Sweet and Sour Vegetable Soup Recipe

Ingredients

( 1 ) 50 grams onions chopped into large pieces

( 2 ) 50 grams capsicum (big pieces)

( 3 ) 2 table spoons oil

( 4 ) 100 grams carrots (big pieces)

( 5 ) 50 grams cauliflower (big pieces)

( 6 ) 50 grams cabbage (big pieces)

( 7 ) A pinch ajinomoto

( 8 ) ½ tea spoon white pepper powder

( 9 ) 1 tea spoon vinegar

(10) 100 grams tomato ketchup

(11) 20 grams sugar

(12) 3 table spoons corn flour

(13) Salt to taste

Method

( 1 ) Heat about 2 table spoons of oil. Add

the onions and capsicum pieces. Fry for few minutes.

( 2 ) Boil the carrots, cauliflower and cabbage.

( 3 ) Add them to the onions and capsicum.

( 4 ) Add enough water, salt, ajinomoto, white pepper powder, vinegar, tomato ketchup and sugar. Cook for 2 minutes.

( 5 ) Mix the corn flour in a little water and add to the soup. Boil for 1 minute, while stirring continuously. Serve hot.

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Hot and Sour Soup Recipe

Ingredients

( 1 ) 1 spring onion chopped finely with the greens

( 2 ) A small piece of crushed ginger

( 3 ) 2 tea spoons oil

( 4 ) 50 grams finely chopped carrots

( 5 ) Finely chopped 5 french beans

( 6 ) 50 grams cauliflower small florets

( 7 ) 50 grams shredded cabbage

( 8 ) 2 cups water

( 9 ) 25 grams red chilli sauce

(10) 10 grams soya sauce

(11) 1 tea spoon vinegar

(12) 20 grams finely chopped capsicums

(13) 30 grams finely chopped tomatoes

(14) For the stock water ½ carrot, 1 small potato, 50 grams bottlegourd

(15) 1 table spoon corn flour

(16) 4 cloves (powdered)

(17) 2 cardamom pods (powdered)

(18) 2 bay leaves

(19) lime

(20) 2 table spoons finely chopped coriander leaves :

(21) Salt to taste

Method

( 1 ) Heat 1 tea spoon oil in a wok on a high flame. Add the onions and ginger. Fry for 2 to 3 minutes on a low flame.

( 2 ) Add a little more oil and carrots, french beans, cauliflower and cabbage.

( 3 ) Add 2 cups of water. Boil the mixture. When it starts boiling add all the sauces, capsicum, tomatoes and the stock.

( 4 ) For the stock— Boil ½ carrot, 1 potato and a small piece of bottlegourd. Crush these in the blenderiser. Strain and add to the soup mixture.

( 5 ) Add salt, lime juice, clove, cardamom and bay leaves. Remove the bay leaves while serving. Cook for 2 minutes. Top with chopped coriander leaves. Serve hot with chillies in vinegar, soya sauce and chilli sauce.

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Hot and Sour Green Vegetable Soup Recipe

Ingredients

A soup specially for those who favor pungent food.

(1) 2 tablespoons chopped coriander leaves and 2 green chillies, minced

(2) 2 tablespoons oil

(3) ½ cup shredded cabbage

(4) ½ cup shredded French beans

(5) ¼ cup shredded capsicums

(6) ¼ teaspoon mono-sodium glutamate (aji-no-moto)

(7) 1 teaspoon black pepper powder

(8) 6 cups water and salt to taste

(9) 2 tablespoons soya sauce and vinegar

(10) 4 tablespoons corn flour

Method

(1) Heat the oil and add the minced coriander and chilli. Fry for ½ minute. Add all the green vegetables, aji-no-moto and black pepper. Fry for 2 minutes.

(2) Add 6 cups of hot water, the soya sauce, vinegar and salt to taste. Bring to a boil.

(3) Dissolve the corn flour in a little water and add it to the boiling soup. Stir constantly for a few minutes.

(4) Remove from the stove, garnish with carrot curls. Serve piping hot.

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Sweet Corn Soup Recipe

Ingredients

( 1 ) 5 large fresh corncobs

( 2 ) 3 tea spoons sugar

( 3 ) 3 to 4 tea spoons soya sauce

( 4 ) A pinch ajinomoto

( 5 ) 1 table spoon green chilli sauce

( 6 ) 1 tea spoon corn flour

( 7 ) 4 cups water

( 8 ) Salt to taste

Method

( 1 ) Grate 3 corncobs. Boil the remaining 2 corncobs in the pressure cooker and take out whole corn seeds from them.

