Spinach Corn Sandwich
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7/28/2019 Spinach Corn Sandwich
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SPINACH CORN SANDWICH
Today is the last day of BM # 19. We had thissandwich long back in Cafe Coffee day.
Everybody liked it, I was thinking I shouldmake, I used this opportunity to try this, it tasteyum. I adopted the recipe form Chef Sanjeev
Kapoor
Ingredients
Spinach leaves(palak),blanched
20-25
merican corn kernels 1/2 cupCheese,grated 1/2 cupBrown bread slices 8Onion 1 mediumGarlic 2 clovesOlive oil 1tablespoonGreen chili
1
Salt to taste
http://vidhas-jg.blogspot.in/2012/08/spinach-corn-sandwich.htmlhttp://www.sanjeevkapoor.com/spinach-corn-cheese-sandwich-toast-teenpatti-foodfood.aspxhttp://www.sanjeevkapoor.com/spinach-corn-cheese-sandwich-toast-teenpatti-foodfood.aspxhttp://www.sanjeevkapoor.com/spinach-corn-cheese-sandwich-toast-teenpatti-foodfood.aspxhttp://1.bp.blogspot.com/-dfvuHefreVU/UDmTFpHwEBI/AAAAAAAAGOA/M62Zw69GFhE/s1600/DSCN0994.JPGhttp://www.sanjeevkapoor.com/spinach-corn-cheese-sandwich-toast-teenpatti-foodfood.aspxhttp://www.sanjeevkapoor.com/spinach-corn-cheese-sandwich-toast-teenpatti-foodfood.aspxhttp://vidhas-jg.blogspot.in/2012/08/spinach-corn-sandwich.html -
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Black pepper powder 1/2teaspoon
METHOD
Heat oil in a pan , add chopped onion, garlicand green chili.
When the onion and garlic are cooked add
chopped palak.
When the palak has cooked add the boiled corn.
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When everything blended nicely add cheese,pepper powder and salt and mix well.
I added some mayonnaise also to the mixture.
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KEERAI PONGAL / SPINACH WITH RICE ANDLENTILS
Today is first day of BM # 19 group 4. I havechose to cook with greens for 3 days. This recipealso I learnt from Mrs. Revathy Shanmugam'scookery show. Its very simple and delicious.
Kids loved this. A twist from the ordinarypongal.
INGREDIENTS
Spinach / palak - 1 bunchRice - 1 cupMoong dhal - 1/2 cupCoconut milk - 1 cupOnion - 1
Garlic - 3 podsCrushed pepper corns - 1 tsp
http://vidhas-jg.blogspot.in/2012/08/keerai-pongal-spinach-with-rice-and.htmlhttp://vidhas-jg.blogspot.in/2012/08/keerai-pongal-spinach-with-rice-and.htmlhttp://4.bp.blogspot.com/-a8WWycu5yxA/UDcdKfo-7zI/AAAAAAAAGJ8/ui-uWXkP5Cw/s1600/DSCN0900.JPGhttp://vidhas-jg.blogspot.in/2012/08/keerai-pongal-spinach-with-rice-and.htmlhttp://vidhas-jg.blogspot.in/2012/08/keerai-pongal-spinach-with-rice-and.html -
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Cumin seeds - 1 tspSalt to tasteGhee - 1 tbsp
Cashew - few ( Optional)curry leaves for tempering
METHOD
Cook the chopped spinach leaves by giving onewhistle.Make puree.
Combine rice , moong dal and cumin seed andpressure cook .
In a pan heat oil add garlic, onion and curryleaves.
When it is cooked , add spinach puree.cookuntil it blends.
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Mash the rice , add the spinach mix to that. Addpepper powder, salt. coconut milk and cookuntil it blends nicely.
Garnish with cashews if you are using.
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You can serve with pickle.
We have to add coconut milk carefully , if weadd more the consistency will change.
NUTRITIOUS BROKEN WHEAT PULAO
I learnt this recipe in Snegithi Book. One Friday my husband had for
official dinner and i made this for dinner for kids. They like it. After that i
have made twice everyone liked it. My Mil liked it so.. much, my father
came yesterday I made it both my parents were impressed. I have done
some minor changes . It is very ideal for lunch box too.
Ingredients
Sambha Rava / Broken wheat 1 cup
Onion 1 chopped
Cabbage cup Shredded
Carrot cup chopped
Green chili 1 or 2(cut lengthwise)
Peas
one handfulCapsicum 1 small chopped
Ginger Garlic paste 1 tsp
Clove, cinnamon stick each 1 (I used Shahi Biriyani Masala)
Salt to taste
Oil cumin seeds for tempering
Cucumber 2 finely chopped
Curd 1 cup
Black salt, cumin powder, pepper powder as per taste
http://vidhas-jg.blogspot.in/2009/03/broken-wheat-puloa.htmlhttp://vidhas-jg.blogspot.in/2009/03/broken-wheat-puloa.html -
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Method
1. Heat oil in a pressure pan and splutter cumin seeds add green chili.
2. Add onions saute. Add Ginger garlic paste and saute.3. Add all the vegetables and saute for 2 to 3 minutes.
4. Add the broken wheat and saute for 5 minutes.
5. Add 2 cups of water and salt.
6. Close the lid and cook for 3 to 4 minutes, not necessary to leave whistle.
7.For raita combine cucumber, salt, cumin powder, pepper powder and
curd.
