Hung curd palak corn sandwich

 Hung curd palak corn sandwich 

Hung curd palak corn sandwich is a perfect recipe for breakfast, tiffin, snack and can be consumed as a lite meal for dinner. These are healthy, tasty and easy to make sandwiches which are stuffed with the goodness of spinach and corns. These sandwiches are prepared by spreading hung curd and green chutney on the brown bread slices. Then stuffed with spinach corn stuffing. After that it is grilled till brown and crispy. 

Ingredients -

7 slices brown bread 

Ingredients for stuffing -

1 tsp sesame oil

1/2 tsp cumin seed

1 onion chopped

1/2 tsp green chilli paste

5 cup spinach/ palak chopped

2 cup sweet corn

To taste salt

1/4 tsp red chilli powder

1 tsp oregano

1/2 tsp red chilli flakes 

Other ingredients -

1 cup hung curd

1 cup green chutney 

As needed butter 

Method with step photos -

1. Heat wok add sesame oil, cumin seeds, onion and green chilli paste. Saute for few minutes till golden.

2. Add spinach and mix well on slow flame for 4-5 minutes. Add salt, red chilli powder, oregano and red chilli flakes. Mix well. Spinach will leach out water.

3. Cover and cook for 5 minutes. 

4. Add corns and mix. Cook on high flame stirring in between.

5. Keep cooking on high flame till all the water dries up completely.

6. Add coriander leaves and mix well. Switch off the flame.

7. Palak corn stuffing is ready.

8. Take two slices of brown bread. Spread hung curd on one slice and green chutney on another slice.

9. Spread palak corn stuffing on the slice with hung curd.

10. Top with green chutney slice. 

11. Spread butter on both sides and grill it till brown and crisp.

12. Hung curd palak corn sandwich is ready.

13. Place it on a serving plate. 

14. Serve with green chutney.

Cook, Click & Post before you have a toast!

Eggless Ragi fruit juice cookies

 Eggless Ragi fruit juice cookies/ Finger millet fruit juice cookies

Eggless and butter less ragi cookies. These whole grain cookies are quick and easy to make. It is an ideal snack for kids and weight watchers. 

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Quick recipe tip -

1. Any fruit juice can be used.

2. Instead of market bought fresh fruit juice can be used.

3. Sesame oil can be replaced by olive oil or coconut oil.

Ingredients -

1/2 cup ragi flour

1/2 cup multigrain wheat flour

Pinch salt

1/2 tsp baking soda

1/4 cup powdered jaggery

1 tbsp sesame oil

1/2 tsp cinnamon powder

1/2 tsp cardamom powder

9 tbsp fruit juice 

Method -

1. In a bowl sieve ragi flour, muti-grain wheat flour, baking soda and pinch salt.

2. Add powdered jaggery, cinnamon powder, cardamom powder and oil. Mix well. Mix everything very well.

3. Add juice little by little and knead to a smooth dough. Dough should be soft and smooth. 

4. Rub little oil on palms. Take small ball from the dough and flatten it lightly. Place in the oven proof tray lined with foil.

5. Take puri strainer. Rub little oil on the back side of the strainer and then press gently on each cookie.

6. Preheat oven at 180°C for 10 minutes. Place cookie tray in the oven and bake for 25-30 minute.

7. Take out the tray from the oven and let it cool.

8. Eggless Ragi cookies are ready to eat.

Method with step photos -

1. In a bowl sieve ragi flour, muti-grain wheat flour, baking soda and pinch salt.

2. Add powdered jaggery, cinnamon powder, cardamom powder and oil. Mix well.

3. Add juice little by little and knead to a smooth dough. 

4. Mix everything very well. 

5. Dough should be soft and smooth.

6. Rub little oil on palms. Take small ball from the dough and flatten it lightly. Place in the oven proof tray lined with foil.

7. Take puri strainer. Rub little oil on the back side of the strainer and then press gently on each cookie.

8. Preheat oven at 180°C for 10 minutes. Place cookie tray in the oven and bake for 25-30 minute.

9. Take out the tray from the oven and let it cool.

10. Eggless Ragi cookies are ready to eat.

Cook, Click & Post before you have a toast!