This Months IFC ( International food Challenge ) challenge was hosted by Shazia Wahid of Cutchi Kitchen, she has a wonderful blog and I love her baking a lot . She challenged us with an array of all yummy recipes from Hokkaido cuisine. Hokkaido cuisine is nothing but a Japanese cuisine which is famous for its sea food and also foods with dairy products because they have a popular brand around japan. So from the list of recipes shazia had shared I made two recipes and I so enjoyed them a lot . Brain child of IFC is shobana and saraswathi who did a nice job creating this wonderful group.
So for the first recipe I made this delicious and crispy snack which so simple to make . They were so delicious and enjoyed them warm as a tea time snack. .
Recipe Source : Here
Mixed Vegetables of your choice - Pepper, Carrot, Baby Corn
Plain Flour - 1 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Sugar - 1/2 tsp
Ice cold water - 1 cup
Oil for deep frying
- Make a batter with the plain flour, baking powder, salt, sugar and ice-cold water.
- Heat oil and dip the vegetables in the batter and deep fry. Serve with sweet chilli sauce or soy ginger dipping sauce.
Use cold water to get a lump free batter. Keep the batter chilled in between batches of frying.
Sweet Chilli Sauce
Vinegar - 1/2 cup
Sugar - 3 tablespoons
Dried Red Chillies - 1 teaspoon or more depending on how spicy you want it
Corn Flour - 1 1/2 teaspoon
Water - 1/2 cup
- Mix all the ingredients together and heat till the corn flour thickens the mixture to a sauce consistency.
- Once cooled, pour into a clean container and store in the fridge. Serve with shrimp or vegetable tempura.