Vegetables in Buttery Cheesy Sauce

You need:

  • Sturdy vegetables like beans and carrots. Cut into 1 cm pieces.
  • Butter
  • Maida
  • Milk
  • Pepper
  • Chilly Flakes
  • Mustard Sauce

First cook the vegetables in butter. Use high heat and an open pan. Season while it’s still cooking. Remove and keep aside when the beans are cooked but still firm. Test by eating a piece or two.

The sauce must be cooked on low heat. Do not ever move to anything more than that.

In the same pan melt about two tablespoons of butter. When it starts frothing add the maida. Keep stirring and stirring and stirring. It should NOT burn. When no lumps remain add the milk. It’s very difficult to say how much milk will be needed. Keep adding about 50 ml at a time. Stir it in. There should be no lumps. When the consistency is smooth and feels like a face cream, add the mustard sauce, pepper and chilly flakes. Add these as per taste. Season with salt. This flavor setting will not change. So just add what you like. Drop in two cheese triangles. Let them melt into the sauce.

Add the vegetables into the sauce and mix well. Pour into a baking dish. Let it cook for 30 mins at 180C.

If you are lucky you may get to wait till it fully cools and then take a nice picture. We did not wait that long.

It’s a kid’s favorite.

Quick Mutton with Beans and Sorrel


For the weekday rush when you want to pack a lunch box that is yummy but absolutely not fussy.

Rub salt, turmeric, red chilly powder and some ginger garlic paste on mutton and pressure cook. Do not add any water. Pressure cook is on high till you get one whistle. Then let it simmer for 10 mins.

Open and add beans and any greens. I used Chukka (Sorrel) leaves as these are super easy to clean. Pressure cook on high for one whistle. Simmer for 10 mins and then open once the pressure has dissipated.

Garnish with coriander leaves.

Goes really well with rice.

Beans, Potato and Mutton

Saute onions, once translucent add ginger garlic paste.
Raw smell gone, add meat. Color changes to white, add turmeric, red chilly powder and coriander powder.

Mix well.

Add potatoes, water and salt.
Pressure cook for exactly one whistle.

Pressure gone, open and add the beans, tomatoes and freshly chopped coriander.

Add a little coriander powder and optionally garam masala.

One more round of pressure cooking for exactly one whistle.

Enjoy it with rice or roti.