Spinach and Corn Sandwich | Sandwich Recipe

Spinach and Corn Sandwich, a healthy and tasty sandwich made from spinach and corn. It's one of my recent favorite sandwich to make for our breakfast. It's quick to put together and also taste absolute delicious with gooey and cheesy stuffing inside. This recipe is also so versatile, you can add more or less of ingredients as per your liking. Here in the recipe, for the stuffing, i have used hung curd, but sometimes i had used sour cream also , both taste equally good. So use whatever available in your pantry. For extra cheesy texture, i have used mozzarella cheese here, but without cheese also, it tastes awesome. Now let's check out how to make this cheesy and tasty spinach corn sandwich. 

Spinach and Corn Sandwich

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Sandwich | Recipe Cuisine: Indian

Ingredients
Bread Slices - 8
Corn kernels - 1/4 cup
Spinach - 1 cup(tightly packed)
Hung Curd/ Sour cream - 2 tbsp
Garlic - 2
Italian seasoning - 1/2 tsp
Mozzarella cheese - 4 tbsp
Olive oil - 1 tsp
Salt & Pepper powder - to taste
Butter for toasting

Procedure

First finely minced the garlic and roughly cut the spinach into small pices and keep it ready. Heat a pan with olive oil,add the garlic saute till it fragrant, then add the corn and saute it in the oil for 2 mins.Then add the chopped spinach and mix it well. Let the spinach cook, then add the salt, pepper powder and italian seasoning. Mix it well. Switch off the flame and let it cool completely.In a bowl, take the hung curd,add spinach & corn masala into it ,mix it well.Take the bread slices, add the needed stuffing and spread it evenly and on the top add 1 tbsp of cheese and close it with another bread slice.Heat the tava, add the needed butter for toasting the bread, place the prepared sandwich on the tava and cook on both sides till it becomes golden brown. Slice and serve.Tasty and healthy Spinach & corn sandwich is ready to serve. 

Notes:

• Let the spinach mixture comes to room temperature before mixing it with curd/sour cream.
• Adjust the seasoning as per your liking.
• Serve immediately otherwise it becomes soggy.
  

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Eggless Banana Pancake | Banana Pancake | Breakfast Recipe

Eggless Banana Pancake, an easy to make pancake recipe with bananas. We love to have pancakes as breakfast ,hence often make them and also i have tried quite few types of pancakes so far and you can see them here . For very long time, i had made only the butter milk pancakes. It was so fluffy & soft and we absolutely loved it. Later when i thought of including fruits in the pancakes and searched for some fruit based pancakes. That's when i came to know about this banana pancakes and the strawberry pancakes. Both are my favorites and both taste good in its own way. Addition of fruits in the pancakes actually reduces the amount of added sugar in it, that's a big plus for me to try out this kind of fruit pancakes. 

So if you're like me, looking for eggless pancakes that has less added sugar without compromising in the taste and texture, then this pancakes is for you.Adding banana gives nice aroma and softness to the pancake. This banana pancake is been in our breakfast menu for a while, whenever i have over ripen banana, without much thinking, either i make this pancake or banana bread,both are my favorite. With maple syrup on top, it tastes absolutely delicious and wanting to eat more and more.

This post is been in my drafts for over a year and somehow i'm too lazy to edit the old posts, today i keep myself motivated to edit the post, so here it is, soft and fluffy  Eggless Banana Pancakes !!!

Eggless Banana Pancake

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: International

Ingredients
Banana - 1 
All purpose flour - 1 cup
Sugar - 2 tbsp
Milk - 3/4 cup
Butter - 1 tsp
Baking powder - 1 tsp
Cinnamon powder - 1/2 tsp
Salt - a pinch

Procedure

Keep all the ingredients for the pancake be ready. Peel the banana and mash it well with a fork.

Add sugar,salt and the melted butter, mix it well.Next add milk, baking powder and cinnamon powder into it.Mix it well and then add flour & whisk it with the wet ingredients.Now the batter is ready. Heat the pan and add the needed butter for cooking the pancake.Take a ladleful of batter and pour into the pan. Cook for a min in medium flame and then gently flip it on other side and cook till it changes its color. Remove it from the heat and it's ready to serve.

Serve it with breakfast syrup/maple syrup. 

Notes:

• If you're using small banana, you can use 2 bananas for the given measurement.
• Depends on the sweetness of the banana, you can add more or less of sugar.
• Serve hot for better taste.
  

