Friday, February 7, 2014

Creamy Mix Vegetables

  • Chopped mix vegetables [use those that have short cooking times. I used the frozen mixed vegetables: green beans, peas, carrots, baby corn kernels], 3 cups
  • Milk, 2 cups [use non-fat milk for skinny version]
  • Corn flour, 3 tbsp
  • Coarse black pepper powder, 1 tbsp
  • Parmesan cheese powdered, 3 tbsp [optional, eliminate for fat-free version] [use reduced fat parmesan as an alternative]
  • Nutmeg powder, 1 pinch
  • Red pepper powder, 1/4 tsp
  • Tobasco sauce [alternative Sriracha], according to your taste
  • Salt, according to your taste
  • Cooking oil, 1/2 cup [I used canola]
  1. Heat oil and add the vegetables with a sprinkle of salt, black pepper, and red pepper powder. Saute them for a good 2-3 minutes to dry excess moisture.
  2. Add nutmeg powder, and saute for another minute.
  3. In about 1/2 cup water, dissolve cornflour and add it to the frying vegetables.
  4. As the vegetables cook in cornflour, add tobasco [I used it generously because I love the flavor].
  5. Add Parmesan cheese powder [if you are using it] at this point and continue frying until the mixture begins to thicken. A gravy-like consistency is to be achieved.
  6. Do a quick taste check, adjust salt, pepper, and red pepper powder.
  7. Add milk and stir thoroughly [it curdles with the cornflour] to achieve a curry-like consistency.
  8. Cook well on a low simmer until the mixture becomes super thick and creamy [like a casserole].
  9. Serve with a garnish of dried parsley leaves [or fresh!]

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