Sandwiches are an easy grab-and-go wholesome breakfast with lots of variations that can be imparted in the stuffing, which make it more interesting and unique. Have been making this spinach corn cheese sandwich for a while after coming to USA. As spinach is the only tasteworthy green that is available here, it becomes inevitable to explore alternatives to include spinach in an interesting form in dishes. So, here comes an easy cheesy sandwich with the goodness of spinach :)
Prep Time: 10 mins || Cook Time: 15 mins || Yields: 4 Sandwiches (4 Triangles) || Category: Sandwich / Kids Recipe / Breakfast
Ingredients:
1. Spinach - 1 bunch
2. Olive oil - 2 tbsp
3. Oregano - 2 tsp
4. Golden corn - 4 tbsp
5. Salt - as required
6. Pepper - 1 tsp
7. Chili powder - 2 tsp (optional)
8. Mozarella cheese - 4 tbsp (grated)
9. Ghee - to smear over the sandwich
Method:
1. Heat a pan and add olive oil. Add the oregano followed by cleaned, washed and chopped spinach giving a quick stir. Saute for 2 mins.
2. Add the golden corn, salt, pepper and chili powder and give a stir. Saute for few mins until the water from spinach and corn evaporates. Once done, switch off the flame and allow the mixture to cool to room temperature.
3. Spread a layer of grated mozarella cheese on both the bread slices and spread the spinach mixture on one slice. If desired, sprinkle some more cheese in the middle and close the two slices. Smear the top and bottom sides of the sandwich with ghee and toast it.
4. Cut the sandwich into desired size and serve warm with tomato ketchup or any dip.
Suggestions:
- I used frozen corn, as fresh corn is not available.
- Oregano can be skipped or replaced with any other dried herb.
- The outer edges of the bread can be trimmed and toasted in a sandwich maker or in a normal tawa on stove top.
A regular normal idli for a breakfast or evening tiffin might not be inviting or of much interest for many. But there is always a WOW factor associated with a mini idli. That too when it is tossed in idli milagai podi or any other colourful spicy podi. Had been waiting to try these tossed podi idlies for a while since I came here. But I had to wait for the mini idli plates, as I did not bring them with me when I started from India. I was all excited when I got the mini idli plates from my mom along with curry leaves powder and other eatables recently :P So, the wait is over and its time for gobbling up those mini spicy treats.
Prep Time: 5 mins || Cook Time: 25 mins || Yields: 20 mini idlis || Category: Breakfast/Starter/Finger Food
Ingredients:
1. Idli Batter - sufficient for 20 mini idlis
2. Idli milagai podi - 4 tbsp
3. Curry leaves powder - 4 tbsp
4. Gingelly oil/Ghee- 3 to 4 tbsp
Method:
1. Grease the idli plates with gingelly oil and fill with idli batter. Steam the batter for 10-15 mins, initially on high flame for 10 mins and then in low flame for 5 mins or until the idlis are cooked soft. Cool the idlis to room temp.
2. For the batch of green colored coating on the idlis, mix normal idli milagai podi with curry leaves powder.
3. In a pan, heat oil or ghee as desired and throw in the required amount of normal idli milagai podi.
4. Toss the idlis in the pan so as to get them coated with the chili powder all over. If more spiciness is required, sprinkle some dry idli milagai podi over the already coated idlis, as it would stick to them easily.
5. Similarly, repeat the process from 3 and 4 for the batch of green colored idlis with curry leaves powder. Serve by stacking two mini idlis of different flavours with a toothpick inserted at their center to keep them intact.
Suggestions:
- Ghee or gingelly oil or any cooking oil can be used. I didnt like the ghee flavour. So, I avoided it for the green coloured batch of idlis.
- I have used the plain curry leaves (dried and powdered curry leaves) powder and mixed it with idli milagai podi. Instead, a readymade spicy Karuveppilai Podi can also be used.
- As I wanted the spiciness to be mild, I didnt sprinkle much of dry milagai podi on the coated idlis. So, the colour might not be that bright as in restaurants.
- Can also try this combination exclusively for mini idlis - 1 part urad dal and 2 parts idli rice soaked for 2 hours and ground fluffy/with granular consistency.
