Yield: 1 servings
|200 grams||Paneer; (sliced into thin|
|\N \N||; horizontal slabs)|
|1 tablespoon||Paneer; (grated)|
|2 \N||Potatoes; (boiled, peeled and|
|\N \N||; thinly sliced|
|\N \N||; rounds)|
|1 large||Capsicum; (sliced into thin|
|\N \N||; strips)|
|1½ cup||Thick White Sauce|
|2 slices||Bread; (ground to crumbs)|
|2 \N||Green Chillies; (crushed)|
|1 \N||Spring Onion; (finely chopped)|
|1 teaspoon||Black Pepper Powder|
|\N \N||Salt - to taste|
|2 tablespoons||Plain flour|
|1 tablespoon||Grated Cheese|
|\N \N||Salt and Pepper|
FOR THICK WHITE SAUCE
Method to prepare White Sauce:
Dry roast flour in a heavy pan. Remove, keep aside to cool.
Mix cooled flour in milk till smooth and lumpless.
Heat milk in pan, add butter.
Add milk paste, cheese, salt and pepper. Stir continuously till it boils.
Boil till thick like sauce.
Use as required.
Grease an oven proof casserole generously with butter.
Place a layer of potato slices to cover the bottom.
Sprinkle salt, pepper, sugar and ½ tablespoon white sauce.
Place over it a layer of paneer slabs. Season as for potato layer.
Repeat till all potato and paneer is used.
Sprinkle the capsicum and repeat seasoning.
Mix the spring onions and green chillies in the remaining sauce.
Pour over the capsicum to cover fully.
Sprinkle the bread crumbs evenly.
Bake in a preheated oven at 250o C for 20 minutes or till top layer is golden brown.
Serve hot white chilli garlic sauce and toast.
Making time: 45 minutes
Shelf life: Few hours ahead of requirement.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.