Kelyacha Phool

BISMILLAH HIR RAHMAN NIR RAHEEM

This is a very simple sweet dish even a child will be able to do. Taking very little time it is not only rich in taste but very light on stomach. Preferable go for long yellow bananas known as nendra pazam or madrasi banana available in south indian stores

Ingredients:

Banana 3
Coconut scraped 1 cup
Jaggery powder 1/2 cup
Ghee 1/2 cup
Dry fruits chopped 2 tsp
Cardamom powder 1/2 tsp

Method:

- Melt jaggery.
- Add coconut, cardamom powder, dry fruits and mix well.
- Steam banana till it is semi tender.
- Slit them from four corners and stuff the coconut mixture.
- Heat ghee in a kadai.
- Add bananas slowly and roast them till they turn golden brown.

Sandesh With Mawa Laddoo And Fig Pin Wheel

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

For sandesh:

5 ltrs milk ( full cream)
300 gms sugar
30 gms citric acid

Method:

- Boil the milk till reduced to half, dissolve the citric acid into 1 1/2 litres of water and pour into milk. 

- When the milk curdles strain the milk solids. 

- Make sure the whey dries up completely and rinse the milk solids nicely, this is chena. 

- Add chena into thick bottom pan and add sugar and cook on a slow flame till it becomes thick. 

- Remove from the stove and pour a mixture on to a flat tray and let it cool at room temperature. 

- Cut the sandesh into neat squares.

Kansar Or Lapsi

BISMILLAH HIR RAHMAN NIR RAHEEM

Kansa is usually served in marriages and its other form is called lapsi and prepared on all auspicious days in an average gujarati homes.

Ingredients:

Lapsi - 1 cup
Powdered Jaggery - 1/4 cup
Oil 1 tsp
Ghee 3 tbsp
Sugar 2 tbsp (optional)
Cardamom powder 1/4 tsp

Method:

- Mix lapsi and oil
- Now heat half cup of water and add the powdered jaggery in it till it melts
- Add the dahlia to it and pressure cook it for two or three whistles
- After five minutres, take out the lapsi and check the sweetness. You can also add cardamom powder
- Before serving lapsi, pour a tsp of fresh ghee over it.
- Serve.

Shahi Tukda

BISMILLAH HIR RAHMAN NIR RAHEEM

Shahi tukda is translated as royal morsel and is a mughal dessert. It is simple to make and is great for small house parties.

Ingredients:

1 bread loaf
Desi ghee
1 ltr milk
100 gms mawa(khoya)
150 gms sugar
Kesar, kaju, pista or badam for garnish

Method:

- Cut the bread loaf in thick slices. 

- Remove the edges and fry them in ghee till they turn golden brown. 

- Spread them out and put aside. 

- Bring milk to a boil in a container. 

- Add sugar, mawa and cook for seven minutes. 

- Pour this mixture over bread slices, let it soak for 15 minutes. 

- Garnish with dry fruits. Serve.

Sahi Jaam / Kala Jaam (10 Pieces)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Mawa (khoya) 150 gms
Paneer 100 gms
Flour 2 tbsp
sugar 1 tbsp
Ghee 1 cup
Cooking soda 1 pinch
Milk 1-2 tsp
Cardamom seeds a few
Raisins 10

Sugar syrup:

Sugar 2 cups
Water 1 cup

Method:

- Prepare sugar syrup by boiling sugar in water and make it thick. 

- Mash mawa. Add 1 tsp ghee into it. 

- Grate paneer and add to mashed mawa, sugar, flour, soda and milk, knead for a few minutes and make a soft but uniform dough. 

- Take a portion, roll it on your palms into a round shape, insert cardamom seed and raisins, and then roll it nicely to prepare balls (lemon size) from the dough. 

- Take a kadai, heat ghee and then deep fry the balls on slow flame till dark brown. 

- Take out one by one and dip into sugar syrup. 

