Saiwoo Vegetables

About Saiwoo Vegetables

Ingredients

• Green capsicums, cut into thin strips 1 cup
• Large carrots, peeled and cut into small thin strips 2
• Cornflour 2 tbsps
• Oil 2 tbsps + for deep-frying
• Honey 2 tbsps
• Soy sauce 1 tbsp
• Sugar 1 tbsp
• Chinese 5 spice powder 1 tsp
• Garlic cloves, finely chopped 3
• Ginger, finely chopped 1 tbsp
• Spring onions, bulbs and greens chopped separately and put in separate bowls 4 to 5
• Green chillies, finely chopped 2
• Dried red chillies, halved 4
• Schezwan sauce 2 tbsps
• Salt to taste
• Chinese 5 spice powder -mix together
• Star anise powder 1 tsp
• Black pepper powder 1 tsp
• Clove power ½ tsp
• Aniseed (saunf) powder ¼ tsp
• Cinnamon (dalchini) powder ½ tsp

How to Make Saiwoo Vegetables (Stepwise Photos)

Method

1. Take cornflour in a bowl, add sufficient water and whisk to a smooth batter.
2. Heat sufficient oil in a deep pan.
3. Dip the capsicum strips in the batter and slide them into hot oil and deep-fry on high heat for 1-2 minutes. Drain on absorbent paper.
4. Dip carrot strips in the batter and slide them into hot oil and deep-fry for 2-3 minutes on high heat. Drain on absorbent paper.
5. Heat honey, soy sauce, sugar, five spice powder in a non-stick pan and stir till sugar dissolves.
6. Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onion bulbs and saute on high heat.
7. Add green chillies, dried red chillies and schezwan sauce and continue to saute.
8. Reduce heat, add honey mixture and mix. Add ¼ cup water, salt and the deep-fried capsicum and carrots. Mix well, transfer into a serving bowl and serve hot garnished with spring onion greens.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps