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Main Ingredients | Spinach leaves, American corn kernels |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 4 medium bunches spinach leaves, chopped and blanched
- Butter as required
- 8-10 garlic cloves, chopped
- 1 cup American corn kernels, boiled
- 1 tablespoon refined flour
- ¼ cup milk
- Salt to taste
- Crushed black pepper to taste
- ½ cup grated processed cheese
- 2 Multigrain bread slices
- Potato chips for serving
Method
- Heat 1 tablespoon butter in a non-stick pan. Add garlic and sauté till fragrant.
- Add corn kernels and cornflour, mix well. Add milk and cook till thickens a little. Mash corns using a potato masher.
- Add spinach, salt and crushed black pepper. Mix well
- Add processed cheese and stir till it melts.
- Transfer the cooked mixture into a bowl. Set aside to cool to room temperature.
- Apply butter on 4 bread slices and spread the cooked spinach-corn mixture on the buttered breads evenly. Cover with remaining bread slices.
- Roast on a non-stick tawa till golden brown and crisp from both sides.
Cut in two halves and serve warm with potato chips.
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