- Soak these for an hour. Then take out kala jaams from the syrup. 

- Decorate with flower shaped mawa nad put cherry on top.

- Place the sweets on the rakhi thali and decorate with petals and dried fruit and nuts.

Makhan Bada (15 pieces)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Flour 250 gms
Fresh curd 3/4 cup
Ghee 1/2 cup
Ghee 1 cup (melted for frying)
Cooking soda 1/4 tsp

For sugar syrup

Sugar 2 cups
Water 1 cup


Method:

- Boil sugar and water and prepare sugar syrup.
- Sieve flour and soda well. 

- Mix flour with 1/2 cup ghee and knead it stiffly, mixing with curd ( do not use water) till you get a soft dough. 

- Make small balls from the dough. 

- Make an oval shape with a dent in the center. Take a deep bottomed vessel, heat ghee (1 cup) and deep fry the badas on slow fire till light golden brown. 

- Take these out and put into sugar syrup. 

- After half an hour, take out the badas and decorate with chopped dry fruits.

Coconut Barfi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Grated coconut 3 cup
Sugar 1 cup
Ghee 1/2 cup
Milk 1/2 cup
Cardamom powder 2 pinches

Method:

- Heat a pan, put two spoons of ghee and immediately put grated coconut and heat a little. 

- Now add milk as well as sugar. 

- Stir the mixture continuously for after half a minute. 

- Add four tablespoons of ghee and cardamom powder and again stir the mixture. 

- When the consistency of the mixture is uniform, remove it from the gas and spread on a greased plate. 

- Cut in diamond shapes.

Sakarai Pongal (Sweet Rice)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 cup rice
1/2 cup moong dal
1 cup milk
3 cups jaggery (powdered)
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms pods powdered
2 cloves powdered

1/2 tsp powdered nutmeg
Saffron

Method:

- Dry roast rice and dal separately for five minutes. 

- Pressure cook rice and dal with 2 cups of water and 1 cup milk and keep aside.
- Heat 1/2 cup of water in a pan and add jaggery. 

- With a sieve, filter the melted jaggery to remove impurities.
- Heat the syrup again till it becomes slightly sticky.

- Continue stirring while you heat it. 

- Add the cooked rice and dal.
- In another pan, heat ghee and fry cashewnuts and raisins. - - Add it to the rice, dal and jaggery mixture.
- Add powdered cardamom, cloves, nutmeg and saffron.
- Mix well and serve hot.

Paneer Mawa Barfi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Paneer 125 gms
Mawa 100 gms
Sugar 4 tbsp
Rawa 3 tsp
Curd 1 tbsp
Raisins 8-10
Cashew 8
Fresh strawberry 5 pieces or sweet figs 2 or strawberry pulp 2 tbsp

Method:

- Mix all the ingredients together well, except the dry fruits and fresh fruits and keep for 10 minutes. 
- Now mix chopped dry fruits and fresh fruits along with it. 
- Take a shallow glass bowl. 
- Grease with half a teaspoon of ghee or butter. 
- Pour the mixture into it and microwave for 5 minutes. 
- Take it out and let it cool. 
- Cut into pieces and serve.

Sweet Rice

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 kg basmati rice
1/2 kg sugar
1 grated coconut
Cardamom powder
Saffron soaked in little milk

Method:

- Wash and boil rice in equal quantity of water. 

- When the rice is done add grated coconut and sugar. 

- Cook until sugar is totally absorbed. 

- Dry the cooked rice, garnish with cardamom powder and saffron.

Khajoori Shahi Tukda

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Dates, seedless 1 cup
Bread 8 slices
Pure ghee to shallow fry
Pistachios, blanched and sliced 10 - 12
Almonds, blanched and sliced 8 - 10
Green cardamom powder - 1/2 tsp
Milk 5 cups
Sugar 1/2 cup
Silver warq for garnish
Rose water 1/2 tsp

Method:

- Trim the crust and cut each bread slice into round shape with a cookie cutter or a katori. 

