Vegetable Tempura

Ingredients:
Sliced vegetables - potatoes, carrots, zucchini, shiitake mushrooms, onion, aubergine, cauliflower
1 cup all purpose flour (maida)
1 egg
1 pinch soda bicarbonate
1 cup ice cold water
Oil to fry



Mix together all ingredients except vegetables. Beat to form a thin batter. Lumps are ok but do not over beat the batter. Make sure to use very cold water.
If the batter is thick, the tempura won't be light.
Heat oil (very hot) dip vegetables in the batter and fry till crisp.

PS: You may use seafood instead of vegetables. there's no salt added in this recipe. It is eaten with a dip. Recipe below.

Recipe:
1/4 cup soy sauce
1/4 cup mirin
Grated radish
A pinch of wasabi

In case the above ingredients are difficult to find, just use soy sauce, a tablespoon water with some sugar and radish.

Labneh

Ingredients:

1 cup hung curd
2 handfuls of coriander and mint leaves
2 teaspoons cumin powder (jeera powder)
4-5 cloves garlic
Salt to taste
Black pepper powder to taste
1 tablespoon olive oil


Blend together all ingredients in a blender. Service chilled.

It's an excellent dip for any kind if starter. Perfect with Falafel. I love it with French fries too. Shouldn't be stored for more than 2-3 days in the refrigerator.