Mexican Paprika Burgonia Recipe
Ingredients
| Cooked corn, 3 cups | ||
| Capsicum | 3 | |
| Green chillies | 2 , finely chopped | |
| Cashewnuts | 100 Gram | |
| Flour | 3 Tablespoon (For white sauce :) | |
| Butter | 1 1/2 Tablespoon (For white sauce :) | |
| Cheese | 6 Tablespoon, grated (For white sauce :) | |
| Chilli sauce | 1 Teaspoon (For white sauce :) | |
| Small potatoes, 8 to 10 | ||
| Milk | 2 Cup (16 tbs) (For white sauce :) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Grind the cashewnuts and capsicum in a grinder and make a paste.
Prepare white sauce from the ingredients for sauce.
Heat oil in a pan and place over medium heat.
Add the paste.
Stir for a while.
Add potatoes, half of the cheese, the rest of the ingredients and white sauce.
Pour this mixture into a well greased casserole dish.
Sprinkle remaining grated cheese.
Dot with 1/2 tablespoon butter.
Bake in a hot oven (210°C) for 20 to 25 minutes.
Prepare white sauce from the ingredients for sauce.
Heat oil in a pan and place over medium heat.
Add the paste.
Stir for a while.
Add potatoes, half of the cheese, the rest of the ingredients and white sauce.
Pour this mixture into a well greased casserole dish.
Sprinkle remaining grated cheese.
Dot with 1/2 tablespoon butter.
Bake in a hot oven (210°C) for 20 to 25 minutes.
Chef
