Corn Manchurian Fried Rice

Ingredients:

Prep time: 20 min

Cook time: 30 min

Yield: 4

Main Ingredients: sweet corn rice

For Corn Manchurian:

Sweet corn - 1 1/4 cups, coarsely ground
Maida - 2 tbsps
Corn flour - 1 tbsp
Ginger garlic paste - 1 tsp
Green chilies - 1, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Salt to taste
Oil for deep frying

For Fried Rice:

Raw rice - 1 1/4 cups, cooked till each grain is separate or use left over cold rice
Spring onions - 3, finely chop the whites and greens
Carrot - 1, (small) finely chopped
Capsicum - 1, (small) finely chopped
Garlic - 3 cloves, finely minced
Dry red chilies - 2, tear into pieces
Soy sauce - 1/2 tsp
Vinegar - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste
Cooking oil - 1 tbsp

Method:

Heat oil for deep frying the corn manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida and corn flour. Make small balls and deep fry to a golden brown shade. Drain the manchurian and place on absorbent paper. Keep aside.

In a cooking vessel, heat oil, add the minced garlic and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 mts, tossing the contents constantly.
Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. Add salt, vinegar, pepper powder and soy sauce and mix.

Add the corn manchurian and mix. Add the cooked rice and mix well for a mt. Adjust salt and turn off flame.

Remove onto a serving bowl and garnish with spring onion greens.

White Bean Chicken Chili

Ingredients

• 
  
• 2 cups leftover chicken
• 1 bay leaf
• 1 tablespoon Olive oil 
• 6 cups chicken stock (leftover or canned)
• 2 cans (14.5 ounces each) great northern beans
• 1 large yellow onion, finely chopped
• salt and freshly ground pepper
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 ½ tablespoons ground cumin
• ¼-½ teaspoon Black pepper, optional
• 6 green onions, finely chopped
• ⅓ cup fresh coriander, coarsely chopped
• sour cream for garnish, optional
• 
  
• 
  

Instructions

1. In a large, heavy frying pan over medium heat, add 1 tablespoon Olive oil and the chicken. Brown chicken slightly to bring out the flavor. Add the onion, 1 teaspoon salt, several grinds of pepper and sauté until the onion is soft. Add the garlic, chili powder, cumin and pepper to taste, and stir together for 2-3 minutes to release the flavors.


2. Transfer contents to the slow cooker. Add the chicken stock, beans and bay leaf. Turn slow cooker on high and let cook for 6 to 8 hours.


3. Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and coriander.