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kg. medium size Potatoes, 100 grms. spring onions, 100 gram. french beans. 100 grms. green peas, 100 grms. carrots.
One tea-spoon chilly sause,
One tea-spoon soya sauce,
One tea-spoon chopped Parsle and cellery,
One tea-spoon red chilly powder, tea-spoon black pepper powder,
One tea-spoon Ajinomoto powder, 3 cups milk,
4 table-spoon Dhana Atta and 2 Table spoon maida, 2 table spoon butter,
2 table-spoon oil or salad oil,
4 table-spoon grated cheese.
Mexican baked Potatoes
Boil Potatoes, carrots and peas and French Beans. Remove skin of Potatoes and carrots. Scoop Potatoes neatly with a round scooper. Chop carrots finely. Chop onions, french beans parsle and cellery finely.
Heat 2 table spoon oil or salad oil add all chopped vgetable for binding add mashed Potatoes (which were scooped out). Add other seasoning and sauces. Fill the scooped potatoes with this mixture.
Fry 4 table-spoon maida and Dhana Atta in 1 table-spoon butter. Add milk and make white sauce. Cook until droping consistancy. Apply butter to a pyrex bowl. Arrange Potatoes and add the prepared white sauce over the potatoes. Sprinkle grated cheese. Put some dots of butter. Bake in a medium oven or 250° till golden brown. Serve hot.
-ARUNIKA SHAH
2 cups Dhana Atta, cup water
milk,
1 tea-spoon yeast
A
sugar,
Pizza
5
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
