Grilled Corn with Chile-Lime Spread

Butter - ½ cup, softened

Lime Peel - ½ tsp, grated

Lime Juice – 3 tbsp.

Chilli Powder – 2 tsp

Salt

Corn – 8 with husk

Preheat grill.

In small bowl, mix all the ingredients except Corn.

Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears.

Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes.

Serve Corn with remaining Butter mixture.

Spinach, Bean and Chipotle Quesadillas

2 tablespoons plus 2 teaspoons (40 ml) vegetable oil, divided

1 ounce (30 g) chopped fresh spinach

Salt

3 ounces (85 g) drained canned black beans

1 chipotle chile packed in adobo sauce, minced (about 15 g)

4 ounces (115 g) shredded Swiss cheese

2 (8-inch) flour tortillas

Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach, season with salt, and cook, stirring, until wilted, about 1 minute. Transfer to a bowl.

Add black beans, chipotle, and cheese to spinach and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.

Kappa Masala

Coconut Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/4 tsp

Dry Red Chilli - 2

Curry leaves

Pearl Onion - 1/2 cup, diced

Green Chilli - 4, minced

Tapioca - 2 cup, steamed and cubed

Turmeric - 1 tsp

Salt

Coconut - 2 tbsp., grated

Heat Coconut Oil in a medium pan.

Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves.

Add Onion and Green Chillies, sauté until they begin to soften.

Add cooked Tapioca and season with Turmeric and required Salt.

Add the grated Coconut and mix well.

Turn off heat and serve warm.