Saturday, 31 January 2015

Spinach Corn Sanwich

I am a great fan of this Spinach corn s/w. First time tasted in CCD with my friend Bindhia. We ordered one S/W and divided into half. After tasting it, we felt like ordering it again. It was that good. At that moment itself I made my mind to try this at home. But I was little confused which spinach to use for this. With help of google and fb groups, I found palak will be apt to use in this.
I have used white sauce in this. I dint use APF for this, instead used atta flour. I swear there wont be any difference in taste. Its guilt free too.
Below Ingredients make 4 Sandwiches.
·         Spinach – 2 cups (Finely chopped)
·         Corn – 1 cup (Cooked corn kernels)
·         Bread 8 slices.
·         Butter – 2 tbsp
·         Italian seasoning – ¼ tsp or less
·         Pepper – ¼ tsp or less
White sauce:
·         Atta / Wheat flour – 1.5 tbsp
·         Milk – 1 cup.
·         Cheese slices – 2
Steam the corn cobs in pressure cooker for 2 whistles. Once its cooled, remove the kernels and keep it aside.

Finely chop spinach and rinse well in running water.
Heat a tbsp of butter in a kadai, add the spinach and cook it well. 5 mins. Transfer the spinach to a bowl and keep it aside. Switch off the stove. I used Amul Garlic Butter. It gives a great flavor.

White Sauce Preparation:
In the same kadai. Add wheat flour and milk and mix it without any lumps. Now in the low heat mix it well without forming lumps. Tear the cheese slices and add it to the mixture and keep stirring. Cook it till the sauce looks glossy. May be for 3-4 mins.

Add the spinach and corn to the sauce add pepper and Italian seasoning and mix well and switch off the stove.  Our Sandwich filling is ready.

Divide the filling to 4 equal portions. Take one portion and fill it between 2 slices of bread and smear bread on top and toast nicely both the sides. Similarly repeat the step for rest of the slices and toast. Alternately you can use the Sandwich maker too.

Serve hot.

Note : Skip salt, as already garlic butter, cheese has salt in it. If using normal butter add only little salt.

Wednesday, 28 January 2015

Orange Peel Gotsu

I love oranges. (My husband hates it.. so what ?)
I made a orange Mint smoothie which tastes yumm. Will put the recipe soon.

With orange peels, i thought of making gotsu. It will be heavenly tasty with curd rice. Very simple one.
Since me and my mil alone like sour taste, I made only little. All others at home can’t even bear a little sourness in curd.
Actually this dish will not be that sour, it will be little sour + lil bitter. I love it.

·         Orange Peel from one big orange – roughly chopped
·         Tamarind – 1 small lemon sized ball
·         Asafetida – ¼ tsp
·         Turmeric Powder – ¼ tsp
·         Jaggery – 1 tsp
·         Salt as per taste
·         Water as much as required.
To temper :
·         Gingely oil – 1tsp
·         Mustard seeds – ½ tsp
·         Fenugreek seeds – ¼ tsp
·         Curry leaves – 1 string
·         Red chillies – 2 numbers (roughly broken to 2-3 pieces)
Soak tamarind in warm water for 10 mins. Take the juice, discard the pulp and keep aside.
Roughly chop Orange peels.
Heat a kadai, add oil, add mustard seeds, let it crackle. Add fenugreek seeds, once it is roasted well, add curry leaves and red chilies.  
Once they are roasted well, add the chopped orange peels and Turmeric powder and sauté for 2-3 mins till it is peels are soft enough.
Add the tamarind juice and Asafetida. Let it boil till the raw smell of the tamarind leaves.
If the mixture is too watery, you can add the besan flour mixed in water. If not skip this step.

Serve it with curd rice. Yummilicious. Store it in fridge, it stays up well for 3 days.

Tuesday, 27 January 2015

Kavuni Arisi - Chettinad Special

50 th post. Hurrah.....Very very happy that I could spend time on my passion with all ur encouragements and my family support.

With my previous episodes (Pongal, Arch) you would have known how much I enjoyed my trip in Chettinad. If I don’t write an episode on the food, it is a total injustice done to the whole world. Yes, Chettinad cuisine is world popular. Most of the hotels have an array of Chettinad menu. But I doubt they are authentic as we get in the real Chettinad.

I actually thought of showcasing some of the food shots from Chettinad from my trip. But if I also include an authentic Chettinad recipe along with the pictures, that would be nice, isn’t it?

I noted few more recipes from the Chettinad chef at that house. Will try them and post for sure later.

Chettinad cuisine is basically very rich. They include lot of nuts in the food. Cashews, ground nuts etc. There is no 'Less oil' recipe applicable in this cuisine. :)

Kavuni arisi, a yummy sweet was served on the pongal day during breakfast. Everyone enjoyed it there and went for a second serve. That time itself I had blocked in my mind to post it here.

·         Black rice – 1 cup
·         Water – 3 cups
·         Sugar – ½ cup
·         Grater coconut – 2-3 tbsp
·         Ghee – 2 tbsp
·         Cardamom powder – ¼ tsp


Wash and soak the black rice at least for 5 hrs. I soaked it overnight. The water will turn black. Discard the water.
Grate the coconut and keep it aside.

Cook the rice with pressure cooker for 30 mins in medium flame. 1:3 ratio of water.

Once the pressure is released, open it while it is still hot and drain the excess water.

Mash the rice with a ladle.

Add sugar, ghee, cardamom powder and mix well.

Serve it hot.

Note :
The main ingredient here is black rice, that’s the specialty. You should not replace this with any other variety here is my opinion. It is very glutinous in nature and healthy too. It costs more than the normal rice. ½ kg itself around Rs.90. You get the black rice in many super markets.

More shots from the trip.

(Don't tell anyone, its fish ;) )

Mutton Cola

Exotic menu getting ready


More Kozhambu Work in progress

Always hungry.. Home food at home :)

This is Milagu kozhambu to die for.. it thick and hot. 

This was for dinner.. variety wow. 

Next day pongal special break fast.

This wont fit in my kitchen cabinet

Kavuni Arisi Mass production

Friday, 23 January 2015


It was absolute pleasure to stay in one of the Chettinad houses. I noticed not alone the houses there are big, the people’s heart are even bigger.

Hospitality is premium.

Thrilled to share some of the pictures clicked there. If you had missed to see the Pongal celebration there, click here.

Look at the reflection of colored glass windows in the wall. 

The main door of the house will be really grand.

The Ceilings are grand.

 Big Pillars

Calm houses

Amazing wood works

Beautiful day light inside the house

I roamed around the street and clicked few similar houses from outside. Some houses are well maintained.  Few or not.

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