1 medium Cheddar cheese, diced
1/2 cup sliced onion
6 leaves fresh mushrooms
2 carrots, peeled and cut into 1 inch pieces
2 sticks celery stick, diced
1 potato, sliced
2 cups water
2 tablespoons brown sugar
2 teaspoons all purpose flour
2 teaspoons baking powder
1 1/2 cups buttermilk
1 teaspoon ground cinnamon
1/4 teaspoon sugar
1/4 teaspoon salt
3 cups buttermilk
Preheat oven to 400 degrees F (200 degrees C). Grease a 1 2 inch glass baking dish.
In a heavy saucepan over medium heat, place all ingredients. Bring to a boil; reduce heat to medium-low and cover, stirring frequently, for 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly butter a large skillet. Cook onion until soft and translucent. Stir in mushrooms, carrots and celery. Stir in potato. In a small bowl mix milk, brown sugar, flour, baking powder, cinnamon and salt. Stir in boiling vegetables.
Stir vegetable mixture into tomato paste, tomatoes, milk mixture and potato. Pour into prepared dish and sprinkle remaining cinnamon and sugar. Arrange shiitake mushrooms in it. Sprinkle some chopped goti on top. Cover and bake at 375 degrees F (190 degrees C) for 45 minutes.