-
Prep Time10 minutes
-
Cook Time60-70 minutes
-
Serving6
-
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.
Ingredients
For white sauce
For cilantro chutney
Directions
Preheat oven to 350℉
Grind chutney ingredients into a thick paste; set aside to be used in the casserole
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
Add salt, pepper and chili powder and keep on stirring until milk thickens and has the consistency of white sauce
Add corn, chopped green and red pepper and continue stirring until the mixture starts to bubble slowly
In a 8x8 (2 quart) pyrex dish, grease bottom of dish
Pour half of the corn-white sauce mixture into dish
With 3-4 tbsp of cilantro chutney, layer a thin coat of chutney over the corn
Sprinkle all the mozzarella and parmesan cheese to form a cheese layer
Add remaining half of corn-white sauce mixture over the cheese layer
Top the casserole with rings of green and red bell peppers and sprinkle breadcrumbs (optional)
Bake for about 30 minutes; consistency should be semi-firm (not runny)
Remove and serve hot
Leave a Review