Crispy Veg Recipe in Hindi | वेज क्रिस्पी रेस्टोरेंट जैसा | Restaurant | SIMS Practical Video Series

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.