( 2 ) Add salt, sugar, ajinomoto, soya sauce and chilli sauce. Mix the corn flour in 2 tea cups of cold water and add to the cooked corn mixture. Boil for at least 30 minutes. Serve hot with chillies in vinegar and soya sauce.

Variation

Finely chopped french beans, carrots, capsicums, tomatoes and cheese may be added to the soup.

Chilli Vinegar : 8 table spoons vinegar, 4 green chillies (chopped finely), 7 tea spoon salt. Mix all the ingredients and boil the mixture for 1 minute on a low flame.

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Spring Roll Recipe

Ingredients

For the covering :

( 1 ) 1 cup maida

( 2 ) 1 table spoon rawa

( 3 ) ¼ tea spoon baking powder

( 4 ) 1 table spoon oil

( 5 ) Cold water

( 6 ) Salt to taste

For the stuffing :

( 1 ) 50 grams french beans

( 2 ) 50 grams carrots

( 3 ) 50 grams cabbage

( 4 ) 50 grams capsicums

( 5 ) 3 table spoons oil + oil for frying

( 6 ) ½ tea spoon ajinomoto

( 7 ) ½ cup sprouted mung

( 8 ) 1 tea spoon chilli sauce

( 9 ) 1 tea spoon soya sauce

(10) 1 tea spoon red chilli powder

(11) Salt to taste

Method

( 1 ) Sieve the flour with salt and baking powder added to it. Add the rawa to the maida. Add the oil and enough water to form a semi-soft dough. Knead the dough. Leave for about 10 minutes.

( 2 ) For the stuffing, cut the vegetables (except beans sprouts) into long thin strips. Soak them in cold water for 2 hours.

( 3 ) Heat the oil thoroughly in a vessel and add ajinomoto powder, capsicum, french beans and mung. Cook on a high flame. Cover the vessel with a lid. Cook for 10 minutes. Add cabbage and carrots. Cook for 2 minutes. Add salt.

( 4 ) Remove it from the flame when all the water evaporates. Add chilli sauce, soya sauce and red chilli powder.

( 5 ) Knead the dough well. Divide the dough into 10 small balls. Roll out each ball into chapatties. Spread the stuffing on one end and roll up. Seal the edges with a little water. Sprinkle a little maida on it.

( 6 ) Deep fry in hot oil. Cut into 1½ pieces when hot.

(7) Serve hot with chilli sauce. The rolls can be half fried and kept aside. Refry them while serving.

Note : The rolls should be fried immediately because if they are kept for some time they will crack.

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Chinese Samosa Recipe

Ingredients

( 1 ) 50 grams spaghetti (break into small pieces)

( 2 ) 3 table spoons oil

( 3 ) 100 grams shredded cabbage

( 4 ) 50 grams sliced capsicums

( 5 ) 50 grams french beans, cut into long strips

( 6 ) 50 grams carrots, cut into long strips

( 7 ) ½ cup sprouted mung

( 8 ) 1 tea spoon chilli sauce

( 9 ) 1 tea spoon soya sauce

(10) 1 tea spoon red chilli powder

(11) 1 cup maida

(12) ½ lime

(13) 4 tea spoon baking powder

(14) Oil for frying

(15) A pinch ajinomoto

(16) Salt to taste

Method

( 1 ) Heat plenty of water. When it starts boiling, add the spaghetti. Add 1 table spoon of refined oil while the spaghetti is being cooked. When the spaghetti is cooked, remove it from the fire and immediately strain in a colander (or a large soup strainer) under cold running water. This helps the spaghetti to separate. Add 2 tea spoons of oil so that the spaghetti does not stick with one another (use after 1 hour).

( 2 ) Heat the oil on a high flame in a wok. Add the vegetables, salt and ajino­moto and stir fry over a high flame till the vegetables are half done. Add the chilli sauce, spaghetti, soya sauce, and red chilli powder. Mix well.

( 3 ) For the outer covering, mix maida, oil, salt, lime juice and baking powder. Add enough water to form a semi-soft dough. Knead the dough. Divide the dough into small balls. Roll out each ball into a puri. Put the stuffing in the centre of the puri.

( 4 ) Roll up like a bundle (potali). You can also shape like regular Punjabi samosas or ghugharas and seal the edges. Deep fry in hot oil.

