Friday, April 22, 2016

Cheesy Corn Spinach Sandwich

"Cheesy Corn Spinach Sandwich" a quick, easy, delicious and healthy breakfast. Having a  picky toddler at home, my mind always revolves around the choices, which are good in taste and nutritious as well. This sandwich recipe has the goodness of spinach and corn, and the cheesy delight makes a perfect combination to taste. So let's start to toast this yummy sandwich with "Flavors of Sneha's Kitchen"

1 cup sweet corn kernels
1 cup chopped spinach leaves
4 tbsp of white sauce (recipe for white sauce is in tips section)
1 tbsp shredded cheddar cheese
1 tbsp of shredded mozzarella cheese
4 slices of bread
1 tbsp of olive oil
1 tsp of cayenne pepper
1 tsp of garlic powder
1 tsp of oregano leaves or mixed herbs
1 tsp of black pepper powder
Salt to taste
Butter to toast the sandwiches


In a hot saucepan, add olive oil. Once heated, add sweet corn and toss for 1 minute on medium flame.

Now add chopped spinach leaves and again saute for 1-2 minutes.

Now add cayenne pepper, black pepper, garlic powder, oregano leaves and salt. Mix well and saute for 1 minute.

Now keep it on low flame and add the white sauce. Mix well.

Add cheddar and mozzarella cheese and keep mixing on low flame until the cheese melts.

Take it out in a bowl.

Now, spread an even layer of this mixture on bread. And spread some butter on another bread.

Toast the sandwiches on medium flame until both sides get golden brown.

Cut it in triangular shapes and serve immediately.
Cheesy Corn Spinach Sandwich


  • To make the white sauce, heat 2 tbsp of butter in a pan. Now add 1 tbsp of all purpose flour. With the help of whisker, keep mixing it on a low flame for 2-3 mnts. Now slowly keep adding half cup of milk and keep stirring to avoid forming any lumps. Add salt and black pepper to taste. Keep mixing until you get a thick texture. White sauce is ready to use. You may always use store bought white pasta sauce, if don't want to make this at home.
  • You can use tinned/canned corn instead of fresh corn. Here, I have used fresh sweet corn kernels and steamed them for 15 mnts but even regular corn would also taste good.
  • You can mix some basil leaves also, to make it more tasty and aromatic. For some hot kick, add little bit of chilli flakes. Avoid using it, if you are making for kids.
  • You can add more cheese to make it even more cheesy. Choice is yours :)

Tuesday, April 12, 2016

Chicken Do Pyaza

Chicken/Murg Do Pyaza is one of the most tasty chicken recipe. As the name suggests "Do" means "Two", this preparation requires almost double the quantity of onions and also onions are added in two ways. This is an exotic punjabi dish with plenty of fried onions and exotic aroma in it. And don't be surprised, but I learnt this recipe, from my wonderful husband, who is an expert in making Chicken Do Pyaza. This recipe goes well with roti, parantha or Naan. So let's learn this mouthwatering chicken preparation with "Flavors of Sneha's Kitchen".
Chicken Do Pyaza

500 gms chicken washed and pat dried
2 big onions sliced
1 big onion cut in cube
1 tomato chopped
5-6 garlic cloves chopped
2 green chilli
1 tbsp of coriander powder
2 tsp of red chilli powder
1 tsp of turmeric powder
1 tbsp of ginger-garlic paste
1 tsp of chicken curry powder (optional)
2-3 cloves
2-3 cardamom
2-3 peppercorns
1 tsp of cumin seeds
1" of cinnamon stick
 2 bay leaves
4-5 tbsp of cooking oil
Salt to taste
1 tbsp of chopped coriander leaves


Take chicken in a bowl. Add coriander powder, turmeric powder and chilli powder. Mix well and let it marinate for half and hour.

Heat oil in a pan. Add cloves, peppercorn, cinnamon, cardamom, cumin seeds, bay leaves and chopped garlic. Saute until garlic turns its color.

