INDIAN CASSEROLE DISHES RECIPES

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.

Steps:

• Cook vermicelli according to package directions; drain. Rinse with cold water; drain again.
• Meanwhile, in a large skillet heat butter over medium-high heat until melted. Add 1/2 cup onion; cook about 4 minutes or until onion is tender, stirring occasionally. Add lemon juice, ginger-garlic paste, 2 teaspoons garam masala, 2 teaspoons cumin, and chili powder; cook and stir for 1 minute. Carefully add tomato puree; cook and stir for 2 minutes more. Stir in yogurt, whipping cream, salt, and cayenne pepper. Stir in chicken. Cook, uncovered, over low heat for 10 minutes, stirring frequently.
• In a large bowl combine three-fourths of the paneer, the cream cheese, 1 teaspoon garam masala, 1 teaspoon cumin, and turmeric. Stir in spinach.
• Preheat oven to 350°F. Butter a 3-quart rectangular baking dish. Transfer half of the chicken mixture to the prepared baking dish. Top with half of the vermicelli; spread evenly with spinach mixture. Top with the remaining vermicelli and the remaining chicken mixture.
• Bake, covered, for 65 to 70 minutes or until heated through. Sprinkle with the remaining paneer. Bake, uncovered, for 5 minutes more. If desired, sprinkle with green onions.