Recipe 6: Crispy burnt Garlic Vegetables with Chilli Garlic Sauce
Neeta Mehta’s cookbook: 101 international recipes (https://itunes.apple.com/gb/book/101-international-recipes/id424166669?mt=11) for the chilli garlic sauce
What you need:
- 3 cups vegetables (baby corn, capsicums, cabbage, cauliflower, broccoli) and, cut into long strips
- 1/2 cup corn flour, 1/2 cup plain flour (maida)
- 1 tsp grated ginger (adrak), 1 tsp grated garlic (lehsun)
- 1 tsp lemon juice, salt and freshly ground black pepper (kali mirch) powder
- Oil for deep-frying
- Other Ingredients – 2 tbsp finely chopped garlic (lehsun), 1/2 cup chopped spring onions whites, 1 tbsp oil salt to taste
How you make it crispy:
- In a bowl, combine all the ingredients except the vegetables and add enough water to make a thick batter (do not put in excess water, I suggest add 1 tbsp at a time and check the thickness).
- Dip the vegetable strips in the batter and deep fry in hot oil till they are golden brown.
- Drain on absorbent paper and keep aside.
- Heat the oil, add the garlic, sauté over a slow flame till the garlic turns golden brown in color.
- Add the spring onion whites and salt and stir-fry for 1 minute.
- Add the crispy fried vegetables and toss lightly.
- Serve with the chilli garlic sauce (recipe detailed below)
A few golden rules:
– You have to be a bit patient with this one to ensure that the vegetables are super crispy (else the whole dish loses its point) and ensure that you fry the veggies on low flame)
– The recipe mentions very few vegetables, you can choose whichever you like. I used brocolli, babycorn, capcicum and ladyfingers (these taste the crispiest of all four). Next time around, I am gonna add a few mushrooms to this as well.
1. I did not have any spring onions at the time so I chose to make it without them. Dont think it made much of a difference.
2. I also added a bit of chilli flakes while preparing the final dish, added a little spice to it (I have a bit of a soft corner for spicy dishes :)).
3. For a more thai effect, add some lemon grass juice to it.
Price range of the total cost of all ingredients: INR 100-150 for the vegetables (depending on the ones you choose 🙂 ).. would serve about 4 people as a starter.
Recipe 7: Chilli Garlic Sauce
Again I am quoting one of the great recipes from my cooking class (this dip goes well with anything and everything)
What you need:
1 tbsp oil, 1/2 tbsp garlic (minced/paste), 1 tsp ginger, 200 ml stock or 1 cup water 1 maggi stock cube, 3/4 tsp salt, 1/2 tsp ajinimoto (optional), 1 tsp sugar, 2 tsp chilli paste, 2 tbsp vinegar, 1.5 tsp soya sauce, 1 tbsp tomato ketchup, 2 tbsp cornflour mixed with 1/4 cup water
How you make it edible:
1. Heat oil in a wok. Reduce heat. Add ginger and garlic, mince. Stir for a few seconds till ginger-garlic turn light golder.
2. Add all other ingredients except for cornflour.
3. Mix cornflour with water. Add this to the wok once the sauce comes to a boil.
4. Let the sauce come to a boil again. Remove from fire.
Time spent in the Kitchen: 45 minutes – 1 hour for both the sauce and veggies
Price range of the total cost of all ingredients: INR 50-100 (this will last you for days)
I hope you liked the Crispy Burnt Garlic Vegetables with Chilli Garlic recipe, and would love to hear your feedback! Do drop in your thoughts in the comments section or shoot me an email!