Directions
Ingredients
- For Potato Mash:Potato (large) – 2 nos
- Salt (sendha) – to taste
- Butter – 1 tbl spn
- For Pumpkin Mash:- Pumpkin diced – 2 cups
- Saunf (fennel seeds) – 2 tsp
- Cheese grated (optional) – 2 tbl spn
- Jeera roasted (cumin roasted) – 1 tsp
- Cheese grated (optional) – 3 tbl spn
- Milk – 1/4 cup
- Salt (sendha) – to taste
- Butter – 1 tbl spn
Steps
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1
Done
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Peel and cut the potatoes into two. Boil potato with some salt. Once boiled immediately strain them and immediately transfer to a deep pan. |
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2
Done
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Using the potato masher mash up the potatoes while they are still very hot. Now add butter and milk to it and mix well. |
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3
Done
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Heat a pan and add the mashed potato and season with salt and roasted jeera. Toss till the mash come together. Remove to a bowl and add grated cheese. |
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4
Done
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For the pumpkin mash melt butter and add saunf. Saute for few seconds and add the diced pumpkin and saute. Add salt and cook till pumpkin goes soft. Remove into a bowl and mash with it up with a fork. |
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5
Done
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Mix grated cheese with pumpkin. Place this in a baking dish and spread it on the bottom. Keep atleast 1/2 inch thick. Now cover the pumpkin mash with potato mash till it completely covers it. |
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6
Done
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Place this dish in a pre heated oven at 160c for 10 mins. Serve hot. |
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7
Done
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Notesuse a cheese that is free of rennet. That is 100% vegetarian. |
