Spinach Corn Sandwich | Grilled Corn and Spinach Sandwich Recipe

Grilled Corn and spinach sandwich recipe with step by step photos.I always look for various sandwich recipes as they are filling and can be made as a snack or for breakfast too,it can be easily packed for the lunch box as well.Though I have been preparing this sandwich for ages, I never got to post it in my blog.Better late than never , I am finally able to post this simple and delicious Sandwich recipe in my blog.

I love the grilled sandwich varieties where as TH likes the fresh sandwich varieties and few recipes suit for both the kinds. I make the fresh sandwich version for him and I prepare the grilled version for myself.Mumbai style Vegetable Sandwich is one example where one can eat it fresh or grilled and also this Spinach-Corn Sandwich can be done the same.Though taste wise both the fresh/grilled sandwiches taste nice I prefer the grilled version as I am inclined more towards the buttery cheesy hot grilled sandwich.

Spinach Corn sandwich is available in most of the coffee shops and pairs nicely with a cup of coffee or juice.You can serve this in a bite sized portions in your tea parties or it can be prepared like a open sandwich toast which makes a great appetizer for parties.The stuffing of the sandwich itself is so creamy that one can avoid the addition of cheese in the recipe but I do add cheese when I prepare it for my kiddo or for my guests.Also,I use mostly home made wheat bread for my sandwiches and I also prefer to add wheat flour instead of all purpose flour in the recipe for white sauce and I hardly find any difference when it comes to taste.Over all it is a healthy sandwich recipe(minus cheese) for adults and a wholesome Sandwich recipe for kids and even my three year old eats this sandwich without any complaints.

Check out other Sandwich recipes in my blog:

• Bombay Masala Toast Sandwich | Potato Stuffed Sandwich
• Cucumber Sandwich
• Vegetable Bread Toast-Iyengar Bakery Style
• Vegetable Sandwich-Mumbai Style

Here is how to make the grilled Spinach and Corn Sandwich Recipe.Do give a try!!

Spinach Corn Sandwich | Grilled Corn and Spinach Sandwich Recipe:

Serves 4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Snack/Breakfast

Ingredients:

8 slices Sandwich Bread(Wholewheat/Multigrain/Maida bread)

1/2 cup Cheese,grated

3/4 cup boiled Corn kernels

1.5 cups chopped Spinach

1 small Onion, finely chopped

2 Garlic cloves, finely chopped

1 tbsp All purpose flour(or wheat flour)

3/4 cup Milk

1 tsp Oregano(or Mixed Herbs)

1 tsp Red chili flakes

3/4 tsp Black/White Pepper powder

Salt, to taste

1 tbsp Olive oil or regular Oil

Butter, to spread

Method:

• In a kadai heat regular/olive oil and add finely chopped garlic and fry for half a minute and then add finely chopped onions and fry well until they turn translucent.

• Add chopped spinach and boiled corn kernels and fry for 4-5 minutes until the spinach wilts and gets cooked.
• Now sprinkle the flour(or wheat flour) all over the mixture and mix nicely and fry for a minute or two.

• Reduce the flame and add milk slowly by stirring continuously( to avoid the lumps formation) and continue cooking until the sauce thickens.You can add 1-2 tbsp cheese to the mixture and mix nicely.

• Add salt, pepper, chili flakes and oregano and mix nicely and cook until the mixture becomes thick.Switch off the flame and let the mixture cool.
• Apply Butter on one side of the bread and place 2-3 tbsp of stuffing and spread it nicely and sprinkle required amount of cheese and cover it with another butter sided bread slice and repeat the same for all the sandwiches.

• Heat an electric grill or Toaster or tawa and add some butter on the griller/toaster/tawa and place the prepared sandwiches and apply another layer of butter on top and close it and grill/toast it until it turns brown. If you are doing on tawa you can fry it on both sides by pressing it nicely with the spatula for uniform color.

Serve it hot with Tomato Sauce.

