Serves: 4 Preparation time: 30 minutes Cooking time: 15 minutes

INGREDIENTS:

• • 8 slices of Brown bread
• • ½ cup of Anandham Sesame seeds
• • 3 medium sized Potatoes
• • 2 medium sized Carrots
• • 12-15 pieces of French beans
• • 1 medium sized Capsicum, deseeded
• • 1 medium sized Onion, finely chopped
• • 4 stalks of Celery, finely chopped
• • 2-3 green chillies, deseeded and chopped
• • 4-6 cloves Garlic crushed
• • 1 inch piece Ginger crushed
• • ½ teaspoon Black pepper powder
• • ½ tablespoon Soy sauce
• • ½ cup of Cornflour/ Corn starch
• • 1 tbsp Butter
• • VVV Sesame Oil – to deep fry
• • Salt to taste

Instructions:

Boil the potatoes. Parboil the carrots and beans in an electric steamer or pressure cooker.

Chop the carrots, beans, capsicum, celery and onions finely. Mash the potatoes.

Mix the mashed potatoes, finely chopped carrots, beans, capsicum, onions, celery, ginger, garlic, green chili, cornstarch, soy sauce, salt and black pepper. Add a tablespoon of butter to this mixture. Stir the mix well and let it cool completely.

Make a separate paste of corn flour in another bowl or cup.

Cut the bread into rectangular or small shaped squares or even round shape with a biscuit cutter. Spread the filling evenly. To make the filling stick, you can spread a little of the corn flour paste to the bread and then press down the filling lightly.

Apply corn flour paste on top of the veg filling again and then sprinkle Anandham sesame seeds liberally over it. Again press lightly to ensure that the seeds don’t fall off.

Heat VVV Sesame Oil for shallow or deep frying. Slid the bread slices in medium hot oil upside down and fry till golden brown.

Turn it over with a spatula carefully and fry the other side.

Drain the Sesame toast on paper napkins to remove excess oil.

Serve hot with chilli sauce or tomato ketchup.