Spinach - Corn Rice | Palak Rice ~ Lunch Box Special

Its been quite a few days since I posted something here. The reason being simple, I just got pre occupied with several other things that I hardly got time to pen down the drafts and publish them. So sorry dears. Anyways wish I have this energetic feel always to keep my blog space ready to publish all posts consistently. Today's post is a simple lunch box rice that takes hardly anytime to put together. Whenever mom prepared dishes out of these greens, I used to shy away as spinach was a big 'no' to me as a child.
But as I grew up and started understanding the good health benefits of spinach, I started using spinach in my cooking. Gradually this soft corner for palak helped me to try out variation of spinach recipes which would be acceptable to all especially my kids. The elder child is particular about a few peculiar tastes and so he doesn't like spinach. However spinach in the pureed form hardly tastes anything like spinach greens when it is ground along with a few cashews and added to this rice. The ground paste of grated coconut and cashews adds the needed fat to the rice to make it soft and doesn't make the rice dry out when mixed with spinach puree. The beautiful green color of this rice makes it stand out and definitely a kiddo pleaser too. Corn adds a nice sweetness to the rice which balances the flavours of palak. These are my home grown organic batch of spinach and so I plucked them before its very mature as baby spinach and so tasted delicious. The fried raisins in the rice is purely optional but my kids love cashew or raisins in these one pot meals and so I do add them. Do give this a try and am sure all will love it !!

Preparation time ~ 20 mins

Cooking time ~ 20 mins

Author~ Julie

Serves ~ 3 

Ingredients

rice 1 cup(basmati / sona masoori)

frozen corn kernels 1/2 cup

oil 3 tbsp

raisins  1 tbsp

turmeric powder 1/4 tsp

salt to taste

to grind

palak 1/2 bunch or 1 cup chopped

grated coconut 1/4 cup

cashews 10

ginger 1 " piece

garlic 4-5 cloves

green chillies 2 broken

Method

• Soak the cashews in a bowl of water for about 20 minutes.
• Wash and chop the palak(spinach). Blanch the palak and keep aside ( how to blanch palak- In a bowl of hot water, add the spinach leaves for about 40-45 seconds till stems are wilted.Immediately drain water and add in a bowl of cold water to stop cooking process. Drain water and use).

• In a mixer jar, add the grated coconut, ginger, garlic, green chillies, cashews and blanched palak. Add a tbsp of water to grind to a smooth paste.
• In the meantime, cook the rice as per packet instructions or rice variety. Keep aside to cool.
• In a pan, heat the oil. Add in the raisins, wait till its golden brown. Drain and keep aside.In the same oil add the corn kernels. Saute the corn for about 1 minute and add the ground paste. 

• Wash the blender jar with 3 tbsp of water and add. Cook till the masala is cooked well for 2 minutes, add salt and turmeric powder. Add in the cooked rice, mix well. Adjust salt if needed. 
• Cook covered for a minute and switch off flame. Add in the raisins and mix well.Serve warm with cucumber raitha and fried fryms. Enjoy !!

NOTES

* I didn't feel the need to add chilli powder as 2 green chillies were added as paste. But if you still feel to increase the heat then feel free to do so.

* I  have used frozen corn, thawed and used. If you use fresh corn kernels,then cook and use.

* You can use frozen green peas too instead of corn kernels.

Corn Cheese Sandwich( Step By Step Pics) ~ Quick Breakfast

Simple dishes that require less than ten minutes to assemble is an inviting one for busy moms. This is one such recipe that can be put together in few minutes. Corn is a versatile veggie that can be added to all types of recipes and the sweetness adds flavor to whatever dish you add,Isn't it? This was just another demand from kids to have some sandwiches. I searched my refrigerator to find an ingredient that can be added to the filling and which kids love too. My attention fell on the fresh corn and immediately and thought to add this to the sandwich. The only elaborate cooking involved is cooking the corn and if you are using frozen corn then this step is simplified all the more,just thaw and use. Am not a mayonnaise fan and so needed a blending accompaniment that goes well with corn. So decided to make a spread using thick yogurt,mint and spices which wonderfully clicked away. The added topping of cheese gave a creamy and delicious sandwich,kids totally loved the warm sandwiches and I too enjoyed,he he.. Try these out,am sure all will love these !

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes(excluding corn cook time)
Serves ~ 5 sandwiches
Author ~ Julie

Ingredients
bread slices 10
corn cob 1 or frozen corn 1 cups
mozarella cheese 3/4 cup
butter to smear  2 tbsp

to grind
mint leaves 1/2 cup chopped
*hung curd 2 tbsp
green chilli 1
garlic clove 1 small
pepper powder to taste
salt to taste

Method

• Boil the corn using water and salt. Using a knife scrape the corn kernels.
• Grind the ingredients to a smooth paste. The hung curd should be mildly sour else it may not taste good. If its not sour then add lime juice to compensate. Mix the corn to this mixture,give a quick toss.
• Spread the corn mixture on the bread. Put the grated mozarella cheese. Cover with another slice of bread. Spread butter on top of the bread.

• Invert the butter spread side on a heated pan and place a plate on top of the bread. Gently place weight on top of the plate to give the toaster effect(check this post here to learn on placing the weight on the bread). Cook on low medium flame for a minute and then spread butter on the exposed side of the bread. Now flip this side down and place weight again. Cook another 45 seconds and then serve on a plate.
• If you are using grill toaster,then go as per the toaster instructions(I have never felt the need of a toaster as I make sandwiches not very frequently and this method above works perfectly good). Cut in two and serve warm on a plate.

NOTES
* You can use lime juice instead of hung yogurt.
* You can use any other herbs like coriander leaves instead of mint leaves. However,mint adds a nice flavor.
* If you are using regular yogurt then pour 1/2 cup of yogurt in a muslin or cheese cloth  and hang for 5-6 hours or overnight to get the hung curd.

Check out other quick recipes from this space:
* Strawberry Bell Pepper Cheese Sandwich

* Lemon Blueberry Pancakes
* Strawberry Shrikhand
* Mango Avacado Salsa 
* Quick Egg Masala 
* Chocolate Truffles 
* Dossizza

Enjoy :)