Variation

( 1 ) Chinese Ghughara : Shape like regular ghugharas (kanan)

( 2 ) Wontons : If you shape them like spring they are called wontons.

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Vegetable Manchurian Recipe

Ingredients

Another popular dish which is similar to Indian vegetable pakodas but which is mixed with a hot and spicy soya sauce.

FOR THE MANCHURIANS

(1) ½ cup chopped cauliflower

(2) ½ cup chopped carrot

(3) 1 cup flour

(4) ¼ teaspoon soda bicarbonate

(5) Salt to taste

FOR THE SAUCE

(1) large onion/ chopped

(2) 6 cloves garlic, chopped

(3) 3 green chillies, chopped

(4) 3 tablespoons oil

(5) 1 tablespoon soya sauce

(6) ¼ teaspoon chilli sauce

(7) 1/3 cup water and salt to taste

(8) ¼ teaspoon mono sodium glutamate (aji-no-moto)

Method

FOR THE MANCHURIANS

(1) Mix all the ingredients for the manchurian and make a batter as for pakodas. Deep fry the small balls till they turn light brown.

FOR THE SAUCE

(1) Fry the onion, garlic and chillies in 3 tablespoons of oil till they become brown.

(2) Add the soya sauce, chilli sauce, lfa cup water, salt and aji-no-moto.

(3) Boil once. Mix in the fried manchurians. Simmer and stir occasionally till the sauce has been absorbed and all the manchurians are evenly coated with it. Serve hot.

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Frankee Recipe

Ingredients

For the covering :

(1) 250 grams (2 cups) maida

(2) 1/2 tea spoon yeast

(3) 1/2 tea spoon sugar

(4) 2 table spoons oil

(5) 100 grams wheat flour

(6) 1/2 tea spoon soda

(7) 1 table spoon curds

(8) 1 tea spoon salt

For the stuffing :

(1) 500 grams potatoes

(2) 3 onions (finely chopped)

(3) 2 tomatoes

(4) 8 to 10 cloves garlic (finely chopped)

(5) 1 caspicum (finely chopped)

(6) 1 tea spoon red chilli powder

(7) 1 tea spoon green chilli paste

(8) 1/2 lime

(9) 2 tea spoons sugar

(10) 1 tea spoon gm masala

(11) 3 slices bread

(12) Cabbage

(13) Carrots

(14) Onions

(15) 3 tea spoon chilly souce

(16) Spicy coriander chutney

(17) Dates chutney

(18) 1/4 tea spoon soya sauce

(19) Salt to taste

Method:

For the covering :

(1) Mix yeast, sugar, 1 table spoon maida and luke warm water. Cover it with a lid. Keep aside for few minutes.Mix maida yeast,salt and enough water to form a semi-soft dough. Knead the dough. Leave for about 2 to 3 hours.

(2) Instead Of Yeast Curds can be usedMix cuards citric acid and sugar maida and enough water form a hard Dough

(3) Knead the dough.Leave for about 2 to 3 hrs.

(4) Nan and pizza base can be also made form this dough.

(5) Divide the dough in to midium sized bolls.Roll out each boll in to a Chapatti.Roast on the griddle on both sides. do not roast them too much.

(6) Keep the roties covered in a napkin.

For the stuffing :

(1) Boil, peel and grate the potatoes. Add onions, caspicum, tomatoes and garlic. Make a stuffing like batatawada masala.

(2) Soak the bread slices in water for a few minutes. Remove and squeeze them. Mash them very well. Mix them well with the potato mixture.

(3) Shape the stuffing like long rolls. Rub them in maida. Deep fry in hot oil.

To serve :

(1) Heat the griddle. Add 1 tea spoon of oil on the griddle and place the rolls on it. Roast the roll till they are properly hot. Shift them on the edges of the griddle. Roast each roti on both the sides of some time. Remove the roti from the flame.

(2) Place it in a serving dish. Place the roll on it. Apply coriander chutrney and dates chutney on it. Sprinkle finely chopped and onion chat masala on it. Roll the roti like a roll aand serve hot.

Frenkee can be served in various ways :

(1) If you don't want to fry bthe rolls, then the roll can be roasted on the griddle in a little oil. Then roast the roti on both the sides and place the roll inside the roti.

(2) Shallow fry the rolls on the griddle. Also roast the roti on the griddle. Place the roll on the roti and sprinkle finely chopped cabbage, onions, carrots (cut into long strips), chilli sauce, soya sauce and a little chat masala. Mix alittle amchur powder to the chat masala.

