SPINACH CORN SANDWICH

Today is the last day of BM # 19. We had this sandwich long back in Cafe Coffee day. Everybody liked it, I was thinking I should make, I used this opportunity to try this, it taste yum. I adopted the recipe form Chef Sanjeev Kapoor

Ingredients Spinach leaves (palak),blanched American corn kernels Cheese,grated Brown bread slices Onion Garlic Olive oil Green chili Salt 20-25 1/2 cup 1/2 cup 8 1 medium 2 cloves 1tablespoon 1 to taste

Black pepper powder METHOD

1/2 teaspoon

Heat oil in a pan , add chopped onion, garlic and green chili.

When the onion and garlic are cooked add chopped palak.

When the palak has cooked add the boiled corn.

When everything blended nicely add cheese, pepper powder and salt and mix well.

I added some mayonnaise also to the mixture.

KEERAI PONGAL / SPINACH WITH RICE AND LENTILS

Today is first day of BM # 19 group 4. I have chose to cook with greens for 3 days. This recipe also I learnt from Mrs. Revathy Shanmugam's cookery show. Its very simple and delicious. Kids loved this. A twist from the ordinary pongal.

INGREDIENTS Spinach / palak - 1 bunch Rice - 1 cup Moong dhal - 1/2 cup Coconut milk - 1 cup Onion - 1 Garlic - 3 pods Crushed pepper corns - 1 tsp

Cumin seeds - 1 tsp Salt to taste Ghee - 1 tbsp Cashew - few ( Optional) curry leaves for tempering METHOD Cook the chopped spinach leaves by giving one whistle.Make puree. Combine rice , moong dal and cumin seed and pressure cook .

In a pan heat oil add garlic, onion and curry leaves.

When it is cooked , add spinach puree.cook until it blends.

Mash the rice , add the spinach mix to that. Add pepper powder, salt. coconut milk and cook until it blends nicely.

Garnish with cashews if you are using.

You can serve with pickle. We have to add coconut milk carefully , if we add 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 handful Capsicum 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

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 in CFk - wheat hosted by sireesha started by sharmi

This is going to take part in Monthly mingle 31 kids luncheshosted by Srivalli started by Meeta. and also taking part inJFI Wheat hosted by Roma's Space and Tasty 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. Revathy Shanmugam. I love her cooking , easy and delicious recipes. I made this for today's breakfast. Kids loved this. I always get compliment from kids when it is delicious.

INGREDIETNS Onion - 1 Tomato - 1 Cabbage shredded - 1 cup Garlic- 2 pods oil - 1 tsp salt to taste Coriander and curry leaves To grind I Cumin seeds - 1tsp Fennel seeds - 1 tsp Green chili - 1 or 2 (Depends how much spice we need) To grind II Coconut - 1 tbsp Fried gram / chutney dhall - 1tbsp Cashew - 4 nos

METHOD

Heat oil in a pan , add garlic.when it is cooked add onions and saute.

When the onions are transparent add chopped tomatoes.When the tomatoes are cooked add the grounded paste of "To Grind I".

When the raw smell goes, add shredded cabbage and cook.

When the cabbage is cooked add the paste given as " To grind II".

When the paste cooks well and the gravy blends well, garnish with coriander and curry leaves.

I served with appam. It goes well with dosa also.

CORN, MUSHROOM AND POTATO IN SPINACH GRAVY

Today is the second day of BM # 19. My favourite channel is Zee khana khazana channel. I love to watch whenever i am free. I have noted this recipe for a long time. When I decided to take up cooking with greens I made this. Perfect with roti and kids enjoyed this.

INGREDIENTS Onion - 1 Tomato - 1 Spinach / palak - 1 bunch Garlic - 3 pods Ginger - 1 inch Boiled mushroom - 1/2 cup

Boiled Potato - 1/2 cup Boiled corn - 1/2 cup Chili powder - 1 tsp Garam masala - 1 tsp Salt to taste Oil , cumin seed for tempering

METHOD

Blanch the palak leaves and make puree. Heat oil in a pan temper cumin seeds, when it splutters add onion. Make a puree of tomato by adding Ginger and garlic to that.Add tomato puree to cooked onion.

Add chili powder, garam masala, when the raw smell goes add the palak puree and cook well.

Add the cooked mushroom, corn and potato to the gravy and add some water to that.

Cook the gravy until it blends nicely.

Serve with phulkas or parathas.