Whole Wheat Noodles baked with assorted vegetables in cheesy sauce

Ingredients:
  • 70 gm Whole wheat noodles
  • 5 cups water
  • Salt to taste
  • 1 teaspoon black pepper power
  • 1/2 teaspoon red chilli flakes
  • 1 Teaspoon oil
  • 1 green capsicum, finely chopped
  • 1 tomato, pulp and seeds removed, chopped finely
  • 3 tablespoon shredded cabbage
  • 1 cube Amul cheese , grated
  • 4 tablespoon butter
  • 2 1/2 cups cold milk
  • 4 tablespoon Whole wheat flour
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon dried oregano
  • Salt to taste
For Topping- 2 Tablespoon Mozzarella Cheese, grated
 
Recipe Preparation:
  1. Book 5 cups water with salt, 1 teaspoon oil , 1/2 teaspoon of red chilli flakes and 1/2 teaspoon black pepper power.
  2. Add the noodles and boil for 10 Minutes on full flame.
  3. Drain the noodles in a colander and wash 2-3 times with cold water.
  4. Keep aside.
  5. To prepare White sauce- In a heavy bottom pan, on slow flame take the butter, add the garlic and saute for 1 minute. .
  6. Add whole wheat flour and whisk it continuously for 1 minute. It should not burn.
  7. Remove from flame and add the milk. Mix and return to the flame.
  8. Stir continuously and cook till the sauce thickens and coats the back of a spoon.
  9. Add the red chilli flakes, 1/2 teaspoon black pepper powder and dried oregano.
  10. Add the grated cheese and the boiled noodles. Remove from the flame.
  11. Leave 2 tablespoon of the mixed veggies for toppings and add the rest to the noodles.
  12. Adjust seasonings as per taste. .
  13. Pour the noodles in a greased borosil glass bowl that can be used for serving as well.
  14. Bake for 25 minutes till the top changes color to light golden brown. ( Eyeball it as it depends on the oven too )
  15. Sprinkle grated Mozzarella cheese and chopped capsicum, tomato, cabbage.
  16. Bake for 5 minutes till the cheese melts.
  17. Serve hot.
By Anju Bhagnari  (contest entry)  
 
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