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Fried Rice Recipe

Ingredients

( 1 ) 500 grams uncooked rice

( 2 ) Oil

( 3 ) A pinch citric acid

( 4 ) 100 grams fresh beans

( 5 ) 100 grams carrots

( 6 ) 3 spring onions

( 7 ) A little ajinomoto

( 8 ) 1 capsicum

( 9 ) 1 tea spoon soya sauce

(10) ½ tea spoon pepper powder

(11) 1 tea spoon vinegar

(12) Salt to taste

Method

( 1 ) Soak the rice for 2 hours. Put plenty of water for boiling. Add the rice when the water starts boiling.

( 2 ) Add a little oil and salt to it while the rice is being cooked. Remove it from the flame when the rice is par-boiled, Cut all the vegetables into small pieces. Chop the leaves of the spring onions. Again put plenty of water for boiling. Add the finely chopped french beans. Add a little soda and salt to the water while boiling. Drain the water after the french beans are cooked.

( 3 ) Heat the oil thoroughly in a vessel and add the vegetables and ajinomoto. Cook on a high flame for 3 to 4 minutes.

( 4 ) Add salt, soya sauce, white pepper powder, vinegar and the rice. Mix very well and cook for 2 minutes. Sprinkle some finely chopped spring onions. Serve hot with chillies in vinegar and chilli sauce.

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American Chopsey Recipe

Ingredients

( 1 ) 50 grams onions (finely chopped)

( 2 ) 3 spring onions (with leaves) (finely chopped)

( 3 ) 2 (50 grams) capsicum (finely chopped)

( 4 ) Oil

( 5 ) 300 grams cabbage (shredded)

( 6 ) 100 grams carrots (long strips)

( 7 ) 50 grams french beans (finely chopped)

( 8 ) 2 pinch ajinomoto

( 9 ) 300 ml water

(10) 200 grams tomato ketchup

(11) 25 grams sugar (2 table spoons)

(12) 1 tea spoon pepper powder

(13) 100 grams fresh tomatoes

(14) 3 table spoons corn flour

(15) lime

(16) 1 tea spoon vinegar

(17) Salt to taste

Method

( 1 ) Heat 1 table spoon oil thoroughly in a vessel and add the onions, spring onions and capsicum and cook on a high flame for 5 minutes.

( 2 ) Add cabbage, carrots, french beans, salt and ajinomoto. Cook again for a few minutes.

( 3 ) Add 300 ml of water to it.

( 4 ) For the sauce mix 1 finely chopped spring onion, tomato ketchup, sugar, salt, pepper powder and ajinomoto. Place all the ingredients of the sauce in a vessel and mix well and put it to boil.

( 5 ) Add the prepared sauce and fresh tomatoes cut into big pieces (sprouted mung and boiled noodles may be also added) to the vegetables.

( 6 ) Mix well. Dissolve well 3 table spoons of corn flour in water. Add it to the prepared mixture.

( 7 ) Go on cooking and stirring until the sauce is thick. Remove it from the flame and add lime ½uice and vinegar.

Ingredients for the topping noodles

( 1 ) 2 cups maida

( 2 ) 2 table spoons oil

( 3 ) A pinch baking powder

( 4 ) Oil for frying

( 5 )1 tea spoon salt

Method for the topping noodles

( 1 ) Mix all the ingredients and knead a hard dough with cold water. Divide the dough into small balls. Roll out each ball into thin rotis.

( 2 ) Cut the rotis into long; narrow, strips. Let them dry for some time. Deep fry them.

Note : Serve hot and topped with the fried noodles.

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Vegetable Hakka Noodles Recipe

Ingredients

For the stir fried vegetables :

( 1 ) 100 grams capsicum (long strips)

( 2 ) 100 grams onions (slices or rings)

( 3 ) 5 tea spoons oil

( 4 ) 200 grams cabbage (shredded)

( 5 ) 50 grams french beans (finely chopped)

( 6 ) 100 grams carrots (long strips)

( 7 ) 100 grams noodles

( 8 ) ½ tea spoon white pepper powder

( 9 ) A pinch ajinomoto

(10) 2 tea spoons soya sauce

(11) Salt to taste

Method

( 1 ) Chop the capsicum into long strip.

( 2 ) Chop the onions into long slices.

( 3 ) Heat 2 tea spoons oil in a wok or frying pan on a high flame.

