|My Lunch today- Mixed Veg with Palak Chapathi|
OK, why did I bake again, a trick which helps to retain the colours as well as crunchiness. Of course, I could also get the similar texture with a Chinese wok and more oil and high heat...but yes here goes my health watcher mind. I actually did not use more than 1 tbsp oil and may be a teeny tiny bit of butter as a finishing touch (which could be optional). And this is another version of crunchiness ...a western shift from the Chinese wok. I think I have given quite a few reasons supporting my "Combi cooking techniques" but I can assure you that the outcome was Yummy!! And my judge at the dinning table R approved it.
What I used-
Carrot strips ( not Juliennes)- 1 large
Beans - 1 cup ( diagonal strips)
Cauliflower florets- 1 cup
Onion (chopped fine) - 1 small
Ginger (chopped fine)- 1 inch
Garlic (chopped fine)- 3 cloves
Olive oil- 1 tbsp
Italian dried herbs- 2 tbsp
Worcestershire Sauce- 1 tbsp
Sweet Chili Sauce- 1 tbsp
Salt and Pepper - to taste
Butter- a dollop to give the shine.
How I cooked-
1. Season the vegetables with salt and steam them. I actually used a bamboo steamer for the cauliflower and the beans. I used a stainless steel steamer for the carrots. Not for any particular reason but just that I wanted to do it all simultaneously. Here I go..my rational mind, automatically which stopped me from mixing carrots with other..had to cook the lovely orangey carrots in isolation as they are fastest ones to soften. "Ladylike" ( actually read good adaptability and flexibility..!!)
3. Now what I eyes were longing for- the colourful medley. Throw in the steamed soft yet firm veggies mix them well with already sauteed onion mixture. Coat all the pieces well , do not be biast to any.
3. Add the seasonings - Worcestershire sauce , Sweet chili Sauce, Italian herbs , salt and pepper. You could go well with chillies too but I just wanted to keep a subtle flavour. Don't want to move towards a stir fry.
4. Do not cook much on the pan. Transfer onto a warm dish, add the butter and shove it in a preheated 160 degrees oven and bake it covered for about 15 minutes. Uncover and broil for 5-6 minutes to get the colour. Ideally the hot pan used on the fire should go on the oven. But mine was not ovenproof, so warmed a glass dish in the oven for few minutes.
So here goes my fusion medley of vegetables- Subtle with flavours and crunchy veggies retaining their shine and natural colour. Have it nice and warm with Roast chicken or pasta or even love it with Indian Roti.