Crispy fried vegetables

Ingredients Capsicum cut into long thin strips: 4 Baby corn cut into long thin strips: 12 Onions sliced into rings and loosen them: 2-3 Carrots, cut into long thin strips: 4 Potatoes, cut into strips: 4 Broccoli, remove floweret's: 1 small For the batter Plain flour: 1 ½ cup Corn flour: 1 cup Rice flour: 2 tbsp Coriander leaves, finely chopped : 2tbsp Baking powder: 1 tsp Oil: 1 tsps Sour curds: 2-3 tbsp Chilli flakes: ½ tsp Ginger chilli paste: 2 tbsp Salt and pepper to taste Oil for frying Method Soak all the sliced vegetables in ice cold water. This retains the crispness of the vegetables. Mix all the ingredients for the batter. Add enough water to make a thick smooth batter. Beat well. Keep it aside for about 2 hours. Heat the oil. Dip each strip in the batter and deep fry in hot oil. Similarly dip the broccoli flowerettes and onion rings in the batter and deep fry until crisp. Mix all the fried vegetables in a flat dish and serve hot with a spicy ketchup. The Hindu Metroplus March 31 2009.