Its creamy. Its colorful. Its versatile. It has spinach! so yes. Its healthy too. Is it dip? Or a spread? or a side… call it whatever you wish, doesn’t matter. Its yummy and your family and friends will digg deeper into the bowl for more, is what matters. 🙂
So, I cooked a good deal one morning. Made this creamy spread, fixed sandwiches and canapes, roasted healthy parathas, potato saute, baked a simple eggless chocolate cake with a divine ganache(the cake was too soft so it fell apart, but that didn’t deter us from grabbing mouthfuls!). I am not making a post of the cake. Fabulous to taste but a dud to look at, so would you call that a recipe failure or what?
My girl absolutely abhors peas and corn in her food. Corn on the cob is ok, but none of the sweet corn kernels in her parathas or rice or pasta.
I had to make her like it. Somehow. Simply because it was turning to be a pain, to cook separately for Miss finicky or sometimes remove the bits that sneaked in. Pain.
So here my new little helpers, cookie cutters helped me draw Milee’s attention to corn and wonder veggie spinach.
Using the cutters, scooped different shapes of bread, dabbed little bit of the spread, sprinkled cheese and baked to golden perfection!
No bribing, No threatening, No screaming. It all worked like a charm. Gone in minutes, she comes back for more. Yay!
The dip also turned into a wonderful spread when combined with green mint chutney(my favorite! I put it on everything) and some ketchup on the side.
A steaming cup of hot masala tea/chai is all that I needed to complete my breakfast. Tea with milk and sugar, enhanced by crushed pounded ginger, guest appearance of cardamom and cinnamon is our very own Indian masala chai. Although I try not to start my day with a cup of tea, but with breakfast it’s mandatory.
For the Spinach Corn Dip/Spread:
- 1 cup corn kernels, coarsely cut. Just place them on the board and using a knife, roughly chop them.
- 1/2 cup spinach, washed, blanched and chopped
- 3-4 cloves garlic
- 1 small onion, chopped
- 1 tbsp butter or olive oil.
- 1 tsp oregano or any mixed italian seasoning
- 1 tbsp flour, any – plain or whole wheat
- 1 cup milk
- 2 tsp red chili flakes – or as much as you need
- salt to taste
- 2 tbsp chopped fresh coriander leaves
- Optional: 2-3 tbsp cheddar cheese or fresh cream
In a wok, heat butter/oil. Saute garlic and onions. Add corn kernels along with the salt. After 2-3 minutes, throw in the flour. Let it coat all the veggies. Now add milk, keep stirring, till the milk thickens. Mix in the spinach. Season with oregano and red chili flakes. If using cheese or cream. Mix in now. The sauce should be creamy and thick. Garnish with chopped coriander leaves.
Use as required.
Note: If you wish to use the sauce as a dip for your croutons or cucumbers, then add more milk to get the consistency a little runny. If using as a spread on bread or parathas, then you might want it to be a little thick, so in that case, reduce the quantity of milk.
Note: Garlic and onions can be avoided. I just used them as flavor enhancers.
Note: Spinach is best blanched in wilting the leaves in hot water for 3-4 minutes, then immediately running them in cold water. This retains the fabulous color.
Note: To not wash away the essential nutrients of spinach. I suggest: wash the leaves well, chop them roughly, then blanch the leaves in very little hot water. Do not throw away the water, use them in boiling lentils/pulses or in your daily dough.
For the Canapes:
Using cookie cutters of different shapes, scoop out bread slices, dab with sauce, top with cheese and bake till brown. So simple. Serve with tomato ketch up. Simple 🙂
For the Sandwiches:
I applied a layer of green chutney on both slices of bread, spread the sauce, cover with the other slice and roast or grill or toast.