Sunday, 30 October 2016

Baked Sautéed Achari Vegetables.....

This dish can be served as a side dish or a meal by itself. This dish is an Indo -Wester fusion dish. 
I have used Indian spices in the baked vegetable dish and given it a twist. This is an experiment in my kitchen. The cheese has well combined with the Indian spices. It gives a sharp taste of the achari spices as well as the creamy texture the cheese. Instead of using all purpose flour, I have used sattu. Do try it and experience it yourself. 

For the Spice powder 
1 tbsp Coriander seeds 
1/2 tsp Cumin seeds 
1/2 tsp Fennel seeds 
1/4 tsp Fenugreek seeds 
1/2 tsp Mustard seeds 
1/2 tsp Carom seeds 
1/4 tsp Asafoetida powder
8 Red Dry Chillies

Grind all the above ingredients in to a powder. This powder can be stored in a clean glass bottle and can be used to make pickles or any achari vegetables or meat. 

For the Sautéed Achari Vegetables
8 Mushrooms cut into 4 pieces 
1 big size Onions cut into cubes 
1 Green Capsicum cut into cubes 
1 medium size Brinjal cut into medium size cubes 
1 small size Broccoli cut into small florets 
1 small size Carrot cut into thick strips 
1 mediumsize Sweet Potato cut into wedges 
8 Garlic cloves crushed 
1 tbsp AcharI Masala powder 
1/2 tsp Mustard powder 
1/2 tsp Chilli powder 
Salt to taste 
2 tbsp Mustard Oil 

Take a pan. Add oil. Let it heat. Add the garlic. Sauté it for few seconds. Add the sweet potato, carrot and onion. Sauté it. Cover and cook for 2 minutes, stirring it occasionally.  then add the brinjal, capsicum, broccoli and mushrooms. Stir fry the vegetables. Cover and continue to cook  till the vegetables are done. Add the salt, mustard powder and achari masala. Stir it. Switch off the flame. Keep it aside. 

For the Cheesy Sattu Sauce 
1 cup Processed Cheese grated 
3 tbsp Sattu / Roasted Chickpea flour 
3 tbsp Butter 
1 cup Milk 
Salt to taste 
1/4 tsp coarsely ground Fennel seed powder 
1/2 tsp Mustard powder 

Take a pan and add butter. Let the butter melt. Add the Sattu and roast it for few seconds on low flame. Gradually add the milk... stirring it continuously. As the sauce thickens, add the cheese. Stir it for few seconds. Switch off the flame. Add salt, mustard powder and fennel seed powder. 

P. S. If the sauce has thickened up add 1/2 of milk and heat it up once more. 

To Assemble
Take a baking tray. Add the vegetables and pour the sauce from top. Sprinkle some more cheese from top and sprinkle with coarsely ground fennel powder. Bake it in a preheated oven for 15 minutes at 200 degrees celcius. Remove it and serve it hot. 

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