CRUNCHY VEGGIES RECIPES

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
• In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
• In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
• Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Steps:

• Mix cornflour, refined flour, ginger-garlic paste, MSG, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated.
• Heat enough oil in a wok and deep fry the vegetables. Drain on absorbent paper and set aside. For the sauce heat two tablespoons of oil in a pan. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute.
• Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well. Serve hot.