Crispy Vegetables with Honey and Chilli

Ingredients 

• 5-6 asparagus stalks, halved
• 1/2 medium green zucchini , sliced
• 6-8 medium borccoli , separated into medium florets
• 6-8 button mushrooms, quartered
• 4-5 baby corn, diagonally sliced
• 1 small carrot , peeled, halved vertically and sliced 
• 2 1/2 tablespoons honey
• 3 tablespoons Kashmiri dried red chilli paste
• 2 tablespoons oil + for deep-frying 
• 3 tablespoons refined flour
• 4 tablespoons potato starch
• 3 1/2 tablespoons cornflour
• Black pepper powder to taste
• Salt to taste
• 1/2 teaspoon baking powder
• 2 tablespoons chopped garlic 
• 2 inch finely chopped celery 
• Chopped spring onion greens for garnishing

Method

1. Heat sufficient oil in a kadai.
2. Put 3 tablespoons refined flour in a bowl, add 2 tablespoons potato starch, 1½ tablespoons cornflour, black pepper powder, salt and baking powder and sufficient water, a little at a time, and whisk to make a smooth and semi-thick batter.
3. Take asparagus, zucchini, broccoli florets, button mushrooms, babycorns and carrot in another bowl, add salt, pepper powder and enough batter to lightly coat all the vegetables.
4. Add remaining potato starch and remaining cornstarch and mix well.
5. Put the half the vegetables carefully into hot oil and deep-fry on high heat till crisp. Fry the remaining vegetables similarly.
6. Meanwhile to make sauce, heat 1 tablespoon oil in a non-stick pan, add garlic and sauté for 1 minute.
7. Add Kashmiri red chilli paste, mix and sauté on medium heat for 2-3 minutes. Add celery, mix and sauté for 1 minute.
8. Add honey, salt and pepper powder and mix well. Drain the fried vegetable directly in the sauce and toss well.
9. Transfer into a serving bowl, garnish with spring onion greens and serve hot.