Corn & Spinach Sandwich

Corn & Spinach Sandwich

Ingredients:
1 bunch of Spinach washed & finely chopped
1 cup Frozen Sweet Corn ( I hv used American Sweet corn)
1 or 2 Garlic flakes or 1 tsp amul garlic cheese spread
1 tsp Jeera seeds
1/2 tsp Black Pepper pdr or 1 tsp amul pepper cheese spread
3 Cheese Slices or 1/2 cup mozzarella grated cheese ( I hv used Milky Mist brand)
Salt to taste
1 tbsp Oil

Method:

1.Wash and drain spinach and frozen sweet corn.Now chop the spinach finely keep aside.Heat oil in a kadai and add jeera let it crackle and now add garlic flakes or the spread & black pepper cheese stir it well and now add the sweet corn,spinach and salt. Fry for few mins in high flame and switch off the flame & keep it aside....

2. Heat the tawa. Spread little butter on the breads on one side and toast it now spread the filling and you can keep it as an open sandwich or close it with another bread on top. Toast both the sides.

6. Cut them in to bite size or in half and serve it hot with ketchup.

Stuffed Brinjal

Stuffed brinjal

Ingredients:

4 small Eggplants or brinjals
1 cup Ground nuts,dry roasted and grounded
2 tbsp roasted Sesame seeds
1 tbsp Coriander powder
2 tsp Red chili powder
1 tsp Cumin powder
1 tsp Garam masala
1/2 tsp turmeric powder
a small ball of tamarind soaked in water and later ,extracted to pulp
1/2 tsp amchur pdr
1 tsp grated Jaggery
Salt to taste
2-3 tbsp Oil
Coriander leaves

Method:

Grind roasted groundnuts to a coarse powder.

In a wide bowl add groundnuts powder and sesame seeds, coriander powder, cumin powder, red chili powder, amchur pdr, garam masala,turmeric powder, salt and mix well.
Add tamarind pulp and grated jaggery to the above mix and mix well.Sprinkle some water to the mix so that the mixture becomes little wet and would be easy to stuff the eggplants.

Remove the stems of eggplants or brinjal and slit the eggplant into four by keeping the top portion intact and keep aside...

Stuff all the eggplants with this masala mixture and keep them aside.

Heat oil in a big thick bottomed kadai and arrange the stuffed eggplants side by side and let them fry for 2-3 mins.
Add the remaining masala over them.
Cover it and reduce the flame and cook on low-medium flame for 20-25 mins.
Flip the eggplants carefully in between so that they will cook evenly on all sides.

Check the top portion of eggplant is cooked or not by inserting the knife or spoon..
Pour half cup of water depending on the consistency you need and cover it and let them cook again for 10 mins until the oil floats on top.

Serve it hot with Chapati or rice........

Enjoy!!!!!!

Lauki Ke Kofte

Lauki ke kofte

Ingredients:
1 lauki medium size washed ,peeled the skin n grated
1 onion chopped or pureed
2 big tomatoes pureed
Pinch of turmeric n hing
1 tsp jeera seeds
2-3 tbsp besan roasted
2 tsp kashmiri red chilli powder
1 tsp each of coriander n jeera pdr
1 tsp garam masala
1tsp ginger garlic paste
Salt to taste
1 cup of water
1-2 tbsp of cashew nuts roasted and powdered
Coriander leaves for garnishing

Method:
Wash peel the lauki and grate it squeeze it to remove the water and keep the water aside.

Meanwhile roast the besan on low flame till u get a nice aroma remove n keep aside.

In the same pan roast cashew nuts and onces its cooled grind it to a powder form.

To make kofta's :
In a bowl add the lauki along with besan, 1/2 tsp garam masala, haldi, hing, salt, 1/2 tsp each of coriander n jeera pdr , 1/2 tsp red chilli powder mix it well n give a round shape to it..

It can be deep fried or made in appam pan also with little oil. Fry it till golden light brown in colour...keep aside

Now to make the gravy:

In a blender make onion, ginger garlic paste, tomato puree n keep aside.

Method:
In a pan add oil jeera seeds when it splutters add the blended paste and mix well Onces it starts leaving oil add turmeric, roasted cashewnut pdr, red chilli powder, garam masala mix it well add water or else u can add lauki water cook it for 8-10 mins before adding kofta's (I have added both normal and lauki water since it was bit less). Check the spice n salt and now add the kofta's to the gravy give a stir if needed or else keep it as it is choice is yours... Garnish with coriander leaves... Serve with jeera rice, naan or normal roti......

Fresh Spicy Corn Chat

Fresh Spicy Corn Chat


Simple chat with few ingredients available in the pantry..... 

Ingredients:
1 cucumber chopped
1 onion chopped
1 tomato chopped
1 Sweet corn cob or the normal corn
1 tsp lemon juice
salt as per taste
1 tsp chat masala
1 tsp red chilli pdr
1/2 tsp black pepper pdr
coriander leaves
Nylon sev (Optional)

Method:

Combine all the chopped veggies along with corn add lemon juice, chat masala, salt, red chilli pdr, black pepper pdr mix well and garnish with coriander leaves..... Serve immediately.........