Preparation time : 15 minutes
Cooking time : 8- 10 minutes
Serves : 5 members
Description
Any dish I eat, the first thing is to feel the taste of it. Then my mind goes into what ingredients are used and how it is made to what technique of cooking is used. In case I find the guess interesting, I store it in my mind and use it later when I want to. This is one similar stored dish guess from a restaurant in my home town . Having to entertain with new vegetarian dishes is always stone breaking task for me. This came in handy when I had to pack a picnic lunch for a few vegetarian friends. I wasn’t sure about how this cook something new dish would be rated. To my surprise, this dish was a stunner, as it bought with it a melange of herby flavors. I was complimented so many times repeatedly following with a recipe please. As it is a hard feat to come up with vegetarian dishes for me, their compliments and recipe please sure made me think if this is possible. Food has its own way of charming me as always.. Guess that’s why I am madly, deeply in love with it no matter what..
Ingredients | Quantity |
|---|---|
| Carrot | 1 big cut into finger size strips |
| Beans | 8 cut each cut into two to get finger long pieces |
| Potatoes | 2 cut into finger size pieces |
| Capsicum | 1 big cut into finger long pieces |
| Cauliflower | 1 cup flower lets |
| Panner | 200 grams cut into finger size pieces ( I used one packet of store bought panner ) |
Ingredients for the batter
Ingredients | Quantity |
|---|---|
| Cornflour | 1 cup |
| Flour / maida | 1 cup |
| Salt | to taste |
| White pepper | to taste |
| Water | as needed to get semi think loose batter |
Ingredients for the green sauce
Ingredients | Quantity |
|---|---|
| Mint leaves | 1/2 cup |
| Coriander leaves with stem | 1/2 cup |
| Green chillies | 4 to 6 |
| Fresh basil / thulasi leaves | 6 |
| Onion stem | 1/4 cup |
| Green food colour | a pinch or more |
| Lemon juice | 1/2 a lime |
| Salt | to taste |
Other ingredients
Ingredients | Quantity |
|---|---|
| Oil | to deep fry + 1 teaspoon to stir fry |
Method
- Mix all the ingredients together mentioned under the batter category to get a semi thick loose batter with no lumps.
- Heat oil to deep fry. Dip each cut vegetable and panner separately in to the batter and deep fry to golden and crisp. Drain and keep aside.
- Grind all the ingredients mentioned under the green sauce together. Taste and adjust seasoning.
- Heat a wide kadai / wok with oil to stir fry. Add the ground green sauce. Sauté until oil separates.
- Top with the fried vegetable’s and panner. Toss well making sure all the sauce coats around the vegetable’s and panner well in Low flame.
- Taste and adjust seasoning. Serve immediately as a side dish. Best served with pulao, biriyani, fried rice, chapathis and any type of rotis .
Notes
- Best to do the last fourth step just a few minutes before serving as the vegetable’s tend to get soggy if done before.
