Cheese Masala Soufflé

125 gm butter and maida each
600 ml of milk
6 eggs -yolks and whites seperated
peepli pepper (can substituted with black pepper if peepli pepper unavailable)
chopped mint leaves
chilli flakes to taste
garlic
salt to taste
parmesan cheese
butter extra for greasing
bread crumbs for coating

Melt butter and then cook maida a little in it till aromatic. Add 600 ml of milk, then add 6 egg yolks ..add very little salt (as butter and cheese already has salt in them) and chilli flakes. cook 3-4 mins;keep whisking it all the while to prevent lump. fresh mint and garlic chopped add pipali pepper (subst blk pepper 1 tsp). Then 200 gm processed cheese. Beat egg whites to stiff peaks (doesnt fall when held upside down) lightly fold into the mixture. It should be coating consistency. Butter the bowls(ramekin) and even edges. Use bread crumbs or parmesan cheese over the butter.  Fill the souffle 3é4 top with pepper and mint and chilli flakes and bake for 10-12 mins at 180 degree in oven. Serve immediately with any veg sauce or tomato ketchup.

tip to coat with bread crumbs: put bread crumbs in the cup n take out to other bowl; required bread crumbs will be coated well on ramekin.