Creamy Mix Vegetables

INGREDIENTS

• 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]

COOKING

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!]