Thursday, Dec 20 2007

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Paneer Casserole Bake

Ingredients

Paneer - 200 gms (sliced into thin horizontal slabs)
Paneer - 1 tbsp (grated)
Potatoes - 2 (boiled, peeled and thinly sliced rounds)
Large Capsicum - 1 (sliced into thin strips)
Thick White Sauce - 1 1/2 cup
Bread - 2 slices (ground to crumbs)
Green Chillies - 2 (crushed)
Spring Onion - 1 (finely chopped)
Black Pepper Powder - 1 tsp
Sugar - 1/2 tsp
Salt - to taste
Butter - 1 tbsp

For Thick White Sauce Plain flour - 2 tbsp Butter - 1/2 tbsp Milk - 1 1/2 cups Grated Cheese - 1 tbsp Salt and Pepper - to taste

Method to prepare White Sauce: Dry roast flour in a heavy pan. Remove, keep aside to cool. Mix cooled flour in milk till smooth and lumpless. Heat milk in pan, add butter. Add milk paste, cheese, salt and pepper. Stir continuously till it boils. Boil till thick like sauce. Use as required.

Method

Grease an oven proof casserole generously with butter.
Place a layer of potato slices to cover the bottom.
Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce.
Place over it a layer of paneer slabs. Season as for potato layer.
Repeat till all potato and paneer is used.
Sprinkle the capsicum and repeat seasoning.
Mix the spring onions and green chillies in the remaining sauce.
Pour over the capsicum to cover fully.
Sprinkle the bread crumbs evenly.
Bake in a preheated oven at 250^o C for 20 minutes or till top layer is golden brown.
Serve hot white chilli garlic sauce and toast.

Making time: 45 minutes
Serves: 5
Shelf life: Few hours ahead of requirement.

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