Oh! Today is Monday, another green Monday! I love cooking more with turmeric after
watching a BBC program about Alzheimer's disease and how to keep our brain healthy.
According to lots of research, turmeric benefits to our health a lot such
as pain reliever, anti-inflammatory, antioxidant,
and cancer-preventative. It can also lower cholesterol and protect the
cardiovascular system. I love
its favor and color. This recipe is easy
and absolute mouth-watering. If you like, you can add your favorite veggie
to make it more colorful like green pepper and red pepper.
Ingredients:
-
150g cauliflower (washed and
chopped)
-
150g carrots (washed and chopped)
-
150g button mushrooms (washed and
chopped)
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70g baby corn (washed and
chopped)
-
1000 ml water
-
¼ tsp salt
-
¼ tsp olive oil
-
1 slice of white cheese (chopped)
Sauce:
-
10g butter
-
10g plain flour
-
¼ tsp turmeric powder
-
50 ml skimmed milk
-
150 ml coconut milk
-
¼ tsp sugar
-
½ tsp salt
Method:
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1.
|
Preheat the oven to 160°c.
|
|
2.
|
Boil 1000 ml water in a saucepan over medium heat. Add olive oil and salt in the sauce pan, bring
the cauliflower, carrots, button mushrooms and baby corn to the boil, then
reduce the heat and cover. Simmer for
6-8 minutes until tender. Drain the
vegetables and place them on a ceramic dish or a baking tray with foil. Set aside.
 |
|
3.
|
Meanwhile, melt the butter in small non-stick pan and add the
plain flour over a low heat. Using a
wooden spoon to mix the butter with the plain flour until smooth.
 |
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4.
|
Add turmeric powder inside the flour mixture and mix it thoroughly. Then add skimmed milk and coconut milk,
stir frequently to ensure mixing well.
After seasoning with sugar and salt, keep stirring for 3-5 minutes
over a low heat till the sauce is thickened.
 |
|
5.
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Spoon the sauce over the vegetables.
 |
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6.
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Topped with chopped cheese and grill for 6-8 minutes until the
cheese is melted and the topping is golden.
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