amritsari dal simple punjabi dal made with whole black gram and chana dal.

. Author: dassana Recipe type: main Cuisine: punjabi, indian Serves: 3-4

Ingredients
for cooking the lentils: 1 cup whole black gram/urad dal cup chana dal 4 to 4.5 cups water for pressure cooking the dals for tempering: 5 green chilies or as required (reduce the number of chilies if you want) 1 small onion, finely chopped, approx 3 tbsp chopped onions 1 small tomato, finely chopped, approx cup chopped tomatoes 2 tbsp finely chopped ginger 2 tbsp finely chopped garlic tsp red chili powder (optional) 2.5 to 3 tbsp peanut oil or any vegetable oil 6-7 mint leaves, chopped or chiffonade for garnishing salt as required

Instructions
1. 2. 3. 4. 5. 6. 7. 8. 9. rinse and soak the lentils in enough water overnight or for 4-5 hours. drain the soaked lentils. in a pressure cooker, add lentils, water and 1.5 tbsp each of chopped ginger and garlic. pressure cook till the lentils are cooked and soft. with a back of a wooden spoon, mash some of the lentils. heat oil or butter in a small pan. add the chopped onions. saute till light brown. then add the remaining tbsp of the chopped ginger and garlic, along with the chopped chilies. 10. saute till the onion becomes golden. 11. add the tomatoes and saute till the oil starts to leave the sides of the mixture. 12. pour this mixture along with the oil in a the cooked lentils. 13. stir and add salt. 14. simmer for 4-5 minutes or more till the amritsari dal thickens. 15. while simmering if the dal looks more thick, than you can stir in some water and continue to simmer. 16. serve amritsari dal garnished with mint leaves and topped with some butter.

mushroom tikka easy to prepare marinated and grilled mushroom tikka. Author: dassana Recipe type: side, starters Cuisine: north indian, punjab Serves: 3-4

Ingredients

200-250 gms button mushrooms tbsp ginger-garlic paste or crushed ginger-garlic (approx inch ginger + 3-4 garlic crushed in a mortar & pestle) tsp ajwain or carom seeds or tsp organic red chili powder (1/2 tsp red chili powder made the tikka a bit hot) tsp garam masala powder a pinch of turmeric powder 3-4 tbsp besan or gram flour 1 tbsp oil (to be used only if grilling or baking the mushrooms in the oven) salt + black salt as required or rock salt chaat masala to sprinkle few chopped coriander leaves for garnishing few drops of lemon juice as required and lemon wedges to be served 1 medium sized onion, sliced thinly with some salt & lemon juice added served as an accompaniment.

Instructions
1. rinse the mushrooms well in water. 2. drain and wipe them dry. 3. trim the earthy base stalks a little. 4. in a mixing bowl, take all the mushrooms. 5. add all the spice powders, carom seeds, salt and oil. 6. mix well. 7. keep aside to marinate for 20-25 minutes. 8. preheat the oven to 200 degrees C. 9. after 20-25 mins, add the gram flour and mix well. 10. bake in the oven for 25-30 minutes or till the mushrooms are cooked and tender and are browned. 11. after 15-20 minutes when grilling, you can turn the skewers so that there is uniform grilling. 12. if you want you can sprinkle or spray some oil on the mushrooms after 15-20 minutes. 13. sprinkle some lemon juice, chaat masala, coriander leaves on the mushroom tikka. 14. serve mushroom tikka hot or warm with a green chutney, rotis or naan or even bread.

