Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts

Spinach Corn Quesadilla



BM #106 Week 4 Day 3 -

 Today's bookmarked recipe is a contribution from Jaya, my sister. Apparently it is a favorite with her kids and so in a casual conversation, she shared this recipe with me and it has since become my little one's go-to lunch.

 It is very flexible with the spices too. My kids like the added crunch of tortilla chips in these but it is totally optional.

 Recipe Source Jaya
Ingredients - 

 Tortillas 3 (I used the ready made spinach-herb variety)
Spinach 1 cup
Corn 1 cup
Salt, Pepper, Onion Powder, Garlic Powder as needed
Tortilla chips as needed
Shredded Cheese as needed

Method Of Preparation -
Blanch the spinach and steam the corn. Mix them together with the spices. Set aside.

 Heat a griddle, warm the tortilla, arrange the filling on one half (Semi circle) of the tortilla, arrange some tortilla chips, sprinkle cheese as needed. 

 Fold the tortilla into a semi circle. Cook on both sides of the semi circle and remove onto a cooling rack.

 Continue with the rest of the tortillas.

 I usually slice them and serve them warm. Or allow them to cool and pack in the lunch box.


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Preparation Time 15 minutes
Makes 3

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Posted by Harini R on Tuesday, November 26, 2019
4 comments
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Pizza With Alfredo Sauce



BM #105 Week 3 Day 2 - 

 This version of pizza has become a recent favorite with my kids. 

 Sending these pizzas to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.


I have tried different versions of Alfredo Sauce in these pizzas and each of them turn out great. Store bought pizza dough works too and obviously cuts down the preparation time. Store bought Alfredo Sauce also is a great idea. I have used unconventional vegetables here but feel free to use any vegetables of your choice.

Ingredients - 

 Vegetables - Corn, Broccoli, Sweet Peppers etc
Cheese, Shredded as needed

Alfredo Sauce 1 cup or as needed (Make sure it is thick)
For Pizza Dough  - 
All Purpose Flour 3 cups
Whole Wheat Flour 1 cup
Salt, Garlic, Italian Seasoning as needed
Olive Oil / Coconut Oil 3-4 Tbsp
Sugar 1 tsp
Milk 1/2 cup
Water as needed
Active Dry Yeast 2 1/4 tsp

Method Of Preparation -
To Prepare the Pizza Dough - 
Dissolve sugar and yeast in 1/2 cup of milk and set aside in a warm place for the yeast to 'wake up'. After about 8-10 minutes, the solution must appear frothy. 

 In a mixing bowl, measure 4 cups of flour and add the yeast solution. Drizzle oil, salt, garlic and Italian seasoning. Add water as needed and knead into a soft and sticky dough.

 Oil a deep bowl, cover with a cling wrap and set aside in a warm place undisturbed for the dough to rise. 
[In cold places like ours, I would heat the conventional oven for about 5 minutes, switch the oven off, switch the light on and place the bowl with the dough in there for about 1-2 hrs until the dough doubles.]

Once the dough is ready, get the vegetables ready, preheat the oven to 400 °F. Prepare a pizza baking pan.

To Prepare personal thin crust pizzas - Pinch about an orange sized portion of the dough, roll into a thin disc (thickness is personal preference), spread the Alfredo sauce, layer the vegetables as needed and sprinkle shredded cheese as needed.

Prepare as many pizzas as needed and arrange them on the pizza pan.

Bake for about 18-20 minutes or until the cheese starts browning a little and the crust is crisp.

Remove from the oven. Slice and serve.

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Preparation Time - 2 hours for the dough + 15 minutes for preparation and 20 minutes for Baking
Makes 10-12 Mini Pizzas

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Posted by Harini R on Friday, October 18, 2019
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Sweet Corn Puffs



BM #104 Day 14 - 

 Today's snack is another favorite of my kids. With the frozen puff pastry sheets, we can dish out many interesting and tempting snacks and desserts. These sweet corn puffs are not an exception. 

 Making puff pastry sheets at home is definitely on my to-do list but the time consuming procedure holds me back. I hope I can get to making these sheets at home. 

