Indian Cooking Recipe : Corn Vegetable And Tomato Medley Ingredients : For corn vegetable and tomato medley : 1 teacup boiled corn 2 teacups boiled spaghetti 1 onion, chopped 1 capsicum, chopped 1 tsp chilli powder 1 tbsp ghee 1 teacup mixed boiled vegetables (carrots, French beans, green peas) salt to taste For the sauce : 1 kg tomatoes ½ tsp chilli powder 4 tsp sugar 100 gms fresh cream salt to taste For the topping : 4 tbsp grated cooking cheese salt and pepper to taste a little butter For white sauce : 1½ tbsp butter 1½ tbsp plain flour 1½ teacups milk salt and pepper to taste Method : For corn vegetable and tomato medley : Heat the ghee and sauté the onion and capsicum for 2 minutes. Put the vegetables, corn, spaghetti, chilli powder and salt and cook for 1 minute. For the sauce : Slice the tomatoes into big pieces and cook without adding any water. When cooked, take out a thick soup by passing through a sieve. Put the chilli powder, sugar and salt and simmer for 10 minutes. Beat the cream and add to sauce. For the white sauce : Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout. Take out from the heat and gradually add the milk. Combine until well blended. Return to heat and cook slowly, stirring throughout until the sauce thickens. Put salt and pepper and mix properly. How to proceed : Add the salt and pepper to the white sauce. Combine the cooked vegetables and the sauce and spread on a baking dish. Spread the seasoned white sauce over the vegetables, sprinkle with the cheese and dot with butter. Bake in a hot oven at 450ºF for 20 minutes. Ready to serve hot.