Mixed Vegetable Bake

Baked vegetables 

Ingredients:

For white sauce:

  • 2 tablespoon Fine flour / all purpose flour/maida
  • 2 tablespoon Butter
  • 2 teacups Milk
  • 1/2 tsp Salt/or salt to taste
  • 1/4 tsp Black Pepper powder

Vegetables & cheese-

  • 200gms Pizza cheese (Mozzarella cheese-shredded)
  • 200 gms Potatoes (Boiled)
  • 100 gms. French beans (Finely chopped)
  • 100 gms. Carrots (Peeled and diced)
  • 100 gms. Capsicum (Cut into small pieces)
  • 100 gms. Peas (Shelled)
  • 100 gms. Cauliflower (Florets cut into small pieces)
  • 1 level tsp Salt/ or salt to taste
  • 1/4 tsp Black pepper powder
  • Knob of butter

 Method:

 For the white sauce

 Step 1.

 Melt the butter in a heavy bottomed pan. Add the flour. Cook for few minutes without browning the Fine flour / all purpose flour/maida, stirring throughout.

Step 2.

 Remove from the heat and gradually add the milk. Mix until well blended.

Step 3.

 Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt, pepper. This sauce is used with the vegetables.

For Vegetables:

 Step 1.

Take all the fresh vegetables in a pressure cooker, add 1/4 cup of water & ½ teaspoon of salt. As the pressure is formed in the cooker switch off the gas open the pressure cooker and strain out the vegetables & keep aside

Step 2.

 Take the steamed vegetables, put in white sauce, mix well.

Step 3.

 Take a greased baking dish, put in one portion of mixed vegetables in white sauce in the baking dish. Cover it with little bit of shredded cheese. Put in a second layer of mixed vegetables on it, Cover it with little shredded cheese.

Step 4.

Finally, put the layer of coarsely mashed potatoes with a knob of butter and cover with the remaining shredded cheese.

Step 5.

Bake in moderately hot oven till the top layer is golden and the cheese has melted.

Step 6.

 Serve hot with garlic bread slices or dinner rolls and tomato soup.

 

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Mushroom Pie

Pie Mushroom

Ingredients:

For short crust pastry:

  •  Fine flour (maida) – 250 gms
  • Cold butter – 150 gms
  • Salt – A pinch

For pie filling:

  • Fine flour (maida) – 2 tablespoon
  • Butter – 2 tablespoon
  • Milk – 2 teacups
  • Salt & Pepper – to taste
  • Mushrooms – 2 packets (finely chopped)

 Method:

 For pie filling:

 Step 1.

Take a heavy bottomed pan. Cook mushrooms in two tablespoons of butter for approx 10 minutes. Keep aside.

Step 2.

Melt the butter in a heavy bottomed pan. Add the flour. Cook for few minutes without browning the maida, stirring throughout.

Step 3.

Remove from the heat and gradually add the milk. Mix until well blended.

Step 4.

 Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt, pepper and mushrooms and mix well. This filling is used for the pie.

For short crust pastry:

 Step 1.

 Sieve the flour and salt together. Rub the butter into the flour with fingertips until it looks like breadcrumbs.

Step 2.

Gradually add enough ice-cold water to make the dough into a rolling consistency. (For best results, keep the dough in the refrigerator for 10 mins.)

Step 3.

Divide the pastry into two parts. Roll the pastry on a lightly dusted board.(to 1/4th inch thickness.)While rolling, keep lifting and turning the pastry to keep it light.

Step 4.

Like the first portion, roll out the second portion of the dough and keep aside.

Step 5.

 Place the pastry in the pie dish, prick the rolled pastry with a fork and line the pie dish with the first rolled portion. Put the filling in the pie dish on the pastry.

Step 6.

Cover the filled pastry in the pie dish with the second rolled portion of the pastry. Seal of the edges with the tip of a fork.

Step 7.

Bake in a hot oven at 450 degree Fahrenheit until the pastry is light golden. Cut in to triangular pieces and serve hot.