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Ma's Layered Casserole

My Mom has some of the best casserole recipes that I have ever tasted. One of my favorites is Ma's Layered Casserole. Mixed with tons of fresh vegetables, every layer has a burst of flavor that will keep you coming back for more.

Serves: 4

  • 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 inch long strips
  • 1 tablespoon cabbage, shredded
  • 1/2 cup spinach puree
  • 3 green chilies crushed
  • 1 teaspoon ginger grated
  • 1/2 cup curds
  • 6 tablespoons butter
  • 1 teaspoon coriander, chopped
  • salt to taste
  • pepper to taste
  • 1 pinch soda bicarbonate
  • 1 tablespoon cream
  1. Add salt, pepper, cream, soda, 1 tablespoon butter to mashed potato. Mix till smooth.
  2. Put in an icing bag with large star nozzle. Keep aside.
  3. 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.
  4. Heat 3 tablespoon butter in a pan, add ginger, chili, stir.
  5. Add spinach puree, salt, curds and cook till thick.
  6. Add a teaspoon of flour to thicken if required. Cool a bit and pour over rice.
  7. Mix with fingers till well blended. Keep aside.
  8. Heat remaining butter in a pan. Add onion, stir fry till pink. Add carrot, potato finger, French beans, stir fry till tender.
  9. 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.
  10. Bake in a hot oven till potato gets tinges of brown. Remove, sprinkle chopped coriander and serve hot. Making time: 45 minutes

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Judging from the ingredients and the language in the recipe, this is obviously of Indian origin (as in the country of India). The serving sizes there are much smaller than the super-sized portion usually found here in the US. Most Indian chefs I have followed online would say that about a half cup serving of this is one portion - because it is meant to be served with several other dishes, like a dal, some chappati or naan, maybe a meat curry. They would also consider it to be a fairly "quick to fix" dish, as they seem to be very efficient in the kitchen (I suggest people take a look at some south Indian cuisine websites (there are many fine ones), and this recipe might make more sense.) For those unfamiliar with the terms, "french beans" are haricots vert - the skinny small green beans curd is plain yogurt(unflavored), frying onions till "pink" means frying (red) onions until translucent (red onions are preferred in a lot of Indian recipes). Chopped coriander is of course fresh cilantro leaves. This dish is evidently meant to be primarily a rice dish accented with small amounts of vegetables. Serve with a meat curry and perhaps some dal and naan, it should serve four people comfortably. One cup of raw rice should cook up into at least two cups cooked, so the entire dish should be divided into fourths for serving - probably will give about 2/3 cup each, which is more than adequate for an adult. REALLY.

NO way does this serve 4 people...with 5 crummy green beans! I don't think so!!!


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