- Heat two to three tablespoons of pure ghee in a pan and shallow fry the bread pieces for about a minute, turn over and fry about a minute more or until light brown and crisp. 

- Drain and remove onto an absorbent kitchen towel or paper.- Finely chop seedless dates, add green cardamom powder and mash thoroughly with a rolling pin. 

- Reserve one tablespoon of sliced pistachios and almonds for garnish and add the remaining to the dates and mix well.

- Divide this mixture into four equal portions.

- Place a portion of the date mixture on a piece of fried bread, cover with another piece of fried bread, cover with another piece of fried bread and press to secure.
- Meanwhile bring milk to boil, reduce heat and simmer for ten minutes, stirring continuously or until the quantity is reduced by half. 

- Add sugar and continue to simmer for five minutes, stirring continuously.
- Dip stuffed bread pieces in this mixture for half a minute, remove and keep aside. 

- Cook the remaining milk for five to six minutes, stirring continuously or until it thickens to a coating consistency.

- Remove from heat and chill.

- Place soaked bread pieces on a serving dish, pour chilled reduced milk on top, apply silver warq and top with reserved pistachios and almonds. 

- Serve sprinkled with rose water.

Gulab Jamuns

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 cup whole dried milk (mawa)
2 tbsp refined flour
1 1/2 cup sugar
1/4 tsp baking powder
1/4 tsp cardamom powder
3 cups water
ghee as required for frying

Method:

- Mix sugar, water and cardamom powder and cook until the syrup becomes thick. 

- Mix mawa, refined flour, baking powder and water and make a soft, smooth dough (water should be just sufficient for kneading a smooth dough). 

- Make small balls of equal size from this dough. Be sure that the balls are smooth and no crack develops while you are rolling them. 

- Heat ghee in a frying pan and deep fry the balls over medium heat until they become golden brown. 

- Put the balls in hot syrup and keep aside for 10-12 minutes. 

- If the gulab jamuns turn hard after a few hours, simply pressure cook them for 1 whistle. 

The jamun then will become soft and will remain like that for a long time..

Rasgullas By Poonam Thakkar

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Paneer made from 1 ltr cow milk
2 teacups sugar
3 teacups water
7 - 8 strands of saffron
3 elaichis

Method:

- Knead the paneer to make 10-12 soft balls. 

- Put the sugar in a pressure cooker, add the water and bring to a boil. 

- Add the elaichi and saffron. 

- Slowly put the paneer balls and cover with the lid. 

- Pressure cook till one whistle blow. 

- Turn off the gas immediately and keep aside. 

- Open the lid after 30 minutes. 

-  Serve garnished with rose petals.

Gokul Pithe By Rai Das

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 coconuts grated
200 gms sugar
3 elaichi ground
100 gms flour
2 cups milk
200 ml oil

Method:

- Mix the grated coconut and sugar.
- Put it in a kadhai on low flame and cook till the sugar melts. - Add the ground elaichi and mix well.
- Make medium sized balls with the mixture.
- In a bowl, mix the flour and milk to make a batter.
- Dip the coconut balls in the batter and deep fry in oil on a high flame till light brown.

Sandesh

BISMILLAH HIR RAHMAN NIR RAHEEM
Serves 4
Time required: 50 mins, plus straining time

Ingredients:

1 ltr milk
15 gms citric acid
A little water
3 tsp (45 gms) sugar
6 cashew nuts, chopped
2 pcs cardamom, powdered
Ghee as required
Sandesh mould


Method:

- Bring the milk to a boil.
- Dilute citric acid in water. And add to the milk to make cottage cheese.
- Tie the curdled milk in a muslin cloth and hang for four hours, till all the whey has drained out.
- Saute the cottage cheese in a wok with sugar, cashew nuts and cardamom powder for 10 mins.
- Pour the cottage cheese mixture into a flat pan to cool slightly.
- Grease the sandesh mould with ghee, put a little of the cottage cheese mixture in it and press it with your fingers.
- Keep it aside for a few minutes and serve.

