Recipe by Charishma_Ramchandani
This is for the non-veggies who will learn to luv veggies with this recipe. From the Thursday mag:)
Top Review by scott johnston
The vegetables should be steamed,not boiled,for color,texture and nutritional purposes. The sauce does not NEED milk(too mucous forming) water wiil do.Old white cheddar and a teaspoon of dry hot mustard (a pinch of nutmeg too) is even better.Pouring the sauce OVER the vegetables is more attractive for serving.Whole wheat flour in the "roux" works at least as well.The lack of milk will render the sauce less opaque.Not to worry,..the flavours make up for it.Garlic,as usual, can add a wonderful dimension,but not recommended for those counting calories or on a first date.Before steaming the veggies,dousing in salted water greatly helps color retainment.Aside from the suggested serving attractiveness of keeping the sauce and vegetables separate,...it is helpful in the event of leftovers. EG:vegetable soup or chilled firm diced sauce in an omelet or on a sandwich. ,Sincerely,
- 2 tablespoons plain flour
- 2 tablespoons butter
- 2 cups milk
- 1⁄2 tablespoon green chili
- 2 1⁄2 cups boiled fresh mixed vegetables
- 3 -5 pieces panir (cottage cheese)
- 2 tablespoons fresh coriander leaves, chopped (for garnishing)
Directions See How It's Made
- Heat butter in a pan.
- Add plain flour.
- Roast on low flame for 3 minutes.
- Add milk.
- Stir continuously to avoid lumps.
- Boil the sauce till it becomes reasonably thick.
- Add salt, pepper and chopped chillies as per taste.
- Add boiled mixed vegetables and paneer.
- Mix well.
- Cook on low flame for a minute.
- Garnish with corriander leaves.
- Serve hot with naans/parathas/rotis.