foodatarian.com

Ingredients:
6 Baby corns,
2 tbsp Corn flour,
2 tbsp Flour(Maida),
Baking powder ¼ tsp
A pinch of Ajinomoto,(optional)
Salt and pepper to taste,
Oil for frying.
 
Method:
Cut the baby corn into three juliennes each. In a bowl, mix cornflour, flour, 1 tsp oil, baking powder, ajinomoto, salt and pepper well. Add enough water to make a smooth dough and beat well. The batter should be thick.
Heat oil in a frying pan. Dip the baby corn in the batter and fry till golden brown.
Serve hot with tomato ketchup or eat it just like that.

Ingredients:
2 cup big size cauliflower florets with long stem; washed and dried with paper towels,
1/4 cup maida (refined wheat flour),
1 cup cornflour,
2 tsp ginger-garlic paste,
1 tbsp soy sauce;
1 tsp chilli sauce,
2-3 drops of red food color,
Salt to taste,
1/4 tsp ajinomoto (optional),
Water for batter,
Oil for frying.

Other-
Small pieces of Aluminum foil to wrap around the lollypops.

Method:
Heat oil for frying in a kadhai (wok) on medium flame.
Mix together all the other ingredients except cauliflower florets to form a thick batter of dipping consistency. Then dip each floret into this batter and then slowly immerse it in oil and fry on low-medium flame till crisp. Wrap the stems with aluminium foil for convinience to pick them up and hold them while eating. Serve hot as starters or snacks with sweet chilli sauce or any chutney of your choice.

Ingredients
24 long shrimps or prawns,
1 cup flour,
3 tsp baking powder,
1 cup cornstarch,
1 tsp brown/white sugar,
1/2 tsp salt,
1 egg, beaten,
1 cup ice cold water,
2 tsp vegetable oil,
Peanut or vegetable oil for deep frying.

Directions
Shell and devein the prawns, leaving the tails on.
Sift flour, cornstarch, baking powder, and salt into a mixing bowl.
Beat in egg, water, and 2 tbsp of oil. Make a stiff batter.
In a wok, heat oil for frying.
Dip the prawns in the batter, and fry in hot oil until golden brown,
turning occasionally. Drain on paper towels.
Serve with your choice of sauce.

Ingredients:
5 king prawns; peeled and deveined but with their tails on,
2 eggs,
6 cloves garlic; crushed,
1 tsp red chilli powder,
Salt to taste,
2 tsp dark soy sauce,
Bread crumbs,
Dry dessicated coconut to coat.

Method:
Take the prawns, using a knife just slit on the curvature and flatten them to look like a butterfly. Place them in the mixing bowl, add garlic, red chilli powder, salt and soy sauce, mix and let it marinate. Heat oil in a deep frying pan.
Then hold each prawn with its tail, dip in the eggs, then in the bread crumbs, again coat it with egg and then into the coconut and drop into the oil and fry for few minutes till they are cooked and turn nice golden. Serve with chilli sauce.

Ingredients:
4 eggs,
2 tbsp oil
1 small onion; chopped.
6 cloves garlic; crushed,
1 small tomato; chopped,
2 tbsp dark soy sauce,
1/2 cup ham; chopped,
1/2 cup tofu; chopped,
2 tbsp spring onions; chopped,
A dash of chilli,
Little water,
Olive oil.

Method:
Beat the eggs in a bowl. To them add ham, tofu, spring onions, chilli, salt and pepper to them, mix well.
Heat a pan, add oil and onion and garlic and saute for few minutes, add tomatoes, soy sauce and water and cook. Put a tbsp of olive oil on a pan, grease well, drop a spoonful of egg mixture and spread well, let it cook from one side, flip
over and cook from the other side. Serve with the sauce.