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

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.