Memorable Saffron And Spinach Casserole
Total Time: 1 hr 40 mins
Preparation Time: 40 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1/4 cup green gram
- 1/4 cup black gram
- 1/2 cup butter beans
- 1 1/2 cups tomato puree
- 1 tablespoon ginger-garlic paste
- salt
- 1 teaspoon red chili powder
- 1 tablespoon butter
- 250 g pasta, boiled
- 1 large onion
- 15 cloves garlic
- 10 -12 french beans
- 1 medium zucchini
- 1 cup broccoli floret
- 1/2 bunch spinach
- 2 medium carrots
- 3 tablespoons butter
- 1 tablespoon refined flour
- 1 1/2 cups milk
- 1 pinch ground nutmeg
- 1 cup cheese, grated
- 1 pinch saffron
- 10 -12 peppercorns
- salt
Recipe
- 1 chop onion and garlic finely and blanch all the vegetables.
- 2 cut beans and zucchini into diamonds.
- 3 puree spinach and cut carrots into strips.
- 4 keep aside.
- 5 heat a tbsp.
- 6 of butter and lightly saute the refined flour.
- 7 gradually add milk and stir continuously so that no lumps remain.
- 8 crush the peppercorns coarsely.
- 9 add some nutmeg and half of the cheese, salt and crushed pepper to taste.
- 10 keep this'mornay sauce' aside till needed.
- 11 heat a tbsp.
- 12 of butter in a pan.
- 13 add garlic and saute till golden brown.
- 14 add onion and saute again till golden brown.
- 15 add beans, broccoli, zucchini and salt to taste.
- 16 saute well.
- 17 add some'mornay sauce' and milk and mix well.
- 18 add spinach puree, freshly crushed pepper and some more of the nutmeg and mix well.
- 19 pour this green vegetable mixture in an oven-proof dish.
- 20 in another pan, heat 1 tbsp.
- 21 of butter and saute carrots.
- 22 add boiled pasta, some'mornay sauce' and milk.
- 23 mix well.
- 24 add salt to taste and saffron.
- 25 cook for sometime and add some more freshly crushed pepper.
- 26 spread a part of the leftover grated cheese on the green vegetable mixture.
- 27 pour the carrot-pasta mixture over it.
- 28 again spread a layer of the leftover cheese.
- 29 bake for 5-10 minutes in a pre-heated oven till the cheese melts and turns golden.
- 30 serve hot!
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