Saturday 20 April 2013

Corn and spinach au gratin

Corn and spinach au gratin

Ingredients: 


1 cup spinach chopped (palak)

1 cup sweet corn kernels 
2 pods garlic 
1 onion 
2 tsp olive oil 
1/2 tsp pepper powder 
1/2 tsp oregano powder 
Salt for taste
3/4 cup mozzarella Cheese 

For white sauce:
4 tbsp all purpose flour (Maida)
4 tbsp butter
3 cups milk 

Method
  1. To make white sauce - Dilute the maida in milk and mix it thoroughly without lumps. Melt the butter in a pan. Simmer the stove, pour in the diluted milk mixture and stir Continuously until the sauce thickens. Finally add salt and mix well.
  2. Chop onion and garlic finely. Steam the corn and remove kernels.
  3. Heat olive oil in a pan, add the chopped onion and garlic and saute till they turn light brown.
  4. Add the chopped spinach and corn and cook on medium flame for 4 to 5 minutes. Add salt, pepper and oregano and mix well. Now add the white sauce and cook for 5 minutes.
  5. Transfer this to a baking dish and sprinkle the rest of the grated cheese on top and grill in an oven till the cheese melts down.
  6. Serve hot and enjoy eating.

Sama and potato patties

Sama and potato patties


Ingredients:

 
1/2 cup sama/maraiyo/mordhan/varai

4 potatoes boiled
1.5 tsp green chilies chopped
1 tsp ginger chopped
3 tbsp fresh coriander chopped
1 tsp pepper powder
1 tsp cumin seeds
1.5 tsp mango powder
Salt to taste
Cooking oil/ghee to shallow fry


Method
  1. Add sama and 1 and 1/4 cup water in the pressure cooker and pressure cook for 3 whistles on medium heat.
  2. When cooker cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.
  3. Mix together grated potato,sama and all the ingredients and mash well.
  4. (the proportion of cooked sama and boiled potato mixture should be almost same) Grease your palms and make patties of same size from the mixture.
  5. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till they become golden and crisp from both the sides.
  6. Drain on a paper napkin and serve hot.
  7. Serving suggestions-serve with aam papad chutney, fruit and Nut chutney or any tangy dip of your choice.
  8. Makes about 25 pieces