . Remove cauliflower and broccoli florets and cut ladyfinger into thin pieces lengthwise. Now, place each vegetable on a toothpick.
Now, coat every vegetable piece with the prepared batter and deep fry in a wok heated with oil.
For Soya Dip : dry roast sesame seeds in a pan, and mix soya sauce in it. Serve this as accompaniment , with the fried vegetables


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