Cheesy Sweetcorn and Bellpepper sandwich

Ingredients:

Makes 5 sandwiches

Sweetcorn - 150 gms (I used frozen)
Green bellpepper/capsicum - 1
Onion - 1
Oil - 1 tbsp
Salt - to taste
White or black pepper powder - 1/2 tsp or to taste
Brown bread slices - 10
Butter - as needed
Cheese slices - 5

Preparation:

1. Thaw the sweetcorn. Remove the seeds of the bellpepper and chop finely. Peel the onion and chop it.
2. Heat oil in a pan and add Onion, sweetcorn and bellpepper. Add salt and saute for about 5 minutes. Add pepper and combine well.
3. Take a slice of bread and spread the sweetcorn mix. Place a cheese slice and cover it with another slice of bread. Brush a little butter on the outer sides of the sandwich.
4. Grill or toast the sandwich.Serve hot !

Events:
Cooking Concepts:Spring seasonal food hosted by Sravs
Souper Sunday hosted by Deb
Bon Vivant Moments #3 - Breakfast Ideas hosted at Sumee's Culinary Bites
Showcase: What's in your lunchbox hosted by Divya
Let's make sandwiches hosted at Simply Food
Guest Quest hosted by Amina

Meal of the month

Here's my Meal plan for Rosh's event Meal of the month

Breakfast-Rava Idli

  

Lunch - Chicken Biriyani

Dessert - Double ka meetha

Dinner: Egg kothu porotta

Tofu capsicum masala

Tofu has almost replaced paneer in my kitchen. Its been just a few months I started using tofu, and I love it more than paneer now. What I love about tofu is that it doesnt have a milky smell as in paneer and it also feels lighter. Tofu is comparatively less in calories and fat and is a good source of protein ...

Tofu is made by coagulating soy milk and pressing the resulting curds. Tofu originated in ancient China and is widely used in East Asian and Southeast Asian cuisines. This recipe is a simple indian style curry with firm tofu and capsicum and it makes a great side dish for chappathi or naan.

Ingredients:

Firm tofu - 200 gm block

Green capsicum - 1, seeded and diced

Oil -1 tbsp

Cumin seeds - 1/2 tsp

Onion - 1 small, finely chopped

Garlic - 4 to 5 cloves, chopped

Coriander powder - 1 tsp

Garam masala - to taste

Kasuri methi - 1/2 tsp, crushed

Chopped coriander leaves - to garnish

Ghee or butter - 1 tsp

For curry paste

Oil -1 tbsp

Dry red chillies - 3

Onion - 2, chopped

Tomato - 2, chopped

Salt to taste

This curry paste can be used in a variety of north indian gravies. 

Preparation:

1. To make the curry paste, heat oil in pan and add dry chillies followed by onions. Add salt and saute till onions become soft. Add tomatoes and a few spoons of water and cover and cook till mushy. Remove from the stove and let it cool. Grind to a smooth paste.

2. Cut the tofu to blocks and keep it in a bowl of warm water for few mins. Drain and keep aside.

3. Heat oil in a pan and add cumin seeds. Add onion and garlic and saute till it starts turning brown. 

4. Add coriander powder and then the curry paste and combine well. Add a little water and bring to boil. Add capsicum and tofu pieces and garam masala. Adjust the salt and cover and cook for 5  minutes. 

5. Add kasuri methi and coriander leaves and combine well. Serve with a dash of ghee or butter.

Events:

Show me your HITS: SOY recipes hosted by Prabha, an event series initiated by Sangeetha

Healthy Diet - Vegetarian Side Dishes by Vardhini
Cooking Concepts:Spring seasonal food

Prawns varattiyathu/Prawns masala

Ingredients:

1. Fresh prawns(Large/medium)  - 350 gms

2. Chilly powder - 1 tsp

    Turmeric powder - 1/4 tsp

    Salt - 1 tsp

3. Sambar onion/Shallots - 10 to 12, peeled

   Ginger - 1 inch piece, peeled

   Garlic - 8 cloves,  peeled

   Green chilly - 1 or 2

4. Coconut oil - 2 tbsp (you may use any other oil too, but coconut oil adds a special flavour)

    Coconut cuts/thengakothu - 3 tbsp

    Curry leaves - 1 sprig

    Turmeric powder - a pinch

    Chilly powder - 1 tsp

    Coriander powder - 1 tsp

    Tomato - 1, chopped fine

    Pepper powder - 1/2 tsp or to taste

    Garam masala - 1/2 tsp or to taste(as taste of garam masalas vary from different brands)

Preparation:

1. Peel, de-vein and wash the prawns. Drain the prawns and marinate with ingredients listed as 2 for about 15-20 mins

2. Coarsely grind / crush together ingredients listed as 3 and keep aside.

3. Heat oil in a pan and add the coconut cuts followed by curry leaves. When the coconut cuts turn light brown, add the ground/crushed ingredients and saute for a minute. Add turmeric, chilly and coriander powders and combine well. 

4. Add tomatoes and cook till mushy. Add a few tbsp of water and mix well.

5. Add the prawns and cover and cook for 5-10 mins. Open the lid and sprinkle pepper powder and garam masala. Saute for a few minutes on a high flame till the gravy thickens. You may add a tsp of coconut oil at this stage  for more aroma.

Serve with hot rice. Enjoy !

Events:

The Kerala Kitchen - April 2012 hosted by me. Please rush in your entries