Notes:

1. The addition of cheese is optional as the white sauce itself is rich and creamy.
2. This can be prepared as open sandwich or toast, place the mixture on the buttered bread,baguette and sprinkle cheese on top and place it in preheated oven and bake it for 6-8 mins until the cheese melts.It makes a great party appetizer.
3. You can make Corn-Spinach Pasta by adding the boiled pasta to the same prepared mixture instead of making a sandwich.
4. You can make Spinach-Babycorn sandwich by replacing corn with finely chopped babycorn in the recipe.

Technorati Tags: corn and palak sandwich recipe, spinach corn sandwich recipe, corn and spinach sandwich, grilled cheesy corn and spinach sandwich recipe, cheesy spinach and corn sandwich, corn and spinach toast, breakfast recipes, sandwich recipes ,snacks recipes, kids lunch box recipes, kid-friendly recipes, party recipes, tea time snacks

Read More»

Corn Vada | Mokkajonna Vadalu | Mokkajonna Garelu

Corn vada (Mokkajonna Vadalu) is a popular snack item in Andhra pradesh, it is even served as a breakfast at few households.I have heard about these vadas from my MIL and she also shared me the recipe once to try.But I somehow kept forgetting to try it and when I got a couple of fresh corns during my shopping last time I wanted to try it and the vadas turned out delicious.One should use aged corns instead or tender and young corns as the tender corns turn to a paste when ground and hence it cannot add texture to the vada.

A slight hint of sweetness from the corn with the freshness from the herbs and crunchy onion bits made the vadas taste delicious.The preparation process of these vadas is very much similar as the masala vadas but is made with major portion of corn.I have used chana dal as a binding agent but one can use even the besan flour and rice flour for the binding.I have prepared it like masala vada but one can even make these vadas with the hole like how we do for medu vada.These vadas are very tasty,try these vadas for the coming Sankranti festival.

Check out few vada recipes in my blog:

• Alasandula(Lobia) Vada, Masala Vada/Chana dal Vada
• Mixed Dal Ambode(Vada), Medu Wada/Garelu
• Maddur Vada
• Mosaru Ambode/Dahi Dal Vada, Perugu Aavdalu | Mosaru Vade

Corn Vada | Mokkajonna Vadalu Recipe:

Yields:12-15 Vadas | Author: Prathibha Garre

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine:Andhra | Category:Snacks

Ingredients:

1 big Corn or 2 cups Corn Kernels

1/3 cup Chana dal 

1 Onion,finely chopped

3-4 Green Chillies

3/4" Ginger,chopped

2-3 tbsp Coriander leaves.chopped

2 tbsp Mint leaves, chopped

a sprig of Curry leaves,roughly torn

Salt to taste

Method:

• Soak Chana dal for an hour and keep it ready.
• Cut the corn from the edges using a sharp knife as shown in the picture or you can even remove the corn kernels carefeully but it is time consuming.Reserve 1/4 cup cut corn or kernels.

• Grind soaked chana dal, green chillies,salt and ginger once until it is mixed.Do not grind for long.

• Now add cut corn(reserve 1/4 cup corn for later use) and grind to a very coarse paste.
• Keep it in the refrigerator for half an hour.
• Heat oil in a deep kadai over medium flame.

• Add finely chopped onions, coriander leaves, mint leaves, curry leaves, reserved corn kernels and mix well.
• Grease a milk cover(or zip lock cover) and keep it ready.Also keep a bowl of water handy to dip in your fingers in between.

• Dip your fingers in water and take a small lemon sized ball of the mixture and pat it on the greased cover and slowly remove the patty(vada) from the paper and drop into the oil carefully.Repeat the process and fry 3-4 vadas at a time.You can even put a hole in the vada like how we do for medu wada.

• Deep fry those vadas over medium flame until they turn golden brown and drain them on the kitchen napkin.

Serve them hot with Nimmakaya Karam or Allam Avakay.

