SPINACH CORN SANDWICH

Today is the last day of BM # 19. We had this sandwich long back in Cafe Coffee day. Everybody liked it, I was thinking I should make, I used this opportunity to try this, it taste yum. I adopted the recipe form  Chef Sanjeev Kapoor  

 

 

 

 

Ingredients

•	Spinach leaves (palak),blanched	20-25
•	American corn kernels	1/2 cup
•	Cheese,grated	1/2 cup
•	Brown bread slices	8
•	Onion	1 medium
•	Garlic	2 cloves
•	Olive oil	1tablespoon
•	Green chili	1
•	Salt	to taste
•	Black pepper powder	1/2 teaspoon

 

METHOD 

 

Heat oil in a pan , add chopped onion, garlic and green chili.

 



 

 

When the onion and garlic are cooked add chopped palak.

 





 

When the palak has cooked add the boiled corn.

 

 



 

 

When everything blended nicely add cheese, pepper powder and salt and mix well.



 

 

 

I added some mayonnaise also to the mixture.

 



Check out recipes of BM # 19.

CAARROT PULAO

I am in Delhi in my sister's place. Weather is hot over here. In Chennai evening we will get nice breeze, but here evening's also hot breeze. I am sending this from my draft.

This is my own experiment. When I was blank , what to cook for the lunch,had lots of carrots in my pantry. So I modified my corn pulao and replaced carrots. It tasted yum with raita.



Ingredients


Carrot - 5 to 6
Onion - 1
Corn kernels -1/2 cup
Green chili - 1 or 2
Garam masala - 1/2 tsp
Salt to taste
Rice - one cup
oil, cumin seeds for tempering
cilantro for garnishing.


Method

1. Chop the carrots and microwave high for 2 minutes.
2. Chop the onions and slit the green chili in length wise.
3. Cook the rice and toss with little oil or ghee to avoid sticking together.
4.Heat oil in a pan and temper cumin seeds.
5. Add chopped onions and green chili.
6. Add the corn and carrots, garam masala and salt.
7. Cook until everything blends together.
8. Add the cooked rice and mix well.
9. Garnish with cilantro.
10. Serve with raita.


This entry is taking part in Sangi's FIL - Carrot and Mahi's 15 minutes Cooking and also in Ravishing rice recipes hosted by Nags started by Meeta.

CORN PULAO , AAM PANNA AND AN AWARD

I learnt this from the TV show Pengal.com in Mega Tv. I regularly watch that program In that one lady Mrs. Meena used to do lots of dishes, I think she has lived in abroad for so many years and now she has settled in India. I have tried lots of dishes and all came out Yum.
There was an annual programme in Janani's music class , when we went there I saw this lady I was surprised. After long time hesitation i spoke to her and told her I love her programme. She was so happy . Her son who is 11 years old and Janani is in the same batch and they performed. She live in the same street where our house was.

I am leaving to Coimbatore tonight and will be back on 8 th may. I think I can go to browsing centre and check my blog but i can't visit your blogs.



Corn Puloa

Ingredients


Basmati rice - 1 cup
Corn - 1 cup
Onion - 1 medium size
Paneer - 1/2 cup ( for garnishing)
Pepper - 1/4 tsp ( I used Italian seasoning)
Sugar - 1/2 tsp
Garam masala - 1 tsp
Green chili - 2 ( slit length wise)
Salt to taste
Cashew - 10 for garnishing
Butter , oil - for cooking

Method

1. Soak in a micro safe bowl the corn adding some water.
2 .Cook basmathi rice and sprinkle few drops of ghee and mix it so that it won't stick together.
3. Cook the corn in microwave with the water for 2 minutes.

4. Heat butter and roast the cashews and keep it aside.
5. In the same pan add oil and add Onions and green chili and saute.
6. Chop paneer n to small pieces , fry the paneer pieces in a non stick pan adding salt and Pepper powder ( I used Italian seasoning)

7. When the onions are turned pink add the corn after draining the water.
8. Add Garam masala, salt and saute.
9. After the masala's raw smell goes, add the cooked rice and mix well.
10. Garnish with Paneer and cashew.

Goes well with Raita or plain curd.

Aam Panna - Raw Mango Drink

I learnt this from my friend Bhawana. I like this so.. much it is so refreshing.


Ingredients

Raw mango - 1
Sugar - as per taste
Pepper powder - one pinch
Chat masala - one generous pinch

Method

1. Peel the skin and cut the mango in to big chunks and boil it.
2. Make a sugar syrup (only to dissolve the sugar) . Mash the Boiled mango to make a pulp and ad that to sugar syrup.
3. Adjust the sugar as per the sourness of the mango.
4. Add chat masala and pepper to that.
5. serve chilled.


A lovely Award

Priya Sriram and Sangi has passed me this beautiful Award. Thank you so.. much, and I am honoured. :-) I would like to pass it to all my blogger friends.
I request all my friends to visit the link and accept my award.

This entry goes to CFK - rice hosted by trupti and 15 minutes cooking by Mahi.
Corn Pulao is taking part in Lets go nuts Cashew hosted by Poornima.

Aam Panna is taking part in Refreshing drinks by Anu and Summer treat hosted by Priti.

VEGETABLE CORN FLOUR SOUP

Making the evening snack is always a very big task for me. That should be simple but it should be healthy too. I always use brown bread since it is healthy. To make the bread toast even more tasty I prepared this soup with mix vegetables using corn flour , it tasted so yum. My kids and hubby dear finished quickly without any fuss.

Ingredients

Carrot, peas, Cauliflower, cabbage – 2 cups
Corn flour – 2 tbsp
Pepper powder, salt as per taste


Method

1. Pressure cook the chopped carrots, peas, cauliflower and cabbage with 4 cups of water.
2. Mix corn flour in ½ cup of water in room temperature without any lumps and add to that vegetable stock.
3. Boil the soup until it becomes thick and glaze consistency.
4. Add salt and pepper powder as per taste.
5. Serve with brown bread toast.


This entry goes to
1. Cooking for kids hosted by Sharmi.
2. FIC White hosted by Lubna of Kitchen flavours and Sunshinemom.
3. Eat healthy during pregnancy hosted by Sangeeth.

4. SWC soups hosted by Neha

CORN AND PASTA IN TOMATO SAUCE

This is one of my kids favourite snack. Before i used to buy sunfeast pasta treat, but I thought of trying on my own i came out so.. well, my kids love this. If you have leftover maggi taste maker it tastes even good.

Ingredients

Corn – 2 cups
Tomato – 3 0r 4
Whole Wheat Pasta – 200 gms
Chili powder – 1 tsp
Garam masala – ½ tsp
Salt to taste
Garlic – 2 to 3 pods
Oil

Method

1. Cook pasta as per the instructions and keep aside.
2. Combine 2 pods of garlic and tomato and make a puree in blender.
3. In a pan add oil and add finely chopped garlic to that, if you want you can avoid garlic at this stage.
4. Add the tomato puree and add salt, chili powder and garam masala.
5. When the raw smell has gone add the corn and cook for 2 to 3 minutes.
6. Finally add cooked pasta to it and cook until it blends nicely.

If you are adding maggi taste maker add salt alone.

This event goes to Cooking for Kids hosted by Sharmi and fall in love - tomato by Sangi.