Baked Corn Cheese Sandwich#Improv

This is an easy and mouth-watering sandwich using cheese, corn and seasoning. Perfect for breakfast or kids snacks, have all ingredients and it's ready in just 15 - 20 minutes. You can use just about any kind of bread you have at home. 

I love the sweetness of corn, when combined with the capsicum, adds such an awesome flavor and you can mix any other veggies of choice like onions, carrots, peas (or any type of meat/bacon).

Just make a simple roux and mix all the veggies, spoon it on the  bread and bake. 

Our host Nichole of Cookaholic Wife invites us each month to join her in creating a recipe that uses 2 ingredients that she has chosen. This month she asked us to use Corn and Cheese. 

Ingredients
8 Bread Slices
1 Cup Boiled Sweet Corn  -  
1 Medium Capsicum/Green Bell Pepper -  chopped
1 Small  Onion -  chopped
1/2 Cup Tomatoes - thinly chopped
2 Tablespoons Colored Bell Pepper - optional
1 Jalapeno - thinly chopped - optional
1/4 Cup Shredded Cheese - can use any variety

For the Roux
2 Tablespoons All Purpose Flour
2 Tablespoon Butter -  used salted butter
1/2 Cup Milk
Salt to taste
Pinch of Black Pepper

Method
Preheat the oven at  180°C.

In a nonstick pan, heat butter, add all purpose flour and mix evenly. Saute it for 2 minutes.
Add milk and mix evenly to form a smooth batter.
Add salt, pepper, all the mentioned veggies and keep mixing the batter till it thickens and coat the back of a spoon.
Turn of the heat and remove the pan and let this mixture cool a bit. Add the cheese and mix. Let this cool, it will thicken a little.

Spoon the mixture over each slice of bread. Cover with the other slice.
Place the slices on a baking tray and bake for 8 minutes or until crisp and golden on top.

Remove the baked cheese corn toast from the baking tray and serve warm. 

Labels :  Improve Cooking Challenge, Vegetarian, Sandwiches, Baked, Corn, Capsicum, Cheese, Appetizer, Breakfast,  Kids Delight  

September 2020 Improv Cooking Challenge

Corn and Cheese
Colombian Mazorca Desgranada by Pandemonium Noshery
Cheesy Slow Cooked Corn and Mixed Vegetables by Making Miracles
Chili Macaroni and Cheddar Bake by Palatable Pastime
Savory Corn Cheesecake by Sid's Sea Palm Cooking
Baked Corn Cheese Sandwich by Sneha's Recipe
Corn Macaroni and Cheese Casserole by Cookaholic Wife
Korean Corn Cheese by A Day in the Life on the Farm

Vegan & Gluten Free Dubki Wale Corn

Dubki Wale Corn is tender corns,  cut into big pieces and  cooked a thin onion tomato gravy.  This brought fond memories of my childhood days, eating corn on cob on street carts.  If you have eaten corn on cob and sucked the corn till the end, then you will enjoy this gravy it's also Vegan, Gluten free.

Ingredients

4 Corn Cobs - cut into two or three pieces
½ Teaspoon Turmeric powder
1 Teaspoon Sea Salt or to taste 

For the Gravy

4 Medium  Onions-   grind to a smooth paste
4 Medium Tomatoes -  chop and blend to a paste
1½ Tablespoons Ginger Garlic paste
1 Teaspoon Cumin seeds
¾ Teaspoon Turmeric powder
1½ Teaspoons Level Coriander powder
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Level Garam masala powder
For the Whole Spices
4 Cloves
8 Black Peppercorns
1 Bay leaf
2" Cinnamon stick
2 Green Cardamons
2 Tablespoons Oil
2 Tablespoons Ghee

3 Tablespoon Fresh Cream
For GranishingChopped  Corainder & Mint Leaves 
Method
Let's boil the corn 

Clean the corn well, remove all the hair. Wash and cut into big pieces .

Boil the corn pieces in a pressure cooker, with salt, turmeric and enough water.  Take  2 -3 whistles on high flame. Switch off the flame andlet the cooker cool on its own.

Once cooled,  separate the corn and water in a bowl.

For the Gravy

Heat oil  and ghee in the same p, add  cumin seeds  when the crackle, add whole spices, saute for a minute.  Take this pan off the flame and then add in the in onion paste and mix well then place  the pan back on the flame.  Fry it on medium high flame, stirring constantly, till it will turns golden and start leaving the sides. Now add ginger garlic paste, saute for  2 minutes. 

Add tomato paste, fry till the oil start to leave the sides now add powdered spices, turmeric, red chilly and coriander powder add 1/3 cup water from the boiled corn and the fresh cream keep stirring till all the water evaporates and oil surfaces.  Then add rest of  the water or more according to gravy you want  and cover and cook till  oil  surfaces . The gravy is  done, now taste for salt, add if necessary , add the corn pieces and mix well  so that corn is coated with the gravy . Cover and on high flame take 2 -3  whistles.  When the cooker cools  open and  check for  the gravy since this will tastes best when the gravy is quite thin and runny. 
Transfer this  to a serving bowl.

 Garnish with chopped coriander and mint leaves.

Enjoy  with  rotis, paratha, or  with bread or  steamed rice. This curry is a treat for sweet corn lovers.

My Notes

The gravy should be a little spicy and thin, it's like soaking bread pieces and  sucking  the juices.   as the fun is in breaking and soaking your bread in it.

As I, mentioned above  the fun way to enjoy this to the very end is when the kernels are all eaten, then to keep dipping the cob in the gravy and suck the juices out as in Mumbai we say "chus - chuske  khana"  i.e. till its dry...  This is the ultimate experience and  highlight of the whole corn in gravy.  Try this and you will love it.

Labels :  Corn On Cob, Vegetarian Curry, Vegetables, Main course, Corn, Vegan, Gluten free

Roasted Chicken & Corn Chowder#Soupswappers

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

Ingredients
2 Slices Bacon -  chopped
1 Small  onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
2 Cups Roasted Chicken broth

1 Tin (14 oz)  Cream-Style Corn - Homemade
1 Cup Roasted Shredded  Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary

1 Small Raw Potato -grated

Method

Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml).  Strain it in a cheese cloth and used this broth to make the chowder.

In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot  and garlic. Cook and stir until tey begin to soften, about 5 minutes.

Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings,  let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup,  Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers

Corn Cutlets

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Corn Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potatoes, Vegetarian, No Onion No Garlic, Vrat

Sweet Corn Chicken - Chinese style # SoupSwappers

For Soup Swappers, this month is hosted by Kathy at A Spoonful of Thyme, has chosen theme for is "Let’s Go International".  I, decided to make one of the most popular and one of my favorite, comforting, healthy soup, delicious , easy to make,  tasty Chinese Sweet Corn Chicken Soup.
This is such a simple and delicious soup to warm away the chilly evenings. If you like to order chicken sweet corn soup in Chinese restaurants, like me, then you'll definitely  love and enjoy this soup. Sweet Corn Chicken Soup is a light, creamy soup. 

Ingredients
150 Grams Boneless Chicken - finely cubed
2 Cups White Chicken Stock - Homemade
1/4 + 1/4 Teaspoon Salt
1/4 + 1/4 Teaspoon White pepper
1 Tin Cream style Corn
1 Tablespoon Corn flour
1/3 Cup Water
An Egg  - beaten 

Method
Marinate  the chicken with 1/4 Teaspoon salt and pepper, keep aside for 15 to 20 minutes.
Mix corn flour with water into a smooth paste.

Heat in a wok,  add chicken stock with the marinated chicken cook till boiling, reduce the flame and let it simmer till chicken is done.  Add cream corn and mix well, bring this to a boil and again let it simmer for 5 to 7 minutes. Add the cornflour paste and stir till it is well mixed and starts to thicken. Lastly add beaten egg, stir cook for 2 minutes and remove. 

Serve hot with  Chilly Vinegar, Soy sauce and Red Chilly Sauce.  Enjoy this hearty and soul warming any time and season soup.

Labels :  Chicken, Soup, Soup Swappers, Corn, China, Asian Cuisine, Sweet Corn Chicken
Look up for the coming post of White Chicken Stock - Homemade

An InLinkz Link-up

Corn Panki / Corn Pancakes

This is a traditional Gujarati breakfast dish, a small corn pancake cooked in between banana leaves very healthy and a complete breakfast dish  as it uses very little oil. The   aroma of fresh banana leaves which make this pancake taste divine. This  is must tried  monsoon dish,  in this  season you will find  heaps of golden corn in the market.

This is so quick and easy to prepare, that from start to finish it takes around 30 minutes.

These were made for guest that came for breakfast.  They enjoyed these with Coriander Chutney or Mint Chutney. 

Ingredients

8 Tender Corncobs
1 Cup Semolina
1/2 Cup  Rice flour
1 Tablespoon Grated Ginger
6 Green chillies - finely chopped
1 Cup Fresh Curd - beaten
4 Tablespoon Coriander leaves - finely chopped 
Salt according to taste
A sachet Fruit Salt

A Tablespoon Oil
Banana leaves  as require cut in long  pieces 

Desi Ghee for brushing the pan

Method

Take Corncobs remove the skin, wash nicely, take out corn kernel and coarsely grind them in a mixer with ginger, and green chillies.

Take the ground corn out on to a bowl, add  rice flour, semolina, curd, salt, chopped coriander and  oil. Mix all ingredients very well  and keep aside for 10 minutes. After 10 minutes add fruit salt to this and mix well, the batter will become light and fluffy.

Take banana leaf apply little oil on one side of banana leaf
Take a a spoon of batter and spread evenly on greased side of banana leaf, fold the  banana leaf.

Heat a  non-sticky pan brush it with desi ghee and place two or three panki  according to the size of  pan.  Cover it with the lid for 2 - 3 minutes.  Take of the lid and cook on both sides till you see that the leaf as turned brown or till panki is cooked.

Repeat the same process with rest of the batter.
Serve hot with chutney and  a cup of tea or coffee .

My Notes:

If rice flour is not available you can use besan / chickpea flour.
Make sure the batter is in proper consistency , it should be thick to spread.
If you do not get banana leaf, not to worry, wash the leaves of corn and dry them, spread the batter on one leaf and cover with the other leaf. 

Can use oil instead of desi ghee to brush the pan.

Sending these to  Foodie Extravaganza {Party} · Hosted by Caroline Williams  the theme for this month  is Pancakes.  Thank your Caroline for choosing such a wonderful theme.

Labels : Corn, Sandwiches, Pancakes, Breakfast, Foodie Extravaganza Party, Healthy

See more pancake ideas for this month's Foodie Extravaganza below, hosted by Caroline of Caroline's Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
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Blueberry Oatmeal Pancakes by Cooking With Carlee

Buckwheat Pancakes by A Day in the Life on the Farm

Caramel Apple Pancakes by The Freshman Cook

Caramelized Banana Topped Pancakes by cookinandcraftin

Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook

Churro Pancakes by Cookaholic Wife

Corn Panki / Corn Pancakes by Sneha's Recipe

Heath Bar and Banana Pancakes by Our Good Life

Masala dosa by Caroline's Cooking

Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara's Multicultural Table /

Peaches and Cream Crepes by Fearlessly Creative Mammas

Peanut Butter and Jelly Pancakes by Making Miracles

Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess

Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

Corn Salad with Cilantro & Caramelized Onions

For this week BM#57 my third recipe from this site Food 52 Weekly Contest. This recipe is also vegetarian. The original recipe is with ham, which I did not add.  We enjoyed this salad with our dinner.

Recipe source here

Serves 4
Ingredients

2 Ears of fresh Corn
1 Red Onion -  sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup  Coriander - finely chopped
Salt and freshly ground pepper to taste

Method

Cook the corn on the cob  with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.

In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.

Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.

Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature.  Serve and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Salads, Corn, Vegetarian, Blogging Marathon

Summer Corn Chowder

For this week BM#57 we were given a choice to choose from this site Food 52 Weekly Contest.   This soup is yummy,  I, have made it vegetarian with some  minor changes,  it tasted yum and creamy.

Recipe Source here
Serves 2

Ingredients
2 Ears of Corn
1 Small Onion
1 Green chilly -  finely chopped
1 Jalapeno pepper - seeded and finely chopped
1 Small Celery stem -  finely chopped
1 Tomato - peeled, seeded and finely chopped
1 Large Potato  - peeled and cubed
1/4 Teaspoon Salt
A pinch all spice powder
A Pinch of sugar

1 Bay leaf
1 Tablespoon Cream - at room temperature
1/4 Cup Milk
Freshly ground black pepper
Chopped parsley, for garnish

1 Tablespoon Olive oil

Method

Remove the kernels from the corn.  Take the kernels of one corn, place it in the blender with 1/4 cup water and grind to paste.  Strain the paste and keep aside the  milk.

