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Instant Karonda Pickle, Karvandache Lonche

Karonda pickle is made out of karonda which is a type of  berry which is green and sour when unripe and turns red and sweet as it ripens.

Karonda,the wonder fruit has been used for its medicinal properties.The fruit is rich in Vitamin C and has antiscorbutic(effective in prevention or relief of scurvy) properties.It is rich in Iron and is used for treatment of anaemia.It also has anti microbial and antifungal properties.Traditionally karonda juice was used to clean old wounds which have become infected.It has been used for treatment of anorexia and also has analgesic and anti inflammatory properties.Recent research suggests that Karonda helps in lowering cholesterol levels too.

Karonda is widely used in preparation of jams,jellies,pickles,chutney,relish,squash,syrups and tarts. Who knew karonda (cranberries in Hindi) could help benefit your body so much? Now if you don’t wish to add it to a trail mix, you can reap the benefits by sneaking cranberries in oatmeal chocolate chip cookies, muffins or sprinkling a handful of cranberries on your salad or even your go-to morning cereal.

So today I am going to show you how to make a sweet, sour and spicy pickle using our hero of the day… Karonda.

Step by Step Video for ‘Karonda pickle‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Karonda Pickle

  • ½ cup ‏Karvanda / Karonda / Cranberries / Carissa Carandas
  • 2 tbsp ‏Achar masala/ pickle masala
  • ¼ tsp ‏Mustard seed / Rai
  • ¼ tsp ‏Turmeric / Haldi powder
  • 1 tsp ‏Jaggery / Gul
  • ⅛ tsp ‏Asafetida / Hing
  • 1 tbsp ‏Oil

Prepping for the Karonda pickle 

  1. Wash the karonda and add them to water along with salt and let them soak for the next 2 hours.
  2. After 2 hours drain them and dry them.

Method for making the Karonda pickle

  1. In a bowl add the achar masala along with the gud / jaggery and the turmeric powder and the dried karonda and mix it well and keep aside.
  2. In a kadai add the oil and once the oil is hot add the rai / mustards seeds, and once they sizzle then add the hing and wait for the oil to come down to room temperature.
  3. And once the oil is at room temperature add it to the bowl in which you have the karonda.
  4. And mix it well by pressing the gud down.

If you pour hot oil in the karondo bowl then the achar masala will turn dark red and won’t be very appealing.

Once mixed remove it in a serving bowl and keep it aside for 3 days before eating.

Do not keep in the refrigerator.

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Creamy Masala Corn Sabzi Recipe

Here is a quick and easy Creamy Masala Corn Sabzi made of sweet corn, which will make you eat more chapatis than you usually do!

Creamy Masala Corn Sabzi is a simple indian curry recipe prepared with sweet corn kernels in spicy and creamy tomato and onion based sauce. the taste of the sweet corn curry recipe is on a mild sweet in taste and is ideal for less spice eaters. it tastes great when served with Garlic naan, or roti but can also be served with jeera rice too.

With a balanced taste and pleasing appearance, this Corn ki Sabzi will be loved by all.

For more indian Sabzis do check out my shahi paneer recipe or aloo pyaz ki sabji or the veg Kofta Curry Recipe

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Corn Sabzi

  • 1 ½ cup ‏Boiled Sweet Corn / makki ke dane
  • 2 ‏Medium size chopped Onion / Pyaz
  • 2 ‏Medium size chopped Tomato
  • 1 tbsp ‏Cashew / kaju
  • 1 tsp ‏Muskmelon seed/ kharbuja
  • 2 tbsp ‏Fresh Cream / Malai
  • 2 ½ tsp ‏Kashmiri Red chilli powder
  • ½ tsp ‏Garam masala
  • 2 tsp ‏Coriander Cumin powder / Dhania Jeera powder
  • 2 tsp ‏Dried Fenugreek leaves / Kasuri methi
  • 1 tbsp ‏Cilantro / Fresh Dhania
  • 1 tsp ‏Garlic Ginger paste / Adrak Lasan paste
  • 2 tbsp ‏Oil
  • as per your taste ‏Salt
  • 1 1/2 cup ‏water

Prepping for the Corn Sabzi 

1)Boil the sweet corn, and finely chop the onions, tomatoes and dhania/cilantro  and keep them in separate bowls.

2)soak the muskmelon seeds and cashew seeds in water for ½ hr.

