Cheesy spinach corn sandwich with step by step photos.

Cheesy spinach corn sandwich is a winter special sandwich! As the name says, it is cheesy😋 with a nice flavour of pepper and mixed herbs 😋
Recipe of the stuffing is similar to the white sauce preparation with spinach and corn.  Do try this at home. Kids will definitely love this!

Here goes the detailed cheesy spinach corn sandwich recipe with step by step photos...


Bread slices - 6
Corn - 1 cup
Spinach (Chopped) - 1 cup
Processed cheese - 1/2 cup
Maida(All purpose flour) - 1 Tsp
Milk - 3 Tbsp
Pepper - 1/2 Tsp
Olive oil - 1 Tsp
Mixed herbs - 1/2 Tsp
Butter - 3 Tbsp or as required
Salt - to taste

Cheesy spinach corn sandwich recipe:

  1. Heat oil and about 1.5 tbsp butter in a pan. It's important to add little bit oil with butter otherwise butter starts burning.
  2. Add maida. Mix it well. 
  3. Add corn and spinach. Sauté them for a while.
  4. Now add processed cheese. Keep on mixing it. Cook it for 3-4 minutes on low-medium flame.
  5. The mixture will be very tight at this point. Add milk to make it spreadable. 
  6. Keep on mixing everything. 
  7. Turn off the flame once it has reached the desired thickness. Add some mixed herbs as well.
  8. Stuffing is ready! Time to prepare sandwiches.
  9. Take two bread slices. Apply butter on one side of both the slices.
  10. Keep the one above another so that butter sides stick together.
  11. Now spread the stuffing on one side.
  12. Heat a pan. 
  13. Put the bread with the stuffing first on the pan, the side with butter facing downwards.
  14. Put another slice on this with butter side facing upwards.
  15. Let it roast on a very low flame. 
  16. Flip it and roast it from another side as well! 
  17. Cheesy spinach corn sandwich is ready! Serve it hot with ketchup or any of your favourite dip😋

Cheesy Spinach Corn Sandwich with step by step photos:

1. Heat oil and about 1.5 tbsp butter in a pan. It is important to add little bit oil with the butter otherwise butter starts burning.
Heating butter + oil
 2. Add maida.

Added maida

 3. Mix it well.
Roasting maida

 4. Add sweet corns. Sauté it for 1-2 minutes.
Tossing corn
 5. Add finely chopped spinach.

Added spinach
 6. Add salt.

Added salt

 7. Add processed cheese.

Added cheese
 8. Add black pepper powder.

Added black pepper
9.  Add milk and keep on stirring it really well.

Added milk

10.  Add grated mozzarella cheese.

Added cheese
11. Add mixed herbs.
Added Mixed herbs
12. Apply butter on one side of the two bread slices.

Applied butter on bread slices

13. Put them one above another so that butter side comes together. This step is just to save the mess while stuffing.

Kept one bread on another with butter sides together
14. Put a generous amount of stuffing. Spread it evenly.

Spread stuffing evenly
15. Put this bread on a hot pan.

Bread on the hot pan.

16. Cover it with second bread slice.

Covered with another bread
17. Roast it well from both the sides. Generous amount of butter + low flame is the key to crispy sandwich 😋


18.  Serve it hot with your favourite dip.

Beetroot parantha recipe with step by step photos.

Beetroot is a very nutritious vegetable.It is very effective to cure anaemia,  blood sugar, cholesterol, helps in weight control, promotes in stronger bones and teeth, increases the level of anti-oxidants, has anti-ageing properties. Woah! In short, it is a must-have.

Now you must be thinking why all healthy things are tasteless!😒 Well, beetroot parantha comes to rescue! Beetroot parantha is just wow in taste as well as in looks.😍😋 In fact, all of my friends who tasted this parantha had the same opinion. Beetroot gives a very bright colour to the parantha which looks great. You should definitely try this recipe! Here goes beetroot parantha recipe with step by step photos.

Beetroot parantha


Beetroot (Grated) - 3/4 cup
Atta(Whole wheat flour) - 1.5 cups
Water - 0.75 cups
Green chillies - 2
Anardana powder - 1/2 Tsp
Garam masala - 1/2 Tsp
Coriander powder - 1/2 tsp
Ajwain(Carom seeds) - 1/2 tsp
Oil - 2-3 Tbsp
Salt - to taste

Beetroot parantha recipe:


  1. Mix atta, salt and ajwain. 
  2. Add about 1/2 Tbsp oil. Mix it well.
  3. Now slowly add water. Knead it to prepare a soft dough.
  4. The dough is ready! Keep it aside.

For Stuffing:

  1. Heat oil in a pan.
  2. Add grated beetroot.
  3. Add salt, green chillies, anardana powder, garam masala and coriander powder.
  4. Mix everything well. Let it cook on medium-high flame for about 6-7 minutes.
  5. You will notice that beetroot will become a little dry. Press it with the back of the spatula. If the juice is not coming out then stuffing is ready!
  6. Spread it on a plate. Let it cool down for about 15-20 minutes.

Rolling and shaping paranthas:

  1. Take a lemon sized section of dough.
  2. Make bowl kinda shape. Fill the stuffing. Don't stuff too much otherwise it will be difficult to shape and roll paranthas.
  3. Close it. Now roll it with light pressure. Use atta for dusting.

