Farali Casserole


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Simple and healthy.

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Farali Casserole recipe - How to make Farali Casserole

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 4 servings


For Masala Layer
1 tbsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
2 tsp grated ginger (adrak)
1 tbsp finely chopped green chillies
1/2 cup chopped raw banana
1/4 cup roasted and crushed peanuts
1 cup soaked buckwheat (kutto or kutti no daro)
2 tsp lemon juice
1 tbsp sugar
2 tbsp finely chopped coriander (dhania)
2 tsp turmeric powder (haldi)
rock salt to taste

For The Curd Layer
3/4 cup thick curds (dahi)
1/4 cup chopped canned pineapples
2 tbsp freshly grated coconut
1 tbsp finely chopped coriander (dhania)
salt and freshly ground black pepper powder to taste

For The Garnish
a few roasted cashewnuts (kaju)
2 tbsp chopped cucumber
For the masala layer

    For the masala layer
  1. Heat the ghee in a pressure cooker and add the cumin seeds.
  2. When the seeds crackle add the curry leaves, ginger and green chillies and saute for 30 seconds.
  3. Add the banana, buckwheat, peanuts, salt, turmeric powder, lemon juice and sugar, mix well and pressure cook for 4 whistles.
  4. Allow the steam to escape before opening the lid. Keep aside.

For the curd layer

    For the curd layer
  1. Whisk the curds in a bowl and add all other ingredients, mix well.
  2. Divide the mixture into 2 equal portions and keep aside.

How to proceed

    How to proceed
  1. Grease a baking dish using little ghee.
  2. Spread a portion of the curds layer at the bottom followed with masala layer.
  3. Again spread a portion of the curds layer on top and bake it for 20 minutes.
  4. Garnish with cucumber and cashews.
  5. Serve hot with green chutney and buttermilk.

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This recipe was contributed by damyantiben on 26 Jan 2012

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