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Layered Casserole

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" long, (5 to 6)
1 tablespoon cabbage shredded
1/2 cup spinach puree
3 green chilies crushed
1 teaspoon ginger grated
1/2 cup curds
6 tablespoons butter or ghee
1 teaspoon coriander chopped
salt to taste
pepper to taste
1 pinch soda bicarbonate
1 tablespoon cream

Add salt, pepper, cream, soda, 1 tablespoon butter to mashed potato.
Mix till smooth. Put in an icing bag with large star nozzle. Keep
aside. 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. Heat 3 tablespoon butter in a pan, add ginger, chili, stir.
Add spinach puree, salt, curds and cook till thick. Add a teaspoon
of flour to thicken if required. Cool a bit and pour over rice.
Mix with fingers till well blended. Keep aside. Heat remaining
butter in a pan. Add onion, stir fry till pink. Add carrot, potato
finger, French beans, stir fry till tender. 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. Bake in
a hot oven till potato gets tinges of brown. Remove, sprinkle
chopped coriander and serve hot. Making time: 45 minutes Makes:
4-5 servings


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