• 6 slices bread;
• 3 large potatoes;
• boiled and skinned;
• 100 g. butter;
• 1/2 tsp. mustard powder;
• pepper and salt.

For the mince:

• 1/2 kg. mince;
• 3 tomatoes, skinned and chopped;
• 1 large onion, chopped fine;
• 2 tbsp. tomato ketchup;
• 1 tsp. ginger-garlic paste;
• 3 green chillies, chopped fine;
• pepper and salt to taste.

For the prawns:

• 1 cup prawns washed, deveined;
• 2 cups milk;
• 2 tbsp. flour;
• 1 tbsp. grated cheese;
• 1 tbsp. coriander leaves;
• 2 green chillies, chopped fine;
• 1 cup water;
• 2 tbsp. ghee.

1. Mix butter, salt, pepper and mustard and spread over bread slices. Cut potatoes into slices and sprinkle with salt and pepper.

To prepare the mince:

1. Mix all the ingredients and keep on low fire till cooked and very little gravy remains.

To prepare the prawns:

1. Heat ghee in a pan, fry onion light brown. Add the prawns, chillies, coriander leaves and fry for five minutes. Put in flour, fry for one minute, then pour in milk and water to make a slightly thick sauce. Add salt and pepper.
2. In a baking dish arrange bread slices, buttered side down. Spread a layer of mince, then slices of potato and lastly the prawn sauce. Sprinkle with cheese and bake.

(contributed by R.D. Daruwalla, Bombay)