Notes
if frying the tikka, then dont add oil to the marination. another option for frying marinate the mushrooms first. then make a thick flowing batter with gram flour/besan, water and salt. dip the marinated mushrooms in the batter and deep fry or shallow fry. palak mushroom easy and delish spinach mushroom curry. Author: dassana Recipe type: main Cuisine: north indian Serves: 3-4

Ingredients
for spinach puree: 3 cups chopped spinach 1 green chili, chopped inch ginger, chopped 2-3 garlic, chopped

other ingredients: 200 gms white button mushrooms 1 medium sized tomato, finely chopped 1 medium sized onion, finely chopped 2 tbsp oil or ghee tsp turmeric powder or tsp red chili powder or tsp garam masala powder 1.5 or 2 cups water tbsp wheat flour or maize flour or chickpea flour whole spices/garam masala 1 black cardamom 1 inch cinnamon 2 green cardamom 2 cloves 1 small bay leaf

Instructions
1. 2. 3. 4. 5. 6. 7. blanch the spinach first. drain and blend the spinach with green chili, ginger and garlic till smooth. heat oil and fry all the whole spices. add onion and fry till golden add garlic and fry for some seconds add the tomatoes and fry for 1-2 minutes add the mushrooms and fry till they shrink in size and the oil starts to leave the sides of the mixture. 8. add turmeric powder, garam masala powder and red chili powder. 9. stir. 10. add the spinach puree and stir for 2-3 minutes 11. add water and salt and simmer. 12. after 2-3 minutes, add wheat flour or maize flour or gram flour for thickening the curry. stir well. 13. cook the palak mushroom till the gravy thickens a bit. 14. serve palak mushroom hot with roti, naan or rice. matar kulcha popular street food delhi. Author: dassana Recipe type: snacks, brunch Cuisine: north indian Serves: 3-4

Ingredients
for the matar/white peas curry: 1 and cups dried white peas 3 to 4 cups water for pressure cooking the peas. tsp cumin seeds 1 tsp chaat masala tsp roasted cumin powder/bhuna jeera powder tsp dry mango powder/amchur powder tsp red chili powder tsp garam masala powder jaljeera chutney:

cup fresh mint leaves, loosely packed 1 tsp cumin seeds 1 tsp fennel seeds/saunf seeds removed from 1 black cardamom discard the outer cover 1 dry red chili, deseeded (optional) a pinch of asafoetida/hing 1 tsp black salt/kala namak 5-6 black pepper tsp dry mango powder/amchur powder 1 tbsp seedless tamarind or cup water for grinding for toppings & garnish: 1 small onion, finely chopped 1 medium sized tomato, finely chopped 1 green chili, slit or chopped inch ginger, julienned or finely chopped 1 lemon, quartered some coriander leaves (optional) for the kulcha please refer to the kulcha recipe here.

Instructions
cooking the peas: 1. soak the matar or dried white peas overnight or for 7-8 hours. 2. drain and then pressure cook with 3 to 4 cups of water till the peas are completely cooked. 3. if there is extra water and the mixture is thin, then simmer till the peas get a medium consistency. 4. mash the peas slightly with a wooden spoon. 5. the soaked peas can also be cooked in a pan, but they will take a lot of time. preparing jaljeera chutney: 1. grind all the ingredients listed under jaljeera chutney with or cup water to a smooth paste. keep aside. preparing jaljeera chutney: 1. in a pan, heat oil. 2. on a low flame, first brown the cumin seeds. 3. remove the pan from fire. 4. then add the dry spice powders one by one chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder. 5. stir and immediately pour this mixture into the cooked peas or add the cooked peas to this mixture. 6. switch on the fire and heat through the peas for 3-4 mins. 7. now add the prepared jaljeera chutney and stir. 8. if the peas mxiture looks dry, add some water. 9. cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes. 10. check the seasoning and add more black salt if required. 11. you can make this and keep it aside till you prepare the kulchas. 12. when serving reheat the peas. 13. serve in bowls or plates. top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly. 14. garnish with coriander leaves and serve with matar kulchas.

aloo paneer kofta a melt in the mouth soft texture koftas with a crisp exterior. Author: dassana Recipe type: snacks, starter Cuisine: north indian Serves: 14-16 medium sized koftas