Add just the sliced onion and sprinkle some salt on it. Saute until golden brown. Now add ginger-garlic paste. Mix well and and cook for 1-2 minutes or until the raw flavor of garlic is gone.

Now add the marinated chicken and mix well. Cover and cook. Keep stirring in between to avoid sticking this in the pan.

Once chicken is 3/4th cooked, add tomato, cubed onions, green chilli and some salt. Also at this point of time, you may add chicken curry powder to enhance the flavor of your dish.

After adding the tomatoes, chicken will start leaving the excess water. Cook until all the water is evaporated and then fry/bhuno the chicken on medium-high flame until you get little browning on chicken pieces. This will also give a good color to the masala. Make sure you don't burn the spices.

Now add just half cup of water and adjust the salt according to your taste. Be careful while adding salt, as you have added salt earlier too. Mix well and let it come to a boil. Make sure not to make a thin gravy as it will spoil the taste of your dish.

Let it boil on low flame for 5 minutes until the gravy thickens up a little. Now, sprinkle the chopped coriander leaves and simmer for 1-2 minutes. Garnish and serve hot.
Chicken Do Pyaza ready to be served

Expert Tips: If you want your dish to be more aromatic, add 1 tsp of clarified butter/desi ghee while frying the chicken. Adding the cubed onions later, gives this dish the onion taste which its require to be Chicken do Pyaza, Also that way, the onion doesn't get too mussy and it gives a good presentation to this dish.

Saturday, April 9, 2016

Sooji/Rava Toast

Sooji/Rava Toast is an instant, healthy and easy option for breakfast or tea time snack. This is a very simple dish prepared by spreading a batter made with rava and yogurt. Sooji toast is very light to digest and you may add any vegetables of your choice to make it more healthy. Since kids love anything made with bread, this can be a good choice for their lunch box.  So let's see how to make this quick and filling snack with "Flavors of Sneha's Kitchen".

Half cup of sooji/rava/semolina
Half cup of yogurt
Half tomato deseeded and finely chopped
Half onion finely chopped
2 green chilli chopped
1 tbsp fresh coriander leaves finely chopped
4 tsp of vegetable oil
Salt to taste
4 bread slices


In a bowl mix sooji, yogurt and salt. Add little water if required. Let is rest for 10 mints.

Now add chopped onion, tomato, green chilli and coriander leaves. Mix well and make a batter. Make sure it's not very thick or runny.

Spread on bread slices evenly.

Heat a flat pan and drizzle few drops of oil. Put the batter side down and let it cook on low flame for few minutes or until that side gets golden brown.

Flip it over and toast the other side until it gets golden brown. Press gently with back of the spatula in between.

Once both the sides are toasted and the batter is cooked take it out on serving plate. Cut it in triangular shape and serve with ketchup or your choice of dip.

Tips: Feel free to add or omit any vegetables or spices and make it tastes different and yummy every time you make. 

Thursday, April 7, 2016

Masala Okra

Masala Okra is a simple and quick recipe that you can make in a jiffy for a weeknight dinner. This recipe is an amazing mix of Okra/bhindi/lady finger with onion, chopped tomatoes and indian spices. I was not a fan of Okra, until I found this recipe, which tastes great, intact all the nutritions and super quick to cook. So whoever out there don't want to eat or cook Okra, please try this recipe once, and you will surely buy Okra whenever you are at supermarket. So what is the wait, let's try this easy and quick recipe with "Flavors of Sneha's Kitchen".
Masala Okra
500 gms of  Okra (washed, pat dried and cut into 1 inch pieces)
1 medium size onion finely chopped
1 tomato finely chopped
2-3 green chillis chopped
1 tsp of coriander powder
1 tsp of cumin powder
1/2 tsp of turmeric powder
1 tsp of red chilli powder
1/2 tsp of garam masala powder
4 tbsp of vegetable oil
Salt to taste


In a hot pan add vegetable oil. Once heated, add chopped onion and green chilli. Saute until onion is translucent.

