Corn Panini

Tired of having the same items for breakfast? Try corn panini. It is super easy and super fast and will add a spurt of healthy taste to the start of your day.


1 corn on the cob or 1/2 cup frozen corn kernels

2 tbsp unsalted butter or ghee

2 tbsp plain flour

1 cup milk

2 tbsp grated cheese (optional)

1 tsp salt

1 tsp pepper

Bread slices

Corn Panini

Remove the corn kernels from the cob and blanch till soft. If using frozen kernels, thaw them and blanch them.

Blanching keeps corn juicy and soft and retains the flavour.

Drain and pulse in a grinder till half the corn kernels turn into a coarse mixture.

Heat butter in a pan and add the flour. Roast till slightly pink.

Remove from heat and add the milk. Whisk to remove lumps. Put it back on the gas and simmer till you get a thick sauce. Remove from heat. Add salt, pepper and cheese. Mix till cheese dissolves.

Spread in between two slices of bread and toast in a sandwich maker. Serve hot.

Amchur Chutney

Imli or tamarind chutney is an Indian staple that adds the extra punch to many recipes. It goes well with almost all snack items and will be present in every Indian kitchen. However, if it is not possible to make imli chutney, one can go for amchur or mango powder chutney. It tastes the same and is ready in minutes.

Amchur Chutney


2 tbsp amchur

1/2 cup gur

5-6 dates, pitted

1 tbsp salt

1 tsp roasted cumin powder

1 tsp dry ginger powder

1 tsp black pepper powder

1 tsp chilli powder

Dissolve amchur in 1 cup water and bring to a boil. Add the rest of the ingredients and let the chutney simmer for 10-15 mins till a syrupy consistency is attained. Let cool and serve with all sorts of snacks.




Indianized Mexican Cooler

Horchata is a popular Mexican rice drink which has been adapted to Indian taste here. It is not only good for health but also a great summer cooler.

Indian version of Mexican Rice Cooler ‘Horchata’


1/2 cup long grain rice

2 inch cinnamon stick

2 cardamom pods

2 cups warm water

1/2 cup powdered sugar

1/2 cup coconut milk

1 tsp flaked almonds


1. Rinse rice and pour warm water on top.

2. Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for atleast 10 hours.

3. Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.

4. Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavour as possible.

5. Blend the powdered sugar and coconut milk with the rice extract.

6. Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.