Ingredients - 

Puff Pastry Sheet 1
For the filling - 
Sweet Corn (Fresh or Frozen) 1 cup
Chilli Powder 1/4 tsp
Onion Powder, Garlic Powder, Chaat Masala
Salt to taste
Cooking Oil 1 tsp
Jeera / Cumin Seeds 1/2 tsp
Butter 1/4 tsp + Milk 1 Tbsp for 'egg' wash

Method Of Preparation -
Thaw the frozen puff pastry sheet as per instructions on the box (Approx 40 min).

 Meanwhile thaw the sweet corn if using frozen.

 In a saucepan, heat oil and add Jeera. After the jeera browns a little, add the sweet corn and all the spices.

 Mix well and remove from fire. The filling is now ready. Set aside to cool. 

 Spread the thawed puff pastry sheet and cut them into 12 equal pieces.

 Put in a spoonful of filling in each piece and wet the edges and close them.

 Arrange all the twelve puffs in a greased or foil lined cookie tray.

 Brush them with a mixture of butter and milk before baking them. This is optional but we like it as the mixture gives a nice golden brown hue to the puffs.

 Preheat the oven at 400 deg F and place the tray in the oven and bake them for about 15-20 min. I took them out at 20 min. 





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 Preparation Time 20 minutes + 20 minutes baking time
Makes 12

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Posted by Harini R on Tuesday, September 17, 2019
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Vegan Mexican Stew in Instant Pot



BM #98 Week 2 Day 3 - 

 Vegan Mexican Stew is a delight to have for dinner and very easy to put together. The instant pot makes it an easier one.

 I spent about 10 minutes chopping, 5 minutes sauteing and I was off on my errands. The instant pot took care of the rest. The simple flavors were comforting and my soup/stew hating daughter loved it. That is 
a big relief for me. She even saved a serving for her midnight snack :) .

 The various versions I referred online have Hominy listed as one of their ingredients. But I substituted it with Frozen corn kernels.

 Ingredients - 

 Olive Oil 2 tsp
Garlic grated 2 cloves
Onions finely chopped 1 medium
Tomatoes Diced 1 14 oz can or 3 large tomatoes chopped
Frozen Corn Kernels 1 cup
Potatoes diced 2 medium 
Carrots chopped 2 big 
Celery chopped 2 stalks
Salt, Cumin Powder, Red Chili Powder as needed
Green chilies chopped as needed
Water or Vegetable Broth 4-5 cups (Adjust as needed)

 Method Of Preparation -
Make sure the Power for the Instant Pot is on with the inner pot in place and dry.

 Set it to 'Saute' and when it indicates that the pot is 'Hot' add oil and saute the grated garlic and onions until golden brown.

 Add in the diced tomatoes, diced Potatoes, chopped carrots, frozen corn and chopped celery.

 Sprinkle the salt, cumin powder, red chili powder and chopped green chilies to taste.

 Pour 4-5 cups of water or vegetable broth. Mix well.

 Cancel 'Saute'. Put the Instant Pot lid in place. Set it to 'Pressure cook' or 'Manual' for 6 minutes.

 Let the pressure release naturally. Adjust the flavors and consistency as needed. Let it simmer on 'Saute' for a few minutes before serving.

 Garnish with coriander leaves (cilantro) and serve hot with a side of Tortilla chips.


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Preparation Time 
Serves/Makes

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Posted by Harini R on Tuesday, March 12, 2019
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Vegan Cauliflower Rice Burrito Bowl



BM #98 Week 2 Day 2 - 

 For the second day, I have chosen this variation of a Burrito bowl with cauliflower rice.

 We love such Burrito bowls where the components are all customizable. I have observed that my kids don't complain about the beans in such bowls. The kids love when the bowl is arranged with vibrant colors. 

 My older one felt the spices a little bland to her taste and so I drizzled some hot sauce in her portion whereas this was perfect for my little one. Needless to say the adults needed some hot sauce as well.

 This made for a wonderful weekend lunch.

