### TranslatedIngredients: 4 Baby corn - cut lengthwise,1 Carrot (Gajjar) - sliced lengthwise,1 cup Broccoli - cut into florets,1 Red Bell pepper (Capsicum) - cut into wedges,1/4 cup All Purpose Flour (Maida),1 Whole Egg,1 teaspoon Baking powder,Salt and Pepper - to taste,Ice cubes ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Japanese ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Crispy Vegetable Tempura Recipe, let’s keep the vegetables cut and ready.To prepare the tempura batter, add maida, egg, salt and pepper and 1 cup water and start beating to form a thin batter.Add some ice cubes to the batter and keep it ready. Heat a kadai with oil and leave it to get hot enough to fry the vegetables.Slowly add the vegetables into the tempura batter, dip them well and carefully drop them inside the hot oil.Fry the vegetables it crisps up and drain Crispy Vegetable Tempura over a paper napkin. Do the same for the rest.Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Saraya as a dessert for a special weekend dinner with friends and family.