In a large saucepan,  add the oil when  slightly heated add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the green chilly, jalapeno and celery and cook until slightly softened, about 2 minutes. Add the tomato, potato, salt, all spice, sugar, bay leaf,  the reserved corn kernels and the milk,  stir well. Cook over moderate heat until mixture begins to sizzle.

Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 30  to 35 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with parsley.  Serve hot and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels :  Soup, Corn, Blogging Marathon, Chowder, Gluten Free

Sweet Corn Atole - Mexican

Atole (ah-TOH-leh) is an ancient Mexican beverage with origins in pre-Columbian times. Similar warm drinks, thickened with cornmeal, are found throughout Central America and are especially popular for breakfast. This is a healthy and creamy breakfast bowl. I loved it.

We are in the fourth week of our Mega marathon and this week the theme is Breakfast from Countries. My second post is a Mexican breakfast.
I have used fresh corn grains and cornstarch, to make this Atlole.

Recipe Source : here

Single serving

Ingredients 

1/4 Cup Fresh Corn grains
1.1/2 Cup Milk
1/ 4 Cup Water
½ stick of Cinnamon
1 -2 Teaspoons Sugar (or adjust to your personal taste)
1 Teaspoon Cornflour

Method:
Dissolve the cornflour in water until there are not lumps. Set aside.

Puree corn grains with little milk in the blender until smooth.

Using a colander or sieve strain the liquid and pour into a saucepan adding the sugar, milk, the cornstarch-milk mixture and cinnamon.. Cook over medium heat bringing the mixture to a boil and stir frequently to avoid sticking, until mixture thickens. It took 15 minutes to get to this point. Remove from heat and serve warm. 

Labels :  Breakfast, Mexican, Healthy, Blogging Marathon, Corn, Continental Cuisine

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Brown Basmati Pulao

Another Feather in my Hat:

Received an award ( a recipe book) from Simply TADKA for the best recipe  ICE CREAM CONE CUPCAKES - EGGLESS. The book titled ‘The Café Spice Cookbook”  which arrived a couple of days back and I am very excited to read the book and try some of the recipes. This is the third prize I’ve received so for since I started my blog last year . I feel deeply obliged to be recognized on a Global platform via my blogging and very blessed to know that my recipes reach thousands out there who share my passion for food and culinary. I wish to keep trying different recipes and share them with all of you through this blog and hope that it brings everyone as much joy as it does to me.

Here’s the first recipe from The Café Spice Book :

Ingredients
1 1/2 Cups Brown Basmati Rice
1  Onion - sliced
1 inch   Cinnamon stick
2-3  Cloves 
4 Peppercorns
6 - 8 Mint leaves
1 Teaspoon  Cumin seeds 
2 Tablespoon Desi Ghee
Salt to taste
2.1/2 Cups Water
2 Carrots -cut into  thick strips
1/2 Cup Sweet Corn = boiled
1/2 Cup Green, Yellow and Red Capsium - Cut into strips
1 Teaspoon Butter

Method

Wash and soak for 1 hour and then drain all the water, keep aside.

Par boil the carrots and corn.  Keep aside to cool.  
Heat  the butter in  a frying pan and toss the capsicums, carrot and corn, saute for a minute.  Keep aside.

Heat oil in a pressure pan, add cinnamon, cloves, peppercorns and cumin seeds, sauté for a minute. Add onions and sauté till light brown. Add the mint leaves and brown rice. Mix well and stir fry lightly for a 2 minutes  add  water and salt. Mix again, cover with the lid  and cook on full flame for 3 whistles.  Switch off the flame and  let the pressure cooker cool.   Open  the pressure pan when cooled, lightly stir the rice. Serve hot with sautéd vegggies.   Enjoy this healthy pulao. 


Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 4 and to Simply TADKA

Labels : Rice, Brown Rice, Carrots, Corn, Capsicum, Healthy, CCChallenge