- Chilly Chicken (Gravy)
- Mushroom Manchurian (Gravy)
- Chinese Chilli Chicken
- Corn Soup
- Gobi Manchurian Gravy
- Corn Fritters (Khoa Powd Tod)
- Sweet Corn Soup
- Sweet corn and vegetable Soup
- Sweet Corn Vada
- Double Corn Tortillas
- Spicy Corn Patties
Chicken: 500gms boneless
Ginger garlic paste: 1tbsp
Green pepper: 1
Green chillies: 8-9
Soya sauce: 2tsp
Ajinomoto: a pinch
Tomato ketchup: 2tsp
Coriander leaves: Few
Salt and pepper to taste
Oil for frying
1. Clean the chicken and keep aside. Chop the onions into 2” pieces and slit the green chillies. Cut the peppers into 2” pieces.
2. Make a paste with 2tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soya sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.
3. Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.
4. Heat 2tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown.
5. Add the rest of the ginger garlic paste and fry.
6. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.
7. Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.
8. Serve hot garnished with coriander leaves and a dash of lime.
Sweet and Sour Chicken
Mushrooms: 2 cups
Maida (flour): 2tbsp
Ginger garlic paste: 1tsp
Chilli powder: 1tsp
Soya sauce: 1tsp
Oil for frying
Salt to taste
For the Gravy
Green pepper: 1/2
Garlic: 7 flakes
Ginger: 1/2″ piece
Green chillies: 4
Chilli powder: 1tsp
Soya Sauce: 2tsp
Tomato ketchup: 2tbsp
Green chilli sauce: 2tsp
Cornflour: 1tbsp (dissolved in a glass of water)
Pepper powder: 1tsp
Spring onion greens: To garnish
Salt to taste
1. Slice the mushrooms lengthwise.
2. Make a paste with the cornflour, maida, soya sauce, chilli powder, ginger garlic paste and salt.
3. Coat the mushrooms with this paste and deep fry until golden brown.
4. Drain on a kitchen towel and keep aside.
5. Chop the onions, pepper, ginger, garlic and green chillies.
6. Heat oil in a pan and saute the onions. Add the chopped ginger, garlic and green chillies.
7. Add the peppers, red chilli powder and fry for a while.
8. Add the soya sauce, ketchup, green chilli sauce, vinegar, pepper, salt and the fried mushroom. Mix well and heat until it coats the mushrooms.
9. Pour the cornflour mixture and bring to a boil. Add water if the gravy is too thick.
10. Garnish with spring onion greens and serve hot with noodles or fried rice.
500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry
1. Cut the boneless chicken pieces into1 " cubes.
2. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
3. Heat oil and deep fry the marinated chicken pieces till golden brown.
4. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
5. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
6. Add fried chicken pieces to it and cook for few minutes.
7. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
8. Cook for 2-3 minutes.
9. Serve chinese chili chicken hot garnished with chopped green onion tops.
10. Chinese chili chicken goes well with steamed / boiled rice.
3 tsp Thai red curry paste
400 ml coconut milk
1 1/2 cups chicken stock
400 g can sweet corn kernels
310 g can creamed corn
1 tbsp coriander chopped
2 tomatoes chopped
3 spring onions chopped
1. Place curry paste in a medium saucepan. Stir on low for 1-2 mins, until fragrant. Add coconut milk and stock and bring to the boil.
2. Stir through sweet corn and creamed corn and simmer for 5 mins. Ladle into bowls and top with tomato, onions and coriander, to serve.
Gobi Manchurian Gravy
2 tablespoons Maida (all purpose flour)
4 tablespoons Corn Flour
1/2 medium size Cauliflower (Gobi)
1 teaspoon Ginger-Garlic Paste
Cooking Oil, for deep frying
1/4 cup Water
1/2 tablespoon finely chopped Ginger
2 Green Chillies, deseeded and slit lengthwise
2 teaspoons finely chopped Garlic
3 tablespoons finely chopped Spring Onion
1 tablespoon Cooking Oil
2 tablespoons Soy Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup
1/2 teaspoon Pepper Powder
2 tablespoons Corn Flour
2 cups Hot Water
1. Clean cauliflower and break it into big florets. Boil florets in plenty of water for 3 minutes. Drain water and pat dry them on kitchen towel.
2.Take maida, corn flour, ginger-garlic paste and salt in medium size bowl. Add approx. 1/4 cup water; mix all ingredients and make a batter. Make sure that batter should be neither very thick nor watery. (its thickness should be similar to dosa batter or pancake batter) Add cauliflower florets in batter and mix well until all florets are coated with batter.
