INGREDIENTS 2 tbsp all-purpose flour
1 glass milk
2 tbsp butter
1 tbsp olive oil or cooking oil
2 cups chopped and washed spinach leaves
1 small broccoli florets
1 medium sized capsicum
1 medium sized carrot (optional)
1/4 cup boiled American corn
1 tsp mixed herb or oregano
1 tsp paprika (optional)
1 tsp pepper powder
1/2 cup grated processed cheese
salt to taste
METHOD
Heat some oil in pan, sauté spinach leaves till all the water is absorbed and it becomes dry, add rest of the veggies and sauté for 3-4 minutes or till it becomes tender and soft. Cook till 60% done. Transfer in bowl.
Using same pan, add butter and oil, let butter melt. Add flour and sauté till fragrant don't let it turn brown. Add milk whisking continuously. Add salt, pepper, mixed herb and paprika.
Add cooked veggies in white sauce, mix well. Add grated cheese. Mix well.
Serve hot or pack in kids tiffin box.
NOTE:
1. Don't let white sauce turn thick as it becomes thicker after becoming cold.
2. If sauce becomes thick add more milk to get desired consistency.
Pictorial:
1. Add oil and sauté spinach leaves on high flame, till all the water from leaves are completely absorbed, add rest of the chopped veggies till 60% done.
2. Melt butter, add oil. Sauté flour till fragrant.
3. Add milk.
4. Mix salt, pepper and herbs, whisking continuously to avoid any lumps.
5. Let it turn little thick.
6. Add veggies.
7. Add grated cheese. Mix well. If required add more milk.
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