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1/2 kg minced
1 tbsp baked gram dal
1 inch piece
3 onions, chopped
1 cup shelled
cut into fine long strips
1 tsp chilli powder
2 cups mashed
3 medium carrots, scraped and cut into small cubes
1 tbsp chopped coriander
leaves, chopped finely
1/2 tsp pepper
salt to taste
breadcrumbs as required
How to Make Meat-Vegetables Casserole
Fry the chopped onions in 1 tbsp of butter till golden brown in colour and keep aside.
Wash the minced meat and grind along with ginger, chillies, gram dal, garam masala and salt to taste.
Mix 1 tbsp butter, chopped coriander and mint in the ground lump and shape into small balls.
Roll these balls in the butter left after frying the onions. Fry them to a light brown colour and keep aside.
Separate the yolks and whites of the eggs. Beat the whites till frothy and keep aside.
Add the yolks, chilli powder, milk, 1 tbsp butter and salt to taste to the mashed potatoes and mix to form into an even batter.
Saute green peas, French beans and carrots in 1/2 tbsp butter. Add a little salt and 1/2 tsp pepper.
Grease a large Casserole vessel with 1/2 tbsp melted butter. Sprinkle the refined flour and shake so that it spreads evenly all over the dish.
Spread half of the potato batter in a layer and on it spread the egg whites. On it arrange the meat balls. Lastly spread the sauteed vegetables in a layer.
Sprinkle fried onions, tomato ketchup and bread crumbs, lightly fried in just a little butter.
Cover the casserole dish with an aluminium foil. Push it into a pre-heated oven at 325 degrees F. In about an hour it will be ready.
Take out the casserole from the oven and remove the foil.
Take the dish directly to the table and serve sizzling hot.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.