Spinach & Corn Toasties
Prep. : 20 Mins
Cook : 20 mins
Total Time :
40 Mins
Cuisine :
Servings : Makes 2
Fresh spinach leaves (Palak) – 100gm (blanched)
Fresh corn kernels (Makai dana)- ¼ cup( boiled)
Cashews (Kaju) – 5-6 (soaked)
Almonds (Badam) – 4-5 (soaked)
Mixed herbs- ¼ tsp
Chilli flakes- -¼ tsp
Salt and pepper – to taste
Cheese slice- 1
Multigrain/whole wheat bread slices – 2
Oil- 1tsp
Butter – as needed
Accompaniments
Kiwi- 1
Roasted Peanuts (Sing dana) and chickpeas (Chana)- ½ cup
- In a mixer grinder, grind together the soaked cashews and almonds into a smooth paste by adding little water.
- Now, heat oil in a non-stick pan, sauté the corn kernels till plump & then add the cashew paste. Add some water to make it slightly saucey.
- Chop blanched spinach and add it to the pan.
- Season with salt and pepper & add some mixed herb & chilli flakes to make it more flavourful.
- Bring it all together to make a thick & slightly mixture.
- Turn the flame off.
- To prepare the Toasties, apply butter on one side of each bread slice then add a slice of cheese on one of them.
- Then put a spoonful corn and spinach mixture on the cheese slice and spread evenly to cover the whole slice.Close with the other bread slice.
- Now Grease the toastie maker with butter and place the sandwich in it.
- Cook on low flame flipping the side once for about a minute each or till it turns brown and crispy on each side. ( You can open and check for the same
- Once done take the toastie out from the toastie maker on your chopping board and cut it diagonally.
- Pack in a tiffin box along with fresh kiwi and a mixture of roasted peanuts and chickpeas for that added dose of health.
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