Coconut and Paneer Surprise

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Paneer - 150 gms
Khoa - 200 gms
Petha - 5 pieces
Desiccated coconut - 50 gms

Method:

- Grate khoa.
- Mix paneer and mash well.
- Grate petha in the mixture.
- Mash everything well.
- Make equal sized balls from the mixture and flatten.
- Decorate with tutti fruity.

Atta Sheera

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

100 gms wheat flour
75 gms ghee
100 gms jaggery
200 ml water
5-6 almonds

Method:

- Heat the ghee in a pan.
- Add the flour and keep stirring till it turns brown in color.
- In another pan, boil the jaggery and water to form a smooth mixture.
- Pour the jaggery mixture into the pan that contains the flour.
- Stir well and cook till it becomes thick and semi-solid.
- Garnish with almonds and serve hot.

Mishti Doi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Milk 1 ltr
Sugar 6 tbsp
Jaggery 50gms
Curd 2 tsp

Method:

- Boil the milk at low flame till it reduces to half the quantity.
- Stir occasionally. When the milk turns light brown in color, turn off the gas.
- Keep the hot milk aside for some time.
- When it becomes warm, add curd, sugar or jaggery and mix well.
- To get that foamy outer layer, beat the milk and the other ingredients in the mixture and then keep it for setting. While setting, you can choose either one vessel or choose six or seven bowls and cover it.
- After six to seven hours, the curd will have set properly.
- When it is keep it in the refrigerator for a couple of hours.

- The mishti doi is ready.

Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Milk - 470 ml
Curd - 15 ml
Powdered sugar - 115 gms
Cardamom - 2
Charoli nuts - 5 gms
Saffron strands - 3

Method:

- Boil milk and leave to cool.
- When lukewarm add fresh beaten curds. Mix well.
- Cover and keep aside for 10-12 hours.
- Strain it through a clean muslin cloth and tie it loosely.
- Let it hang for 2-3 hours and let the water drain away.
- Sprinkle cardamom powder over it and leave aside for one hour.
- Gradually add small quantities of sugar to it, whilst stirring.
- Continue till all the sugar dissolves.
- Add saffron. Mix well and garnish with sliced pistachios and charoli seeds.
- Serve Chilled.

Orange Sondesh

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1ltr cow milk
1 lime
100 gms sugar
100 gms cashewnut powder
1 fresh orange
Orange essence
Paper cups
Silver Foil

Method:

- Boil milk. Dilute lime juice in a little water.
- Slowly pour this into boiling milk and curdle it.
- Once green coloured water appears on the curdled milk, take it off the gas and strain in muslin cloth till you get the paneer.
- Spread paneer in a thali and gently knead it with hands.
-To this add powdered sugar, cashew nut powder orange essence.
- To shape the sondesh, take the kneaded paneer in a tablespoon and softly press it to form the typical elongated cylindrical balls.
- Before this, press a small fresh piece of an orange at the centre.
- For decorations you can fix a red cherry on the top of silver foil pressed gently on the sondesh.
- Put these pieces in the paper cups and store in fridge.
- Serve cold.

Kaju Katri

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

250 gms kaju
200 gms sugar
1/2 glass water
5-6 elaichis
1/2 tbsp zaiphal powder
Silver wark for decoration

Method:

- Crush kaju to get powder in a mixer.
- In a non stick pan, boil sugar with water for 15-20 minutes till it thickens.
- Add all the ingredients and mix.
- Flatten on a dish. Cut into diamond shape after cooling.

Shahi Rabri

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 ltr milk
1 tbsp curd
1 can milkmaid
1/2 cup dried fruits - almonds, raisins, pistachios
1tsp elaichi powder
Kesar to garnish


Method:

- Put the milk in a thick vessel and bring it to a boil.
- At the same time, add milkmaid to it. As soon as it boils, add the curd.
- Keep stirring. Cook the mixture for 10 to 15 minutes, till it becomes thick and creamy.
- Add elaichi powder and dry fruits. Garnish it with almonds, pistachio flakes and kesar. 

