Hi all. Sharing a MINCE and VEG AU GRATIN with all of you. Hope you all like this RECIPE of mine. It’s an innovation from my side. It turned out so YUMMY we all thoroughly enjoyed the same.
THE METHOD IS DIFFERENT AS I GOT MY NUTRITIOUS, HEALTHY & WHOLESOME SOUP OUT OF THIS.
INGREDIENTS: USE ACCORDINGLY
MUTTON or BEEF MINCE 300 – 500 gms … To be washed in a sieve thoroughly under running water then dried completely.
VEGETABLES REQUIRED:
CARROTS 2.
BEANS 8.
CORN KERNELS – 100 gms.
BABY CORN – 6.
CAULIFLOWER 1/2 – to be diced sml and soaked in SALTED WATER.
GREEN CAPSICUM 1.
CELERY 1 STICK with the leaves to be chopped fine.
MUSHROOM 1/2 pkt – to be cut into 4.
POTATOES 11/2 kgs – to be boiled, peeled
and mashed fine. (or use as much as you require). Keep aside 1 cup of MASHED POTATO which will be added to the SOUP.
MILK enough to make the AU GRATIN nice and moist.
BUTTER 200 gms.
ONION 2 medium and GREEN CHILLIES 3-4 to be minced fine (optional).
All the above Vegetables to be washed and diced small. Then to be parboiled
in salt water (baring the Capsicum).
DILL/SUA SAG 3-4 sprigs to be minced.
TOMATOES 3 and 1 STICKS of CELERY along with the LEAVES to be chopped.
1/2 cup GULAB SUR RICE.
(The TOMATOES, CELERY & RICE ARE NOT ADDED TO THE AU GRATIN ….. IT’S FOR THE SOUP).
OIL – enough to fry and cook the MINCE and VEGETABLES.
GRATED CHEESE – a generous amount to cover the top of the dish.
I do all par boiling in my PRESSURE COOKER. As I swear by it for health reasons. My belief is that in
PRESSURE COOKING you preserve all
the NUTRIENTS and VITAMINS etc. The food cooks faster and less liquid is required. So hence your food doesn’t lose much VITAMINS and NUTRIENTS which is IMPORTANT for healthy cooking.
OVERALL ….. ONCE YOU MASTER THE ART Of COOKING IN A PRESSURE COOKER
the richness and the natural flavors of the food remain.
1) THE FOOD COOKS FASTER and
2) YOU SAVE ON FUEL.
METHOD:
THE DIRECT METHOD CAN BE USED ALSO
Wash all the VEGGIES and put them into the PRESSURE COOKER with 4 cups of WATER and SALT. Cook on SIM for 2 mins after full PRESSURE has reached. Open immediately after releasing the STEAM PRESSURE strain the liquid into a bowl.
Empty the Veggies onto a dish. Pour the liquid back into the COOKER and now add the MINCE and 1/2″ piece of GRATED GINGER, a few pepper corns and half the chopped ONIONS. When full PRESSURE has reached, put on SIM and cook for
15 mins. Turn the stove off and allow the steam to release itself. Open the COOKER and strain the liquid from the MINCE through a sieve into a bowl. Allow the MINCE to dry well in the sieve by pressing with a SPOON occasionally.
Heat the OIL add the minced ONIONS, GREEN CHILLIES and fry till it turns lightly BROWN. Next add the MINCE along with the SOA/DILL LEAVES and fry well till it BROWNS nicely. Once BROWN, add the VEGGIES toss well with the MINCE and fry together till the VEGGIES start changing colour. Remove from STOVE. When cool, add to the MASHED POTATOES, mix well. Next add the BUTTER, beat the EGG lightly and add to all of this. Mix thoroughly and now add the MILK generously making sure the dish is nice and moist. Taste for SALT add if required and also add a tsp of coarsely ground PEPPER (optional). Now give it the last and final mix. Transfer all this to the prepared BUTTERED DISH and even out with a fork. Cover the top generously with GRATED CHEESE and BAKE in a preheated oven at 180 C for 20-25 mins or, till the top turns a nice brown.
UR YUMMALICIOUS MINCE N VEGETABLE
AU GRATIN IS READY ….. ENJOY!!!
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FOR THE NUTRITIOUS AND HEALTHY SOUP:
The liquid all the VEGGIES and the MINCE were boiled or PRESSURE COOKED in is to be returned back into the COOKER along with the washed RICE, chopped TOMATOES, CELERY along with the leaves and a cup of mashed potatoes taken from the potatoes used for the AU GRATIN. Pressure cook on SIM for 7 mins after full PRESSURE has reached. Once the PRESSURE drops, open the COOKER add more water to the amount of SOUP you require and let it boil for 5 mins more. Taste for salt add if required. Add a little PEPPER pwd (Optional). Turn the STOVE OFF and strain the SOUP into a bowl. Transfer the rice etc to a BLENDER when its SEMI COOL and blend till SMOOTH.
Now empty the contents to the SOUP, mix well and strain into the BOWL the SOUP
is to be kept in. Dip the sieve into the Soup and scrape the reminents back
into the Soup. Add a spoon of Butter (Optional). Mmmm …. Sooooo Yummy!!!
YOUR NUTRITIOUS AND HEALTHY SOUP
IS READY ….. ENJOY!!!
Foodie Regards,
Rhonda Lackman🍽
Rhonda's Recipes 