How to make Crispy Vegetables with Honey and Chilli - Sk Khaza -

Vegetables lightly coated with a batter, deep-fried and tossed in a honey and chilli sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Green zucchini (हरी ज़ुकीनी)

Cuisine : Chinese

Course : Main Course Vegetarian


For more recipes related to Crispy Vegetables with Honey and Chilli - Sk Khaza checkout Asparagus with Mushroom Cream Sauce, Asparagus in Saffron Sauce-Cook Smart. You can also find more Main Course Vegetarian recipes like Soyawadi Aloo Chana Dal and Soya Wadi ki Sabzi Sarson wale Baingan Spinach and Ricotta Ravioli - SK Khazana

Crispy Vegetables with Honey and Chilli - Sk Khaza

Crispy Vegetables with Honey and Chilli - Sk Khaza Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Crispy Vegetables with Honey and Chilli - Sk Khaza Recipe

  • Asparagus halved 5-6

  • Green zucchini medium, sliced 1/2

  • Borccoli medium, separated into medium florets 6-8

  • Button mushrooms quartered 6-8

  • Baby corn diagonally sliced 4-5

  • Carrot small, peeled, halved vertically and sliced into s 1

  • Honey 2 1/2 tablespoons

  • Kashmiri dried red chilli paste 3 tablespoons

  • Oil 2 tablespo for deep-frying

  • Refined flour 3 tablespoons

  • Potato starch 4 tablespoons

  • Cornflour 3 1/2 tablespoons

  • Black pepper powder to taste

  • Salt to taste

  • Baking powder 1/2 teaspoon

  • Garlic chopped 2 tablespoons

  • Celery finely chopped 2 inch

  • Chopped spring onion greens for garnishing

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Put 3 tablespoons refined flour in a bowl, add 2 tablespoons potato starch, 1½ tablespoons cornflour, black pepper powder, salt and baking powder and sufficient water, a little at a time, and whisk to make a smooth and semi-thick batter.

Step 3

Take asparagus, zucchini, broccoli florets, button mushrooms, babycorns and carrot in another bowl, add salt, pepper powder and enough batter to lightly coat all the vegetables.

Step 4

Add remaining potato starch and remaining cornstarch and mix well.

Step 5

Put the half the vegetables carefully into hot oil and deep-fry on high heat till crisp. Fry the remaining vegetables similarly.

Step 6

Meanwhile to make sauce, heat 1 tablespoon oil in a non-stick pan, add garlic and sauté for 1 minute.

Step 7

Add Kashmiri red chilli paste, mix and sauté on medium heat for 2-3 minutes. Add celery, mix and sauté for 1 minute.

Step 8

Add honey, salt and pepper powder and mix well. Drain the fried vegetable directly in the sauce and toss well.

Step 9

Transfer into a serving bowl, garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.