|Cheese||120 Gram, grated|
|Milk||3 1⁄2 Cup (56 tbs)|
|Grated corn||1 1⁄2 Cup (24 tbs), cooked|
|Cream style corn||1 Can (10 oz)|
|Mashed potato||250 Gram|
|Peas||3⁄4 Cup (12 tbs), boiled|
|Green chilies||1 Tablespoon, finely chopped|
|Coriander||2 Tablespoon, chopped|
|Cooked carrots||3⁄4 Cup (12 tbs), chopped|
In a sauce pan, combine corn, enough salt, pepper, green chillies, coriander, 1/2 cup milk and one tablespoon butter.
Place pan over medium heat for five minutes.
Mixture should be semi solid.
Add some water if necessary.
Remove crusts from bread and cut each slice into four squares.
Arrange half of the squares in a well greased deep casserole dish, spread corn mixture, sprinkle some cheese, and cover with the rest of the bread.
Pour 3/4 cup milk on bread; cover and keep aside.Blend cornflour with remaining 2 1/4 cup milk.
Add butter and place over medium heat.
Cook until the sauce is thick and smooth, stirring constantly.
Add salt and pepper.
Pour this thin white sauce over bread.
Dot with half a tablespoon butter.
Bake in hot oven (210°) for 20 to 30 minutes.
To decorate, remove dish from oven, after 20 minutes of baking; fill mashed potato in a forcing bag with large star nozzle, and pipe big checks on the top and flowers around.
Fill centre of checks with peas and carrots alternately.
Again bake for further 15 minutes.