Ingredients
For the Saffron Layer
1/2 kg potato
100 gm grated cheese
1tbsp butter
1/2 cup milk
1 tbsp haldi powder
1 tsp of yellow food colour
For the White Layer
1 packet egg noodles
1 egg
For the White sauce
100gm grated cheese
1 cup milk
1tbsp flour
1tbsp butter
1 chicken soup cube
For the Green Layer
400 gm chicken mince
1 onion, chopped fine
1 tomato, chopped fine
1 green chilly
1tbsp ginger-garlic paste
2 bunches of spring onion greens, chopped fine
1 egg
2 tbsp green food colour
Method
For the saffron layer
Boil potatoes. Mash and keep aside. Grate 100 gm cheese and add it to the mashed potatoes. Add milk, butter and haldi and mix well.
For the white layer
Cook the noodles for 3 mins and keep aside.
To prepare the white sauce,(stovetop). Melt butter in a pan, add 1 tbsp flour and mix well. Add the milk and keep stirring. Then add the grated cheese and soup cube. Stir till it thickens. Take off the fire. Beat 1 egg. When the sauce has cooled, add the beaten egg, stirring continously. Add the white sauce to the noodles.
For the green layer
Cook the chicken mince for about 10 minutes. Add onion, tomato, green chilly and ginger-garlic paste. Add salt to taste. Next, add spring onions. Grind all the ingredients to a fine paste. Add green food colour and mix well.
How to layer
Grease a square baking dish (preferably glass). Layer the bottom with the green chicken paste, then add the noodles for the white layer and top it up with the saffron mash potatoes. Bake in the oven for about 20 mins
TIP: After it cools, keep in the fridge for about half an hour. Then slice.
Recipe by Purity Braganza