Ingredients
200 gms paneer/cottage cheese, grated 3 medium sized potatoes, which have been boiled & peeled and then grated 11/2 tbsp almond flour or 1 tbsp milk powder or 11/2 tbsp khoya (i used almond flour) tsp black pepper powder or crushed black pepper or tsp red chili powder or tsp punjabi garam masala powder 1 or 1.5 tbsp chopped coriander leaves 1.5 or 2 tbsp corn flour/corn starch 2 to 3 tbsp mixed chopped dry fruits almonds, cashews, pistachois and raisins vegetable oil for frying ( i used rice bran oil) rock salt or regular salt as required chaat masala as required (optional)

Instructions
1. mix all the ingredients in a bowl, except the dry fruits. 2. check the seasoning and add more salt or spice powders if required. 3. take a medium sized ball from the mixture and flatten it slightly. 4. place the dry fruits in the center. 5. bring the edges toward the center and cover the dry fruits completely. 6. seal the kofta well, so that they do not break while frying. 7. make all the koftas this way. 8. heat oil for shallow frying or deep frying in a kadai or pan. 9. add the stuffed koftas and fry till golden brown from all over. 10. drain the kofta on paper tissues. 11. serve aloo paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala. 12. these koftas can also be made and added to malai kofta curry.

Notes
i added 1.5 tbsp corn flour/corn starch to the kofta mixture and the koftas did not break. however, when making koftas, just add a small ball of the mixture first in the oil and if it does not break, then move ahead with frying the rest of the koftas. if the kofta does break, then add some more corn flour to bind them well. the oil has to be medium hot. too hot oil, will brown the koftas quickly with the inside remaining uncooked. a warm oil, will make the koftas soak oil and become greasy. the texture in the latter case also would not be good. the recipe can also be made for fasting or vrat. add rock salt when making for vrat. paneer butter masala soft succulent paneer cottage cheese cubes in a creamy tomato based gravy. Author: dassana Recipe type: main Cuisine: north indian Serves: 4 servings

Ingredients
200 or 250 gms paneer/cottage cheese, cubed or diced 2 tbsp cashew soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste. 4-5 medium size tomatoes pureed 1 or 2 green chili, slit (reserve a few for garnishing) 1 inch ginger and 3-4 garlic crushed or ground in a mortar & pestle 1 inch ginger julienned (reserve a few for garnishing) 1 tbsp oil + 1 or 2 tbsp butter 1 tsp kasuri methi/dry methi leaves tsp red chili powder 1 tsp garam masala or tandoori masala 1 bay leaf/tej patta 1.5 cups water a few coriander/cilantro leaves for garnishing (optional) salt and sugar as required check notes below for adding sugar

Instructions
1. heat oil and butter in a pan. 2. add bay leaf and fry for some 10-15 seconds or till the oil become fragrant. 3. add ginger-garlic paste and fry till the raw aroma disappears. 4. add the tomato puree and stir well. 5. add red chili powder after 2-3 mins and stir again. 6. saute till the oil starts to leave the sides of the tomato paste. 7. add cashew paste and stir well. 8. saute the cashew paste till the oil begins to leave the sides of the masala paste. 9. add water and stir. 10. simmer on a low flame. 11. add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken. 12. add the paneer cubes and cook them for 2-3 minutes till they become soft. 13. dont cook for a long time as the paneer will become dense. 14. lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir. 15. garnish with coriander leaves and serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onionlemon salad or some pickle amritsari chole white chickpeas curry made in punjabi style. Author: dassana Recipe type: main Cuisine: indian Serves: 5-6

Ingredients
for cooking the chickpeas: 2 cups dried white chickpeas/kabuli chana soaked overnight in enough water 2 inch cinnamon sticks 4-5 black cardamom 1 large bay leaf or 2 medium bay leaves 1 tsp ginger paste 4 tsp black tea leaves or 3 tea bags tsp baking soda (optional)

salt or black salt as required for the masala gravy: 1 large onion, chopped 3-4 medium size tomatoes, chopped 1 tsp chopped ginger 4-5 green chillies, slit or julienned 2 tsp cumin powder 2 tsp coriander powder 2 tsp fennel powder (optional) 2 tsp amchur powder/dry mango powder or 2 tsp dried pomegranate powder/anardana powder 1 tsp red chili powder 2 tsp garam masala powder or chana masala powder 3-4 tbsp oil some julienned ginger and coriander leaves