Recipe Source here
Ingredients - 

 Cauliflower Riced 1 cup
Black Beans, cooked 1/2 cup
Sweet Corn 1/2 cup
Mukimame 1/2 cup (I found these shelled edamame in the freezer section of the local grocer)
Guacamole 1/2 cup
Lettuce, chopped 1/2 cup
Salsa 1/2 cup
Onions thickly sliced 1/2 cup
Bell Peppers sliced 1/2 cup (I used only the red peppers)
Lime wedges as needed
Cooking Oil as needed
Spices as needed 
[I used Garlic Powder, Salt, Onion Powder, Cumin Powder, Paprika, Red Chili Powder]

Method Of Preparation -
To Prepare the Riced Cauliflower - 
Wash and grate or pulse cauliflower florets in a processor until they are riced. 

 Steam the riced cauliflower until they are soft. [I cooked them in the microwave for about 2 minutes.]

 In a heated pan, add a splash of oil, add the steamed cauliflower rice. Saute for a minute. Sprinkle Salt, Cumin Powder, Salsa and chopped cilantro. Mix well and remove from heat.
To Prepare the Black Beans - 
Wash, soak and cook the black beans with sufficient water. Or rinse the canned black beans.

In a small pan, add oil and toss the cooked black beans, season with salt, red chili powder and lime juice or any other flavors which you prefer.

Stir Fry the Onions and Peppers - 
In a pan on high heat, add a splash of oil and stir fry the onions until they are slightly charred but retain their crispness. 

 Add in the red peppers and saute for a couple minutes. Sprinkle Salt, Onion Powder, Garlic Powder and Paprika. 

 Toss them well. Remove from heat.Other Ingredients - 
Steam the sweet corn, mukimame and season as needed.
Get the guacamole ready.
Chop lettuce as needed.

 Assemble the Burrito Bowl with all the components - In a bowl, add a portion of cauliflower rice, black beans, sauteed peppers and onions, guacamole, Salsa, lettuce, corn and mukimame. A splash of lime hot sauce are highly recommended. Serve immediately


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Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Monday, March 11, 2019
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Millet Burrito Bowl



BM #97 Week 1 Day 2 -

 I felt this is the best form of fusion food from two of my favorite cuisines (Indian and Mexican). Burrito bowl is very popular with the kids. I usually make it with rice. But today, I assembled it for the adults with millets which made for a very filling meal.

 This is a very easy to fix meal if all the ingredients are made ahead. I had cooked millets, guacamole and seasoned beans ready. I steamed the corn, chopped the lettuce and assembled it in under 5 minutes.

 Ingredients - 

 Millet 1/4 cup (I used Proso Millet but any millet is fine)
Beans, seasoned 3-4 Tbsp (I used Pinto, But Kidney beans is fine too)
Corn steamed and seasoned 1/4 cup
Lettuce, washed and finely chopped
Sour Cream/Yogurt 2 Tbsp
Guacamole 1-2 Tbsp
Tomato, chopped
Shredded Cheese 1 Tbsp
Tortilla Chips as needed
Taco Sauce as needed
Cilantro finely chopped as needed for garnish

 Note - Stir fried sweet peppers is a great addition too.

Method Of Preparation -
Cook the pre soaked millets and fluff them with a fork. Set aside while the remaining ingredients are assembled.

 The Kidney Beans or in this case, Pinto Beans are boiled with salt and Chana/Rajma Masala.

 Steam the Corn and season it with any spices preferred. I add onion powder, garlic powder, salt, lime juice and paprika.

 In a wide bowl, add the cooked millets, arrange the guacamole, seasoned corn, seasoned pinto beans, yogurt/sour cream, shredded cheese, chopped tomato and chopped lettuce.

 Drizzle taco sauce as needed. Garnish with chopped cilantro and serve.


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Preparation Time 15-20 minutes
Serves 2

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Posted by Harini R on Monday, February 4, 2019
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Vegetable Corn Soup



BM #83 Week 2 Day 1 - 

 This week I have chosen to highlight some kid friendly soups. Vegetable Corn Soup happens to be the most favored soup by my little one when we eat out. She loved the homemade version better than the restaurant version which made me happy :).