3)after ½ hr muskmelon seeds and cashew seeds along with a little bit of water in a blender and make a smooth paste. Then remove it in a bowl and keep aside.

Method for making the Corn Sabzi

1) In a kadai add the oil and once oil is hot add the onions and stir and cook the onions on a medium flame for the next 4 to 5 minutes.

2) after 5 minutes the onions should be cooked and now add the tomatoes, 1 teaspoon of the ginger garlic paste and salt which will help the tomatoes to get cook faster. Make sure to mix it well and then cover and cook for the next 4 to 5 minutes.

3) after 5 minutes or once the tomatoes are fully cooked add the Kashmiri red chilli powder followed by the dhania jeera powder and the Garam Masala and now mix this all in and cook it for the next 30 seconds

4)after 30 seconds or once you start the oil oozing out add the corn and mix it well again. and cook for the next 1 minute

5) after 1 minute add the Cashew and muskmelon paste along with the cream /homemade Malai /fresh cream and mix it all in and cook for 1 minute.

6)then add 1 and ½ cup of water and mix and wait for it to come to a boil and once it comes to a boil then turn the flame on medium and cover and cook for 5 minutes.

7) after 5 minutes add the dhania and kasuri methi.

And cook for 30 more seconds and then remove it in a serving bowl.

 

Garnish it with some cream or grated cheese.

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Easy homemade Nimbu Masala Soda

Nimbu Masala Soda also known as Banta, Batli Soda,  Goti Soda (Goti means small marble ball). Some know it as Goli Soda, others call it heaven in a bottle especially when they have been traveling in the scorching roads of Delhi. Nimbu Masala Soda is an  carbonated lemon flavored soft drink. It is very popular in India. Even it is popular across North India and especially the capital Delhi. In fact, it is known as “Delhi’s Local Drink”, Nimbu (Lemon) soda or Kanchay Waali Drink.

The drink is often sold mixed with lemon juice, crushed ice, chaat masala and kala namak (black salt) as a carbonated variant of popular lemonades Shikanjvi or Jal-Jeera. It is available at street-sellers known as Bantawala.

If you are grown up in India, then I am sure that you have been taken baraf Ka Gola, Pani Puri, street food, etc…and Nimbu Masala Soda is one of them. And it is also easily available on each and every corner, street of India.

 you can also check out other summer drinks like 5 lemonade or spiced buttermilk or jal jeera.

Step by Step Video for ‘Nimbu Masala Soda’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Nimbu Masala Soda

  • 1 Nimbu ‏Lime juice / Nimbu ras
  • ½ cup ‏Sugar / Sakar
  • ½ cup ‏Water for the sugar syrup
  • ½ tsp ‏Black pepper powder / Kali mirch powder
  • 1 tsp ‏Black salt / kala namak
  • 1 tsp ‏Chaat masala
  • 1 bottle ‏Soda
  • 4-5 tbsp ‏Ice

Prepping for Nimbu Masala Soda  

1)Crush the ice and keep aside in a bowl.

Method of making the Nimbu Masala Soda 

  1. In a pan add ½ cup of sugar and ½ cup water and cook till the sugar completely dissolves in the water.
  2. Then remove from the flame and keep aside till it comes down to room temperature.
  3. Once it’s it at room temperature add 6 tsp of the sugar syrup in a glass and store the remaining sugar syrup in a airtight container for use later
  4. Then add the black pepper powder, juice of 1 lime, black salt, chaat masala and 4-5 spoon full of crushed ice.
  5. Then cover the glass with a bowl and shake it up.
  6. Once shaken add the few slices of lime and few leaves of mint ( optional)
  7. And now add the soda water and stir
  8. And serve while still chilled.

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Raw Mango Onion Chutney Recipe

Raw Mango Onion Chutney Recipe also known as kairicha takku, is grated raw mango and onion mixed in with spiced and then hot oil poured over it.

Raw Mango Onion Chutney Recipe is a maharashtrian specialty and there various of the Maharashtrian Takku, here I have presented the basic & traditional version for you all.  Because of the fact that this Raw Mango Onion Chutney recipe/ Kairi Takku is uncooked, you can enjoy the flavor of raw mangoes with a dash of spice & sweetness to it.

For other summer dishes do check out my chocolate ice cream recipe or for mango recipes do check out my mango ice cream recipe, or my panna recipe.

