Friday, April 26, 2013

CORN AND SPINACH

CORN AND SPINACH

The beauty of cooking is that each recipe can be given a personal touch. In the olden days when there were no books, leave alone internet, I guess recipes passed from one generation to another purely through word of mouth. Later came the era of books, and many, including me , made copious notes of recipes they came across and cut recipes from magazines and journals. In today's world, sharing a recipe happens in a jiffy, thanks to the different forms of social media.

A couple of months ago, we were doing some entertaining and I wanted a recipe which incorporates two of my favourites, corn and spinach. I was delighted to find one readily available on You Tube from the famous Indian culinary expert, Sanjeev Kapoor's " Khana Khazaana."

Here is the link to the short video with the recipe for "Corn and Spinach."
The only change I have made is that I have not garnished it, as suggested, with 4 tbsp of fresh cream. I thought this would make it too rich for our requirements.

We had this with rotis and it was quite delicious. I hope you will enjoy it as much as I did.


Ingredients:
  • Fresh spinach leaves, blanched and pureed, 1 kg
  • Corn kernels, boiled 2 cups
  • Oil, 2 tsp
  • Green chillies, chopped, 5
  • Garlic cloves, chopped, 6-8
  • Salt, to taste
  • Garam Masala Powder, 1/2 tsp
  • Lemon Juice, 1/2 tbsp
Method:

Heat oil in a khadai
Add green chillies and garlic cloves and saute for 1/2 minute
Add the blanched and pureed spinach leaves and salt
Saute over medium heat for 2-3 minutes
Add garam masala powder and lemon juice
Simmer for 1  minute
Stir in the boiled corn and add salt
Serve hot
* Garnish with 4 tbsp of fresh cream