Instructions

1. Blanch the spinach in boiling water for 10 seconds before taking them out with the help of a slotted spoon and immediately dipping them in a bowl of ice water.
2. Once cool, squeeze the excess water off the spinach and place them in a dry bowl.
3. The above step can be done away with, if you get hold of frozen spinach.
4. Heat oil and butter in a pan over medium. Add the finely sliced onion, green chillies followed by the minced garlic.
5. Stir for 3-4 minutes or until the onions are light brown and the garlic turns aromatic.
6. Next, over medium-high flame add the sliced mushrooms and keep sautéing for another 2 minutes.
7. Lower the flame to a medium-low and add the blanched spinach along with the corn kernels.
8. Now add the milk, cream salt and pepper to season. Cook for 2-3 minutes.
9. You may add slurry made out of the tapioca or all-purpose flour if you need to thicken a bit. This is entirely optional.
10. Lastly, generously sprinkle the grated Mozzarella all over the pan, covering all of the spinach-mushroom-corn mix. Cover with a lid and cook for a bit till the cheese melts over a medium-low flame.
11. Open the lid, season with the red chilli flakes, Oregano seasoning and All Purpose seasoning.

Instructions

Instruction for the Curry Paste :

1. Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.

Instruction for the Chicken or Vegetable Stock :

1. In a deep bottom pan, make the Chicken stock by adding the chicken pieces, diced carrots, onions, coriander stems, ginger, garlic, water. Replace chicken with vegetables  if you want a vegetable stock instead
2. Once water starts boiling, cover and cook on sim till chicken is cooked.
3. Remove from heat and cool. Strain the stock and keep ready for use.
4. Shred or cut the cooked chicken in pieces to be used for topping.

Instruction for the Coconut Broth :

1. Use a mortar and pestle to lightly crush the lemongrass for the broth.
2. Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic turns golden in colour, add the onion or shallots, fresh red chilli and curry leaves.
3. Sauté for 2-4 minutes until slightly translucent. Now add the ground curry paste and cook over a medium flame for 5 mins or until the raw aroma disappears.
4. Add the gram flour to the pan. Stir well to combine. Cook for 2 more minutes or so, stirring constantly.
5. Slowly add the chicken or vegetable broth and keep mixing until there are no lumps.
6. Add the vegetables, salt and cook on medium-low flame for 10 – 12 mins. Let the flavours infuse well in the broth. Next add the thick coconut milk and the sugar (if you are using any). Stir and mix well. Check for the seasoning one last time before you turn off the flame. Set aside to serve.

Instruction for the Noodles :

1. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
2. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.

To Assemble :

2. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
3. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.