Spinach Corn Manchurian Recipes

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!

SPINACH WITH CORN AND TOMATOES

Steps:

• In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
• Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
• Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

SPINACH WITH CORN

Steps:

• Wash spinach and chop coarsely.
• Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
• Add corn, cover skillet, raise heat to medium and cook 3 minutes.
• Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)