Bread and Vegetable Casserole 1



4 cups diced stale bread

1 tablespoon cooking oil

3 large eggs

1 ½ cups milk

1 tablespoon any hot sauce – chillie garlic etc

½ teaspoon salt

1 cup chopped spinach well rinsed

1 tomato chopped

1 cup corn kernels, boiled

1 cup chopped scallions or leeks

1/2 cup chopped red bell pepper

2 cups grated cheddar cheese, divided


Preheat oven to 180 C

Lightly oil the bottom and sides of a soufflé or baking dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well

Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels

Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.

Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.

Repeat layering of the bread, milk mixture and vegetables.

Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.

Bake 1 hour till the top is nicely browned

Remove from oven, and serve hot with steamed veggies

Bread and Vegetable Casserole 1




Egg and Brinjal with recipe book 1


Serves 4

Preparation and Cooking Time 1 hour


6 hard-boiled Eggs, shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked.

Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.