mumma's kitchen

Ingredients:  corn 1/2 cup spinach 11/2 cup processed cheese 1/2 cup grated chili flakes 1 teaspoon oregano 1/2 teaspoon crushed black pepper as per taste salt as per taste. Make sure to taste before adjusting the seasoning. jalapeno finely chopped 2 onion finely chopped 1 paneer-grated (optional) olive oil 2-3 tablespoon Method:  Boil corn, and blanch spinach in hot water. Remove water. Keep it aside. Take a pan and add olive oil. Turn on the heat. Add chopped onion and saute. Add salt, chili flakes, black pepper and oregano. Mix well. Add corn and spinach and cook for 5-10 minutes on low-medium flame. Add cheese and turn off the heat and cover. The cheese will melt with the heat. Now take a bread of your choice. Toast in a popup toaster. One can toast in the oven at 300 degrees C for 10 minutes after applying butter. Now spread this mixture and serve it hot.

There are so many variations in baked potatoes. This one is our favourite. Ingredients: Potatoes 6-8 medium-sized olive oil 2-3 tablespoon cheddar cheese 1/2 cup (Amul cheddar and mozerrela cheese is also an option) broccoli 1 cup- finely chopped, steamed(American corn can also be taken) salt as per taste black pepper as per taste garlic 3-4 cloves grated chili flakes as per taste (1 teaspoon) Sour cream as a side dish   Method:  Preheat the oven to 450 degrees Fahrenheit with a rack in the middle of the oven.  Bake the potatoes directly on your middle oven rack, place a rimmed baking sheet on a lower rack now to catch any drips.  To prepare your potatoes, scrub them clean with a vegetable brush under running water. Prick your potatoes with a fork, about ¼-inch deep, six to eight times per potato. B ake for 45 minutes to 1 hour (longer if necessary), until a skewer or fork slides easily into the center of the largest potato.  Remove the potatoes from the oven and brush each one lightly