Sizzling Veggie Cassarole:

1 cup - boiled macaroni or noodles

1 - large onion, grated
2 - tomatoes, grated
2 - potatoes, boiled and sliced thin or grated
1 - capsicum, deseeded and cut into thin rounds
1 - spring onion, finely chopped
1/2 tsp - ginger grated
1 tsp - garlic grated
1 tsp - red chilli crush or powder
1 tsp - sugar
1 tbsp - corn flour
1 tbsp - grated cheese
1 tbsp - coriander chopped
2 tbsp - butter
salt to taste
1. Heat butter. Add ginger, garlic, and onion.
2. Stir fry for a minute.
3. Add vegetables except tomato and potatoes.
4. Fry two more minutes.
5. Mix corn flour in 1 cup water to a smooth paste.
6. Add chilli, salt and sugar and tomato.
7. Mix well and pour into the vegetables, stirring as you pour.
8. Stir and bring to a boil.
9. Simmer for 2-3 minutes till the milkiness of corn flour goes.
10. Boil till thick but of pouring consistency.
11. Mix the cheese in the potato (if grated).
12. Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.
13. Pour the veg sauce on top.
14. Cover with slices of potato or sprinkle if grated.
15. Sprinkle the coriander all over.
16. Bake in a hot oven (300oC) for 15 minutes or till potato cheese become golden brown.
17. To be eaten hot with warm buns or garlic dinner rolls.