Friday, June 8, 2012

Batter-fried Cucumbers and Veggies




Although the order of this recipe may suggest you make the batter fried cucumbers first, I must add a note: Please do not go by the order here. The cucumbers should be served straight out of the fry pan, to be enjoyed! The quantity here serves two.

Ingredients:

For the batter fried cucumbers:

Besan (chick pea flour)....................5 tbsps
Corn starch......................................1 tbsp heaped
Ajwain seeds (carom seeds)............1 tsp
A pinch of baking powder
Salt to taste
Red chilli........................................a pinch
Pepper...........................................about 1/4 tsp
Water
Oil for frying

This is called 'kakdi' and is a variety of cucumber

Sift the besan, corn starch. Add salt, chilli and pepper, baking powder, carom seeds and water. Whip it to a nice fluffy batter that is not thick, rather on the thinner side. Dip the cucumber pieces and deep fry in hot oil.



For the vegetables:

Onion................. 1 chopped
Spring onion......acc to requirement, chopped. Use both white and green parts
Garlic................acc to requirement, chopped fine
Carrots...............acc to requirement
Peas...................         "
Corn..................          "
Eggs.................           "
Olive oil
Salt to taste
Pepper
Milk


Heat the oil and fry the onion and garlic. When the onions begin to turn brown on the edges, add the carrots. Saute for a minute or two and add the peas and corn. Add seasoning. Now drop in the spring onion and boiled eggs. Stir the veggies around and add about 1/4 cup of milk. Cook on high flame. When the milk dries out forming a bit of thick sauce around the veggies, it is ready. Check for salt.



This is a quick, easy, filling meal. I enjoyed it and I'm sure you will too.

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2 comments:

  1. Such a perfect summer dish. Absolutely yummy!!

    ReplyDelete
    Replies
    1. Thank you Kay! I knew you'd like it...:)

      Delete

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