Vegetable Medley with Creamy Spinach

Veggie Medley in a Creamy Spinach Sauce

“Ask your child what he wants for dinner only if he’s buying.”
Fran Lebowitz

Doesn’t that sound most profound? Certainly does to me! My oldest son is super fussy. I do insist he eats whatever is served to him but he definitely doesn’t give in without a fight. Right on top of his most-hated-foods is, as with most kids his age, spinach. He also manages to include most vegetables in that ever-growing list. Therefore I prepared and served the following dish well prepared for a fight. Boy! was I in for a surprise. He actually liked it! Thank god for small mercies!!!!
I came across this recipe in a friends old cookbook and it manages to include various types of veggies AND spinach and STILL taste good enough for these fuss-pots. Tremendous, don’t you think?

Vegetable Medley with Creamy Spinach
3 cups mixed vegetables (capsicum, carrots, beans, green peas, potatoes, cauliflower)
2 onions sliced
1 tbsp butter
Salt and pepper to taste

White Sauce
2 tbsp flour
1 tbsp butter
1 cup milk
½ tsp salt
¼ tsp pepper

Spinach paste

2 cups spinach
½ cup cream
½ cup grated cheese

Cook the assorted vegetables and keep aside. Make sure they are not over cooked.

In a sauce pan heat the butter. Add the sliced onions and fry till translucent. Add the vegetables and continue to sauté for a minute or so. Put in the salt and pepper and keep aside.

Now for the spinach paste- wash and clean spinach under lots of running water. Cook until dry. When it is cool puree it in a blender.

To make the white sauce- heat the butter in a skillet, the flour and mix well for about 2 minutes. Add the milk and stir until well blended and thick in consistency. Throw in the salt and pepper and set aside.

To assemble simply beat the cream lightly and add the white sauce and spinach to it. Mix the vegetables. Add more seasoning if required. Garnish with the grated cheese. Pour the mixture into a prepared baking dish and bake for 30 minutes. Serve hot with garlic/plain bread.

Weekend Wokking-Cottage Cheese and Eggs Tousled in a Cream Puff Bowl.

Cottage Cheese & eggs in cream puff bowl

Cottage Cheese and Eggs Tousled in a Cream Puff Bowl.

½ cup water
¼ cup butter
½ cup Flour
2 eggs
4 eggs
½ up very finely chopped spring onions
2 cups cottage cheese, crumbled.
Salt, Pepper, according to taste
2 tbsp butter

Pre-heat oven to 200 C and grease and keep ready a 9 inch pie pan.
Heat the ¼ cup butter and the water in a thick-bottomed vessel. When it starts to boil, dump in all the flour and stir briskly until the mixture leaves the sides of the vessel and forms a bowl.

Take off heat and after about 10 minutes add the 2 eggs and beat until the whole mixture is shiny and smooth. Evenly spread the batter into the prepared pan. Have the batter touch the sides of the pan, but do not spread it up the side.

Place in oven and bake for about 45-50 minutes.

Around 30 minutes into the baking, prepare the filling. Beat the 4 eggs until pale. Add the chopped onions. Add the salt and pepper and beat until well blended.

In a large skillet, heat the butter. Add the egg-cheese mixture. Without stirring too much, cook the mixture until eggs are thickened but still moist. Spoon this over the prepared cream puff bowl and garnish with tomato sauce. Cut into wedges and serve.

cottage cheese in cream puff bowl

Serves 6-8

This is my entry for the Weekend Wokking event started by wandering Chopsticks , a world-wide food blogging event . This months event is being hosted by Yasmeen.

Kerala Breakfast in a Jiffy…

I'm Super Soft!

I'm Super Soft!

Rava Idli and Coconut chutney

This is a super easy breakfast to make. You need –

3 cups rava
1 ½ cups urad dal
Salt to taste

Wash and drain the rava. Keep aside.

Soak urad dal for an hour and grind well using just enough water to make it a fine paste. Mix with the rava, add required amount of salt and leave overnight. Voila! Perfectly soft and fluffy idlis guaranteed.


For the chutney you need,

1 coconut grated
1 medium sized onion, or 3 small onions
¼ cup thick curds
1 inch pc ginger
Few curry leaves (3 or 4 should be enough)
Salt to taste

For the tempering you will need

1 tbsp oil (preferably coconut oil)
1 or 2 red chillies
1 tsp mustard seeds

Grind the ingredients under chutney to a paste. Put in serving bowl. In a small saucepan, add the oil. When it is hot (Your palm should feel warm when held over the oil), throw in the mustard seeds. In a few seconds it will crackle. Add the red chillies and curry leaves and take off fire.
Add the tempering (tadka) to the chutney in the serving dish.

  • July 2009
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