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Vegetable Casserole Recipe

Vegetable Casserole is a popular Continental Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 6 - bread slices
  • 1 cup - Milk
  • 1/3 cup - Tomato sauce
  • 500 g - large purple brinjals, approx.
  • 250 g - Capsicums
  • 250 g - Onions
  • 3 to 4 - green chillies, finely chopped
  • 2 tbsp - butter, melted
  • 2 tbsp - flour (maida)
  • 4 tbsp - oil
  • 2 tbsp - coriander leaves, chopped
  • 1/2 tsp - cumin powder
  • 1 tsp - coriander powder
  • few sprigs - Coriander leaves
  • salt to taste
  • For Topping:
  • 300 g - potatoes, boiled, peeled and mashed
  • 200 g - carrots, boiled, peeled and mashed
  • 50 g - cheese, grated
  • 2 tbsp - Butter
  • salt and pepper to taste
  • How to Make Vegetable Casserole:

    1. Cut the bread slices into 2 cm cubes. Mix with melted butter and toast in a moderately hot oven.
    2. Cut the brinjals into 3 cm pieces. Sprinkle with 1 tsp salt and keep aside for 15 minutes.
    3. De-seed the capsicums and cut into 2 cm pieces. Cut the onions to match the capsicum pieces.
    4. Heat the oil and saute the onions and capsicums till tender.
    5. Squeeze the brinjal pieces to remove the moisture and add to the pan.
    6. Cook till brinjals are just tender. (Avoid over cooking.)
    7. Add green chillies, cumin and coriander powders. Cook for 1 minute.
    8. Add tomato sauce and maida.
    9. Mix till smooth. Add the milk, salt and pepper.
    10. Give one boil and remove from fire.
    11. Add the chopped coriander leaves and remove from fire. Stir in the toasted bread cubes.
    12. Pour into a greased baking dish. Mix all the ingredients for the topping together.
    13. Carefully spread over the vegetable mixture.
    14. Mark lines over the surface with a fork.
    15. Bake in a moderate oven (180 degrees C) till light brown on top. Serve hot.





     

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