( 4 ) Add the cabbage, capsicums, onions, french beans, carrots and ajinomoto. Cook on a high flame for 2 minutes.

( 5 ) Add the noodles, pepper powder, soya sauce and salt.

( 6 ) Mix well and cook for 1 minute. Serve hot.

Method for Boiling the Noodles

Boil the noodles with a little oil in the water. Drain all the water when they are cooked. Pour cold water on the noodles. Add 2 tea spoons oil to it. This would prevent the noodles from sticking to each other.

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Schezuan Sauce Recipe

Ingredients

( 1 ) 8 red chillies whole

( 2 ) 4 cloves garlic (finely chopped)

( 3 ) 4 table spoons oil

( 4 ) 3 cloves garlic

( 5 ) ½ tea spoon ginger (finely chopped)

( 6 ) 1 capsicum (finely chopped)

( 7 ) 8 french beans (finely chopped)

( 8 ) 2 onions (finely chopped)

( 9 ) 250 grams tomatoes (finely chopped)

(10) A piiich ajinomoto

(11) 3 table spoons white vinegar

(12) 1 table spoon corn flour (dissolved well in water)

(13) 2 table spoons sugar

(14) A few drops of edible red colour

(15) Salt to taste

Method

( 1 ) Boil 2 cup of water. Add the red chillies and garlic to it. Cook for a few minutes. Cool it. Grind into a smooth paste in a liquidiser using a little water.

( 2 ) Heat 4 table spoons oil in a wok or a frying pan and fry the garlic, ginger, capsicum, french beans and onions. Fry for 2 minutes.

( 3 ) Add the tomatoes, chilli-garlic paste and ajinomoto.

( 4) Mix well and cook for 2 minutes. Add vinegar and the corn flour mixture.

( 5 ) Boil for 3 minutes while stirring through out. Add a few drops of edible red colour and remove it from the flame when it thickens like tomato ketchup. Use as required.

Note : This sauce can be preserved in the fridge for a long time.

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Schezuan Noodles Recipe

Ingredients

For the stir fried vegetables :

( 1 ) 100 grams capsicum (long strips)

( 2 ) 100 grams onions (slices or rings)

( 3 ) 5 tea spoons oil

( 4 ) 200 grams cabbage (shredded)

( 5 ) 50 grams french beans (finely chopped)

( 6 ) 100 grams carrots (long strips)

( 7 ) 100 grams noodles

( 8 ) ½ tea spoon white pepper powder

( 9 ) A pinch ajinomoto

(10) 2 tea spoons soya sauce

(11) Salt to taste

Method

( 1 ) Chop the capsicum into long strip.

( 2 ) Chop the onions into long slices.

( 3 ) Heat 2 tea spoons oil in a wok or frying pan on a high flame.

( 4 ) Add the cabbage, capsicums, onions, french beans, carrots and ajinomoto. Cook on a high flame for 2 minutes.

( 5 ) Add the noodles, pepper powder, soya sauce and salt.

( 6 ) Mix well and cook for 1 minute. Serve hot.

Method for Boiling the Noodles

Boil the noodles with a little oil in the water. Drain all the water when they are cooked. Pour cold water on the noodles. Add 2 tea spoons oil to it. This would prevent the noodles from sticking to each other.

( 1 ) 8 red chillies whole

( 2 ) 4 cloves garlic (finely chopped)

( 3 ) 4 table spoons oil

( 4 ) 3 cloves garlic

( 5 ) ½ tea spoon ginger (finely chopped)

( 6 ) 1 capsicum (finely chopped)

( 7 ) 8 french beans (finely chopped)

( 8 ) 2 onions (finely chopped)

( 9 ) 250 grams tomatoes (finely chopped)

(10) A piiich ajinomoto

(11) 3 table spoons white vinegar

(12) 1 table spoon corn flour (dissolved well in water)

(13) 2 table spoons sugar

(14) A few drops of edible red colour

(15) Salt to taste

Method

( 1 ) Boil 2 cup of water. Add the red chillies and garlic to it. Cook for a few minutes. Cool it. Grind into a smooth paste in a liquidiser using a little water.

( 2 ) Heat 4 table spoons oil in a wok or a frying pan and fry the garlic, ginger, capsicum, french beans and onions. Fry for 2 minutes.

( 3 ) Add the tomatoes, chilli-garlic paste and ajinomoto.

( 4) Mix well and cook for 2 minutes. Add vinegar and the corn flour mixture.