- Serve warm.

Coco Sheera

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Coconut Powder - 100gms
Sugar - 50 gms
Ground dry fruits - 1 tbsp
Milk - 1 cup
Ghee - 2 tbsp
Raisins
Cardamom - for flavour


Method:

- Heat pan and put ghee in it.
- Then add coconut powder to it.
- Also put the ground dry fruits.
- Put ground sugar to it.
- After it turns brown, add milk to it. Then mix well and cook for some time.
- Next, add two teaspoons ghee, chironjee and raisins to garnish.

Sweet Rice Wade / Patavadi

BISMILLAH HIR RAHMAN NIR RAHEEM


The round wadas are crispy on the outside and soft inside, with a tingling sweet taste.

Ingredients:

Rice flour - 1/2 kg
Crushed jaggery - 200 gms
Turmeric - 1 tsp
Jeera - 2 tsp
Oil for frying


Method:

- Boil half a glass of water and add the rice flour. Steam cook for 3 minutes. Stir to break lumps.
- Add the remaining ingredients and mix to get non sticky wada dough.
- Take some dough in the hands and flatten to get thick wadas similar to puris.
- Deep fry till orange-brown to get puffed wadas.
-Instead of frying, you can even fold them in attractive shapes and steam cook for 10 minutes in a cooker without using the whistle.

Strawberry Paradise

BISMILLAH HIR RAHMAN NIR RAHEEM


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 8

Ingredients:

For the strawberry sauce:

1 teacup fresh strawberry puree
2 tsp cornflour
8 tsp sugar (approx)
Juice of 1/2 lemon


For the Pudding:

6 teacups milk
7 tbsp sugar
12 tsp china grass, cut into small pieces
3/4 tsp vanilla essence

Method:

For the strawberry sauce:

- Mix the cornflour and sugar in 1 teacup of water and cook while stirring continuously. 

- When the sauce is thick and clear, remove from the heat.

- Add the strawberry puree and lemon juice and mix well. 

- Chill.


For the pudding:

- Boil the milk with the sugar. 

- Mix the china grass in 1 teacup of cold water and boil on a slow flame until it dissolves completely. 

- Add the china grass mixture to the boiling milk and boil again for 2 minutes. 

- Strain the mixture and cool.
- Add the vanilla essence. 

- Rinse moulds of the desired shape with water and pour the mixture into them. 

- Put to set in the refrigerator. 

- Before serving, loosen the sides with a sharp knife, invert on a plate and surround with strawberry sauce. 

- Serve chilled.

Rangeen Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

3 cups milk
1 tsp curd (beaten)
1 cup sugar (powdered)
2 pieces cardamom (powdered)
Saffron
2 drops rose water
1 drop food color (red)1 drop food color (green)
1 tsp pistachios ( sliced)
1 tbsp dry nuts (mixed), chopped

Method:

- Boil the milk. When slightly cool, add beaten curd.
- Set curd for 10 to 12 hours.
- Tie the curd in a muslin cloth and hand for two hours for the water to drain out.
- Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time.
- Mix well over the cloth till the mixture is strained through the cloth.
- Repeat the process till all the curd and sugar is used up
- Add cardamom powder and mix well
- Divide the shrikhand in three equal portions.
- Add saffron to the first portion.
- Add rose extract and red color portion and chopped pistachio and green color to the third portion.
- Arrange three different layers of shrikhand one after the other in a transparent custard cup. - Sprinkle the chopped nuts on top. Serve chilled.