3.Heat cooking oil in kadai (pan) over medium flame. When oil is hot enough to deep fry, carefully slide or drop 7 to 8 batter coated florets and deep fry over medium flame until they turn golden brown.
4.Drain and transfer florets to plate. (If possible, spread kitchen paper napkin over plate to absorb excess oil from deep fried florets) Deep fry remaining florets until golden brown.
Directions for Making Gobi Manchurian Gravy:
1. Dissolve 2 tablespoons corn flour in 1/2 cup water and keep aside.
2. Heat 1 tablespoon oil in a pan. Add chopped ginger, garlic, green chilli and chopped spring onion. Sauté on medium heat for a minute.
3.Add soy sauce, chili sauce, tomato ketchup, pepper powder and salt; cook for 1 minute.
4.Pour 2 cups hot water and bring mixture to boil over medium flame. Boil it for a minute. Add dissolved corn flour while stirring constantly to avoid forming lumps. Stir and cook on low flame for a minute.
5.Add deep fried cauliflower florets and cook for 3 minutes over medium flame.
6.Gobi Manchurian with spicy gravy is ready. Transfer it to another bowl and garnish with chopped spring onion. Serve it with schezwan noodles or Chinese fried rice.
Corn Fritters (Khoa Powd Tod)
100 gms Corn Kernels (Maize)
1 Tablespoon Corn Flour
1 Tablespoon Wheat Flour
1 Tablespoon Cassava Starch
120 ml Water
1 Teaspoon Salt
1/2 Teaspoon Pepper
200 ml Oil
Flat Frying Pan
1. Mix all the corn flour, wheat flour and cassava starch together with the water in a mixing bowl. You can use a ready mix batter if you prefer.
2. Add the salt, pepper and corn kernels and mix.
3. Put the oil into the frying pan and preheat the pan over a medium heat.
4. When the oil is hot take a tablespoon of the mixture and drop it into the pan to make a circular fritter.
5. Fry it for a minute on each side until it is golden brown.
Sweet Corn Soup
1 medium sized corn cob
½ tsp freshly ground or crushed black pepper
1 tsp chopped celery, skip if you don't have celery
1 tbsp chopped spring onions/scallions or shallots
1 tbsp oil (olive or sunflower) or butter
2 cups water or 1 cup warm milk + 1 cup water or 2 cups veg stock
½ tbsp corn starch/corn flour dissolved in 2 tbsp water
salt as required
1. boil the corn cobs. scrape the corn kernels from the cob. reserve some of the corn kernels aside, about 2 tbsp.
2. blend the remaining corn kernels with some water to a smooth paste.
3. heat oil or butter in a pan. saute the spring onions if using them till they become transparent.
4. add the chopped celery and saute for a minute. add the corn paste and stir. add water or milk+water or veg stock. stir and allow the soup to come to a boil.
5. now add the black pepper & salt & the remaining corn kernels. stir & simmer for 2-3 minutes.
6. add the corn flour paste. stir and simmer for 2-3 minutes more till the soup thickens and the corn flour gets cooked.
7. check the seasoning and serve hot sweet corn soup.
8. garnish sweet corn soup with some chopped celery or spring onions greens.
9. the sweet corn soup goes very well with some garlic or toasted bread.
Sweet Corn and Vegetable Soup
Sweet corn kernels,boiled 1/2 cup
Sweet corn ( cream style) 2 cups
Oil 1 tablespoon
Cabbage 1/4 small
Carrot, finely chopped 1/4 medium
Vegetable stock 4 cups
White pepper powder 1/2 teaspoon
Salt to taste
Cornflour/ corn starch 3 tablespoons
Directions1. Heat oil in a non stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes. 2. Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil. 3. Mix pepper powder in 2 tbsps water and add to the soup along with salt and mix well. 4. Add corn kernels and allow it to come to a boil again. Mix cornflour in 2 tbsps water and add to the soup and cook till it thickens. Serve hot.
Sweet Corn Vada
2 Cups Sweet Corn
1 Cup Corn flour
2 tbsp Ginger ,Garlic ,Chilli paste
Oil For fry
2 tbsp Chopped Onion
2 tbsp Chopped coriander Leaves
Red Chilli Powder To taste
Salt To taste
Boiled Sweet Corn & Sliced Onion (for garnishing)
1. Take Sweet Corn & grind it for few seconds. Do not make it fine, make it coarse.
2. Now add Corn Flour, Ginger-Garlic-Chilli paste, Chopped Onion, Chopped Coriander Leaves, Salt, Red Chilli Powder & mix well. Do not add water.
