2tbspMozzarella Cheesegrated, or topping for topping
Instructions
Book 5 cups water with salt, 1 teaspoon oil , 1/2 teaspoon of red chilli flakes and 1/2 teaspoon black pepper powder.
Add the noodles and boil for 10 Minutes on full flame.
Drain the noodles in a colander and wash 2-3 times with cold water.
Keep aside.
To prepare White sauce- In a heavy bottom pan, on slow flame take the butter, add the garlic and saute for 1 minute. .
Add whole wheat flour and whisk it continuously for 1 minute. It should not burn.
Remove from flame and add the milk. Mix and return to the flame.
Stir continuously and cook till the sauce thickens and coats the back of a spoon.
Add the red chilli flakes, 1/2 teaspoon black pepper powder and dried oregano.
Add the grated cheese and the boiled noodles. Remove from the flame.
Leave 2 tablespoon of the mixed veggies for toppings and add the rest to the noodles.
Adjust seasonings as per taste. .
Pour the noodles in a greased borosil glass bowl that can be used for serving as well.
Bake for 25 minutes till the top changes color to light golden brown. ( Eyeball it as it depends on the oven too )
Sprinkle grated Mozzarella cheese and chopped capsicum, tomato, cabbage.
Bake for 5 minutes till the cheese melts.
Serve hot