Instructions
1. firstly soak the dried chickpeas overnight in water or for 8-9 hours. 2. next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth. 3. pressure cook for 8-10 minutes or till the chickpeas are completely cooked. 4. strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves or the tea bags. 5. in a large pan or a large kadai, heat oil. 6. add the chopped onions. 7. fry till golden brown. 8. add slit green chilies and fry for a minute. 9. add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy. 10. add the cooked chickpeas and saute for 5-6 minutes. 11. add all the spice powders, stir and saute for a minute. 12. now add the strained stock about 2.5 to 3 cups to the chickpeas. if the stock is less you can add some water. 13. keep the whole mixture on fire and simmer till the curry thickens a bit. 14. when the gravy thickens, add some julienned ginger to the chickpeas. 15. check the salt and seasonings and add more if required. 16. stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.

Notes
the spices can be adjusted as per your preferences. this recipe can be doubled or tripled. you can also use canned chickpeas instead of dried chickpeas. chana dal fry bengal gram lentils tempered & flavored with indian spices. Author: dassana Recipe type: main Cuisine: north indian Serves: 2-3 servings

Ingredients
for cooking the chana dal:

cup chana dal 2.5 or 3 cups water tsp turmeric for tempering: 2 medium sized tomatoes cup chopped onion 1 inch ginger, finely chopped 4-5 garlic, finely chopped 1 green chili, chopped tsp cumin seeds tsp red chili powder tsp turmeric powder 1 tsp coriander powder tsp dry mango powder/amchur powder 1 or 1.5 tsp kasoori methi/dry methi leaves a pinch of asafoetida/hing 2 tbsp oil or ghee salt as required a few coriander/cilantro leaves for garnishing

Instructions
1. pick and rinse the dal well. 2. soak the dal for an hour. 3. drain and pressure cook the dal with water and turmeric powder till they are soft and well cooked. 4. heat oil or ghee. 5. add the cumin first and fry for a few seconds. 6. add the garlic and fry till they become light brown. 7. now add the onions and fry till they get golden. 8. now add the tomatoes, ginger and green chili. 9. stir and add all the dry spice powders. 10. saute till the tomatoes get cooked and the oil starts to leave the side of the mixture. 11. add the kasoori methi and fry for some seconds. 12. pour this tempering mixture on the dal. 13. stir and simmer for 5-7 minutes till you get medium consistency of the dal. 14. the dal is neither thick nor thin. 15. garnish chana dal with chopped coriander leaves and serve the chana dal hot with some basmati rice or rotis or bread.

Notes
the consistency of the dal can be easily adjusted. if the dal becomes thick, then after adding the tempering, add some water and simmer for some minutes. if the dal become thin, simmer for a longer time so that you get the right consistency. to make the dal gluten free, omit adding the asafoetida/hing. tandoori gobi marinated and grilled cauliflower to perfection Author: dassana Recipe type: snacks, appetiser Cuisine: north indian Serves: 4 servings

Ingredients

main ingredients: 1 medium size cauliflower head for the marination: 21/4 to 21/2 cups cashew yogurt or milk yogurt tbsp ginger garlic paste (approx 1 inch ginger & 2-3 garlic crushed or ground in a mortar-pestle) or 1 tsp red chili powder or 1 tsp garam masala powder or tandoori masala tsp turmeric powder 1 tsp coriander powder 1 tsp chaat masala tsp ajwain/carom seeds 1 tsp kasoori methi/dry fenugreek leaves 2 tbsp besan/gram flour, roasted 1 or 2 tsp lemon juice 1 tbsp oil black salt or rock salt as required