This is taking part inCFk - wheathosted by sireesha started bysharmi
This is going to take part in Monthly mingle 31 kids luncheshosted by
Srivalli started by Meeta. and also taking part inJFI Wheathosted by
Roma's Space andTasty bytes for Toddlers hosted by PJ.
CABBAGE SOTHI - ANOTHER VERSION OF KURMA
Today is last day of BM 19 of group 3. I learnt
this recipe in a TV show by Mrs. RevathyShanmugam. I love her cooking , easy anddelicious recipes. I made this for today'sbreakfast. Kids loved this. I always getcompliment from kids when it is delicious.
http://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.htmlhttp://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.htmlhttp://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.htmlhttp://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.htmlhttp://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.htmlhttp://cooking4allseasons.blogspot.com/2009/03/monthly-mingle-31-kids-lunches.htmlhttp://romaspace.wordpress.com/2009/03/02/jfi-wheat/http://romaspace.wordpress.com/2009/03/02/jfi-wheat/http://romaspace.wordpress.com/2009/03/02/jfi-wheat/http://seduceyourtastebuds.blogspot.com/2009/02/tasty-bites-for-toddlers.htmlhttp://seduceyourtastebuds.blogspot.com/2009/02/tasty-bites-for-toddlers.htmlhttp://vidhas-jg.blogspot.in/2012/08/cabbage-sothi-another-version-of-kurma.htmlhttp://vidhas-jg.blogspot.in/2012/08/cabbage-sothi-another-version-of-kurma.htmlhttp://seduceyourtastebuds.blogspot.com/2009/02/tasty-bites-for-toddlers.htmlhttp://romaspace.wordpress.com/2009/03/02/jfi-wheat/http://cooking4allseasons.blogspot.com/2009/03/monthly-mingle-31-kids-lunches.htmlhttp://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.htmlhttp://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.html -
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INGREDIETNS
Onion - 1Tomato - 1Cabbage shredded - 1 cupGarlic- 2 pods
oil - 1 tspsalt to tasteCoriander and curry leavesTo grind I
Cumin seeds - 1tspFennel seeds - 1 tspGreen chili - 1 or 2 (Depends how much spice weneed)To grind II
Coconut - 1 tbspFried gram / chutney dhall - 1tbspCashew - 4 nos
METHOD
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Heat oil in a pan , add garlic.when it is cooked
add onions and saute.
When the onions are transparent add choppedtomatoes.When the tomatoes are cooked addthe grounded paste of "To Grind I".
When the raw smell goes, add shreddedcabbage and cook.
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When the cabbage is cooked add the paste givenas " To grind II".
When the paste cooks well and the gravy blendswell, garnish with coriander and curry leaves.
I served with appam. It goes well with dosaalso.
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CORN, MUSHROOM AND POTATO IN SPINACHGRAVY
Today is the second day of BM # 19. Myfavourite channel is Zee khana khazanachannel. I love to watch whenever i am free. Ihave noted this recipe for a long time. When Idecided to take up cooking with greens I madethis. Perfect with roti and kids enjoyed this.
INGREDIENTS
Onion - 1Tomato - 1
Spinach / palak - 1 bunchGarlic - 3 podsGinger - 1 inch
Boiled mushroom - 1/2 cup
http://vidhas-jg.blogspot.in/2012/08/corn-mushroom-and-potato-in-spinach.htmlhttp://vidhas-jg.blogspot.in/2012/08/corn-mushroom-and-potato-in-spinach.htmlhttp://3.bp.blogspot.com/-jSd2rTGQ1nQ/UDi_WKKJuzI/AAAAAAAAGLk/Yqd0bnotutk/s1600/DSCN0962.JPGhttp://vidhas-jg.blogspot.in/2012/08/corn-mushroom-and-potato-in-spinach.htmlhttp://vidhas-jg.blogspot.in/2012/08/corn-mushroom-and-potato-in-spinach.html -
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Boiled Potato - 1/2 cupBoiled corn - 1/2 cupChili powder - 1 tsp
Garam masala - 1 tspSalt to tasteOil , cumin seed for tempering
METHOD
Blanch the palak leaves and make puree.
Heat oil in a pan temper cumin seeds, when itsplutters add onion. Make a puree of tomato byadding Ginger and garlic to that.Add tomato
puree to cooked onion.
Add chili powder, garam masala, when the rawsmell goes add the palak puree and cook well.
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Add the cooked mushroom, corn and potato tothe gravy and add some water to that.
Cook the gravy until it blends nicely.
Serve with phulkas or parathas.
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