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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop onion and garlic finely and blanch all the vegetables. | 2. Cut beans and zucchini into diamonds. | 3. Puree spinach and cut carrots into strips. | 4. Keep aside. | 5. Heat a tbsp. | 6. of butter and lightly saute the refined flour. | 7. Gradually add milk and stir continuously so that no lumps remain. | 8. Crush the peppercorns coarsely. | 9. Add some nutmeg and half of the cheese, salt and crushed pepper to taste. | 10. Keep this'mornay sauce' aside till needed. | 11. Heat a tbsp. | 12. of butter in a pan. | 13. Add garlic and saute till golden brown. | 14. Add onion and saute again till golden brown. | 15. Add beans, broccoli, zucchini and salt to taste. | 16. Saute well. | 17. Add some'mornay sauce' and milk and mix well. | 18. Add spinach puree, freshly crushed pepper and some more of the nutmeg and mix well. | 19. Pour this green vegetable mixture in an oven-proof dish. | 20. In another pan, heat 1 tbsp. | 21. of butter and saute carrots. | 22. Add boiled pasta, some'mornay sauce' and milk. | 23. Mix well. | 24. Add salt to taste and saffron. | 25. Cook for sometime and add some more freshly crushed pepper. | 26. Spread a part of the leftover grated cheese on the green vegetable mixture. | 27. Pour the carrot-pasta mixture over it. | 28. Again spread a layer of the leftover cheese. | 29. Bake for 5-10 minutes in a pre-heated oven till the cheese melts and turns golden. | 30. Serve hot! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green	1/4	cup		2.09	0.4114	0.209	0.0124
black	1/4	cup		17.64	4.3064	0.392	0.1148
butter bean	1/2	cup		-	-	-	-
tomato puree	1 1/2	cups		142.5	33.675	6.1875	0.7875
ginger garlic paste	1	tablespoon		-	-	-	-
salt				-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
pasta	250		boiled	4890.2875	708.7373	109.1455	163.7183
onion	1			60.0	14.01	1.65	0.15
garlic	15	cloves		67.05	14.877	2.862	0.225
french bean	10 -12			0.0	0.0	0.0	0.0
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
broccoli floret	1	cup		-	-	-	-
spinach	1/2	bunch		-	-	-	-
carrot	2			50.02	11.6876	1.1346	0.2928
butter	3	tablespoons		85.5	3.9285	2.6715	7.2
flour	1	tablespoon	refined	22.568	1.6598	1.9661	1.0738
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
cheese	1	cup	grated	476.55	3.159	28.89	38.799
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
peppercorn	10 -12			0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.