Veg hotpot

Yield: 1 servings

Measure Ingredient
1 cup Boiled macaroni or noodles
1 \N Onion grated
2 \N Tomatoes grated
2 \N Potatoes boiled and sliced thin or grated
1 \N Capsicum deseeded and cut into thin
\N \N ; rounds
1 \N Spring onion finely chopped
½ teaspoon Ginger grated
1 teaspoon Garlic grated
1 teaspoon Red chilli crush or powder
1 teaspoon Sugar
1 tablespoon Corn flour
\N \N Salt to taste
1 tablespoon Grated cheese
1 tablespoon Coriander chopped
2 tablespoons Butter

Heat butter. Add ginger, garlic, and onion. Stir fry for a minute.

Add vegetables except tomato and potatoes. Fry two more minutes.

Mix corn flour in 1 cup water to a smooth paste.

Add chilli, salt and sugar and tomato.

Mix well and pour into the vegetables, stirring as you pour.

Stir and bring to a boil. Simmer for 2-3 minutes till the milkiness of corn flour goes.

Boil till thick but of pouring consistency.

Mix the cheese in the potato (if grated).

Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.

Pour the veg sauce on top.

Cover with slices of potato or sprinkle if grated.

Sprinkle the coriander all over.

Bake in a hot oven (300C) for 15 minutes or till potato cheese become golden brown.

To be eaten hot with warm buns or garlic dinner rolls.

Making time: 45 minutes

Makes for: 2

Note: You can boil the macaroni or noodles hours ahead, drain well and store in the fridge till required.

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