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    You are in: Home / Deep-fried / Spinach Corn Manchurian Recipe
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    Spinach Corn Manchurian

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    Charishma_Ramchandani's Note:

    This is the winning recipe of this week in the Thursday magazine dated February 23rd-March 1st'2006. It was submitted by Brinda Shah. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    For kofta

    For gravy

    Directions:

    1. 1
      Soak the bread slices in water and mix well.
    2. 2
      Add the remaining ingredients listed under "for kofta".
    3. 3
      Mix thoroughly and shape into small balls(koftas).
    4. 4
      Heat oil in a wok and deep fry the koftas in it until brown on either side.
    5. 5
      Drain on clean kitchen paper towels and keep aside.
    6. 6
      Now, to prepare the gravy, heat butter in a pan.
    7. 7
      Toss in garlic ans saute until it turns golden brown.
    8. 8
      Add ginger-chilli paste.
    9. 9
      Saute for a minute.
    10. 10
      Stir in 2 glasses of water and bring to a boil.
    11. 11
      Add red chilli powder, soya sauce, sugar, vinegar and salt.
    12. 12
      Boil fr another 8 minutes.
    13. 13
      Stir in the cornflour paste and mix well for 2 minutes.
    14. 14
      Transfer the koftas to a serving platter.
    15. 15
      Pour the gravy over them.
    16. 16
      Garnish with grated cheddar cheese and corriander leaves.
    17. 17
      Serve immediately.
    18. 18
      Enjoy!

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    Nutritional Facts for Spinach Corn Manchurian

    Serving Size: 1 (101 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 232.0
     
    Calories from Fat 45
    19%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.2 g
    11%
    Cholesterol 7.5 mg
    2%
    Sodium 705.8 mg
    29%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.9 g
    11%
    Protein 6.6 g
    13%

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