Apple Fondue

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

600 gms apples
Sugar to taste
Lime to taste
1 vanilla bean
1 small bowl fresh cream
50-100 ml water

Method:

- Peel the apples and cut into 4 cubical pieces.
- Mix the sugar, lime juice, water and vanilla bean in a casserole and cook for 10 minutes. Glaze the apples.
- Serve the apples ( you have the option of serving the apples either hot or cold) with vanilla ice cream, fresh cream and fondue.

Fruit Sago Dessert

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

300 gms sago
400 ml sugar syrup (3 tbsp sugar dissolved in one cup water)
half a cup of assorted fresh fruits (grapes, apples, oranges, watermelon, chopped into small chunks)
200 ml coconut milk or cream
fresh mint for garnish.


Method:

- Boil the sago till they float to the surface.
- Drain and wash with cold water immediately and strain properly.
- Mix sago, fruits, sugar syrup and coconut milk in a bowl.
- Garnish with fresh mint.

Bhappa Doi (Steamed Sweet Curd)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Curd (beaten) - 1 cup
Milk - 1 cup
Sweetened condensed milk - 1 tin
Almonds (blanched and sliced) - 5
Pistachios - (sliced) 10
Raisins - 5
Water - 2 cups


Method:

- Beat together curd, milk, and condensed milk till well blended. Add almonds, pistachios and raisins. mix.
- Pour the mixture into a 1 ltr pudding mould. cover mould tightly with aluminium foil securely.
- Pour water into a cooker. Put the grid and place the mould on it. Bring it to full pressure on high heat.
- Reduce heat and cook for 20 mins.
- Uncover mould and drain off the water if any. Refrigereate untill well chilled (approximately four hours).
- Place a serving dish on top of the mould and release it.

Sitaphal Basundi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Full fat milk - 1 ltr and 1/2 cup
Ripe custard apples - 4 big ones
Elaichi powder - 1/4 tsp
Castor sugar - 3/4 cup

Method:

- Boil a litre milk and reduce it to half and keep it aside.
- Now take the ripe custard apples, scoop the pulp with seeds and boil in 1/2 cup milk for 5 minutes, rub the pulp with hand separating it from the seeds.
- Now mix the pulp wih the condensed milk.
- Boil them together for 10 minutes on a low flame.
- Remove from flame; add castor sugar and elaichi powder. mix well and cool.
- Serve chilled. Garnish with rose petals.

Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1/5 ltr plain yoghurt
125 gms caster sugar
15 gms chopped pistachios (skinned)
10 gms Chironji
1.5 gms cardamom powder

Method:

- Put yoghurt into a large sieve lined with wet cheesecloth.
- Allow to drain for six to eight hours.
- Mix the other ingredients into the yoghurt.
- Garnish with saffron and chopped nuts. Serve Chilled.

Ras Malai

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Rasgullas - 50-60 small sized
Milk - 2 ltr
Sugar


Method:

- Boil milk to form a thick consistency so that the volume reduces to half.
- Add sugar to it while boiling the milk.
- Next, Add the rasgullas to it.
- Refrigerate and serve cold.


Rasgullas can also be prepared at home.

Ingredients:

Milk 1 ltr
Sugar 250 gms
Water 700 ml


Method:

- Make paneer from milk using vinegar.
- Then, press it hard to remove the excess water.
- Mash it between your palms till it turns soft and leaves oil.
- Make round balls of the desired size and dip it in sugar syrup of one thread consistency.

Crepes

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

6 eggs
9 oz flour
3 tbsp butter
2 cups milk
Salt
Nutmeg, freshly ground
2 cups white sauce
3 tbsp tomatoes diced


Filling:

10 1/2 oz cottage cheese ( use paneer)
10 1/2 oz spinach, cooked, strained and finely chopped


Method:

- Mix eggs with flour, and butter , milk salt and nutmeg and whisk until smooth.
- Make individual crepes in a pan filmed with oil.
- Fill each crepe with spinach and cottage cheese and roll up.
- Cover with white sauce and dot with tomatoes.
- Bake in an oven till the crust turns golden.