Notes:

1. You can add besan flour and rice flour instead of chana dal in the recipe.In that case add the flours to the corn mixture along with onions, just before frying.
2. Add onions just before frying as it will leave water and make the batter thin.If the batter becomes thin add a tbsp of rice flour to the batter and mix well.
3. You can add 1 tsp cumin seeds or saunf while grinding the vadas for extra flavor.
4. You can avoid adding onions during festivals,still it tastes good.
5. Do not use very tender corn for making vadas , slightly matured corns are better for vadas.The tender corns turns to a paste and does not add texture to the vada, hence it is not prefered.
6. If you do not find them you can use frozen corn/sweet corn for making them.Increase the quantity of green chillies if you are using sweet corn.

Technorati Tags: corn vada, mokkajonna vadalu, mokkajonna garelu, makai ka vada, bhutte ka vada, corn recipes, vada recipes, monsoon recipes, snacks recipes, festival snacks recipes

Read More»

Moong Dal Corn Dhokla Recipe | Gujarati Snacks

I love Gujarati snacks for the fact that most of them are low calorie recipes. Dhokla falls under that category.There are many versions of Dhokla like Khaman Dhokla, Khatta Dhokla, Sooji Dhokla, Moong dal Dhokla, Corn dhokla, Sandwich Dhokla, Palak Dhokla etc and  I absolutely love all the versions.The most common one is Khaman Dhokla which I would like to post it some time later.

Moong dal Corn Dhokla is also known as 'Mexican Dhokla', though I am not sure why it is given that name. Usually in Mexican Dhokla, a layer of potato slices are arranged on the batter and is steamed together which adds a nice look to the Dhokla and is a nice variation from the regular one.I have not added potato slices to it as I was in a hurry as I prepared this for DH's breakfast box.The addition of corn adds a slight hint of sweetness and also a bite in between as we add the whole corn kernels in the batter.If you are looking for healthy options for Kid's Tiffin box, I would definitely suggest you to try this once as it is a healthy and protein packed snack.

Check out few low fat Snacks recipes for Kids Tiffin box:

• Bread Besan Toast/Eggless French Toast
• Cabbage Muthia
• Maggi Noodle Cutlet/Noodle Tikki
• Masala Cocktail Idlis | Milagai Podi Mini Idlis
• Mooli Muthia/Steamed Radish Dumplings
• Vegetable Chops | Stuffed Beetroot Cutlets
• Tadka Bread Snack with Yogurt Dip

Moong Dal Corn Dhokla Recipe:

Serves 3-4

Prep time:15 mins | Cooking time:15 mins | Total time:30 mins + soaking time

Cuisine: Gujarati-Indian | Category: Snacks

Ingredients:

1/2 cup Moong dal(yellow lentils)

1/2 cup fresh Corn kernels

2 Green chillies

1 tsp Ginger,grated

1 tbsp Chickpea flour(Besan)

1 tbsp Oil

2 tbsp Sour Curds,beaten

1 tsp Sugar

1 tsp Eno (Fruit Salt)

1/4 tsp Citric acid crystals

1/4 tsp Turmeric powder

1 tbsp chopped Coriander,to garnish

2 tbsp grated fresh grated Coconut,to garnish

Salt to taste

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

1 tsp Sesame seeds

1 Green chilli,slit

a sprig of Curry leaves

a pinch of Asafoetida(Hing)

Method:

• Wash and soak moong dal for 2-3 hrs.Rinse and drain the excess water.
• Grind soaked moong dal with 1/3 cup corn kernels, ginger and green chillies to a fine batter.
• Take the mixture into a bowl and add besan(chickpea flour), rest of corn kernels(roughly 2 tbsp), sugar, beaten curd, citric acid crystals, turmeric powder, salt, sugar and oil and mix nicely.The batter consistency would be some what similar to idli batter.
• Just before steaming add eno to it and mix nicely.The batter would be frothy.Immediately pour into a greased flat steel vessel or dhokla container to 1 inch thickness and steam it for 12-15 mins after the steam starts coming out.I use my pressure cooker to steam it and I remove the whistle from it.
• Cool it a bit and run a sharp knife in the edges and carefully unmold the dhokla into a plate.
• Heat oil in a small tempering pan and crackle mustard seeds and sesame seeds.
• Add green chillies, curry leaves and asafoetida and fry until the chillies wilt and spread the seasoning all over the dhokla.Garnish with grated coconut and chopped coriander leaves.
• Cut it into squares or triangles of required size.