Instructions
1. hung the curd in a cheese cloth and let the whey get drained. 2. alternatively you could also use a fine mesh sieve to drain the curd 3. let this whole process take about 45 minutes to 1 hour. you dont want too thick a curd. so 45 mins is fine. 4. meanwhile, rinse and chop the cauliflower florets into medium or large size. 5. try to keep them in one size as its helps in uniform grilling or baking. 6. boil water with salt. 7. add the florets and simmer them for 3-4 minutes. 8. switch off the fire and let the florets be in the hot water for 7-8 minutes 9. drain the florets and keep aside. 10. mix all the ingredients listed under marination. 11. check the seasoning and add more if required. 12. add the florets and mix well. 13. marinate for an hour or two. keep in the fridge if you want to marinate for a longer period of time. 14. preheat the oven to 200 degrees C. 15. on a grill rack, place the cauliflower florets. 16. you can also brush them with oil if required. 17. grill or bake the cauliflower for 25-30 minutes or till they get cooked and the edges start to become browned. 18. once grilled, remove from the tray and arrange on serving platter or plate. 19. garnish with coriander leaves and sprinkle some chaat masala. 20. serve with mint-coriander-yogurt chutney along with sliced onion and lemon wedges. 21. you can also sprinkle some lemon juice on the tandoori gobi if you want. 22. enjoy tandoori gobi with bread, buns or rotis or naan. A vegetable biryani recipe from the land of the Nawabs Hyderabad. The veg biryani is light, aromatic and deliciously yum. Author: dassana Recipe type: Main Cuisine: Indian Serves: 4

Ingredients
The Rice: 1 and half cup basmati rice 2 green cardamoms 2 black cardamoms 2 cloves 1 cinnamon of 1 inch 1 bay leaf 2 mace strands 3 cups water salt The Vegetable Gravy: medium sized cauliflower, florets removed 1 medium sized carrot, diced 1 medium sized potato, cubed 1 cup of chopped french beans cup frozen/fresh peas 1 and half onion, finely sliced 1 green chili, slit 2 tbsp julienned ginger 1 tbsp chopped garlic 1 tsp caraway seeds/shah jeera 2 green cardamom 2 black cardamoms 2 cloves 1 cinnamon of 1 inch 1 bay leaf 2 mace strands 100 gms whisked curd tsp turmeric powder tsp red chili powder/cayenne pepper 2 tbsp cashewnuts 1 tbsp sultanas/raisins 2 tbsp almonds, blanched, peeled and sliced 3 tbsp ghee salt Herbs and Spices for the assembling: cup chopped coriander/cilantro leaves cup mint leaves 100 gms whisked curd a few saffron strands 1 tbsp milk

Instructions
1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes. 2. Now you can microwave or pressure cook the rice. You have to cook the rice till its th done. The rice should not be fully cooked but almost cooked. 3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and cooked it for 9 minutes at full power. Fluff the rice and keep it separate. 4. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker

shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also. 5. Heat ghee in the handi. 6. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. 7. Now add the onions. Fry the onions till golden brown. 8. Add the green chilli, ginger and garlic. Fry for a minute. 9. Add the turmeric and red chili powder. 10. Give the mixture a stir. 11. Now add the vegetables and stir for a minute. 12. Add the curd/yoghurt. 13. Stir and then add cup water plus salt. Stir the mixture well. 14. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes. 15. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits almonds, raisins and cashew nuts to the vegetable gravy. 16. Check the salt. Add more if required. 17. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well. 18. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves. 19. Now spread half of the rice. 20. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves. 21. Spread the remaining rice. 22. Sprinkle rose water. This is optional and you could skip it. 23. Place a moist cloth on top. 24. Cover with a lid. 25. Then seal with wheat flour dough or keep a heavy weight on the lid. 26. This is one technique that you could use for dum cooking if you do not have the wheat flour dough. 27. Place the sealed handi on the gas stove at low fire. 28. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani there is a technique for avoiding this disaster. 29. Right at the beginning, before dum cooking the biryani. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes. 30. For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame. 31. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it. 32. While serving, make sure you equally serve the vegetables as well as rice. 33. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad. 34. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan. the way the Biryani is traditionally served in Hyderabad.

corn chaat a delectable spiced and tangy snack made with sweet corn.

