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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Hashbrown(thawed) - 2 cups
- Onion(diced, medium) - 1 no
- Red/Green capsicum(diced into semi circles, medium) - 1 no
- Spring onions(diced) - 1 bunch
- Carrot(diced) - ½ cup
- Peas(thawed) - ½ cup
- Coriander leaves - ½ cup
- Shredded cheese - ½ cup
- Cumin seeds(Jeerakam) - 1 tbsp
- Pepper powder - 1 tbsp
- Garam masala powder - 1 tbsp
- Red chilly powder - ½ tbsp
- Plain soya sauce or with added flavor - 2 tbsp
- Milk - 1 cup
- Noodles - 2 rolls
- Cornbread stuffing mix - ½ cup
- Any salad dressing of your choice - 2 tbsp
- Butter - 1 tbsp
- Oil - 2 -
Ingredients
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Instructions
- Crust:- 1)Pre heat the oven to 450F.
- Gently press the drained hash browns between paper towels to dry them as best as possible*.
- Toss the hashbrown with and 1 tbsp pepper powder, 1 - 2 tbsp oil and salt as required.
- In a 13 by 9 pan, spray a little oil to coat the bottom and half the sides.
- Press them into the bottom and half the sides so that this serves as a crust.
- Bake for 20 mins.
- Filling:- 7)In a non stick pan, melt 1 tbsp butter and add the jeera, diced onions, capsicums, spring onions and fry for some 5 - 7 mins.
- Add 1 tsp garam masala, 1/2 tbsp red chilly powder, salt as required and fry for 2 - 3 mins.
- Add the carrots and peas and simmer it.
- When the vegetables are cooked, add 2 tbsp soya sauce(plain or flavored as per your taste) & remove from heat.
- Meanwhile boil water in a pan.
- Add the raw noodles and cook for 10 mins.
- Drain the noodles and keep it aside.*
- :- The boiled noodles should come to 2 cups.
- In another pan boil 3/4 cups of water.
- When the water is boiling, add 2 tbsp salad dressing.
- Put the cornbread stuffing mix inside and stir and remove flame and keep it aside.*
- In a mixing bowl, add the noodles,cooked vegetables, milk* and mix them thoroughly.
- By now the hashbrown crust should be ready.
- Take the baking pan out from the oven and pour the mixture into it.
- Spread the corn bread pieces evenly as a layer and spread the shredded the cheese as another layer.
- Garnish with cut coriander pieces.
- Lower the temperature to 350F.
- Place the baking tray back into the oven.
- Bake for 30 mins.
- Once cooked remove the baking tray and let it cool for 10 mins.
- Cut it into pieces and serve. Alternative Ingredients:- * Intead of hashbrowns grate 2 medium potatoes, drain on a paper towel and use as instructed above. * Instead of cornbread stuffing you can use pieces of garlic bread * People who eat eggs can add 2 beaten eggs instead of milk. * Any type of noodles should do.
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1 comment
I tried this recipe and it come out good