Add 1 tbsp tomato sauce, 1 tbsp mustard sauce, 1 tsp black pepper powder and salt as per taste to 1 cup chopped capsicum, 1 cup chopped cabbage, 1 cup chopped carrots and mix well. Let the veggies marinate for about 30 minutes.

To make sauce, melt 2 tbsp butter in a pan. Add 2 tbsp wheat flour and let it roast well. Add 2 cups of milk and remove all the flour lumps. Let it thicken and partly cook.

Then add 1 star anise, 2 garlic cloves, 2 cloves and 1 inch ginger. Let it remain for 5 minutes or so for the flavors to get in the sauce. Then put off the gas and remove the star anise, garlic cloves, ginger and cloves from the sauce.

Mix 1 bowl boiled penne pasta, 1 cup raw cornflakes (soaked in water for about 30 minutes), 1 cup mixed sprouts (pressure cooked for 3 whistles) and salt as per taste.

In an oven proof casserole, add veggies at the bottom, then the pasta mixture and then grated cheese.

Place the casserole in a preheated oven at 200 degrees for 20-25 minutes. Serve hot.