Yield: 1 servings
|8 slices||Sandwich bread; (8 to 10)|
|1 cup||Thick white sauce|
|½ cup||Grated cheese; (processed)|
|2 \N||Crushed red chillies|
|\N \N||Salt to taste|
|¼ cup||Corn; (boiled or canned)|
|¼ cup||Mixed vegetables; (beans, carrots,|
|\N \N||; potatoes) boiled.|
|2 tablespoons||Finely chopped coriander|
|2 tablespoons||White flour; (maida)|
|1 \N||1/2 cups milk; up to 1|
|2 tablespoons||Grated cheese.|
|\N \N||Salt & pepper to taste|
FOR THE WHITE SAUCE
Take a heavy pan and dry-roast the flour till you get the aroma.
Cool the flour.
Heat butter in the same pan and add half the milk and cheese.
Mix remaining milk and flour to make smooth batter. Add the batter to the boiling milk and stir continuously.
Cook till the sauce is fairly thick. Add salt and pepper.
Method fot Toastettes
Butter the bread on both sides. Cut into 2 triangles each. Or keep whole, as desired.
To the white sauce add the corn, mixed vegetables, salt and mix.
Cook a little to thicken if required.
Spread mixture on each slice.
Sprinkle crushed chilli, coriander and cheese.
Bake on the rack in a pre-heated oven for 10-12 mins., till the bread toasts to a light, crisp brown. Serve hot with sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.