 This soup with simple ingredients and basic spices is a good one for a wintry evening.

 Ingredients - 

 Carrots, Green Beans finely chopped 1 cup
Corn kernels 1 1/4 cup
Peas, handful
Cornstarch 2 Tbsp
Salt and Pepper as needed
Butter 2 tsp
Garlic, grated 1/2 tsp
Spring onions for garnish

Method Of Preparation -

Boil 1/4 cup of corn and make a paste adding as much water as needed and set aside.

 In a heated deep pan, add butter and saute garlic.

 Add in the vegetables in the pan and saute for a few minutes.

 Add in about 4 cups of water and let the vegetables cook for a few minutes on a low heat.

 Add in the corn paste from step 1. Mix well and sprinkle salt as needed.

 In a small bowl, make a thin paste of cornstarch and water and make a slurry without any lumps.

 Mix in the slurry into the simmering soup. Let it boil for a few minutes.

 Sprinkle some crushed pepper and remove from heat.


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 This is for Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Soups and Stews.  


Preparation Time 20 minutes 
Serves 4

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Posted by Harini R on Sunday, December 10, 2017
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Cheesy Quinoa Bites



BM #82 Week 2 Day 1 -

 These cheesy quinoa bites make a delightful snack. This is a good way to sneak in those vegetables which are a no-no for the kids.

This week it is all about bite sized appetizers which are kid friendly. 

 These bites disappeared in a flash and no one commented on the quinoa in there. That was a pleasant surprise. 

 Recipe Source here
Ingredients - 

 Quinoa cooked 1 cup
Mixed Vegetables (I used Broccoli, carrot and corn) minced and steamed 1 cup
Flax-meal 2 tsp + Warm water 2 Tbsp (Flax Egg)
Shredded Cheese 3/4 cup
Garlic Powder 1/4 tsp
Red Chili Powder 1/4 tsp

Method Of Preparation -
Wash and cook quinoa and allow it to cool.

 Mix in the flax-egg, cooked vegetables and the spices.

 Add the shredded cheese, adjust the taste as needed.

 Preheat the oven to 350 °F.

 Grease the mini muffin pan and divide the quinoa mixture into 24 equal portions.

 Bake for about 20 minutes or until the mini muffins are firm and slightly crispy.

 Remove and allow them to cool before serving them with ketchup.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

 This is for Srivalli's Kid's Delight event, guest hosted by Sapana, themed on Bite Size Appetizers.


Preparation Time 20 minutes + Baking time 20 minutes
Makes 24 mini muffins

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Posted by Harini R on Friday, November 10, 2017
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Sweet Potato - Corn Cutlets


Sweet Potato - Corn Cutlets

 BM #77 Week 4 Day 2 - 

 Here is another bookmarked recipe from my instagram feed. I typically note down the ingredients and label it on a notepad and so the source is mostly unknown for such recipes. But since my kids like to eat cutlets in the form of a chaat, I make different combinations.

Ingredients - 

 Sweet Potato peeled, cubed 3 cups
Corn kernels, boiled (I used frozen corn and thawed) 1 cup
Salt, Red Chili Powder, Chaat Masala and Garam Masala as needed
Bread Crumbs 1 cup
Oil to shallow fry

 Note - Spices and herbs can be varied as per preference.
Sweet Potato - Corn Cutlets

 Method Of Preparation -
Boil the sweet potato and mash it. Slightly crush the boiled corn and mix it with the sweet potato. Add in the spices and bread crumbs and mix well to resemble a soft dough.

 Divide the mixture into equal portions (I made about 18 portions).

 Flatten each portion of the mixture to resemble a patty. Shallow fry on a heated griddle spraying as much oil as needed.

 Continue with the rest of the mixture.
Serve with chutneys of your choice. I served it as a chaat with green chutney, Date-tamarind chutney, onion, tomato, beaten yogurt and sev.


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Preparation Time 30 minutes
Makes 16-18

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Posted by Harini R on Monday, June 26, 2017
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