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Baked Julianne Vegetables
1. Cut all vegetables Julianne Style (2 inches long match stick type)
2. Cut coconut kernels into 2 inches long match stick type
3. Chop onions
4. Chop Garlic
Clean all vegetables and coconut and keep aside
Melt butter in a frying pan sauté chopped onions and garlic till golden. Add all the vegetables fry for one second on high flame. Then pour fresh cream and coconut to boil for a second. Add seasonings salt to taste. Add white sauce and settle the entire vegetables in a glass oval shaped bowl. Top it with sliced thin bread and grated cheese to bake on 220 degree centigrade temp. Garnish and Serve hot.
Must be hot and ready to serve
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