Ingredients:

• Half a can (the small Kraft cheese can) of cheese – grated
• 1 – large Onion chopped fine
• Few Cloves of garlic, smashed to a paste
• 1 sp – Butter ( or enough to saute the onion)
• 1 cup each – vegetables like carrots, cauliflower, potato, French beans, peas – diced fine, boiled separately (semi-cooked really)
• 1/2 cup – Corn flour (not sure of this proportion)
• 2 cups – Chicken stock or any other stock
• Pepper powder to taste

Method:

1. Saute the onions in butter till transparent and soft, then add the garlic and saute.
2. Heat the stock in half a cup, add corn starch spoon by spoon, stirring till it is smooth
3. Then add it to the sauteed onions, and stir well (make sure the flame is on low)
4. Make sure to keep stirring so that no lumps are formed
5. Add 2/3 of the grated cheese and stir well
6. Add pepper powder to taste once the sauce is ready
7. Add the precooked vegetables, stir them in well, and put in a baking dish
8. Cover with the remaining cheese and a dusting of pepper
9. Bake for 15-20 mins on a low temperature.