I pride myself over my well stocked refrigerator and pantry. You will almost never catch me running short of ingredients, at least the very vital basic stuff. But every rule has an exception and pride is always humbled.

This weekend was my grand-niece’s first birthday, yes my grand niece and no I am not a hundred, it is just one of those things. Both sets of her grandparents live in the next town and so the party was more of a weekend getaway for the extended clan. In all that excitement and flurry of activity over the week, I somehow completely overlooked my fast depleting vegetable resources. A plethora of chores and work deadlines literally feasted on my Monday morning and noon. When evening rolled in it brought with it the realization of the dismal state of the fridge’s veggie compartment.

There was one carrot holding court with a handful of peas and corn, while a sad bit of cauliflower tried to engage the three different colored peppers. The potato-onion tray was represented by the last surviving member of each clan. Various variations of mixed vegetable subzis has ruled the roost over the weekend so there was no way I was making another.

A tin of boiled pinto beans, an abandoned pre-weekend idea’s reminder, and a loaf of bread were like beacons of hope. And just like that I was sorted. Dinner was set. My Pinto Beans and Vegetable Rice served with curd (to stand instead of the missing sour cream) and Vegetables cooked in a Roux based sauce with lightly toasted bread.

Pride restored, I was back in business 🙂

Do not be fooled by the long fancy names, both the recipes are simplicity itself and so forgiving you can experiment fearlessly. For the rice recipe click here and for the Vegetables in a Roux based sauce read on.

Roux, is a flour and clarified butter thickening agent used as a base in a lot of mother sauces. Water, stock or milk are added to make it into a sauce. While it is not rocket science, roasting the flour is the key to achieving the right color and flavor. I have lightly roasted whole wheat flour and homemade clarified butter to achieve a blonde sauce. Milk, cheese and healthy pinches of dried herbs and chilli flakes completed my sauce.

Making the sauce is the toughest bit of this entire recipe, the rest is child’s play. So let’s get cracking

What goes into it

1 small potato, cubed small

1 medium sized onion, finely chopped

1/2 each of all the three colored peppers

1/2 cup of corns

1/2 cups of peas

5 florets of cauliflower broken into smaller florets

1/2 a carrot, finely chopped

1 tbsp of oil

1 healthy pinch of dried mixed herbs

Salt to taste

Water to cook the vegetables

For about 2 cups of the Roux based sauce

2 tbsp whole wheat flour

2 tbsp clarified butter / ghee

2 cups of milk

1 tbsp mixed dried herbs

1 tbsp chilli flakes (increase or decrease based on your palate. I prefer it mildly spicy)

2 inch cube of cheese, grated. I have used a basic processed cheese, but cheddar or parmesan can also be used to great effect.

How to go about it

In a non stick pan add the oil and lightly sauté the peppers and onion till the onion. Salt the vegetables. Saute for about a minute or two. Put aside.

In the same pan add all the other chopped vegetables,  about a cup of water, salt to taste and cook covered till the potatoes are done. If required add more water. Add the herb mix and the onion-peppers mix and give it a stir. Remove for pan and keep aside.

In the same pan, add two tbsps of clarified butter, let it warm a bit then add the flour. If it looks dry initially do not worry, as the butter melts the flour will get incorporated. Constantly stir it, scraping the sides and bottom to ensure even cooking. Your roux is done when it emits a lovely aroma and has become a lovely cream shade. Slowly add milk and stir to blend. If your roux was done right there should be no lumps. Follow the milk with the shredded cheese, the spice mix and the chilli flakes. Add salt to taste and gentle incorporate everything. Let the sauce simmer for a while and thicken.

Be careful and stir often to keep the sauce from sticking to the bottom or the sides and burning. Once done simple add the cooked veggies and mix. All done. Lightly toast some bread and enjoy your meal.