Herbed filling of sausages, onions and peppers mixed with custard topped with cheese and baked. Recipe by Sanjeev Kapoor. This recipe has featured on the show Khanakhazana.
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief!
When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
• Chicken sausages 1/2 inch pieces 8
• Eggs grated 1/2 cup
• Olive oil 3 tablespoons
• Onions thickly sliced 2 medium
• Mushrooms quartered 5-6
• Green capsicum 1/2 inch pieces 1 medium
• Red capsicum 1/2 inch pieces 1/2 medium
• Yellow capsicum 1/2 inch pieces 1/2 medium
• Salt to taste
• American corn kernels boiled 1/2 cup
• White pepper powder 1/2 teaspoon
• Fresh parsley chopped 2 teaspoons
• Thyme 2-3 sprigs
• Eggs beaten 3
• Black pepper powder 1/2 teaspoon
• Nutmeg grated a pinch
• Milk 1 cup
Preheat the oven to 180°C.
Heat olive oil in a pan. Add onion and sauté. Add mushrooms, green, red and yellow capsicums and toss.
Add sausages, salt and mix. Add American corn and toss to mix well. Add white pepper powder, parsley, thyme and mix.
Transfer this mixture into a baking dish. Break the eggs into a bowl. Add salt, black pepper powder, nutmeg and whisk. Add milk, cheese and mix. Add this to the baking dish.
Bake in the preheated oven for thirty minutes. You can also cover the dish with aluminium foil and bake if you do not want the top to colour.
Serve when set.