Jain Mexicali Casserole Recipe
Fusion cuisine · 1030 calories
About this recipe
A flavorful Jain-friendly casserole featuring layers of spiced lentil chili, crispy corn chips, and melted cheese, perfect for a satisfying dinner.
Ingredients
- 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
- 400G Chtoura Foods Boiled Chickpeas In Brine
- 200 g Hydroponic Sweet Bell Pepper (Cocktail)
- 150 g Hully Gully Tangy Pudina Corn Puffs
- 200 g Milky Mist Paneer
- 100 g Jk Jeera Powder / Cumin Powder
- 100 g X 3 Mtr Coriander Powder Combo
- 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
Instructions
- 1. Preheat the oven to 325°F (160°C).
- 2. In a saucepan, heat 2 tbsp of oil and add 1/4 tsp. Stir in 500 g cooked chickpeas, 1 cup diced bell pepper, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp turmeric powder. Cook for 5-7 minutes until the mixture thickens slightly.
- 3. In a casserole dish, spread a layer of the chickpea chili mixture, followed by a layer of 100 g corn puffs, and then a layer of 150 g grated paneer.
- 4. Repeat the layering process to create two complete layers, ending with a final layer of grated paneer on top.
- 5. Bake the casserole in the preheated oven for 30 minutes or until the paneer is melted and bubbly.
- 6. Remove from the oven and let it cool for 5 minutes before serving.