All Purpose Flour (Maida) 1 tsp
Milk 0.5 cup
Sweet corn 2 tbsp (Blanched in salty water)
Olives 1 tbsp (Roughly Chopped)
Cucumber 1 tbsp (Roughly Chopped)
Salt 1 tsp
Black Pepper Crushed 1 tsp
Cheese 4 tbsp (Grated)

Step 1

• Boil the spaghetti in a salty water and keep aside (Fig 1).
• Preheat the oven at 200°C.
• Grease 6 muffin mold and keep aside.
• Take 0.5 small cup of water in a wide plate and mix with a pinch of salt.
• Now take one slice of bread and dip in water for a second turn and dip other side as well.
• Now press the bread slice firmly with your palm to remove excessive water (Fig 2).
• Now set this slice inside the muffin mold in a way that it takes shape of a muffin mold (Fig 3).
• (Fig 4).
• Now bake them at 200°C for 10 minutes after that bake at 160°C for another 10-15 minutes.
• Making sure you do not want to make the bread crispy.

• Meanwhile lets make a white sauce.
• For that take 1 tsp butter in a non stick pan and heat on medium flame.
• When heated enough add 1tsp maida and fry till pink in color.
• Now switch off the flame and add milk stirring continuously so that no lumps form.
• (Fig 5).
• When a boil comes reduce the flame to low and let it cook for 5-6 minutes.
• Now add salt and crushed black pepper, mix well.
• Add sweet corn, olives and cucumbers, mix well.
• (Fig 6).
• When milk is thick in consistency add grated cheese and mix well.
• Cook for another 2-3 minutes keeping it stir so that no lumps can form.
• White sauce is ready, switch off the flame, cover the pan and keep aside.

Step 3

• (Fig 7).
• Check and remove from the oven and fill it with boiled spaghetti (Fig 8).
• Now pour aprox 1 tbsp of white sauce over the spaghetti (Fig 9).
• Top it with some grated cheese (Fig 10).
• °C for 10 minutes ot until the cheese looks golden brown in color (Fig 11).
• When done remove from the oven and let it cool enough to handle.
• Take the spaghetti cup cakes out of the mold (Fig 12).
• Serve hot.

Tips

• While setting the bread slices in molds, be careful as it might break.
• But do not worry if it breaks do patch work as after baking it will look fine.
• But be careful as no holes should be left otherwise the filling may come out later.
• Keep checking while baking it as we do not want the bread crispy.
• While making white sauce do not over burn the maida.
• While adding milk switch off the flame to avoid lumps.
• Keep stirring at regular intervals making sure no lumps can form.
• You may add your choice of vegetables.
• Boil white sauce to required consistency.
• Be careful while unmolding the spaghetti cup cakes as it is really hot.

Spaghetti Cup Cake

All Purpose Flour (Maida) 1 tsp
Milk 0.5 cup
Sweet corn 2 tbsp (Blanched in salty water)
Olives 1 tbsp (Roughly Chopped)
Cucumber 1 tbsp (Roughly Chopped)
Salt 1 tsp
Black Pepper Crushed 1 tsp
Cheese 4 tbsp (Grated)

Method

Step 1

• Boil the spaghetti in a salty water and keep aside (Fig 1).
• Preheat the oven at 200°C.
• Grease 6 muffin mold and keep aside.
• Take 0.5 small cup of water in a wide plate and mix with a pinch of salt.
• Now take one slice of bread and dip in water for a second turn and dip other side as well.
• Now press the bread slice firmly with your palm to remove excessive water (Fig 2).
• Now set this slice inside the muffin mold in a way that it takes shape of a muffin mold (Fig 3).
• (Fig 4).
• Now bake them at 200°C for 10 minutes after that bake at 160°C for another 10-15 minutes.
• Making sure you do not want to make the bread crispy.

Step 2

• Meanwhile lets make a white sauce.
• For that take 1 tsp butter in a non stick pan and heat on medium flame.
• When heated enough add 1tsp maida and fry till pink in color.
• Now switch off the flame and add milk stirring continuously so that no lumps form.
• (Fig 5).
• When a boil comes reduce the flame to low and let it cook for 5-6 minutes.
• Now add salt and crushed black pepper, mix well.
• Add sweet corn, olives and cucumbers, mix well.
• (Fig 6).
• When milk is thick in consistency add grated cheese and mix well.
• Cook for another 2-3 minutes keeping it stir so that no lumps can form.
• White sauce is ready, switch off the flame, cover the pan and keep aside.

Step 3

• (Fig 7).
• Check and remove from the oven and fill it with boiled spaghetti (Fig 8).
• Now pour aprox 1 tbsp of white sauce over the spaghetti (Fig 9).
• Top it with some grated cheese (Fig 10).
• °C for 10 minutes ot until the cheese looks golden brown in color (Fig 11).
• When done remove from the oven and let it cool enough to handle.
• Take the spaghetti cup cakes out of the mold (Fig 12).
• Serve hot.

Tips

• While setting the bread slices in molds, be careful as it might break.
• But do not worry if it breaks do patch work as after baking it will look fine.
• But be careful as no holes should be left otherwise the filling may come out later.
• Keep checking while baking it as we do not want the bread crispy.
• While making white sauce do not over burn the maida.
• While adding milk switch off the flame to avoid lumps.
• Keep stirring at regular intervals making sure no lumps can form.
• You may add your choice of vegetables.
• Boil white sauce to required consistency.
• Be careful while unmolding the spaghetti cup cakes as it is really hot.