3. Heat Oil in a pan or Kadhai.
4. Make medium size Vada & deep fry them till they become golden brown.
2. Serve hot with Mint or Tomato Chutney & Onion.
Double Corn Tortillas
1 and 3/4 cups masa harina [corn flour suitable for Mexican tortillas]
1/2 teaspoon sea salt
1 cup & 2 tablespoons hot water
2 tablespoons of sunflower or another neutral oil, for frying
1 large zucchini, thinly sliced
1 large handful of mushrooms [I used shiitake, but could be others], sliced
kernels of 2 medium fresh sweet corns
goat cheese – as much as you like, at least 1 teaspoon per tortilla
Mexican salsa verde
2 large ripe avocados
salt and pepper
olive oil, for sauteing
For the dough
1. mix in a medium bowl the water, salt and masa harina, stirring with a wooden spoon until well combined. It should be a firm, dense dough, but not sticky at all. Cover with film and let cool at least 30 minutes.
2.Once the dough has cooled down to room temperature, try cutting it and check if it crumbles and seems too firm. If yes, add 2 additional tablespoons of water, one at a time, and knead to incorporate them in the dough. The consistency should be similar to play-doh, and should not be sticky. Divide into 12 equal parts.
3.Make a ball with each lump, trying to make them roughly the same size, and cover with film, loosely, when you are not working them, so they don’t dry out.
4. In the meantime, cut 2 equal pieces of grease proof paper, roughly 20 cm squares. Lay one down on the counter.
5. Heat a heavy pan at medium heat, and paint with some of the neutral oil, to heat up while you roll the tortillas. I usually roll and cook simultaneously, so they don’t dry out.
6. Place one of the dough balls in the center of the greaseproof paper on the counter, and cover with the other one. Roll with a rolling pin, rotating 45 degrees each time to make it round. Don’t worry if the edges are a bit jagged, that will give it character. You should roll it out until it is only about 2-3 mms thick, which is thin but can still be lifted without breaking up.
7.One at a time, fry them in the pan 90 seconds on each side, until some parts start becoming golden. Slide onto a plate and cover with cloth, paint the pan again with oil and work through all the tortillas. Let them rest a couple of minutes before you fill them out, so they soften and can be folded.
For the filling
1. in a heavy pan [could be the same you used before], drizzle about a teaspoon of olive oil and heat at medium heat. Add the sliced mushrooms with a pinch of salt, saute 30 seconds and add the zucchini and corn kernels. Continue sauteing, stirring every now and then, until the zucchini is tender. Season with salt and pepper to taste, and remove from heat.
2. In a small bowl, mash the peeled and pitted avocados with a few drops of Tabasco, a pinch of salt and the juice of the lemon. Mix well.
3.To assemble the tortillas, slather a thin layer of salsa verde on each tortilla, crumble the goat cheese on top, cover with a tablespoon of the sauteed veggies and finish off with a dollop of the avocado. Fold in half and eat!
Spicy Corn Patties
2 cups of fresh corn kernels
1 cup of freshly shredded coconut (or unsweetened coconut flakes)
1 medium potato, mashed (microwave for approx. 6 minutes; then mash until smooth)
8 oz box of panko bread crumbs
½ cup fresh thyme (can substitute dry leaves as well)
6 cloves of garlic
3 Thai green chili peppers
2 tbs corn starch
1 tsp salt
2 ½ cups cooking oil
2 cups water
1. In a food processor, add corn kernels, shredded coconut, green chili peppers, thyme, garlic, and salt. Mix the ingredients for 2-3 minutes or until semi-smooth texture.
2. In a non-stick stir-fry pan, heat 2 tbs of cooking oil over high heat. Add the above mixture and cook for 3-4 minutes. Then add the mashed potatoes (see above) and combine thoroughly.
3. Take off heat and cool completely. Make approx. 25 bite-sized patties out of the mixture. Set aside in a large platter.
4. In a small saucepan, bring 2 cups of water to boil over high heat. While this is taking place, mix corn starch with 2 tbs of water in a small glass bowl. Add this mixture to the boiling water and cook for a minute to create a starchy liquid. Let this cool completely.
5. On your work surface, make an assembly line as follows: platter with corn patties, starchy liquid in shallow bowl, another shallow bowl with the panko bread crumbs, and a large empty platter. Dip each patty briefly in the starchy liquid and then roll over the bread crumbs to coat the patties. Then place in a new platter. For best results, repeat the process.
6. Allow breaded patties to rest for 15 minutes.
7. In a deep fry pan, heat 2 cups of cooking oil over high heat. Fry 3 or 4 patties at a time until golden brown. Transfer to platter lined with paper towels to soak up excess oil, and then transfer to serving platter.