Spicy Corn and Cheese on Toast
- Number of Servings: 12
Ingredients
INGREDIENTS500 gms. Yellow Corn Kernels250 gms. Cottage Cheese250 ml. Plain Milk200 gms. Onions75 gms. Unsalted Butter12 Whole Wheat Dinner Rolls0.50 cup Celery Soup Powder10 Serrano Chillies/Peppers3 tbsps. Dried Parsley1 tsp.Black Pepper PowderSalt to taste
PREPARATIONS
Wash the Corn Kernels.
Coarsely grind the Corn.
Grate the Cottage Cheese or break it into small crumbs.
Finely mince the Onions and the Serrano Chillies.
Blend the Celery Soup Powder with a little Water to form a medium thick,smooth Paste.
Split the Dinner Rolls in half and toast them.
Spread each split half with a little Unsalted Butter.
METHOD
Combine the coarsely ground Corn with the Milk and simmer on low flame till soft and cooked through.
Remove from flame and mix in the crumbled Cottage Cheese and Salt to taste.
Melt the remaining Unsalted Butter and saute the finely chopped Oinons in it till soft and transclucent.
Add finely minced Serrano Chillies,Celery Soup Paste,Dried Parsley and Black Pepper Powder and saute for 2 minutes more till the Soup Paste thickens to a smooth Sauce.
Blend in the cooked Corn-Cottage Cheese Mix and blend well.
Simmer till soft and moist but not runny.
Spread thickly on each toasted half of the split Dinner Rolls till all are thickly spread with the Corn Mix.
Place a Cheese Single over each prepared toasted half Roll.
Grill till the the Cheese Single softens and melts.
Serve hot.
Serving Size: Makes 24 Pieces
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Wash the Corn Kernels.
Coarsely grind the Corn.
Grate the Cottage Cheese or break it into small crumbs.
Finely mince the Onions and the Serrano Chillies.
Blend the Celery Soup Powder with a little Water to form a medium thick,smooth Paste.
Split the Dinner Rolls in half and toast them.
Spread each split half with a little Unsalted Butter.
METHOD
Combine the coarsely ground Corn with the Milk and simmer on low flame till soft and cooked through.
Remove from flame and mix in the crumbled Cottage Cheese and Salt to taste.
Melt the remaining Unsalted Butter and saute the finely chopped Oinons in it till soft and transclucent.
Add finely minced Serrano Chillies,Celery Soup Paste,Dried Parsley and Black Pepper Powder and saute for 2 minutes more till the Soup Paste thickens to a smooth Sauce.
Blend in the cooked Corn-Cottage Cheese Mix and blend well.
Simmer till soft and moist but not runny.
Spread thickly on each toasted half of the split Dinner Rolls till all are thickly spread with the Corn Mix.
Place a Cheese Single over each prepared toasted half Roll.
Grill till the the Cheese Single softens and melts.
Serve hot.
Serving Size: Makes 24 Pieces
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 235.6
- Total Fat: 8.9 g
- Cholesterol: 21.7 mg
- Sodium: 698.7 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.6 g
- Protein: 12.2 g
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