To Be Ground Together For The Red Curry Paste

5 whole dry Kashmiri red chilli , soaked in warm for 10 minutes and drained

1/4 cup chopped onion

2 tbsp finely chopped garlic (lehsun)

1 tbsp grated ginger (adrak)

2 tbsp chopped lemon grass (hare chai ki patti)

3 tbsp chopped coriander (dhania)

1/2 tbsp coriander (dhania) powder

1 tbsp cumin seeds (jeera) powder

1/2 tsp white pepper powder

salt to taste

For The Corn Cake Filling

2 cups boiled sweet corn kernels (makai ke dane) , lightly crushed

chilli-garlic chutney

1 tbsp soy sauce

rice flour (chawal ka atta) (chawal ka atta)

salt to taste

whole wheat bread crumbs for coating

1 tsp oil for cooking

To Be Mixed Together For The Green Garlic Sauce

1 tbsp finely chopped coriander (dhania)

1 tsp finely chopped green chillies

2 tbsp finely chopped fresh green garlic (hara lehsun)

1 tsp lemon juice

1 tbsp powdered sugar

2 tsp vinegar

salt to taste

To Be Mixed Togeather For The Yoghurt Dill Blend

1/4 cup low fat curds (dahi)

2 tbsp dill leaves (shepu / suva bhaji)

2 tbsp low fat milk

2 pinches mustard (rai / sarson) powder

salt to taste

Other Ingredients

1 cup grated carrot

salt to taste

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1 cup roughly torn lettuce