PALAK BAHAR
By Gaurangi Mataji
Ingredients
•Uncooked pasta – 1 cup
•Milk – 1 Cup
•Butter – 1 Tbsp
•Refined flour (Maida) – 1 Tbsp
•Grated cheese – 2 Tbsp
•Chopped red capsicum – 50 gm
•Chopped yellow capsicum – 50 gm 1
•Pepper powder – To Taste
•Spinach leaves – 200 gm
•Salt – To Taste
•Cinnamon powder – ½ Tsp
•Ginger paste – ½ Tsp
•Asafoetida – a Pinch
•Boiled spaghetti – 2 Cups
Preparation
For Pasta – Boil 1
lire water, add salt and pasta and keep stirring. Allow it to cook,
take care that it does not get over cooked. Once cooked properly,
strain the water and run cold water over it.
For white sauce –
Melt the butter, add maida, and
sauté it without browning it . Now add the milk and mix well
without forming lumps and cook on slow flame, till the sauce is
properly thickened. Add salt and pepper and mix well. Add the
boiled pasta, chopped yellow and red capsicum to this sauceand keep
aside.
Spinach and Spaghetti –
Cook the spaghetti in a manner
similar to pasta. Blanch the spinach leaves by adding little salt
to the water and make a paste out of this. Heat butter in a pan,
add asafetida, spinach paste, spaghetti, salt, and pepper, ginger
and cinnamon powder. Cook for few minutes.
Serves
In a baking dish add the layer of spinach leaves and
spaghetti. Then put a layer of pasta and white sauce. Repeat the
earlier layer. Garnish with boiled yellow corn and grated cheese.
Bake this for 10 mins on 280 degrees.
