- 2 bowls of conchiglie (or an other kind)
- grated mozzrella cheese
- 2 bowls in all of these vegetables
- french beans (1" vertical pieces)
- carrots (1" vertical pieces)
- broccoli (small) florets
- cauliflower (small) florets
- capsicum (small cubes)
- spring onions
- 2 boiled potatoes
- thinly sliced onions
- oil for cooking
- coriander (dhania) powder
- chilli powder
- turmeric powder (haldi)
- salt to taste
- pepper
- oregano leaves
- parsley
- 2 tsp butter
- 2 tsp plain flour (maida)
- 1 cup milk
- a pinch of salt
Method:Boil vegetables until tender
Cook pasta in salt water and immediately cool water (set aside) the rinse
In a large pan, heat 2 teaspoons of oil.
Add onions and fry until translucent.
About 3 minutes, add spices and then boiled vegetables.cook.
Add boiled potatoes. add onions.keep well.finally on spring mix.
In another pan, melt butter, add flour.
Fry for about 1 minute. Gradually add milk, stirring constantly.
Should not form lumps.
Let it boil for a alongside.add min.stirring salt.
Finally add the cooked pasta.mix well.keep.
Spray some cooking oil in a casserole dish.
Add a layer of pasta, sprinkle some oregano leaves and parsley pasta layer and a layer of vegetables and spices flakes.add.
Finally, add cheese on top and bake for 15 mins.on 300 F
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