One Dish Mini Meal – Fly High Wonder Bake

Fly High Wonder Bake-AviatorsBuzz

Ingredients:

Lasagne sheets – 12 to 16 nos., fresh or dry, any can be used

For the filling of the layers:

Olive oil – 1 tbsp
Butter – 1 tbsp
Ginger garlic paste – 1 tsp
Tomato puree – 1 cup
Soy granules – 1 cup soaked in warm water for 10 mins
Assorted cut veggies – Mushrooms/ cauliflower/capsicums/eggplant/ Babycorn /zucchini etc. to be chosen as per your preference.
Salt and pepper to taste
Red chilli powder – 1 tsp
Soy sauce – 1 tbsp
Schezuan sauce/hot sauce – 2 tbsp
Water as needed/stock as needed
Maida – 1 tsp
White sauce – 2 to 3 cups
Sliced olives- ¼ cup
Grated cheese- ¼ cup
Chopped parsley – 2 tbsp

Method:

  • Prepare the lasagne sheets and keep aside.
  • Heat oil and butter, add in the ginger-garlic paste, onions and saute for 2 mins, add in the soy granules and veggies and saute for 2 mins, add salt, spices and puree, maida and mix well for 2 mins.
  • Add a little stock/water as needed and simmer for 10 -12 mins, now add in the sauces and mix well.
  • Grease a baking dish, layer the lasagne sheets with white sauce, the soy veg filling, cover with sheets, white sauce and olives, parsley, cheese and bake for 12 to 16 mins in a pre-heated oven and serve hot with hot toasted brown bread/white bread.
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Dr. Kaviraj Khialani - Master Chef
A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".