 

Step by Step Video for ‘Raw Mango Onion Chutney ‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Raw Mango Onion Chutney Recipe

  • 1 ‏Raw Mango / Kachi keri
  • 1 ‏Onion Medium size
  • ¼ cup ‏Jaggari / Gud
  • ⅛ tsp ‏Turmeric / Haldi powder
  • ½ tsp ‏Red chilli powder
  • ¼ tsp ‏Mustard seed / Rai
  • ¼ tsp ‏Cumin seed / Jeera
  • 1 tbsp ‏Cilantro / fresh Dhania
  • pinch ‏Asafetida / Hing
  • ½ tbsp ‏Oil
  • as per your taste ‏Salt

Prepping for the Raw Mango Onion Chutney Recipe 

1)Wash the raw mango and dry it then using a Peeler remove the skin of the mango.

2)Using a grater, grate the raw  mango.

3)finely chop the onion , and the cilantro

4) grate the jaggery

Method for making the Raw Mango Onion Chutney Recipe

  1. In a big mixing bowl at the grated raw mango followed by the chopped onion then the cilantro which is Dhanya and mix it all in.
  2. Once mixed add the grated jaggery on top and keep the bowl aside.
  3. now in a tampering pan add a little bit of oil and once the oil is a little hot add the mustard seed which is rai and once the mustard seeds start to sizzle add the cumin seeds which is jeera then the hing a little bit of turmeric powder followed by the red chilli powder and now let’s add this on top of the jaggery.
  4. now add salt as for your day and mix everything in.
  5. One makes keep this raw mango onion chutney in the fridge for the next 10 to 15 minutes after 10 to 15 minute it is ready to serve

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Instant Gunda Pickle Recipe

Gunda pickle is a very tasty Gujarati Pickle, Every gujarati household always has a jar of this pickle although they might have different variations of the recipe. This is my Favorite way of making the Gunda pickle, and have been making it for years and let me tell you it always comes out perfect.

Gunda pickle is a very delicious sour and spicy Gumberry which goes very well, with theplas, rotis, parathas, spicy puris etc. My mom used usually carry thepla and Gunda pickle when we used to travel. Now I do the same, as its a perfect food while traveling.

Unripe mangoes, lemon, green chilis, gunda (cordia) and kerda are commonly used as key ingredients in Gujarati cuisine, and this summer i will be sharing many pickle recipes with you.

I already have the Pickle masala and chunda recipe online so please do check them out.

Step by Step Video for ‘Gunda Pickle’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make the Gunda Pickle

  • 100 gram ‏Gunda /Lasoda /Bhokar /Gum berry
  • ½ cup ‏Pickle masala / Achar masala
  • ¼ cup ‏Grated raw mango/ Kachi keri
  • pinch ‏Asafetida / Hing
  • 3 tbsp ‏Oil

Prepping for the Gunda Pickle 

  1. Grate the raw mango and keep it aside in a bowl
  2. Remove the crowns of the gunda and then using a pestle partially  break open the mouth of the gunda, and then using a knife remove the pit. Dip your fingers in the salt so as to make it less sticky.
  3. Have the pickle masala ready.

Method for making the Gunda Pickle

1)to prepare the  Pickle stuffing for Gunda,  add the Achar masala and the grated raw mango a Pinch of Asafetida / Hing ase the Achar masala already has a lot of Hing in it. and now add the oil ( warm up the oil oil and then once it comes down to room temperature then add it ) to at this now let’s mix everything in.

2)Once everything is mixed in use you hands to mix and add a little pressure so to help the liquid from the raw mango to ooze out.

3)And now add this stuffing in the Gunda and remove any excess stuffing by pressing the Gunda from the opening and keep it aside in a bowl.

4)Once All the Gunda are ready then take a small Kadai and add oil and then add the stuffed Gundas to the oil and then turn on the flame

5)Gently move the Gundas in the oil so as to cover them with oil and now cook for 4 to 5 minutes on medium flame or until all the sides of the wonders are cooked properly

6) Once the Gundas are cooked then turn off the flame and add the leftover stuffing Gunda masala and mix it just for 30 seconds and then remove it in a bowl to serve.

7)You can serve immediately or you can put it in an airtight container in a refrigerator for 1-2 weeks.