Serve it with Green Chutney and Meetha Chutney.

Notes:

1. You can avoid corn kernels in the recipe and make it with just moong dal. Increase the dal quantity to 1 cup in that case.
2. If you want you can arrange a layer of thinly sliced potato slices on the batter before steaming.It is called Mexican Dhokla if prepared in this way.

Technorati Tags: moong dal dhokla, dhokla varieties, easy snacks recipes, gujarati snacks, low fat steamed snacks, corn dhokla recipe, corn recipes, monsoon recipes, kids recipes, kids tiffin box recipes

Read More»

Cup Corn Recipe | Sweet Corn Recipes

Monsoons are here and is the right season for fresh corn and sweet corn varieties.I absolutely love the corn roasted on the charcoal and liberally sprinkled with salt,chili powder and lemon juice.It is an absolute treat in this rainy season to eat hot corn.While I prefer the charcoal grilled corn TH prefers  boiled corn.Hence I end up making both the types to balance the taste buds.I am not a fan of frozen sweet corn and love to use the fresh corn always.

We find these steamed corn stalls in malls,theatres,markets and many public places.We get various kind of flavors in it ranging from Indian,Mexican,Italian,Thai etc.The most classic one is a plain steamed corn with butter,salt and pepper which tastes absolutely delicious.However I like to jazz it up with Indian flavors and I hence I love to add Chaat masala to my cup corn.This is a basic recipe and you can improvise it according to your requirements.

If you love Corn you should check other Snacks recipes with Corn.

• Canapes with Italian Corn filling
• Corn Bhel
• Sweet Corn Sundal
• Stuffed Peppers with Corn
• Savory Corn meal Muffins

Check out other Corn Recipes here.

 

Buttered Cup Corn Recipe:

Serves 2

Prep time:5 mins | Cooking time:20 mins | Total time:25 mins

Cuisine:Indian | Category:Snacks

Ingredients:

2 Sweet corns on the cobs

1 tbsp Butter

1/4 tsp Pepper powder,freshly ground

1/2 tsp Chaat masala

juice of 1 small Lemon

Salt to taste

Method:

• Remove the kernels from the fresh corn.I usually cut one line of corn vertically with the knife,you can easily peel the other corn kernels using the knife by running it in the line.Alternatively you can just cut them using the knife or use frozen sweet corn.
• Add salt and water to it and pressure cook for 3-4 whistles until the corn becomes slightly soft,alternatively you can cook it in microwave for 6-7 mins.
• Once the pressure subsides drain the excess water and when it is still hot add butter to it and mix well.The butter melts immediately and coats the corn nicely.
• Add pepper powder,chaat masala,salt and lemon juice and mix well.As chaat masala and butter already has salt,so add less salt.Taste it and adjust the seasoning according to your wish.

Serve it hot as a snack or a side to your meal.

 

Notes:

1. You can add chopped coriander leaves to the cup corn if you want.
2. You can play with the spices used in the cup corn.You can used mixed herbs or roasted cumin powder or red chili flakes or smoked paprika if you wish.
3. If you like cheese you can add 2-3 tbsp grated cheese and mix and then microwave it for a minute.This is ideal for kids.
4. You can add finely chopped tomato,onion and coriander to the above recipe and prepare corn salad.

Technorati Tags: cup corn chaat, how to make cup corn, various cup corn flavors, steamed corn recipe, sweet corn recipes, steamed corn chaat, butter corn, monsoon recipes, kids recipes

Read More»

Stuffed Bell Peppers with Corn and Cottage Cheese

It is not necessary that an exotic looking dish should be complicated to prepare. Today's recipe is one such example.These Stuffed Bell peppers look quite exotic but they are relatively simple to prepare.While the options for the stuffing are endless, I chose a classic Corn-Cottage cheese filling which works beautifully as a stuffing for bell peppers.I have previously posted a Stuffed Capsicum recipe with lentil filling,a typical South Indian variety and also Potato stuffed Capsicum in a rich Restaurant style gravy which pairs nicely with Naans,Rotis and Pilaf varieties.

