100 Vegetarian Indian Recipes

[Guest guest]

This is 1 of 100 Indian vegetarian recipes added to the Indian archive,

Bawarchi, at The UK Recipe Archive this week. There are now 300

vegetarian Indian recipes from the Bawarchi website now on-line at The

UK Recipe Archive in both Mastercook and Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Layered Casserole

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Bawarch3

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rice -- (washed and soaked

-- in salted water for

-- 30 minutes)

1 cup boiled well mashed potato

1 onion cut in thin strips

1 potato boiled and sliced into fingers

1 carrot cut in thin fingers

5 french beans cut in strips 2 " long -- (5 to 6)

1 tablespoon cabbage shredded

1/2 cup spinach puree

3 green chillies crushed

1 teaspoon ginger grated

1/2 cup curds

6 tablespoons butter or ghee

1 teaspoon coriander chopped

salt to taste

pepper to taste

1 pinch soda bicarb

1 tablespoon cream

 

Add salt, pepper, cream, soda, 1 tablespoon butter to mashed potato.

 

Mix till smooth. Put in an icing bag with large star nozzle. Keep

aside.

 

Boil rice in plenty of water, cook till grain is not hard.

 

Drain water in a large colander, spread the rice in a plate to cool.

 

Heat 3 tablespoon butter in a pan, add ginger, chilli, stir.

 

Add spinach puree, salt, curds and cook till thick.

 

Add a teaspoon of flour to thicken if required.

 

Cool a bit and pour over rice.

 

Mix with fingers till well blended. Keep aside.

 

Heat remaining butter in a pan.

 

Add onion, stir fry till pink.

 

Add carrot, potato finger, french beans, stir fry till tender.

 

To assemble casserole:

 

Grease the casserole, spread rice and press down lightly.

 

Spread the stirfried vegetables over rice.

 

Even out to make a uniform layer.

 

Pipe out crisscross lines of the mashed potato.

 

Bake in a hot oven till potato gets tinges of brown.

 

Remove, sprinkle chopped coriander and serve hot.

 

Making time: 45 minutes

 

Makes: 4-5 servings

 

Shelflife: Make few hours ahead and bake when required.

 

Converted by MC_Buster.

 

 

 

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Alan Hewitt