Fried Vegetables

Fried Vegetables Recipe - A Delicious Vegetarian Dish from India

Region / culture: India | Preparation time: 30-45 minutes | Servings: 3-4 |

Vegetarian diet

Introduction

Fried vegetables is a popular dish that is loved by many for its crispy texture and delicious flavors. This recipe combines a variety of colorful vegetables that are fried to perfection, making it a great side dish or even a main course.

History

Fried vegetables have been a staple in many cuisines around the world for centuries. The technique of frying vegetables originated as a way to preserve food and add flavor. Over time, different cultures have developed their own versions of fried vegetables using local ingredients and spices.

Ingredients

30 g potatoes, finely chopped
30 g french beans, finely chopped
30 g cauliflower, cut into florets
30 g carrots, finely sliced
30 g mushrooms, cut into four pieces
30 g capsicum, finely sliced
45 g diced spring onions
30 g dry onions, chopped
15 g ajinomoto
60 g corn flour
salt to taste
oil for frying
20 g red chilies, chopped

How to prepare

In a bowl, mix all the vegetables. Sprinkle water and add dry corn flour. Set aside for 15-20 minutes.
Heat oil in a wide pan until it starts smoking. Fry all the vegetables until golden brown. Drain the excess oil on a paper towel.
In the same pan, heat 30 ml of oil. Fry the red chilies, green chilies, and spring onions for a few seconds.
Add the fried chilies and onions to the vegetables. Toss to mix. Sprinkle ajinomoto and salt. Toss again to combine.
Transfer the mixture to a plate. Decorate and serve hot.
Serves: 3-4.
Preparation time: 30-45 minutes.

Variations

Add tofu or paneer for extra protein.
Use different vegetables such as broccoli, zucchini, or bell peppers.

Cooking Tips & Tricks

Make sure to chop the vegetables into uniform sizes to ensure even cooking.

- Allow the vegetables to marinate in the corn flour mixture for at least 15-20 minutes to help them crisp up when fried.

- Use a wide pan with enough oil to fry the vegetables evenly and prevent overcrowding.

- Be careful when frying the vegetables as they can splatter hot oil. Use a splatter guard if needed.

Serving Suggestions

Serve the fried vegetables hot as a side dish with rice or noodles.

- Garnish with chopped cilantro or sesame seeds for added flavor.

Cooking Techniques

Deep fry the vegetables for a crispy texture.

- Stir fry the vegetables for a lighter option.

Ingredient Substitutions

Use arrowroot powder or rice flour instead of corn flour.

- Substitute soy sauce for ajinomoto.

Make Ahead Tips

You can prepare the vegetables ahead of time and fry them just before serving.

Presentation Ideas

Serve the fried vegetables in a colorful bowl or on a platter garnished with fresh herbs.

Pairing Recommendations

Pair the fried vegetables with a spicy dipping sauce or sweet and sour sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 80% DV

- Iron: 6% DV

Alergens

This recipe contains corn flour and may not be suitable for those with corn allergies.

Summary

This fried vegetable dish is a good source of fiber, vitamins, and minerals. It is a healthy and delicious way to enjoy a variety of vegetables.

Summary

Fried vegetables are a delicious and nutritious dish that is easy to make at home. With a variety of colorful vegetables and a crispy texture, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Fried Vegetables. It was tucked away in an old recipe book that had been passed down to me from my mother. The pages were yellowed with age and the ink was faded, but the recipe itself was still clear and readable.

I had always loved cooking, ever since I was a little girl watching my own grandmother in the kitchen. She was a wonderful cook, and I learned so much from her over the years. But this recipe for Fried Vegetables was unlike anything I had ever seen before. It called for a mix of vegetables, including carrots, bell peppers, and zucchini, all fried to a golden crisp in a savory batter.

I was intrigued. I had never tried frying vegetables before, but I knew I had to give it a go. So, I gathered up the ingredients and set to work in the kitchen. As I chopped and sliced the vegetables, I could almost hear my grandmother's voice guiding me through the process.

I heated up the oil in a large skillet, just as the recipe instructed, and carefully dipped the vegetables into the batter. The sizzle of the hot oil as I dropped them in was music to my ears. I watched as they turned a beautiful golden brown, the aroma filling the kitchen with a mouth-watering scent.

As I plated up the Fried Vegetables and took my first bite, I knew I had stumbled upon a truly special recipe. The vegetables were perfectly cooked, with a crispy coating that added a delightful crunch to each bite. The flavors were bold and satisfying, a perfect balance of sweet and savory.

I couldn't wait to share this recipe with my family and friends. I knew they would love it just as much as I did. And so, I made it a point to cook Fried Vegetables whenever we had a gathering or a special occasion. It quickly became a beloved dish in our household, a staple on our dinner table.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. I have added new vegetables, experimented with different seasonings, and even tried out a few variations on the batter. But no matter how I change it up, the essence of the recipe remains the same – a delicious and comforting dish that never fails to impress.

I often think back to that moment of curiosity when I first found the recipe for Fried Vegetables. It was a turning point in my culinary journey, a moment that sparked a newfound passion for cooking. And I am forever grateful for the knowledge and wisdom that I have gained from my grandmother and all the other wonderful cooks in my life.

In the end, it is not just about the recipe itself, but the memories and experiences that come along with it. The laughter shared around the dinner table, the stories passed down from generation to generation, the love and care that goes into every dish. Cooking is more than just a task – it is a way of connecting with the past, celebrating the present, and creating a future filled with delicious flavors and cherished moments.

And so, as I continue to cook and create in my kitchen, I carry with me the lessons and traditions that have been handed down to me. And I know that with each recipe I try, each meal I prepare, I am honoring the legacy of those who came before me. For food is not just nourishment for the body – it is nourishment for the soul, a gift that keeps on giving for generations to come.