Growing up in India, I distinctly remember meals with a nice roast and this delicious baked vegetable dish on the side. So I took a stab at it and this is what I came up with. I have to admit this came pretty close to what we used to eat. Hope you enjoy it as much as we did.

For The White Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 2-1/2 cups milk
  • 1-1/2 tbsp cornstarch or arrowroot mixed with 1/2 cup of milk
  • Salt to taste
  • 1/2 tsp freshly ground black pepper

Other Ingredients

  • 2 cups mixed vegetables
  • 2 cups chopped, mixed vegetables (1/2 cup parboiled broccoli florets, 1/2 cup parboiled cauliflower florets, 1/2 cup boiled chopped carrots, 1/2 cup boiled potato cubes) NOTE: feel free to use any vegetables you like
  • 1 cup cooked pasta (macaroni works well)
  • 1/2 cup grated mozzarella cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the white sauce

  1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
  2. Add the milk, mix well and cook on a medium flame for 3 to 4 minutes,
  3. Add the milk and cornstarch mix and add to the sauce and cooktill the sauce thickens, while stirring continuously.
  4. Add the salt and pepper, mix well and cook on a medium flame for 1 more minute.
  • Moving along…
    1. In a wide pan saute the vegetables in a little butter, add salt and pepper and mix.
    2. Add the pasta and mix well.
    3. Grease a baking dish with some butter.
    4. Spread the vegetables and pasta mixture evenly.
    5. Pour the white sauce evenly over it and sprinkle the cheese over it and bake in a pre-heated oven at 350°F for 20 minutes.
    6. Serve hot!
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