( 5 ) Boil for 3 minutes while stirring through out. Add a few drops of edible red colour and remove it from the flame when it thickens like tomato ketchup. Use as required.

Note : This sauce can be preserved in the fridge for a long time.

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Paneer Chilli Fry Recipe

 

Ingredients

( 1 ) 250 grams paneer

( 2 ) Oil

( 3 ) Ginger, cut into long strips

( 4 ) 6 cloves garlic

( 5 ) 4 green chillies cut into strips

( 6 ) 2 onions (finely chopped)

( 7 ) 2 capsicums (finely chopped)

( 8 ) 2 tea spoons chilli sauce

( 9 ) 2 tea spoons tomato sauce

(10) 1 tea spoon pepper powder

(11) A pinch ajinomoto

(12) 1 tea spoon soya sauce

(13) 200 grams maida

(14) 50 grams corn flour

(15) 1 tea spoon salt

Method

( 1 ) Heat 3 table spoons oil and fry the green chillies and ginger for 2 to 3 minutes.

( 2 ) Add onions and capsicum. Stir fry for 3 to 4 minutes.

( 3 ) Add the chilli sauce, tomato sauce, pepper powder, ajinomoto, salt, 2 cup water and soya sauce. Boil for a few minutes.

( 4 ) Grate the paneer. Mix paneer, maida, corn flour and salt.

( 5 ) Add enough water to make a batter like that made for pakodas. Drop a spoonful of the batter in hot oil and fry the pakodas.

Note : If the pakodas are not soft then a little malai or oil can be added. Deep fry the pakodas till golden brown. Add the pakodas to the boiling gravy. Boil for 4 to 5 minutes.

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Vegetable Chow Chow Recipe

Ingredients

( 1 ) 100 grams cucumber

( 2 ) 100 grams cabbage

( 3 ) 100 grams cauliflower

( 4 ) 200 grams french beans

( 5 ) 2 spring onions

( 6 ) 2 capsicums

( 7 ) 2 carrots

( 8 ) 3 onions

( 9 ) 2 table spoons oil

(10) 2 pinches ajinomoto powder

(11) 2 table spoons corn flour, dissolved in water

(12) 1 table spoon vinegar

(13) 1 table spoon chilli sauce

(14) 2 table spoons soya sauce

(15) Salt to taste

Method

( 1 ) Cut all the vegetables into long thin strips.

( 2 ) Heat the oil thoroughly in a vessel and add the vegetables, salt and ajinomoto powder. Cook on a high flame for 5 to 7 minutes.

( 3 ) When the vegetables are par-boiled, add the corn flour mixture. Add 2 cups of water and boil it.

( 4 ) When the sauce is thick, add vinegar, chilli sauce and soya sauce. Cook for 2 to 3 minutes on a low flame. Remove it from the flame. If the sauce has become too thick, add a little water and salt while re-heating it.

Serve hot with chillies in vinegar and chilli sauce.

Note : ( 1 ) Instead of cucumber, 100 grams noodles can be added.

( 2 ) 100 grams sprouted mung may also be added.

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Chinese Corn Pakoda Recipe

Ingredients

( 1 ) 500 grams corn
( 2 ) ½ cup milk
( 3 ) 1 table spoon corn flour
( 4 ) ½ tea spoon pepper powder
( 5 ) 1 tea spoon soya sauce
( 6 ) 1 tea spoon chilli sauce
( 7 ) 50 grams onions (finely chopped)
( 8 ) 50 grams capsicum (finely chopped)
( 9 ) 4 cup maida
(10) Sandwhich bread
(11) Oil
(12) Salt to taste

Method

( 1 ) Take out the corn seeds from the corncobs and boil them. Dissolve the corn flour in cold milk and prepare the white sauce.
( 2 ) Add the corn seeds, salt, pepper, soya sauce, chilli sauce, onions and capsicum to the white sauce.
( 3 ) Mix maida and salt. Add enough water to it to make the batter.
( 4 ) Remove the edges from the bread slices and cut them into square pieces. Put a little amount of the corn stuffing on the bread slice. Dip the side with the stuffing in the maida batter. Deep fry the pakodas in hot oil.
( 5 ) If the stuffing is soft, then apply a little rawa or toast powder above the stuffing and then dip in the batter.

Variation

Cut the bread slices into triangles. Put a little amount of the stuffing on the slices. Sprinkle toast powder on it. Sprinkle grated cheese and bake the toast in the oven. Serve hot.

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