Baked Dishes

3.Mushroom Onion And Pepper Pizza:

Ingredients:
4 Pizza bases(4inches-9 inches)
For the topping:
2 tbsp oil
200g onion thickly sliced
2 large green pepper(cored,deseeded and sliced)
2 large cloves garlic sliced
3-4 green chillies sliced
2 spring onions(chopped greens included)
1 tbsp soya sauce
1/2 tbsp chilli sauce
1 tbsp tomato sauce
200 g mushrooms sliced.

Method:
Heat oil and saute garlic and onions until light brown. Add mushrooms and peppers and stir-fry. Then add the remaining ingredients and cook for another 3-4 minutes. Keep aside.

To Cook the Pizza:
Spread the topping equally among the 4 bases, keeping a 1/2 inch broder.Bake in a medium hot oven(300 degree F) for 15 mins.

4.Stuffed Eggplant(brinjal):

Ingredients:
7-8 small sized eggplants(aubergine or brinjal)
1 large onion finely chopped
1 tbsp parsley chopped
1 small bell pepper(cut into pieces)
2 tbsp tomato paste
Salt to taste.

Method:
Cut an inch deep slice from stem end down the length of each eggplant. Scoop out pulp, leaving 1/4 inch around sides, using a small spoon. Set the pulp aside. Heat oil and fry oinions till soft. Add the scooped flesh of the eggplants, bell pepper and parsley. Mix the salt and the tomato paste. Fill this mixtur in each of the scooped out eggplants. Sprinkle salt on top. Pour about one inch water in a baking dish and place the eggplants. Bake in an oven for 20-25 minutes or until the eggplants are tender. Serve hot or cold.

5.Minty Mushroom And Baby Corn Au Gratin:

Ingredients:
100g baby corns(sliced into 1/4 inch thick pieces)
12-15 small sized mushrooms(cut the stem into slices and the top into 2 pieces horizontally)
1 onion(finely sliced)
1 tbsp butter
For White Sauce:
2 tbsp butter
2 tbsp maida(refined flour)
2 cups milk
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika(chilli powder)
2 tsp finely chopped mint leaves.

Method: If using fresh baby corns, boil in 2 cups water with 1 tsp salt. Keep the boiled water If you are using tinned baby corns or mushrooms there is no need to boil them. For fresh mushrooms, add 2 tsp lemon juice and 1 tsp salt to the babycorn water, add mushrooms and boil again. Melt 1 tbsp butter in a small pan saute onions till brown. Remove from butter and keep aside. Saute mushrooms in the same pan, in 1/2 tbsp, butter till light brown. Keep aside. Now toss in baby corns, in 1/2 tsp butter, till brown.

To preparewhite sauce
Melt 2 tbsp butter in the same pan. Add flour and cook on low flame fora couple of minutes. Remove from heat. Gradually add 1 cup milk, stirring continuously so that no lumps remain. Cook till thick. Add salt and pepper. Grease an oven prrof dish. Spread some white sauce first then a few onions. Spread baby corns and mushrooms over it. Pour white sauce again and sprinkle some onions. Bake at 200 degree C for 25 minutes or till light brown. Serve hot.

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