After two days of sweet dishes, we now explore some spicy bakes. Though everyone participating in this Baking marathon is doing sub themes, some how I didn’t try to choose any theme. I didn’t even try to organize my posts and drafts. My drafts folder is like a puzzle box and I am picking a recipe a day from that. Today I will be writing about a very very easy recipe which is so Indianized, if it is the word!! I had a beautiful head of cauliflower and decided to make casserole. When I was going through the recipes, every recipe I came across used loads and loads of cheese and white sauce. As my folks at home don’t even try to taste it, I was looking for an alternative. Then I came across low fat versions using tomato sauce and different types of sauce. That is the moment I got the idea of making an Indian version of the casserole. My hubby likes anything that is spicy. Red chilly powder needs to be added so that I can tempt him into eating it. And also the casserole needed a liquid element to cook the vegetables.
So here is the idea I came up with. I made a spicy onion tomato mix and used ground coconut as the sauce. It is so South Indian, right? You guessed it right. My hubby loved it. We had it as a side dish for our lunch. The remaining was refrigerated and used up in the next dish. Will talk about the next dish in a couple of days. I used cauliflower and green peas as they make a wonderful combination. And casserole is always topped with bread crumbs to make a nice crispy crust. So I didn’t omit it. All in all it turned out fabulous and I am so happy!!!
Cauliflower – 1 medium sized
Green Peas – 1 cup
Ginger-a small piece
Sambar Powder-2 tsp
Grated Coconut-1 cup (grind to smooth paste along with a cup of water)
Bread crumbs-1/2 cup
Coriander Leaves-2 tbs
Cut cauliflower into even sized florets.
Boil it along with green peas for 3-4 minutes and drain.
In a pan add oil and saute onion and ginger garlic paste until brown.
Add in the tomato and spices and salt and cook until it becomes mushy.
Cook until it is dry.
Now preheat oven to 200°C.
Grind coconut with water to a smooth paste.
In an 8″ * 8″ pan, add half of the vegetables.
Top them with half the onion tomato spice mixture.
Add half the coconut paste.
Now repeat the steps again.
Finally top it with bread crumbs.
Bake in the oven until the top is nicely brown. It may take 30-40 minutes.
Remove from oven, top with coriander leaves and serve hot.
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