Category Archives: Best of British

Rice and Vegetable Casserole

Rice  And  Vegetable Casserole

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A perfect British dish. In one of my trips to London, I learnt this recipe . A one pot dish, very, very satisfying. I made it for lunch. I modified it slightly, it turned out so well that I wanted to share with you all.  Make it  for  a party or when guests come, or make it for a Sunday lunch when every one is at home. This dish does not need any accompaniment. You can just have it like that, feel the flavours merging in your mouth and you will thoroughly enjoy every bit of it.

I have  split this recipe into 5 parts,  it will be easy to follow.

 To make the rice  (  Part – 1 )

Ingredients

Basmathi rice – 1 cup ( soaked  in water for 1/2 an hour , drain it and keep aside )

Salt to taste

Water – 1 and 3/4 cups

To Season

Oil – 1 tablespoon

Shahjeera – 1/2 teaspoon

Cardamoms – 2

Method

Heat a pan. Season. Add the drained rice and salt . Sauté on sim flame for 3 minutes. Add water. Mix well. Cover and cook on sim flame till rice is done. Stir gently. Keep aside.Once the rice is cooked , remove the cardamoms.

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To make the Vegetable  Sauté ( Part – 2  )

Ingredients

Thinly sliced carrots – 1 cup ( boiled )

Chopped beans –  1/2 cup ( boiled )

Boiled green peas – 1/2 cup

Blanched  Spinach ( chopped roughly ) – 1/2 cup

Cubed red and green bell pepper – 2 tablespoons ( each )

Salt to taste

Curry powder – 1 teaspoon

To Season

Oil  – 2 tablespoons

Cumin seeds – 1/2 teaspoon ( jeera )

Method

Heat a pan. Season. Add all the  boiled vegetables, Spinach, bell peppers, salt and curry powder. Sauté  on sim flame for 3 minutes. Transfer to a plate. Keep aside.

To make the Tomato Mix ( Part – 3 )

Ingredients

Ready made tomato purée – 1 and 1/2 cups

Finely chopped onions – 1 cup

Finely chopped garlic – 6 flakes

Finely chopped green chilli – 1

Chilli powder – 1/2 teaspoon

Salt to taste

Oil – 1 tablespoon

Method

Heat a pan.Add oil. Sauté garlic in sim flame for 3 minutes. Add the onion. Sauté for 5 minutes on sim flame. Add the green chilli, salt and chilli powder. Add the tomato purée. Mix well. Leave it for 3 minutes. Switch off the stove. Keep aside.

To make the White Sauce ( Part – 4 )

Ingredients

Deep fried cubes of brinjal – 1/2 cup

Deep fried cubes of potato – 1/2 cup

Maida – 1 tablespoon

Boiled cooled milk –  2 cups

Salt to taste

Coarsely crushed black pepper – 3 pinches

Nutmeg powder – 2 pinches

Butter – 2 tablespoons

Method

Heat a pan. Add the butter. When the butter just melts, add the maida and sauté on sim flame for 3 minutes. Add the salt, nutmeg powder and pepper powder. Add the milk. Mix with a whisk. Add the fried brinjal and potato. Mix gently. The sauce will thicken. Switch off the stove. Keep aside.

Topping  ( Part – 5 )

Grated Mozarella cheese  – 1/2 cup

Grated Cheddar cheese – 1/2 cup

To Assemble The Casserole

Layer – 1

Take  a round glass dish. Grease it slightly with butter. Spread a bed of rice.

Layer – 2

Top the rice layer with a layer of vegetables.

Layer – 3

Top the Vegetable layer with Tomato Mix.

Layer – 4

Top the Tomato Mix with White Sauce.

Layer – 5

Top the white sauce with grated Mozarella and grated Cheddar cheese.

Bake it in the Microwave in grill mode for 5 to 8 minutes till the crust becomes golden. Take it out from the oven. Serve hot.

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Chef’s Tips

1) After boiling the veggies do not discard the water. Use the Vegetable stock   to cook the rice.

2) Using a combination of Mozarella and Cheddar cheese enhances the taste.

3) Deep fry the brinjal pieces and the potato cubes to a golden colour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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