While the nuts add a nutty crunch,the puffed up raisins add a slight sweetness to the filling and the oozing cheese makes the Bell peppers taste delicious.You can serve these beautiful Stuffed Bell Peppers as an appetizer as a side dish for Pasta,Noodles or flavored Rice varieties with Sauce.It is a nice party dish and goes with anything.

If you are interested check out few Indian style Stuffed Capsicum recipes here:

• Stuffed capsicum with Lentil Filling
• Stuffed Capsicum in rich gravy

Stuffed Bell Peppers with Corn and Paneer(Cottage cheese):

(Serves 2)

Ingredients:

2 Red Bell peppers(or yellow)

1 tbsp Oil/butter,for basting

for marinade:

1 tbsp Lemon juice

1 tsp Ginger-Garlic paste

1 tbsp Oil

Salt to taste

for filling:

1/2 cup finely chopped fresh Paneer(Cottage Cheese)

1/2 cup fresh/frozen Sweet Corn kernels,boiled

1 small Onion,finely chopped

1 tbsp chopped Cashew nuts

12-15 Raisins

2 tbsp chopped Coriander

1 tsp Mixed Herbs or Herbs de Provence

1/2 tsp Red chili flakes

juice of 1/2 Lemon

2-3 Green chillies,finely chopped

1/2 cup grated Mozzarella Cheese

1 tbsp Olive Oil

Salt to taste

Method:

• Cut the bell peppers into two equal halves with the stem intact.Scoop out the seeds neatly with the help of a knife.
• In a bowl mix all the ingredients mentioned under marinade- lemon juice,ginger-garlic paste,oil and salt and rub this marinade liberally on the inside of bell peppers and leave them aside for half an hour.
• Mean while take a pan and heat olive oil and add onions and fry until they turn slight brown in color.
• Add chopped green chillies, cashew nuts and raisins and fry for a couple of minutes until the raisins puff up.
• Add boiled corn and fry for a minute and add chopped fresh paneer(cottage cheese) and mix well. Add salt,red chili flakes and mixed herbs and mix well.
• Remove from heat and add coriander leaves,lemon juice and 2 tbsp of mozzarella cheese and mix nicely.
• Remove the extra water from red peppers(which is because of the marinade) and rub oil on the outside of bell peppers.
• Stuff them with this corn-paneer mixture and top the bell peppers with the remaining grated mozzarella cheese to cover the filling.

• Preheat the oven at 180 deg C for 10 mins.
• Line a baking tray with foil and apply some oil on it.
• Place the stuffed bell peppers on the baking sheet and grill it in preheated oven for 12-15 mins until the cheese melts on top and the bell peppers wilt.Check it in between and bash it with more oil/butter if needed.

Serve them hot with Pasta/Noodles/flavored Rice or as a snack/appetizer.

Notes:

1. You can use mixed bell peppers or capsicum in the recipe.
2. You can add Indian flavors to it by replacing the herbs with Garam masala and Cumin powder.
3. I have used cheese slices to cover the bell peppers as I did not have mozzarella cheese that time.
4. You can grill them in tandoor or on the stove top.If you are doing on stove top place wide nonstick  pan and heat a couple of tsp of oil and place the stuffed bell peppers and cover it with lid and keep on low- medium flame.Let them fry until the cheese melts and the bell peppers wilt.
5. You can use Tofu instead of cottage cheese in the recipe.

Read More»

Sweet Corn Sundal | Sweet Corn Stir fry | Navratri Recipes

Navratri is going to start in few days and I am sure many of you would be busy with the arrangements for the festival.Though I do not keep Golu at home I love to visit my friend's places to see the Golu as part of the festival celebrations.Various varieties of sundal,mixed rice varieties and kheer varieties are prepared as prashad everyday for Mataji on those nine days.I would be posting a few recipes that are commonly made in this festival. Hoping that it should be useful for all of you.

