INDIAN-STYLE VEGETABLE CASSEROLE
Add something flavorful to your family's Indian dinner with this meatless casserole that features rice and vegetables.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
- In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
- Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g
INDIAN SAMOSA CASSEROLE
I just got this in an email from Veg Times, and I'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!
Provided by smellyvegetarian
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F
- Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
- To make Filling:.
- Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
- Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
- Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
- Spread Filling in 9-inch pie pan. Set aside.
- Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
- Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.
INDIAN CHICKEN CASSEROLE
I got this out of a garage sale casserole cookbook that came out circa 1950-60. This is one of the recipes that I saved.
Provided by Recipe Junkie
Categories Chicken
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in deep saucepan.
- Add onions, cardamom and cinnamon.
- Cook until onion is tender and lightly browned.
- Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
- Stir to paste.
- Stir into butter mixture.
- Add tomatoes.
- Simmer, covered 20 minutes.
- Add chicken and remaining water.
- Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
- Add salt to taste.
- Serve with hot, cooked rice.
Nutrition Facts : Calories 543.6, Fat 43, SaturatedFat 17.6, Cholesterol 165.4, Sodium 261.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.3, Protein 30.8
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