Now add salt, turmeric powder, coriander powder and cumin powder. Mix well and saute for 1-2 minutes.

Add Okra and give it a good mix. Cover and cook until okra is 1/3 cooked.

At this point of time, add chopped tomatoes and red chilli powder. Mix well, Cover and cook until tomatoes are soft.

Now add garam masala powder and mix well. Saute on high flame for a minute or until oil starts appearing from the corners. Make sure to saute with light hands, otherwise okra will get mussy.

Add half cup of water and mix well. Keep the okra on high flame without the lid until almost all the water is evaporated.

And Voila... your Masala Okra is ready. Serve with roti, parantha or naan.
Masala Okra ready to be served

Tips: Don't overcook the Okra, otherwise it may not look very presentable. If you want, you can fry the Okra before adding this into the spices. However, to intact all its nutritions I always avoid frying my Okra.

Tuesday, April 5, 2016

Mustard Fish Curry

Fish curry needs no introduction and when it is simmered in mustard based gravy, its a delight to your taste bud. Earlier, I was afraid of cooking my fish in mustard gravy, until I found this perfect recipe with zero doubt of bitterness. In my tips section, I'm gonna share few simple tips, which help you to make your gravy perfect and you will never go wrong in making mustard gravy. So let's start to cook this scrumptious dish with Flavors of Sneha's Kitchen.

Mustard Fish Curry
250 gms of fish fillet (I have used Tilapia but you can use any fish of your choice)
2 tbsp of mustard seeds
6 cloves of garlic
1 inch of ginger
3-4 green chilli
2 tsp of cumin seeds
1 tsp of coriander seeds
2 tsp of red chilli powder
2 tsp of turmeric powder
Purée of two medium sized tomatoes
Mustard oil for frying and tempering
Salt to taste
Chopped coriander leaves for garnishing


Soak 1 1/2 tbsp of mustard seeds in water for half and hour. In a blender, add soaked mustard seeds, coriander seeds, 1 tsp of cumin seeds, garlic, ginger, green chilli and 1 tsp of turmeric powder. Add little water and make a smooth paste.
Mustard Paste
Now in a bowl, marinate the washed and pat dried fish by adding salt, turmeric powder, 1 tsp red chilli powder and 1 1/2 tsp of mustard paste. Coat the fish well in the marination and let it marinate for 5-10 minutes.
Marinate the fish
Now heat up the frying pan and add mustard oil. Once heated, add the fish pieces one by one and deep fry the fishes on high flame until both sides are golden brown.
Fry the fish pieces
Fried Fish
Now in another pan, add 3 tbsp of mustard oil. Once heated, add 1 tsp of cumin seeds and 1 tsp of mustard seeds. Once seeds are crackled add the mustard paste and saute for 1-2 minutes. Now add the tomato purée and mix well. Cover and cook on medium flame until tomatoes are cooked and oil starts appearing from the corners.
Cooked spices
Now add 1 cup of water and let it boil. Once gravy start boiling add salt and boil it for next 3 minutes.
Add the fried fishes in gravy and mix well. Cover it and let it simmer for 5 minutes.
Fried Fish in Gravy
At the end garnish with chopped cilantro and switch off the flame. Serve this delicacy with steamed rice.
Fish Curry

Tips: Soaking the mustard seeds in water is very important before grinding, as it helps the seeds to grind well. Also, there are two types of mustard seeds. One is small and another is big. Use the big one to avoid the bitterness. Grinding the green chilli with mustard seeds also helps to reduce the bitterness of mustard. Try to fry the mustard paste on low flame and as little as possible so that it doesn't get burn. I would recommend using tomato puree instead of chopped tomatoes. Follow these simple rules and you will never go wrong with the mustard gravy.
Courtesy: My super awesome Bhabhs Anusha Jaiswal