 

Sweet Corn Sundal Recipe:
(Serves 3-4)

Ingredients:
1 cup Sweet corn
2-3 tbsp grated fresh Coconut
4-5 Green chillies,sliced
1 tsp chopped Coriander,to garnish
juice of 1/2 lemon
Salt to taste

to temper:
1 tsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
a sprig of Curry leaves
2-3 Red chillies
a pinch of Asafoetida
1 tbsp Oil

Method:

• Remove the kernels of corn from the cob and pressure cook them with salt for 2 whistles.Drain off the excess water.
• Grind grated coconut and green chillies to a coarse paste in whipper mode.
• Heat oil in a kadai and crackle mustard seeds and add chana dal and urad dal and let them turn slight brown.
• Add red chillies,asafoetida,curry leaves and ground coconut-green chilli paste and fry it for a minute.
• Add cooked sweet corn and required amount of salt(remember,we already added some salt while cooking sweet corn) and mix well and cook it on low flame for 2 mins.
• Switch off the flame and add lemon juice and coriander leaves and mix well.

Serve them hot,warm or cold as a snack or with lunch.It should be consumed immediately as it will leave water if kept for long.

Variations:

1. You can replace sweet corn with soaked black/white chickpeas,lobia,green gram,yellow peas or chana dal for variation or you can even use mix of these legumes to make variety sundal.
2. You can even add a small piece of ginger while grinding coconut and green chillies,it adds nice flavor.
3. If you are not preparing this for festival,you can add finely chopped onion in the tempering.

  

Read More»

Steamed Corn-Rawa Dumplings | Upma Kozhukattai

I bought a pack of corn rava long back thinking of experimenting various varieties with it and it was almost ignored for a couple of months.It caught my attention when it was nearing its expiry date and thought of making something simple with it.I initially thought of making upma with it,but I was not sure whether I would like the taste of corn in upma and so took a easy route of combining regular rava and corn rava to subside the dominating flavor of corn.
Then the idea of making steamed dumplings (and the Tamilians call it Kozhukattai) with it seemed more interesting for me and proceeded with rice rava instead of regular rava and followed the same process for kozhukattai with my addition of corn rava to it. Though I made upma kozhukattai before(to be precise just once) during my initial days of blogging,hubby was not fond of eating it and hence never attempted to prepare it again.I gave myself an excuse to use the corn rava and prepared it only for me and was pretty much happy with the result.Even I am not a fan of such steamed kind of rava dumplings but it tasted good when paired with the chutney.
Corn-Rawa Dumplings | Upma Kozhukattai Recipe:
(serves 2)

Ingredients:
1 cup Rice rava
1/3 cup Corn rava
1/4 cup fresh/frozen Peas
1/4 cup grated fresh Coconut
4-5 Green chillies,finely chopped
a sprig of Curry leaves,finely chopped
Salt to taste

for Tadka:
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tbsp Oil
Method:

• Slightly roast rice rava and corn rava until a nice aroma comes out of it and keep it aside.
• Heat oil in a pan and crackle mustard seeds and cumin seeds.
• Add chana dal and urad dal and fry them well until red.
• Add finely chopped green chillies and curry leaves and fry well.
• Add green peas and fry for a couple of minutes.
• Add 2 1/2 cups of water to it and let it come to a boil.
• Add grated fresh coconut and salt to it and also add corn and rice rava mixture and mix well until no lumps are formed.
• Cover it and cook on medium flame for 4-5 minutes until the mixture is cooked well.
• Remove the covered plate and let the mixture come to a room temperature.
• Apply oil to your right palm and start making oblong balls(as shown in photos) and place them on a greased idli plate(steam plate).
• Steam the oblong balls for 10-12 mins in a steamer or in cooker(without whistle).

Serve them hot with coconut chutney or any other chutney or milagai podi.

Variations:

1. Addition of green peas is optional or you can add other finely chopped vegetables like carrots,beans and fresh corn.
2. You can replace corn rava with toor dal rava.To make toor dal rava,just grind toor dal to a rava consistency.Follow the same procedure.
3. You can even replace green chillies with bits of red chillies and ground pepper.
4. If you want to make regular kozhukattai,just avoid adding corn rava to it.
   

Read More»