foodatarian.com

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:
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.

Ingredients:
3 large boneless, chicken breasts,
1 small zuchinni,
1 small red pepper,
1 small green pepper,
5 mushrooms,
2 onions,
1 can baby corn, (optional)
1 small yellow squash(suran),
For sauce-
1/4 cup soy sauce,
1/4 cup water,
1 tsp sugar,
1 tbsp corn starch.

Method:
Cut all the vegetables and chicken breasts into bite size pieces. Heat some oil in a wok and saute the vegetables (except the baby corn), adding each one at a time. Cook them until the vegetables are soft. Add the chicken pieces, mix well and cook for another 15 minutes. Now add the baby corn, mix well.
In a bowl, mix all the ingredients for sauce and add them to the prepared veg and chicken. Cook only for a minute or two.
Serve hot with rice.

Ingredients:
For the manchurian-
250 gms cauliflower, washed and cut into medium size florets,
1 cup cornflour,
2 tbsp maida (sieved wheat flour),
2 tsp ginger-garlic paste,
Salt and pepper to taste,
Water,
Vegetable Oil for frying.

For the sauce-
3 spring onions, sliced and greens separated from whites,
2-3 cloves of garlic, chopped,
3-4 green chillies, slit lengthwise,
2 tbsp soy sauce,
2 tbsp sweet chilli sauce,
1 tbsp cornflour dissolved in 3 tbsp water,
1/4 tsp white or black pepper,
Salt to taste,
Oil.

Method:
In a bowl, combine cornflour, maida, ginger-garlic paste, salt and pepper, slowly add water to form a paste of dipping consistency. Heat oil in a wok (kadhai) for frying. When hot reduce the flame to low-medium, dip each cauliflower floret into this batter and fry till they turn golden and crisp. Drain on a paper towel.
Heat 2-3tbsp oil in a pan, increase the flame to medium-high and add the onions of the spring onions and saute for 2 minutes. Then add chopped garlic and mix, add green chillies and saute for 2 minutes stirring continuously. Reduce the flame and add soy sauce, sweet chilli sauce, salt, pepper, cornflour mixture and stir well till the sauce thickens. Now add green onions and fried cauliflower and mix properly so that the sauce coats the florets. Serve as starters with chilli sauce or tomato ketchup.

TIP:
If you want to prepare a gravy for this dish, then dilute the sauce by adding water to get the gravy consistency.