#corn – Reetika Mitra https://reetikamitra.com Fooding Around Wed, 09 Sep 2026 04:48:56 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.6 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #corn – Reetika Mitra https://reetikamitra.com 32 32 Creamed Spinach and Mushroom https://reetikamitra.com/mainstays/creamed-spinach-and-mushroom/ Wed, 09 Sep 2026 04:48:56 +0000 https://reetikamitra.com/?p=7440 While Popeye was a favourite cartoon for my son, spinach surely wasn’t and I have always tried different ways to get him to have spinach without just swallowing it down with eyes closed. My experiments led me to this combination and after trying many versions, this recipe is the one that hit the bulls eye. Not only does my son relish this dish so does my husband who tends to shy away from anything with cream or white sauce. This time on our trip to the US, I made this dish for my son again and both he and his vegetarian friends just loved it. This is a simple yet wholesome dish and convenient to make. This dish does not need to be baked and that saves time. In India, I normally use the fresh spinach but this time in the US, I used the frozen chopped spinach which made things lots easier without impacting the taste. Try and use fresh baby spinach if available. Do not forget to sauteed the spinach and mushroom with butter initially for that added taste. For those who are not fond of cream, you can use soya or almond milk with tapioca flour instead to thicken the dish. This dish is quite plain to the Indian palate. So I added some seasoning such as red chili flakes, oregano and all- purpose seasoning. The Creamed Spinach and Mushroom can be paired with all kinds of bread including sourdough and Pita to make a full meal. It is a great way to enjoy the goodness of spinach and mushroom without compromising on the taste.

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Creamed Spinach and Mushroom

  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Total Time: 25 Mins
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Description

The Popeye Special

Ingredients

  • 3 cups fresh Spinach (or 1 cup frozen Spinach)
  • 2 cups sliced Mushrooms (Button, Cremini, Shiitake)
  • 1–2 Tbsp vegetable Oil
  • 1 ½ Tsp Butter
  • 4 cloves Garlic, finely minced
  • 1/3 cup Sweet Corn Kernels
  • 1/2 cup Milk
  • 1/2 cup Cooking Cream
  • 1/2 cup grated Mozzarella cheese
  • 1 tsp Flour (you may use All Purpose flour, Tapioca flour)
  • 1/2 Tsp Red Chilli Flakes
  • 1/2 Tsp Oregano Seasoning
  • 1 Tsp All Purpose Seasoning
  • Salt and freshly crushed Black Pepper for seasoning

Instructions

  1. Blanch the spinach in boiling water for 10 seconds before taking them out with the help of a slotted spoon and immediately dipping them in a bowl of ice water.
  2. Once cool, squeeze the excess water off the spinach and place them in a dry bowl.
  3. The above step can be done away with, if you get hold of frozen spinach.
  4. Heat oil and butter in a pan over medium. Add the finely sliced onion, green chillies followed by the minced garlic.
  5. Stir for 3-4 minutes or until the onions are light brown and the garlic turns aromatic.
  6. Next, over medium-high flame add the sliced mushrooms and keep sautéing for another 2 minutes.
  7. Lower the flame to a medium-low and add the blanched spinach along with the corn kernels.
  8. Now add the milk, cream salt and pepper to season. Cook for 2-3 minutes.
  9. You may add slurry made out of the tapioca or all-purpose flour if you need to thicken a bit. This is entirely optional.
  10. Lastly, generously sprinkle the grated Mozzarella all over the pan, covering all of the spinach-mushroom-corn mix. Cover with a lid and cook for a bit till the cheese melts over a medium-low flame.
  11. Open the lid, season with the red chilli flakes, Oregano seasoning and All Purpose seasoning.

Nutrition

  • Serving Size: 4
]]> Peri Peri Corn Cob https://reetikamitra.com/startup-ideas/peri-peri-corn-the-cob/ https://reetikamitra.com/startup-ideas/peri-peri-corn-the-cob/#comments Sun, 20 Jul 2025 08:49:41 +0000 https://reetikamitra.com/?p=7274 I am very fond of having the corn cob particularly during the monsoons and in winter. We all grew up having different avatars of this nutritious vegetable, be it in the form of soups, salads, fritter, steamed or roasted and spiced with lime and masala. The latter has stayed with me right from childhood and we still often have the roasted corn cobs at home as a snack. Everyone loves it and it’s guilt free snacking. For this recipe I wanted to try a twist adding the Peri Peri seasoning. This seasoning is quite spicy and made of the Bird’s Eye Chilli from Africa. The Peri Peri seasoning has gained a lot of popularity in the recent times. The Peri Peri Corn cob is easy and quick to make. It has a hot, tangy, zingy taste to it and can be served either for snacks or as starters. Make sure you get fresh sweet corn for this recipe since that’s the key ingredient. That’s it. Try the Peri Peri Corn cob this monsoon.

 

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Peri Peri Corn Cob

★★★ 2.5 from 8 reviews
  • Author: Reetika Mitra
  • Prep Time: 5 Mins
  • Cook Time: 15 Mins
  • Total Time: 20 Mins
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Description

Zinger Corn Cob

Ingredients

  • 2 sweet Corns
  • 3 Tbsp Hung Curd or Greek Yogurt, beaten smooth
  • 5 Tsp Lemon juice
  • 1 Tsp Peri Peri Mix
  • 1 Tsp Oil
  • 2+1 Tbsp finely grated processed cheese
  • Salt to taste
  • Very little Butter, to brush while grilling
  • A few fresh Cilantro, chopped

1/4 Tsp Red Chili Flakes

Instructions

. Preheat your oven to 170 °C or 340°F and keep your baking tray handy.

  1. In a bowl add the hung curd or greek yoghurt, lemon juice, Peri Peri mix, oil, 2 tbsp grated cheese and salt to taste. Mix well together.
  2. With the help of a brush or even your hands, evenly apply this yoghurt mix on both the corns. Make sure to cover all the sides well.
  3. Cover the marinated corns individually with aluminium foil. Cook in the oven on grill mode for about 10 mins or until golden brown in colour.
  4. Unwrap the corn from the foil and place them back into the oven with an increased temperature of 200°C or 390°F for another 5-7 mins. Remember to turn them around frequently until they are lightly charred.
  5. Do brush some of the remaining leftover yoghurt mix or butter to keep the corns hydrated.
  6. Take out from the oven once they are lightly charred. Sprinkle chopped cilantro, red chilli flakes on top. Serve immediately while hot.

Nutrition

  • Serving Size: 2

 

 

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