This is one of the oldest and all time favorite recipes of mine. Somehow I never got a chance to make it. May be because I was always skeptical about my baking skills.
Today I managed to bake this for our Special Sunday lunch. It turned out well. I intentionally made it a bit lighter than the original recipe because my husband cant digest heavy milk products in his food.
Being a total Indian at heart I couldn’t keep oil out of this dish. So I tweaked the original recipe a bit to suit my requirement.
- 1 tablespoon salted butter
- 1 tablespoon maida
- 2 cups milk
- 1 tablespoon grated cheese
- Pepper Powder (freshly roasted and ground)
- 1 cup mixed vegetables :
- Red , Yellow, Green pepper
- Baby Corn
- Finely chopped Garlic
- 1 tablespoon of Olive Oil
- 2 teaspoons of bread crumbs
For the White Sauce
- Melt the butter in a saucepan. Add maida and fry till it turns opaque.
- Add milk and boil the sauce. If it appears too thick add more milk till the sauce is moderately pasty.
- Add grated cheese, salt and pepper. Mix well.
Preparing the Vegetables
- Stir fry vegetables in oil with some salt till they are half cooked.
- Boil pasta with a Pinch of salt, till its soft. Mix into the stir fried vegetables.
- Add the white sauce to the mixture of vegetables and pasta.
- Add some pepper powder. Mix well.
Baking the Dish
- Preheat oven at 200 °C.
- Pour the vegetable pasta mixture into a baking dish.
- Pour Olive Oil over the dish and mix well.
- Sprinkle bread crumbs on top.
- Bake at 200 °C for about 15 mins.
Please NOTE :
- In this dish salt is added a number of times at different stages of preparation. Care needs to be taken to ensure that the overall quantity of salt does not become too much.
- If you don’t have bread crumbs you can quickly make them. Microwave a piece of bread for 30 secs and leave it outside till it dries up. Crumble it and sprinkle over the dish.
- While preparing the white sauce pour warm milk into the fried maida. This will prevent lump formation due to temperature difference.