Indian Vegetarian Recipes

Corn and spinach sandwich

Corn and spinach sandwich, Spinach corn sandwich- No onion no garlic sandwich recipe with full video and step-by-step pictures.

Sandwich comes super handy when we run out of idli dosa batter. My family loves sandwiches, and I have posted many recipes in Jeyashris kitchen. This one is a no onion no garlic sandwich recipe made using the winning combo of spinach and corn, also I have added capsicum to enhance the taste.

You can make this easy sandwich recipe, with the ingredients available at home. As we are not using onion or garlic, chopping reduces significantly. The filling is like a thicker version of the white sauce we make for pasta. If you want to add garlic you can add while sauting the corn and making the sauce too.

Corn and spinach sandwich can be served for breakfast, packed for kid’s lunch box, or served as an evening snack. Even you can make this for a quick weeknight dinner along with a soup.

Also check out our collection of No onion no garlic recipes.

Corn spinach sandwich recipe

No onion no garlic corn spinach sandwich recipe

Course Main Course, Snack

Cuisine Global, Indian

Keyword no onion garlic recipes, sandwich recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings

Author Jeyashri suresh

Ingredients

8 slices bread
½ cup frozen sweet corn
½ cup spinach finely chopped
3 tbsp capsicum finely chopped
Salt as needed
Red chili flakes to taste
½ tsp pepper powder
Oregano flakes to taste
2 tsp maida or jowar flour
3 tsp butter + butter to toast the sandwich
½ cup milk use raw milk or boiled and cooled milk
¼ cup grated cheese mozarella cheese

Instructions

In a pan add 1 tsp of butter and add the frozen corn. If using fresh corn, cook this well and then take out the corn kernels and then add.
Saute for a minute and add add ½ cup finely chopped spinach
Saute for a minute and add salt.
Now add 3 tbsp of finely chopped capsicum
Saute for a minute.
Add red chili flakes, pepper powder, oregano flakes and mix well.
Keep this aside.
Add 1 tsp butter to the pan and add 2 tsp plain flour |maida. You can add jowar flour also.
Saute in low flame for a minute.
Now add ½ cup milk, you can add raw milk or boiled and cooled milk. Oat milk can also be added.
Mix well without lumps
Let this thicken, cook on a low flame.
Now add the corn spinach mixture.
Mix well and switch off
Add ¼ cup grated cheese
Filling is ready for the sandwich.
Add butter on a tawa and place a bread on it.
Spread the corn cheese mixture.
Cover with another slice.
Cook on both sides
Take out, cut and serve.

Video

Notes

Notes:
1. Instead of oregano and red chili flakes you can add finely chopped green chili and chaat masala.

2. You can skip the step of adding the maida white sauce too. Just cook the corn and spinach and add the grated cheese and go ahead.

3. No onion no garlic Corn spinach sandwich is a perfect breakfast or evening snack

In a pan add 1 tsp of butter and add the frozen corn. If using fresh corn, cook this well and then take out the corn kernels and then add.
Saute for a minute and add ½ cup finely chopped spinach
Saute for a minute and add salt.

Now add 3 tbsp of finely chopped capsicum
Saute for a minute.
Add red chili flakes, pepper powder, oregano flakes and mix well.
Keep this aside.

Add 1 tsp butter to the pan and add 2 tsp plain flour |maida. You can add jowar flour also.
Saute in low flame for a minute.

Now add ½ cup milk, you can add raw milk or boiled and cooled milk. Oat milk can also be added.
Mix well without lumps.

Let this thicken, and cook on a low flame.
Now add the corn spinach mixture.
Mix well and switch off.

Add ¼ cup grated cheese and mix well
The filling is ready for the sandwich.

Add butter on a tawa and place a bread on it.
Spread the corn cheese mixture.

Cover with another slice.
Cook on both sides.

Take out, cut and serve.

Notes:
Instead of oregano and red chili flakes you can add finely chopped green chili and chaat masala too.
You can skip the step of adding the maida white sauce too. Just cook the corn and spinach and add the grated cheese and go ahead.
No onion no garlic Corn spinach sandwich is a perfect breakfast or evening snack.

The post Corn and spinach sandwich appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Millet Nellikai rasam sadam

Millet Nellikai rasam sadam – Healthy one pot rasam sadam recipe using millets – Amla | gooseberry rasam sadam recipe with full video

One-pot rasam sadam is always my go-to comfort meal, especially during this winter season. I posted Rasam sadam recipe in Jeyashris kitchen many years back. This recipe is adapted from my Nellikai rasam. I tried this using millet to make it healthy. As amla | gooseberry | nellikai is in season, let’s make the most of it during the right season.

Nellikai is very rich in Vitamin C, and many people find it difficult to eat it raw as it is very sour. Rather than making pickles, you can make rasam or try out this Rasam Sadam using nellikai. For most South Indians, rasam is a staple and comfort food. Pair it with any favorite vegetable curry and a sutta appalam | roasted papad and enjoy the hot rasam rice.

I have posted so many varieties of rasam recipes in Jeyashris kitchen. You can check out, Paruppu rasam, Lemon rasam, Cauliflower rasam, Kandanthippili rasam

Healthy one pot rasam sadam recipe using Indian Gooseberry

Course Main Course

Cuisine Indian, South Indian

Keyword one pot meal, South Indian rasam recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Jeyashri suresh

Ingredients

1/2 cup millet I used Barnyard millet, you can use little millet, promos millet ,foxtail millet or quinoa too
1/4 cup Toor dal can use moong dal too
1/2 tsp turmeric powder
Salt as needed
2 tsp ghee
2 tsp oil
1 tsp mustard seeds
2 pinches asafoetida
3-4 cups of Water

To grind

3 amla | Nellikai| Gooseberry
1 tomato
Few coriander stems
Few curry leaves
6-7 garlic cloves
1 tbsp coriander seeds |Dhaniya seeds
1 tbsp whole black pepper
2 tsp cumin seeds
Few coriander leaves

Instructions

Wash and soak the millet and toor dal in 3 cups of water for 10 mins
Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding
In a pressure cooker add 1 tsp ghee and 2 tsp oil
Add the mustard seeds and asafoetida
once the mustard cracked add the ground paste to this
Cook for 2 minutes
Add turmeric powder and salt
Mix well and add the soaked millet dal mixture along with the water
cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well
Add finely chopped coriander leaves
Serve hot

Video

Notes

1. You can use any variety of millet. Do not use Ragi or jowar or bajra

2. You can use raw rice or Seeraga samba rice. In that case use 4 cups of water

3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve

4. Instead of coriander seeds, pepper and cumin you can add 2 tsp of rasam podi or sambar podi

5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal

Wash and soak the millet and toor dal in 3 cups of water for 10 mins.

Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding.

In a pressure cooker add 1 tsp ghee and 2 tsp oil.
Add the mustard seeds and asafoetida.
once the mustard is cracked add the ground paste to this.

Cook for 2 minutes
Add turmeric powder and salt.

Mix well and add the soaked millet dal mixture along with the water.

cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well.

Add finely chopped coriander leaves
Serve hot.

Notes
1. You can use any variety of millet. Do not use Ragi or jowar or bajra
2. You can use raw rice or Seeraga samba rice. In that case, use 4 cups of water
3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
4. Instead of coriander seeds, pepper, and cumin you can add 2 tsp of rasam podi or sambar podi
5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal.