Veg. with Tosted Bread

Ingredients:

• 4 round slices of cucumber
• 4 tab sp chopped veg. like carrots, beans, bell pepper and tomato.
• 4 slices boiled potatoes
• 4 slices carrot
• 4 slices oval or round bread (brown )
• 1 tsp. mint leaves chopped
• 1 tsp. tomato sauce
• 1/2 tsp. chilly sauce
• 1 pinch sugar
• 1/4 sp salt
• 1 pinch agno moto
• 2 tbsp. butter
• 1 tbsp. cheese or paneer grated

Method:

• Heat half sp. butter in nonstick pan, add chopped vegetables, stir fry till tender.
• Add mint, chilly sauce, salt to taste, sugar, salt and agno moto
• Stir and cook well.
• Use the balance butter to make toast. keep aside.
• Arrange overlapping slices of carrot and potatoes.
• Use two slices of each vegetable over one bread.
• Garnish with grated cheese and drops of tomato sauce.
• Serve hot.

Notes:

• Use brown bread preferably since it contain much more fiber than white bread.