1 1/2 cups chicken (boiled and shredded)
75 gms butter
60 gms flour
2 cups milk
seasoning to taste
2 egg yolks
2 egg whites (stiffly beaten)
1 cup chopped, seedless capsicum
1 cup chopped carrot
1 cup mushroom
1/2 cup peas
1/2 cup beans
3/4 cup grated cheese
120 gms fresh cream
1 tbsp tomato ketchup
2 cups boiled macaroni
2 large firm tomatoes, sliced
25 gms cheese
25 gms dry breadcrumbs
Method:
1. Saute all the veggies and keep aside
2. Prepare a white sauce with the butter, flour and milk.
i. Melt butter over a low flame.
ii. Stir in the flour. Using a whisk, stir the butter and flour mixture until it bubbles.
iii. Cook and stir for 2 mins.
iv. Remove from heat and slowly add the milk, stirring with the whisk.
v. On a slow flame stir and cook till the sauce becomes thick.
3. When the sauce has thickened, add seasoning and beaten egg yolk and cook, stirring constantly, till it becomes a little thick. 4. Add the veggies, 3/4 cup grated cheese and chicken shreds.
5. Whip the egg whites till they are stiff and fold them into the mixture.
6. Cool and add the whipped cream and ketchup.
7. Check for seasoning.
8. In a large greased pie dish, put one cup of the boiled macaroni, then pour half the mixture on it and spread evenly.
9. On top of this, arrange the tomato slices, overlapping each other.
10. Do the same with the remaining macaroni and mixture.
11. Sprinkle with the remaining cheese and the breadcrumbs.
12. Bake in an oven for 40 mins.
13. Serve hot.