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Mayo Cream Cheese Sandwiches

Mayo Cream Cheese Sandwiches are simple and delicious. I added some crunchy cucumber, carrots, cabbage and some mild spices.  These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box.  This super simple sandwich is a hit with almost everyone.

Sandwiches are also called as coleslaw sandwich will and are very popular in the US. other sandwich recipes do check my Egg Salad sandwich recipe or the spinach corn and paneer cheese sandwiches or the Bombay masala toast sandwich

 

Step by Step Video for ‘Mayo Cream Cheese Sandwiches’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Mayo Cream Cheese Sandwiches

  • ¼ cup ‏Capsicum / Shimla Mirch
  • ¼ cup ‏Carrot / Gajar
  • ½ cup ‏Cabbage / Patta gobi
  • ¼ cup ‏Cucumber / Kakdi
  • ¾ tsp ‏Black pepper / Kalimirch
  • 4 tbsp ‏Mayonnaise
  • 2 tbsp ‏Cream Cheese
  • ½ tsp ‏Sugar / chini
  • as per your taste ‏Salt

Prepping for the Mayo Cream Cheese Sandwiches

1) Grate the cabbage, carrot and cucumber and finely chop the capcicum and keep aside in a bowl

2) remove the crust of the bread slices

 

Method for making the Mayo Cream Cheese Sandwiches

1) Add the grated carrot, cabbage, cucumber(Squeeze the cucumber to remove the moisture from it before adding in  the bowl) and capsicum in a big mixing bowl.

2 )Add the black pepper powder,Sugar And salt be careful with the amount of salt that you add as the mayonnaise and cream cheese already has some salt content in it.

3) now add the cream cheese as well as the Mayonnaise and give it a good mix. and keep aside

4) On one slide of the bread apply this Mayo Cream Cheese stuffing and cover it up with the other slice.You can always love the sandwich as it is or you can bring it on a griddle or in a toastie.

5)  so if you are grilling on a griddle apply  a little bit of butter on both sides and grill chill both sides are Golden in colour and then slice it in the centre and serve with some tomato sauce or ketchup.

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Achar Ka Masala, Pickle Masala

Easy homemade tasty Achar Ka Masala, Pickle Masala for aam pickle, nimbu pickle , mirch pickle,  all kinds of pickle. You can also add this masala to your vegetables and curries. If you are making sprouts salad add a pinch of this masala and your boring bland salad will start chatpata.

If you follow my recipe and my tips this Achar Ka Masala, Pickle Masala will last you for a year.

If you do like this recipe I am sure you will love my Chunda recipe so do check it out.

Step by Step Video for ‘Achar Ka Masala, Pickle Masala’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Achar Ka Masala, Pickle Masala

  • 1 ½ cup ‏Split & dehusked Mustard seed /Rai dal / Rai na kuria
  • 1 ½ cup ‏Split & dehusked Fenugreek seed /Methi dal / Methi na kuria
  • 4 cup ‏Kashmiri Red chilli powder
  • 1 cup ‏Salt
  • 2 tbsp ‏Asafetida / Hing
  • ½ cup ‏Oil

Prepping for the Achar Ka Masala, Pickle Masala

  1. Keep the Split & dehusked Mustard seed /Rai dal / Rai na kuria  and the Split & dehusked Fenugreek seed /Methi dal / Methi na kuria in the sunlight for 2 -3 hours so its gets sun baked. (this will help the masala last longer)
  2. Now in a Kadai at the salt and dry roast the salt in the time all the moisture from the salt evaporate it should take about 3 to 4 minutes  on low flame.
  3. you will be able to tell that the salt in 3 of moisture once it becomes very light. then keep it aside for it to come down to room temperature
  4. now in a another Kadai heat the oil and then turn off the flame and wait for the oil to come down to room temperature

 Method for making the Achar ka masala, pickle Masala

  1. In a big mixing bowl add the Split & dehusked Mustard seed /Rai dal / Rai na kuria  and the Split & dehusked Fenugreek seed /Methi dal / Methi na kuria.
  2. Followed by the Kashmiri red chilli powder then the asafoetida / Hing  and the room temperature salt and now using a spatula mix everything in.
  3. once mixed, start adding little oil at a time and start mixing it in.
  4. Once everything is mixed in take a tight bottle or a container and start adding this pickle masala in the bottle make sure that you keep pressing the masala down while adding it in the bottle this will help the oxygen  to get out of the masala thus making it even more air tight.