Roasting Paranthas:

  1. Heat a tawa. 
  2. Put rolled parantha on the hot tawa.
  3. You will see some bubbles and the side facing upwards will become darker. This is the time when you should flip the paranthas.
  4. Apply oil on this side now. Flip it again and apply oil on the other side as well.
  5. Make sure that the parantha is roasted well from both the sides.

Beetroot Parantha Recipe with Step by Step Photos:

 1. Mix atta, ajwain and salt.

Mixing atta, ajwain and salt

2. Add oil. Mix it well.

Added oil

3. Add water to prepare the dough.

Added water

4. The dough is ready. Keep it aside.

Dough is ready

5. Heat oil in a kadhai.

Heating oil

6. Add grated beetroot. Saute it a little.

Add grated beetroot

7. Add anardana, salt, garam masala and dhaniya powder.

Added spices(ananrdana, garam masala and dhaniya powder) and salt

8. Add chopped red chillies. Mix everything well. Let it cook for another 5-6 minutes on medium-high flame. It should become dry.

Add chopped green chillies

9. Stuffing is ready. Spread it on a plate. Let it cool down for about 15-20 minutes.

Stuffing is ready

10. Take a lemon sized section of the dough.

A section of dough

11. Shape it like a bowl with the help of your fingers. Fill about 1/2 Tbsp stuffing. You can alter the amount of stuffing as per your choice. Don't stuff a lot otherwise rolling paranthas will become difficult.


12. Close it as shown in the image below.

Closing it

13. Now start rolling it slowly with very less pressure.

Ready for rolling

 14. Parantha is ready to be roasted.

Ready for roasting

 15. Transfer it to a hot tawa.


16. Flip it when it starts bubbling. Apply some oil this side.


 17. Flip it again. Apply oil this side as well.

Applied oil. Roasting.

18. Cook it well from both the sides.

Beetroot Parantha is ready!

19. Paranthas are ready! Serve it hot with beaten curd, chutney or ketchup.

Beetroot parantha

Recipe Notes:

  1. Don't turn off the flame until the stuffing becomes really dry.
  2. Don't stuff too much stuffing in the paranthas otherwise, it will become difficult to roll.

Peanut Ladoo Recipe with step by step photos.

Peanut Ladoo Recipe is a super duper healthy recipe. Peanut ladoo has three ingredients. Peanuts, jaggery and cardamom. Peanut and jaggery both are superfoods, especially during winters. Peanuts are loaded with good fats so it makes your tummy feel full very quickly. Jaggery acts as a detox and aids in digestion. You will get approximately 70 calories by consuming one ladoo! So yes these Ladoos will help you in maintaining weight as well! Peanuts also contain monounsaturated fatty acids. They help in maintaining the glowing skin and create a balance between good and bad cholesterol in the body.

Peanut Ladoo Recipe is the simplest ladoo recipe. The reason I am calling it simplest is that it requires minimal cooking and minimal work for hands as well. Roasted Peanuts are blended with powdered jaggery and cardamon. This mixture is used for shaping ladoos. Yup, it is that easy! The mixture will start combining in the blender only. So, of course, its very very easy to shape peanut ladoos.

Easy quick recipe + so many health benefits! Its definitely a must have during this winter. Do try this recipe at home and don't forget to share it with your loved ones.

If you are looking for more ladoo recipes then check out Coconut Ladoo RecipeBesan Ladoo Recipe and Boondi Ladoo Recipe.

मूंगफली के लड्डू रेसिपी हिंदी में पढ़ें

Here goes step by step Peanut Ladoo Recipe..


Servings: 7 Bite-size peanut ladoos


Peanuts(Moongphali) - 1/2 Cup
Jaggery(Gud) - 1/4 Cup (Grated)
Cardamom(Elaichi) - 3-4

Peanut Ladoo Recipe:

  1. Dry Roast peanuts on low flame.
  2. Let it cool down. Deskin it when it is warm and not so hot.
  3. Put it in a blender with jaggery and cardamom seeds.
  4. Blend it for about 8-10 seconds. Stop for a while. Repeat it until the mixture starts combining.
  5. Take some mixture in your hands and start shaping them into round bite-size balls.

Peanut Ladoo Recipe with step by step photos:

1. Take 1/2 cup Peanuts.

 2. Dry roast them on low flame.

Roasting Peanuts
 3. Deskin peanuts.

Roasted de-skinned peanuts

4.  Put Peanuts in a blender.

Roasted peanuts in blender
5. Add grated jaggery.

Added grated jaggery
 6. Add cardamon seeds.

Added cardamom seeds

 7. Blend for 8-10 secs. Stop for a while.

Mixture after blending for the first time
 8. Blend it again. The mixture will start combining.

Mixture after blending the second time
 9. Transfer it to a plate.

Mixture is ready
 10. Start shaping ladoos.

Shaping Ladoos 

Shaping Ladoos
 11. Ladoo is ready!

Ladoo is ready!
12. Similarly, shape all the ladoos. 

Peanut Ladoos

Store it in an airtight container. The shelf life of this Peanut Ladoo is really good you can easily keep it for 2-3 months.
Don't forget to share your experience with me in the comment section below.