Author: dassana Recipe type: snacks Cuisine: indian Serves: 2

Ingredients
main ingredients: 1 medium or large corn cob 1 small onion, finely chopped 1 medium tomato, finely chopped 1 green chili, finely chopped (optional) 1 tbsp chopped parsley or coriander leaves 1 or 2 tsp lemon juice tsp red chili powder or as required 1 tsp chaat masala powder or as required black salt or rock salt as required for garnish: a few coriander leaves or parsley for garnishing sev/fried gram flour fine vermicelli for garnishing (optional)

Instructions
1. boil or pressure cook the corn cob till the kernels are cooked well. 2. when the corn cob becomes warm or cools down, then remove the corn kernels with a knife. 3. mix the corn kernels along rest of the ingredients in a bowl. 4. check the taste and add more salt or chaat masala or lemon juice if required. 5. serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander/parsley.

Notes
this recipe can be doubled or tripled. you can also use tinned sweet corn kernels. however fresh corn tastes the best. palak soup easy and creamy spinach soup. Author: dassana Recipe type: side Cuisine: indian Serves: 2-3

Ingredients
1.5 to 2 cups, chopped spinach cup chopped onions 2-3 garlic, finely chopped 1 tbsp besan/gram flour tsp cumin powder 1 small bay leaf 2 cups water 1 or 1.5 tbsp olive oil or butter cream for topping (optional) some freshly crushed black pepper or grated cheese or paneer/cottage cheese or cream for garnishing (optional) salt and pepper as required

Instructions
1. first rinse the spinach leaves very well in water. 2. then chop them and keep aside. 3. heat oil or butter in a sauce pan. 4. add the bay leaf and fry for 2-3 seconds 5. now add the chopped garlic and fry till the garlic is light browned or browned. 6. dont burn the garlic. 7. fry the garlic on a low flame. 8. add chopped onions and saute till the onions are softened. 9. add the chopped spinach. 10. stir and season with black pepper and salt. 11. now add the besan or gram flour. 12. stir well and pour 2 cups water. 13. bring the mixture to a boil and then simmer for 3-4 minutes. 14. switch off the fire and let the soup mixture cool. 15. when the mixtures heat has reduced or has become warm, then blend with a hand 16. blender or in a mixer till smooth. 17. check the seasoning and add some more salt or pepper if required. 18. if the soup looks thick, then add or cup water and stir. 19. keep the well blended spinach soup back on the stove for simmering for 2-3 minutes. 20. serve palak soup hot sprinkled with some freshly crushed black pepper or grated paneer, cheese or topped with some cream. corn sandwich italian inspired vegan corn sandwich Author: dassana Recipe type: snacks Cuisine: italian, world Serves: 2-3

Ingredients
1 medium sweet corn cob tsp black pepper, crushed or as required tsp red chili flakes or as required 1 or 2 tbsp nutritional yeast or cream cheese or grated mozarella or cheddar cheese (in the recipe details when to add them) 2 small tomatoes, chopped 2 to 3 tsp extra virgin olive oil 1 or 2 garlic, minced or finely chopped 7-8 basil leaves, chiffonade or chopped some butter or extra virgin olive oil for spreading on the bread (optional)

Instructions
1. boil the corn cob in a pressure cooker or steam it till the kernels are cooked. 2. remove the corn kernels from the cob. 3. i usually scrape the kernels with the help of a knife. 4. heat the extra virgin olive oil in frying pan. 5. add the garlic. 6. saute for 15-20 seconds. 7. add the corn kernels and stir. 8. now add the nutritional yeast. 9. stir for 1-2 minutes on low flame. 10. season with salt, pepper and red chili flakes.

11. switch off the fire and add chopped tomatoes and basil. 12. stir and keep aside. 13. if adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm. 14. stuff this corn-tomato-basil filling in the bread and toast them or grill them. 15. you can also grill them in the oven. 16. serve hot with tomato sauce and some french fries.

Notes
the bread slices can be toasted separately too on a frying pan. if making the filling overnight and adding cheese, then add the cream cheese or grated cheddar cheese the next day when toasting the sandwiches.