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| Ingredients : |
| 100g baby corns(fresh or tinned-sliced into 1/4 inch thick pieces),125g(12-15) small sized mushrooms(fresh or tinned-cut the stem into slices and the top into 2 pieces horizontally),1 onion(finely sliced),1 tbsp butter. For Minty White Sauce:2 tbsp butter,2 tbsp maida(refined flour),2 cups milk,1 tsp salt,1/4 tsp pepper,1/4 tsp paprika(chilli powder),2 tsp finely chopped mint leaves. |
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| Preparation : |
| Cut baby corns into medium thick slices.For fresh baby corns,boil 2 cups water with 1 tsp salt.Add baby corns and boil for 2 minutes.After the first boil remove the corns with a slotted spoon.If you are using tinned baby corns there is no need to boil them.For fresh mushrooms,add 2 tsp lemon juice and 1 tsp salt to the above water and boil again.Add mushrooms and boil for 2-3 minutes on medium flame.Drain.There is no need to boil tinned mushrooms.Melt 1 tbsp butter in a small pan and add onions and fry till brown.Remove from butter and keep aside.Saute mushrooms in the same pan for 3 minutes in 1/2 tbsp butter till light brown.Remove from pan and keep aside.In the same pan,toss baby corns for a minute with 1/2 tsp butter,till brown specs appear.To prepare minty white sauce,melt 2 tbsp butter in the same pan.Add flour and cook on low flame for 1-2 minutes.Remove from fire.Gradually add milk,stirring continuously.Add mint leaves.Return to fire.Cook till thick.Add salt and pepper.Remove from fire.To assemble,grease an oven prrof dish.Spread some white sauce first then a few onions.Spread baby corns and mushrooms over it.Cover with minty white sauce.Sprinkle some onions.Bake at 200 degree C for 25 minutes or till light brown.Garnish with a sprig of mint and serve hot. |
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