PACKY PASTA RECIPES

CORN & SPINACH AU GRATIN

Serves 8-10
SPINACH LAYER

1 kg spinach, ¼ tsp mitha soda (soda-bicarb), 1 tomato, ¾ tsp salt, ½ tsp pepper, 1 tsp sugar, 2 tbsp butter, ½ cup milk, 1 laung (clove) & seeds of moti illaichi (brown cardamom) – crushed

CORN LAYER

2 fresh corn cobs (boiled) or ½ tin of sweet corn – cream style, 1 tsp salt

WHITE SAUCE

3 tbsp oil or butter, 2 tbsp maida (plain flour), 2 cups milk, 25 gm cheese

TOMATO LAYER

1 onion – finely chopped, 2 tomatoes – finely chopped, 1 green chilli – finely chopped, 2 flakes garlic – crushed, ½" pc ginger – chopped, 1 tbsp maida, 1 tbsp tomato ketchup, 1 tbsp oil, ½ cup water

1. Boil spinach with ¼ cup water. Cover and cook on low heat for 4-5 minutes. Cool and blend to a puree. Add all other ingredients to the spinach puree and cook puree on fire till thick.
2. To prepare the white sauce, heat butter in a heavy bottomed pan. Add butter and stir-fry for a minute. Add milk, stirring continuously. Cook, stirring till thick. Remove from fire. Add green chillies and cheese to the white sauce. Mix corn also to the white sauce.
3. To prepare the tomato layer, heat oil. Add onion, chilli, garlic and ginger. Cook till onions turn light brown. Add maida. Cook for ½ minute.
4. Add water, stirring continuously. Add tomatoes and tomato ketchup. Cook for 4-5 minutes till thick. Add salt and pepper to taste.
5. Grease an ovenproof dish. Spread ½ of the spinach (1/2" thick layer).
6. Spread ½ of the tomato mixture on it.
7. Spread ½ of the corn in white sauce on the tomato layer.
8. Put a spinach layer again, then corn and lastly tomatoes.
9. Sprinkle grated cheese.
10. Bake at 200° C for 25-30 minutes, or till golden brown. Serve hot.

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