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Peas and Mushroom on Cream Crackers

Peas and Mushroom on Cream Crackers
Recipe type: kids
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Makes a great after school snack with a glass of freshly squeezed orange juice.
  • For the peas and mushroom mixture
  • ½ cup boiled green peas
  • ½ cup mushrooms (khumbh), blanched and cut into quaters
  • ¼ cup chopped onions
  • 2 tbsp chopped capsicum
  • ½ tsp finely chopped green chillies
  • ¼ cup chopped tomatoes
  • ½ tsp plain flour (maida)
  • ½ cup milk
  • 1 tbsp butter
  • salt and freshly ground pepper to taste
  • black pepper (kalimirch) powder to taste
  • For baking
  • 2 tbsp grated cooking cheese
  1. For the peas and mushroom mixture:
  2. Heat 1 teaspoon of butter in a non-stick pan, add the onions and sauté till they turn translucent.
  3. Add the capsicum, green chillies, tomatoes, green peas, mushrooms and salt and sauté for 5 to 7 minutes.
  4. Remove from the flame and keep aside.
  5. Melt the remaining butter in a non-stick pan on a slow flame. Add the flour and cook on a slow flame, stirring continuously for about a minute.
  6. Gradually add the milk and stir continuously until the sauce thickens.
  7. Add salt, pepper and the prepared vegetable mixture mix well. Keep aside.
  8. How to proceed:
  9. Just before serving, top the cream crackers with the peas and mushroom mixture.
  10. Spread a little of the white sauce over the mixture, sprinkle the cheese on top and bake in a pre-heated oven at 200°C (400°F) till the cheese melts. Serve hot.
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