Cheese Corn n Spinach Toast

This post is by Mrs.Shyamala Sivaraman

The youngest student I ever have taught is my eldest grandson Abhinav. He & his two brothers like to help me & sometimes bother me. One day when I was absolutely free thought of teaching him a very simple recipe & I Cheese corn & spinach toast. I got all ingredients ready & both of us kick started the toast. I made him chop the spinach & onions. Cooked corn & spinach in microwave & grated the cheese. Made the sauce & prepared the filling. Then he stuffed bread slices, buttered & toasted them. Both of us had the toasts for dinner. It was delicious. Proud of Abhinav.

Ingredients:

1 loaf sandwich bread

100 gm Amul butter

2 cups white sauce

1 cup cooked American sweet corn

¼ cup chopped capsicum

½ cup boiled and mashed potatoes

1/4 bunch spinach

3 nos cheese (grated)

½ tp mixed Italian herbs, pepper & salt to taste

Method:

1. Arrange the bread slices in pairs on a deep tray

2. Cover with thick moist towel

3. Apply butter on the outer sides of the bread slices

4. Wash and chop the Spinach and saute it in butter

5. Make thick white sauce and mix the vegetables and corn in it

6. Mix salt, pepper, herbs & cheese

7. Apply this paste in between the bread slices & toast to the required colour.

Tri-Colour Rainbow Sandwich

This post is by Mrs.Shyamala Sivaraman

Friends this sandwich is one of the party snacks that I learnt from my mother as early as when I was 12 years in 1960. I used to help her make sandwiches for various occasions. Probably she would have learnt from her mom but I know that she had altered the recipe to get better taste. It has been a hit in our birthdays & other parties, my children's birthday parties & my grandchildren's birthday parties. It will never put you down. Try out & enjoy.

Basic Spread for Sandwiches

Ingredients: 1/4 kg Amul butter, 100 gm grated Amul cheese, pinch mustard powder, salt & pepper to taste.

Method:

Soften butter & mix in cheese, salt, pepper and mustard powder. Beat well. Add 1 boiled and mashed potato for a thicker paste.
Carrot/Beetroot Paste

Mix in ¾ cup of parboiled and finely grated carrot/beetroot to the basic spread (without potato). If the mixture is thick add 2 tbsp of milk and beat. Correct seasoning with more salt & pepper.
Chutney Paste

Make green chutney with or without coconut. Mix with the paste. Potato can be added to make the paste thick.if you don't want the spicy chutney or in a hurry can add few drops of green colour to the basic spread.

* These spreads can be stored in airtight containers & can be used up a week.

Ribbon Sandwiches
Ingredients: 2 small loaves of sandwich bread, 1 recipe each carrot paste, beetroot paste & chutney paste.

Method: Prepare all the pastes & keep aside. Line a deep tray with a damp cloth. You have to wet the cloth thoroughly & squeeze well. Arrange 4 slices of breads in a stack. Arrange all the slices very close together without disturbing the order. Cover with another wet towel. Take one stack of bread slices & cover the tray with wet cloth again. Apply carrot paste on the inner side of the top slice. Place on the second slice & now take both slices together in the hand & apply chutney paste on the inner side of the second slice & place over the third slice. Take all three slices in hand & apply beetroot past on the inner side of the third slice & place it over the fourth slice. Press well & trim the edges with a bread knife. You can cut into squares, triangles & fingers. Place on the tray. Apply the pastes on all the stacks, trim, cut & place on tray & cover with cloth. Keep under wet cloth until serving. This is a very good snack for children if made with wheat loaf.

For non veg lovers: you can add 1 cup of mashed canned fish, cooked & ground chicken to the paste. & make chicken / fish sandwich.

Pastes for Sandwich

Tri Colour - Rainbow Sandwich

Segments clearly seen

Paneer & Cheese Rolls

This party snack will definitely be a hit amongst kids and adults. I still remember those days (20yrs ago) when I used to prepare these in 100's for birthday parties and other orders.

I was pleasantly surprised when my daughter wanted to prepare the same for her son's birthday party as well. They indeed came out well.

Ingredients:


¾ kg potatoes

200 gm paneer (cottage cheese)

1 onion

4 green chilies

¼ bunch coriander leaves

75 gm cheese

Salt, limejuice and pepper to taste

Oil to fry

Ingredients for the covering:



1 cup plain flour

½ tsp salt

2 cups bread crumbs

Method:

1. Boil & mash the potatoes

2. Chop all green masala

3. Grate cheese & paneer

4. Mix in chopped ingredients, paneer, cheese & seasoning with potato

5. Shape into small rolls

6. Mix flour & salt with enough water to make a moderately thick batter

7. Dip the rolls in batter & roll in crumbs

8. Refrigerate for ½ hour & deep fry in hot oil till golden brown

9. Serve with ketchup


Masala Vada

Being my first post in this blog, I wanted to share the recipe of a snack which is a much sought after dish by almost everyone of all ages. This would just be apt on a lovely evening with a hot cup of Filter Kapi. Don't be surprised by the number of spices and the quantity for the taste would be just perfect (especially the garlic pods). Make sure you serve it hot.

Ingredients:

250 gms Channa Dal (Split Bengal Gram)

50 gms Toor Dal (Split Red Gram)

150 gms Small onion

20 flakes of Garlic

10 Red Chillies

1 (for the flavour) Green Chilli

1 medium bunch Mint Leaves

1 Tsp Sombu

Salt to taste

Oil to deep fry

Ingredients for the Masala Vada

Method:

1. Soak channa dal and toor dal for 2 hours

2. Drain the water

3. Take a handful of soaked dal and keep it aside

4. Grind the rest of the dal along with the chillies coarsely

5. Don't add water while grinding. Adding salt will do
6. Chop the onions, mint leaves and garlic finely

7. Mix every thing together (don't forget to add the handful of soaked dal)

8. Add sombu and mix it well

9. Take little mix (big lemon sized) on your palm and flatten it slightly

10. Deep fry and your Masala Vada is ready

Masala Vada