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This recipe is my innovation. I keep thinking about recipes that are delicious but healthy as well. This recipe could be categorized as specially for kids, since usually they do not want to eat green leafy vegetables. So for all those troubled moms here is a creative recipe. 

Ingredients:
For the manchurian balls-
1 cup spinach leaves; chopped,
1/2 cup cabbage; finely shredded,
Salt and pepper to taste,
1/2 tsp finely chopped green chillies (if you like),
1 tsp soy sauce,
Cornflour as required for binding,
Oil for frying.

For the sauce-
1/2 cup chopped greens of scallions (spring onions),
2 scallions; finely chopped,
1 green chilli; deseeded and slit lenghtwise,
1 tbsp cornflour,
1 1/2 tbsp dark soy sauce,
1 tsp chilli sauce,
Salt and pepper to taste,
Olive oil,
Water.

Method:
Mix together all the ingredients for the manchurian balls and knead well. Make small round balls. Heat oil in a wok for deep frying, lower the flame to low-medium and then drop these balls into the oil in batches. Fry till they turn reddish-golden in color, drain and set aside.
To prepare the sauce-
Heat olive oil in a skillet, add scallions and fry for a minute. Then add the greens, chilli and again saute for 2 minutes. Now add soy sauce, chilli sauce, salt, pepper, water (enough to form a thin gravy) and let it boil. Meanwhile mix cornflour in 1/2 cup water to form a paste and pour into the gravy. Keep stirring. Soon the gravy would start thickening, then drop the manchurian balls into it, cover and put off the flame. Serve with boiled noodles or steamed rice.

Ingredients:
2 cups cooked rice,
2 eggs,
5 scallions with the greens; chopped,
1 1/2 tbsp dark soy sauce,
Salt and pepper to taste,
Oil for frying.

Method:
Beat the eggs in a bowl. Add salt and pepper and whisk. Heat little oil in a pan. Pour the eggs into the pan. Cook stirring to scramble them. When cooked remove from the pan. In the same pan add little more oil and then saute the onions for few minutes on low flame. Then add soy sauce, salt, pepper and mix well. Add in the rice, stir properly so that it is coated well with the onions and seasonings. Add the scrambled eggs, stir fry for few minutes and then serve hot.

Ingredients:
For the dressing-
1-2 star anise,
1/2 cup dark soy sauce,
2 tsp sesame oil,
A pinch of sugar,
4-5 garlic cloves,
1/2 cup rice Wine Vinegar
3 tsp palm oil. (optional)

For the salad-
100gms ramen noodles; boiled with little salt,
10 Iceberg Lettuce; torn into slighlty bigger pieces,
2 sprigs of scallions (spring onions); chopped,
1/2 of each red and yellow bell peppers; diced into cubes,
1/2 head of a small cabbage,
Sprouts as per choice,
1 Cucumber; deseeded and diced,
2-3 leaves of Pakchoy (Bok Choi or Pak Choi); chopped,
Salt and Pepper to taste.

Method:
In a saucepan add soy sauce, sesame oil, star anise and put on flame. Then add a pinch of sugar, garlic cloves and mix and keep it on low flame till it thickens. Remove from flame and drain, then add vinegar and palm oil mix and cool this in the refrigerator before using.
Mix all the veggies and noodles in a salad bowl, sprinkle some salt and pepper. Add the above dressing and toss lightly.

Ingredients:
For Green Curry Paste-
4 Chicken cubes,
1 onion, chopped,
15 green chillies,
2 lemon grass stalks, chopped,
6-8 cloves garlic,
2″ piece ginger,
1 tbsp coriander seeds, (dhania),
1 tsp cumin seeds, (jeera),
5 peppercorns,
Rind of 1 lemon,
1 tsp groundnut oil,
3-4 tbsp coriander leaves,
12-15 basil leaves,
Salt to taste,
Water.

For the curry-
500gms boneless chicken, cut into 1″ cubes,
8 tbsp coconut milk powder or around 3 cups coconut milk,
3 cups warm water,
1″ ginger, crushed,
1 cup green peas,
10 basil leaves,
Salt to taste.

Method:
For the green curry paste-
On a tava or a skillet, dry roast the coriander seeds and cumin seeds till they are fragrant(approx 3 minutes). Cool at room temperature. Now put all the ingredients for the green curry paste alongwith the coriander and cumin seeds in a grinder and grind them to a fine paste using little water if needed.

For the curry-
Prepare the coconut milk by dissolving the coconut milk powder into warm water. In a deep pan, heat some oil and saute the green curry paste for few minutes. Now add the coconut milk and and crushed ginger and cook for a minute. Then add the chicken pieces, green peas, chopped basil leaves and cook till chicken is done. Add salt in the end, mix well and serve with hot steamed rice or noodles.

TIP:
You can prepare the green curry paste and keep it in the refrigerator for almost 4 weeks.

Ingredients: 
1 Cup baby corn, cut into slices diagonally, or Button Mushrooms, (whole)
2 tbsp Maida,(sieved flour),
4 tbsp Cornflour,
2 tsp Corn flour,
1 tsp ginger-garlic paste,
1/2 tsp red chilli powder,
1/2 tsp pepper powder,
Oil for deep frying,
Salt to taste,
Water.

Sauce-
1 tsp chopped ginger,
1 tsp chopped garlic,
1 tsp green chilli paste,
1 tsp oil,
2 tbsp soy Sauce,
2 tbsp red chilli sauce,
1 tbsp tomato ketchup,
1 tbsp vinegar,
1/2 cup chopped spring onions,
1 tbsp cornflour,
Salt to taste.

Method:
Make a batter with cornflour, ginger-garlic paste, green chilli paste, salt and little water, enough to form a thick paste. Heat oil in a wok, dip the cut babycorn or whole mushrooms in this batter and deep fry in oil.

Sauce-
Heat oil, add chopped ginger and garlic, green chilli paste, mix and fry for 1 minute. Add 1/2 cup water to it and bring to boil. Dissove cornflour in water to form a paste, and add to the wok. Also add all the sauces, salt and mix well. When the sauce starts thickening, add the fried baby corns or mushrooms and mix to coat them with the sauce. Remove from flame. Garnish with spring onions and serve hot with schezwan sauce.