Spinach Corn Manchurian Food

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

CHICKEN MANCHURIAN

Steps:

• Wash chicken cubes.
• Drain.
• Mix with salt, pepper, egg and cornflour.
• Heat wok with oil and deep fry each piece of chicken.
• Remove and keep aside.
• In another wok, take 4 tbsp of oil.
• When hot add the chopped chillies, ginger and garlic.
• Fry for 2 minutes.
• Add the sauces.
• Stir for a minute.
• Add 1 cup of water and bring to a boil.
• Add the fried chicken pieces.
• If more gravy is needed, add another half cup of water.
• Bring it to a boil.
• Mix the cornflour into the chicken gravy.
• Stir continuously till a thick gravy is obtained.
• Season with salt if need be and serve with fried rice and soup.

CREAMY CORN AND SPINACH ENCHILADAS

Steps:

• Saute onion in large skillet until soft. Add salt and pepper to onion while sauteing. In a large bowl, defrost corn in microwave and drain well. Return to large bowl.
• Add diced Hatch chile to corn.
• Add spinach to sauteing onions and cook down, about 5 minutes.
• Add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and Hatch chile and mix well.
• Lightly grease 9x13 baking dish with olive oil.
• Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. Roll tortillas and line in baking dish. (It may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. Also, I was able to fit 8 across and 4 down in my baking dish.).
• Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
• Bake at 350 for about 30 minutes or until brown on top.

POTATO MANCHURIAN

Steps:

• To prepare the potato balls, first of all, you got to boil the potatoes.
• Next, mash the potatoes.
• Add the ginger, garlic, green chilli, chopped corriander leaves and salt.
• Mix well, using your hand.
• Out of this mixture, prepare 20-22 balls.
• Keep aside.
• Heat oil in a wok.
• Meanwhile, while the oil is being heated, put cornflour in a plate.
• Roll the balls in the cornflour.
• Dust the balls.
• Once the oil is hot, drop the potato balls gently into the hot oil.
• Fry till they turn golden brown.
• Keep aside.
• Now proceed with preparing the manchurian gravy.
• For this, heat a pan.
• Add soya sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan.
• Stir for 2 minutes.
• Put half a cup of cold water in a bowl.
• Add cornflour to it and pour it into the pan.
• Stir for some time.
• Add a cup of water to the pan.
• If the gravy is very thick, you can add a little more water.
• Once the gravy is ready, pour it into the potato balls.
• Garnish with chopped spring onions.
• Serve with hot fried rice or noodles.
• Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.

SPINACH WITH CORN AND TOMATOES

Steps:

• In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
• Add 1 package (10 ounces) frozen corn kernels, thawed.
• Cook until warmed through, 1 to 2 minutes.
• Add 4 cups baby spinach (about 5 ounces), finely sliced.
• Cook until wilted, 1 to 2 minutes.
• Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

SPINACH CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes.

SPINACH CORN MANCHURIAN

Steps:

• Soak the bread slices in water and mix well.
• Add the remaining ingredients listed under "for kofta".
• Mix thoroughly and shape into small balls(koftas).
• Heat oil in a wok and deep fry the koftas in it until brown on either side.
• Drain on clean kitchen paper towels and keep aside.
• Now, to prepare the gravy, heat butter in a pan.
• Toss in garlic ans saute until it turns golden brown.
• Add ginger-chilli paste.
• Saute for a minute.
• Stir in 2 glasses of water and bring to a boil.
• Add red chilli powder, soya sauce, sugar, vinegar and salt.
• Boil fr another 8 minutes.
• Stir in the cornflour paste and mix well for 2 minutes.
• Transfer the koftas to a serving platter.
• Pour the gravy over them.
• Garnish with grated cheddar cheese and corriander leaves.
• Serve immediately.
• Enjoy!