 

Tips: the reason we do not add hot oil to the masala is because if you do and hot oil then the masala will turn blackish in colour.

The same goes with turmeric the reason we do not add turmeric in this masala is so as to avoid that dark colour

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No Bake Chocolate Peanut Butter Bars Recipe

These Chocolate Peanut butter bars are a bite of heaven in each bite. Not only they are easy to make 20 minutes – but anyone who likes chocolate or peanut butter or both are going to fall head over heels in love with this dessert / sweet dish. The flavour is a awesome combinations of sweet, bitter, chocolate, peanutty (nutty) and a bit salty.

Trust me once you have it there is no going back.

No bake chocolate Biscuit cake recipe , or the zebra cake recipe, homemade Chocolate Ice cream or if you feel like something indian then try out the atte ka halwa, or lapsi, instant basundi recipe

Step by Step Video for ‘No Bake Chocolate Peanut Butter Bars’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the No Bake Chocolate Peanut Butter Bars

  • 200 grm ‏Digestive biscuit
  • 200 gram ‏Bittersweet Chocolate
  • 100 gram ‏Dark Chocolate
  • 100 gram ‏Milk Compound chocolate
  • ½ cup ‏Creamy Peanut butter
  • ⅓ cup ‏Butter
  • 1 tbsp ‏Walnut
  • 2 tbsp ‏Peanut butter in each of these bowl
  • 8”*8” ‏Cake mould

Prepping for the Chocolate Peanut Butter Bars 

1)Roughly chop the Chocolates and keep aside in a bowl

2) Chop the walnuts in small pieces.

Method for making the Chocolate Peanut Butter Bars

1)Place the Digestive biscuits in a food processor/ or a mixer grinder and blend until you get coarse texture.

2) Add peanut butter and melted butter and blend once again until completely combined and the mixture holds together.

3)Lightly grease a 8×8 inch (20x20cm) square pan with butter or oil and line with parchment paper, and grease the parchment paper as well in such a way that some edges are longer to make it easy to lift it up once it’s set.

4)Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.

5) sprinkle some chopped up walnuts and press them down with a help of the back of the spoon.

6)Melt chocolate and 2 tbsp (30g) of creamy peanut butter by using the double boiler method over low heat. Stir until smooth.

7)Spread the chocolate over peanut butter layer.

8)place the other 2 tbsp (30g) of peanut butter into a small saucepan over low heat and stir until melted and smooth. Add this melted peanut butter on top and with a knife create swirls on the surface.

9)Refrigerate for 2-3 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!No Bake Chocolate Peanut Butter Bars

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Rice Balls / Ammini Kozhukattai Recipe

Rice Balls / Ammini Kozhukattai is an age old recipe that we love to have as evening snack or tiffin or as breakfast.. Since it is made with tempering lentils and with steamed rice balls, this is a very healthy and tasty lunch box recipe for all.Though this is made with the leftover dough made for preparing sweet modhaks on Ganesh Chathurthi, this Rice Balls Kozhukattai finds a place in the regular menu in many households…

As it is not only easy to make but also an eye catcher because of its spherical sponge-like structure. Which attracts everyone from the kids to the adults.

For other breakfast recipes please do check out my instant rava toast, or instant rava dosa, or kanda poha

Step by Step Video for ‘Rice Balls / Ammini Kozhukattai’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Rice Balls / Ammini Kozhukattai

  • 1 cup ‏Rice flour / Chawal ka atta
  • 4 tbsp ‏Fresh coconut / Gila nariyal
  • 8 to 10 ‏Curry leaves / kadi patta
  • 2 ‏Dried Red Chilli
  • 1 tsp ‏Ginger chilli paste / Adrak mirch paste
  • 1 tsp ‏Cumin Seeds / Jeera
  • 1 tsp ‏Split & dehusked black gram / Urad dal
  • 1 tsp ‏Split Chickpeas / Chana dal
  • 1 tsp ‏Lime juice / Nimbu ka ras
  • ½ tsp ‏Mustard seeds / Rai
  • 1 tbsp ‏Cilantro / Fresh Dhania
  • as per your taste ‏Salt
  • 3 tbsp ‏Oil
  • 1 ½ cup ‏Water

Prepping for the the Rice Balls / Ammini Kozhukattai 

1)Grated the coconut in a bowl and keep aside. Chop the cilantro and keep aside.

