Monday, 24 July 2017

Grilled Spinach and Corn Wich

Spinach and Corn Sandwich
Acknowledging the fact that combinations of bread/pastry filled with meat or cheese and dressed with condiments have been enjoyed since ancient times, food historians generally attribute the creation of the sandwich as we know it today, to John Montagu, 4th Earl of Sandwich. This Englishman was said to have been fond of gambling. As the story goes, in 1762, during a 24 hour gambling streak he instructed a cook to prepare his food in such a way that it would not interfere with his game. The cook presented him with sliced meat between two pieces of toast. Perfect! This meal required no utensils and could be eaten with one hand, leaving the other free to continue the game. Sadly, the name of real inventor of the sandwich (be it inventive cook or the creative consumer) was not recorded for posterity.

Recipes for sandwiches were not immediately forthcoming in cookbooks. Why? In England they were (at first) considered restaurant fare. In America? Many colonial cooks in the last half of the 18th century were not especially fond of imitating British culinary trends. Did colonial American cooks make sandwiches? Probably...most likely, though you will be hard pressed to find solid evidence. When viewed in historical context, it is understandable why Americans didn't begin calling their bread and meat combinations "sandwiches" until [long after the Revolution & War of 1812] the late 1830s. The primary difference between early English and American sandwiches? In England beef was the meat of choice; in America it was ham.

Now whether you favour the English or American way of enjoying this snack on the go, my desi heart will always beat for an Indian twist to the taste. Fillings made with local Indian spices and modified Indian restaurant menu dishes aren't new any more, think of the meal and a sandwich has been concocted of it, some place in the country, for sure and what better reason or season that the thunderous monsoon to enjoy some local fare between two slices of bread.

Both palak (spinach) and makkai (sweet corn) are abundantly available in our local markets these days and using seasonal ingredients not only nourishes ones body but are fun to bite into because they are in their very element, their yummiest, juiciest best!

Today's recipe is probably available at every cafe you have ever visited, however its a classic and recreating it in your own kitchen when the ingredients are in season.... snack time time bliss....

Read on for the recipe,

Palak and Corn Grill Sandwich

You will need:

2 cups chopped spinach leaves
1 cup of boiled corn kernels
1/2 cup grated mozzarella cheese (or use any cheese of choice)
1 tbsp all purpose flour (maida)
2 tbsp butter (more if required)
1 cup of milk
1/2 tsp oregano
1/2 tsp red chili flakes
1/2 tsp black pepper
1 tbsp vegetable oil
Salt to taste
Any type of bread slices as required


In a wide pan heat a little oil, to this add in the pre boiled corn kernels and lightly saute, once done add in the roughly chopped spinach leaves that have been thoroughly washed,

Season the spinach corn mix with salt, pepper, chili flakes and oregano seasoning.

Saute till the spinach leaves wilt and let out a lot of water. Turn over this mix into a colander put over a bowl and let all the excess water drain off.

Lightly clean your pan and to it add in some butter, once melted add in the flour and saute on a very low heat, next add in the milk very little at a time else the flour will form lumps and keep stirring with a wooden spoon, add in more milk until you achieve a spreadable paste like consistency of the white sauce, keep the flame on low.

Now add in some pepper powder along with the grated cheese.

Allow the cheese to fully melt into the white sauce, your paste will now get thicker and creamier.

Switch off the flame, check for salt and add a little if required.

Now add back the spinach and corn mix to the white sauce. Mix well.

Allow this filling to cool down.

Now take two slices of your favourite bread and spread one slice with a generous amount of the filling, cover with the other slice and grill in a sandwich toasty, a panini press or even on the stove on a griddle (tawa)

Once golden, remove and enjoy hot with your evening cuppa.

Bon appetite!

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