SIMS Hotel Management Institute celebrated with the 'Meri Maa' cooking competition. It was a deliciously fun way to honor the amazing moms in our lives. 👩🍳👩👧👦
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Ready to learn how to make some mouthwatering Palak Paneer? 🤤🍴
💪 Don't worry if you're not an expert chef, our step-by-step recipe video will guide you through the process and make it super easy to follow along.
🎥👀 So, what are you waiting for? Check out the video on our YouTube channel now and get ready to enjoy a delicious and healthy meal in no time! 😋👨🍳👩🍳
VEG CRISPY
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2
Ingredients
For Boiling
• Water as required, पानी
• Salt to taste, नमकस्वादअनुसार
• ½ tsp Sugar, चीनी
• 5-6 no. Baby corn, बेबीकॉर्न
• 2 medium size Carrot, ,cut into thick strips, गाजर
• 2 medium size Potato, cut into thick strips, आलू
• 9-10 no. French beans, फ्रेंचबींस
• ½ cup Cauliflower, florets, फुलगोभी
For Coating
• Salt to taste, नमकस्वादअनुसार
• 2-3 tbsp Cornstarch, कॉर्नस्टार्च
• ½ tsp Ginger Garlic paste, अदरकलहसुनकापेस्ट
For Batter
• 4-5 heaped tbsp Cornstarch, कॉर्नस्टार्च
• 1 heaped tbsp Refined flour, मैदा
• Salt to taste, नमकस्वादअनुसार
• ½ cup Chilled water, ठंडापानी
• 1 tsp Vinegar, सिरका
• ½ tsp Baking soda, बेकिंगसोडा
• 1 ½ tsp Oil, तेल
• Oil for frying, तेलतलनेकेलिए
For Tempering
• ½ tbsp Sesame oil, तिलकातेल
• 1 inch Ginger, finely chopped, अदरक
• ½ tbsp Tender Coriander stem, chopped, धनियाकेडंठल
• 1 tbspSchezwan sauce, शेज़वानसॉस
• Fried Vegetables, तलीहुईसब्जियां
For Garnish
• toasted Sesame seeds, सफेदतिल
• 2-3 tbsp Spring onion, chopped, प्याज़पत्ता
• Coriander sprig, (optional) धनियापत्ता
Process
For Boiling
• In a kadai, add water, salt to taste, sugar, carrot, potato, baby corn.
• Boil the vegetables till half done, add french beans and cauliflower and boil for 2-3 minutes on moderate heat.
• Once the vegetables are parboiled, strain the vegetables and transfer into a bowl and immediately coat them with salt , cornstarch, ginger garlic paste and mix well together.
• Keep it aside for further use.
For Batter
• In a bowl, add cornstarch, refined flour, salt to taste, water as required, vinegar and make smooth dripping consistency batter.
• Rest the batter for 10 minutes, now add baking soda, oil and mix it well.
• Keep it aside for further use.
For Frying
• In a kadai add oil, once it's hot, dip the vegetables in the batter and deep fry until half done.
• Once vegetables are half cooked, remove it in an absorbent paper.
• Once the oil is hot enough, refry the vegetables until golden in color and crisp from all the sides.
• Remove into the tray and keep it aside for further use.
For Tempering
• In a wok or kadai, add oil, once it’s hot, add ginger, tender coriander stem, schezwan sauce and saute for 10-12 seconds on high flame.
• Add prepared fried vegetables and toss it well.
• Once the vegetables are coated well in sauce, transfer it into a serving dish.
• Garnish it with toasted sesame seeds, spring onion and coriander sprig.
• Serve hot.
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