• Prep Time
    10 minutes
  • Cook Time
    60-70 minutes
  • Serving
  • View

This recipe is for one of my signature dishes at dinner parties as it was a good Indianized Western dish that complemented traditional Indian dishes. I had written this in my son Milind’s recipe book when he left to study in the US. He continued the tradition by making this at his dinner parties and my daughter-in-law Anna enjoys this dish very much.


For white sauce

For cilantro chutney


    Step 1

    Preheat oven to 350℉

    Step 2

    Grind chutney ingredients into a thick paste; set aside to be used in the casserole

    Step 3

    In heavy bottom saucepan, heat up butter on medium heat; when butter is fully melted, add flour and use whisk to stir as it changes color to light brown; lower heat and slowly add milk and continue stirring till all the flour mixture is fully dissolved in the milk without any clumps

    Step 4

    Add salt, pepper and chili powder and keep on stirring until milk thickens and has the consistency of white sauce

    Step 5

    Add corn, chopped green and red pepper and continue stirring until the mixture starts to bubble slowly

    Step 6

    In a 8x8 (2 quart) pyrex dish, grease bottom of dish

    Step 7

    Pour half of the corn-white sauce mixture into dish

    Step 8

    With 3-4 tbsp of cilantro chutney, layer a thin coat of chutney over the corn

    Step 9

    Sprinkle all the mozzarella and parmesan cheese to form a cheese layer

    Step 10

    Add remaining half of corn-white sauce mixture over the cheese layer

    Step 11

    Top the casserole with rings of green and red bell peppers and sprinkle breadcrumbs (optional)

    Step 12

    Bake for about 30 minutes; consistency should be semi-firm (not runny)

    Step 13

    Remove and serve hot

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