Hi to all the viewers out there, hope you are alright. I know sometimes it becomes very difficult to choose between Indian or Italian. Before coming up with this recipe I was in splits regarding what to cook? I didn’t get myself too worked up hence I had an idea of combining both the cuisine’s. Those who love Indian and Italian cuisine’s are in for a treat. It’s everything that you want – Sassy, extravagent, over the top, scrumptious and soulful.
Ingredients –
1. 3 ounces of butter i.e. 6 Tbspn.
2. Handful of coriander.
3. 2 tspn. of chillie flakes.
4. 2 tspn. of garlic bread seasoning.
5. 11 large bread slices
6. 1 tspn. of chillie powder
7. 1 tspn. of turmeric powder
8. 1 tbspn of vegetable oil
9. Finely chopped coriander
10. 1 tspn. of ginger garlic paste
11. 1 tspn. of cumin seeds
12. 1 tspn. of finely chopped garlic
13. 1 finely chopped green chillie
14. 10 boiled potatoes
15. Medium bowl of corn and peas mixture
16. Small bowl of capcicum
17. 4 carrots
18. 2 tbspn. of all purpose flour
19. 1 big mug of milk
20. 1 packet of cheese slice (Amul)
21. 2 tbspn. of butter and finely chopped garlic
22. 1 packet of Lasagne sheets
Preparation –
1. Melt the butter mixed with coriander, red chillie flakes and garlic bread seasoning.
2. Cut all the four sides of all bread slices.
3. Apply the butter mixture on both the sides of the bread slices.
4. Start arranging all the bread slices in the cake mould. Do not leave any gaps between any bread slice. Ensure everything is covered up completely.
5. For the vegetable stuffing mash the boiled potatoes in a large bowl.
6. Grate the carrots in it.
7. Transfer the mixture of corn and peas into a mixer and churn it all roughly. Transfer the churned mixture into the bowl.
8. Combine this mixture well.
9. In a saucepan add oil. Let it heat.
10. Add in the cumin seeds.
11. Add chopped garlic and chille and saute it well untill it doesn’t infuses with the oil.
12. Add in the ginger garlic paste. Saute it.
13. Add in turmeric powder, chillie powder and coriander.
14. Add in capcicum and combine it all.
15. Add in the vegetable mixture. Mix it well and let it cook for about 10 minutes.
16. For the white sauce in a saucepan add butter and finely chopped garlic mixture and stir it well.
17. Add in the flour.
18. Mix it all well and let it form a roux.
19. Let the roux become light brown colour and then add 1 big mug of milk.
20. Stir it continuously until it becomes thick.
21. Add in 5 cheese slices. Let it become thick and creamy.
22. In the cake mould which we had covered up with the butter coated bread slices add in the first layer of cheese slice.
23. Add in the second layer i.e. broken pieces of lasagne sheets.
24. Add the vegetable stuffing.
25. Follow the same process and at last cover it up with bread slices. Top it up with butter.
26. Preheat the microy till 200° C.
27. Keep the vegetable garden cake in it and let it bake for 30 min.
28. Remove it from the microwave and let it rest.
29. Remove the cake from the mould.
30. The cake is ready to be served.
Quick fact – The vegetable stuffing is my grandmother’s version of paratha stuffing. I absolutely love it hence, I tried to incorporate it in the vegtable garden cake. I combined it with two of my absolute favourite dishes which are butter smeared garlic bread and lasagne.
I sincerely hope that you liked the recipe. Do try it and let me know your reviews once done. Please like, share, comment and subscribe to my channel. Hit that notification bell icon to get notified whenever I post a new video.
I’ll see you on the next SCRUMPTIOUS WEDNESDAY. Until then take care of yourself and your loved ones. Be safe. Much love….
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