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Recap of Mega BM 87 - Explore the flavors

It's been a while since i had joined the Mega BM , so when i saw the announcement of this April BM by Valli on first week of Jan, without a second thought, i signed up and by that time, i thought that it would be solid three months to prepare everything and feel relaxed. But by the end of jan, ST told me that there might be chance of moving to new place in the April because of his work. More than moving to new place, i was worried about how to make everything ready for Mega BM before mid of March. I knew after that i would be totally caught up with all the packing and moving stuff. So immediately i had prepared the list and started cooking and had successfully finished my cooking, drafting the recipes in Mid March. As expected, April month was crazy with all the packing and moving stuff and really find hard to spare an hour for final editing and posting.But the good thing is whenever i need break from the packing & cleaning the stuff, i sat on before the laptop and started to read the other post and commenting, honestly that was the only time i felt so relaxed in this entire month. Glad i had joined this marathon, otherwise i would post none in the month April in the name of moving :-). Easy to find reason for not doing right? Anyhow it was a great mega marathon and have learnt so much from my fellow bloggers !!! Now, let 's check out the roundup in case you missed any before.

First Week

For the first week, i have chosen the theme "International Breakfast" and here are the international breakfast that i have prepared and we enjoyed each one thoroughly. 

Mysore Masala Dosai	Mani Pittu	Mofo Gasy
Veg Baozi	French Crepes	Donuts

Second Week

For the second week, i have chosen the theme "Whole grains" and in the whole grains, i have picked the millet, though i have been cooking millets regularly, somehow i missed sharing them here, so have taken this theme as an opportunity and shared the recipe that i have cooked regularly in my kitchen and here they are !!!

Kambu Koozh	Samai Puliyodharai	Kuthiraivali Upma
Samai Paal Kanji	Ragi Mudde	Millet Biryani

Third Week

In the third week, i have chosen the theme "No garlic and No onion" recipe. In our home, we have no restrictions of using onions & garlic even on festival and vrat days, so i haven't cook much without garlic and onions or i can say mainly onions. So again i have chosen this theme as an opportunity to explore the recipes without onions & garlic and here are my favorite recipe without onions & garlic.

Mathanga Pulissery	Kuthiraivali Pongal	Dal Tadka
Paruppu Podi	Mysore Rasam	Dum Aloo

Fourth Week

And  for the final week, i have chosen the theme "Street foods" . Out of all the theme, this one is my favorite, street food is something we go out and explore right?? While making that dishes at home, it brings back all the memories of when/where/with whom, i had this street food and also I love the idea of making street food at home. Here are some classic street food from India that i have relished to the core, so tried out in my kitchen

Dahi Papdi Chaat	Bhel Puri	Jalebi
Nannari Paal Sarbath	Spinach Masala Dosai	Paneer Soda
Bread Cheese Omelette	Muttaikose

 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

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French Crepes | Basic Breakfast Crepes | Breakfast recipe

French Crepes, a thin french styled pancakes made from the flour & egg mixture. The recipe is super simple and also it's the easiest batter making process for the pancakes that i have tried so far. 

But making thin pancakes is a bit tricky for the first one or two pancakes. Once you get the knack of pouring and swirling the batter fast, then it's like icing on the cake !!! 

And i love this pancake versatility, the crepes can be stuffed with egg & cheese or topped with powdered sugar or drizzle some breakfast syrup on top. 

Here in the recipe, i have served the french crepes with simple sugar and breakfast syrup. Without further delay, let's checkout the procedure, before that if you like to know what i have shared on the past 4 days under International Breakfast
Day 1 - Mysore Masala Dosa from India
Day 2 - Mani pittu from Srilanka
Day 3 - Mofo Gasy from Madagascar
Day 4 - Baozi from China  

French Crepes

Preparation Time : 1 hr | Cooking Time : 10 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: French
French Crepes, Basic Crepes, Breakfast Crepes French Crepes, a thin french styled pancakes made from the flour & egg mixture.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
All Purpose flour - 1/2 cup
Egg - 1
Water - 1/4 cup
Milk -1/4 cup
Sugar - 1 tsp
Vanilla Extract - 1/2 tsp
Butter - for greasing

Procedure

Take all the ingredients. Crack open a egg in a blender/mixie jar and all other ingredients one by one.

Blend it well until it became smooth batter. Pour into the bowl and let it set aside for minimum 1 hr. The batter should be smooth and free flowing. Heat the 10 inch non stick pan.

Add 1/2 tsp of butter and pour a ladle full of batter into pan and gently swirl, so that it form thinly layer on the pan.

Cook it for a min and then gently flip into other side and cook it for 30-40 secs. 

Remove it from the heat and the french crepes is ready to serve .Serve it with powered sugar on top or with any breakfast syrup or both like me :-)

Notes:

• Don't over heat the pan, otherwise you can't swirl the batter evening the crepe would end up thicker.
• Depends on the flour quantity, you may sometimes need additional 1 or 2 tbsp of water/milk.
• Let the batter set it for minimum 1 hr before making the crepes.
  

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