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Courgettes & Mushrooms in White Sauce Recipe

Courgettes & Mushrooms in White Sauce is a popular Indian Dips and Spreads
Author :
 
On :
Tuesday, 19 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Dips and Spreads Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1/2 kg - minced Meat
  • 1/2 cup - warm water
  • 6 - courgettes medium size
  • 3 cubes - Maggi Chicken Stock
  • 1/2 cup - Pine Nuts (toasted)
  • 2 - onions, finely chopped
  • 2 tbsp - Corn oil
  • 1/2 tsp - each of Cinnamon and black pepper
  • For White sauce:
  • 4 cups - Milk powder
  • 1 cup - mushroom, sliced
  • 1 cup - cheddar cheese, grated
  • 5 tbsp - white flour
  • 1/2 tsp - Nutmeg
  • 4 tbsp - breadcrumbs
  • How to Make Courgettes & Mushrooms in White Sauce:

    1. Wash courgettes, remove their heads and cut into equal halves from the middle.
    2. Boil in water for 1 cube of Maggi Chicken Stock for 10 mins.
    3. Drain and keep aside. Place courgettes in a deep Pyrex dish.
    4. Heat oil in a wok, fry onions until soft, then add meat, stir and cook until browned.
    5. Dissolve the remaining 2 cubs of Maggi Chicken Stock in warm water and add to the meat and onion mixture.
    6. Add in spices and stir.
    7. Then leave for 3 mins. over a low heat.
    8. Add pine nuts and stir. Place meat evenly over courgettes.
    9. For White Sauce:
    10. Mix milk powder with flour and stir well until smooth.
    11. Add mushrooms, nutmeg and some grated cheese and stir continuously for 10 mins. over a high heat until mixture thickens.
    12. Pour sauce evenly over courgettes and meat.
    13. Sprinkle the remaining cheese and breadcrumbs over the sauce.
    14. Bake in a high temperature oven on 200 degrees for 20-25 mins. until it becomes golden.





     

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