Method of making the Rice Balls / Ammini Kozhukattai 

1) In a  kadai add the water along with jeera / cumin seeds, ginger chilli pastes, and salt and 2-3 drops of oil, and wait for the water to come to a boil.

2) once the water comes to a boil then add 1 tbsp of Grated coconut and then turn the flame on medium and add the rice flour.

3)And now mix everything in. And now that  everything mixed in, turn off the flame and cover with a lid for the next 10 minutes.

4)After 10 minutes and remove the rice dough in a big plate and take a little bit of oil in your hands and then knead the dough for the next 2-3 minutes or until becomes nice and soft and smooth incase the dough keeps sticking to your fingers then apply a little bit of oil to your hands.

5) once the dough is kneaded and is soft and smooth apply little bit of oil to your fingers and  make very small balls out of them.

6)Do the same with the rest of the dough and then keep it on this greased plate

7)Meanwhile in a kadai add water and put stand and let the water come to a bolil.

8) once the water is boiling  put the greased plated with the rice balls on top of the stand and cover it up and turn up the flame and cook for the next 15 to 20 minutes.

9)After 15 minutes turn off the flame and remove the plate ivery carefully out

10)The rice balls should have a nice glaze and shine on then and now keep them aside for now so now

11)ina a kadai add about 3 to 4 tablespoons of oil and once its hot add the good at that chana dal which is the split chickpeas and Split & dehusked black gram / Urad dal and the dried red chilli and less stir

12) now add the At the mustard seed and once they start to sizzle then add the cumin seeds which is Jira followed by the hing / Asafoetida and the curry leaves / kadi patta and half the grated coconut give it a quick Stir.

13) turn the flame on low and now add one by one of these rice balls .

14)mix well and then add  little bit of the Dhaniya with and a little bit of the coconut and now let’s give it a quick stir and cook for about 2 minutes

15) After 2 minutes our dish is ready so do serve it while it’s hot with some chutney or tomato ketchup.

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Spinach Corn and Paneer Cheese Sandwiches

A creamy Spinach Corn and Paneer Cheese Sandwiches is just that and much more.

As the name suggests there is a lot of cheese and paneer spinach and corn and because of the cheese and the Paneer and the corn your kids are definitely going to love to take these sandwiches to the school in the lunch box/ tiffin box or you can serve it up as a breakfast or as a snack and due to the unique green colour the sandwiches look very different than the normal sandwiches and you are basically giving your kids protein and iron packed sandwiches as  paneer has a lot of protein and spinach have a lot of iron you and also name the sandwiches as popeyes Sandwiches due to the spinach content in it and I am sure that your kids are going to enjoy this name as well as the sandwiches.

For other types of sandwiches do check out my Street Style Bombay Masala Sandwiches or Potato bread starter recipe or the Apple date sandwich recipe or The Egg Salad sandwich or the corn cheese sandwich 

Step by Step Video for ‘Spinach Corn & Paneer Cheese Sandwiches‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Spinach Corn & Paneer Cheese Sandwiches

  • 20 grams ‏Cottage cheese / Paneer homemade
  • 6 to 7 ‏Spinach leaves / Palak patta
  • 3 tbsp ‏Corn / Makkai
  • 2 tbsp ‏Capsicum / Shimla mirch
  • ¼ tsp ‏Black pepper / Kali mirch
  • 1 tbsp ‏Cream cheese spread
  • 1 tbsp ‏Mayonnaise
  • 6-8 ‏Bread slices

Prepping for the Spinach Corn & Paneer Cheese Sandwiches 

1) watch the spinach leaves and roughly chop them up and keep it in a bowl  and keep aside

2) boil the corn and keep aside in a bowl. Chop the capsicum and keep aside in a bowl.

3) remove the corners of the bread slices and cut it into half

Method for making the Spinach Corn & Paneer Cheese Sandwiches

1) In a Blender add the cottage cheese, Followed by the roughly chopped spinach And blend till the time you get a course paste.

2) Once the paste is ready remove it in a big mixing bowl.

3) Add the boiled corn, chopped capsicum, some black pepper powder, mayonnaise and the cream cheese.And mix well.

4) once mixed keep it aside

5) now take the bread slices and apply a little bit of butter on it.

6)Then add the prepared stuffing on top of the buttered side of the bread and then cover it up with the other side.

7)you can serve as it is or you can grill it on a griddle.

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