 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
This is from Anjali Vellody's Food column of the Weekend magazine. Enjoy! Ingredients:
3/4 cup mushroom, thinly sliced |
1/2 cup spring onion, washed and finely chopped |
6 tablespoons butter |
1/2 teaspoon powdered basil |
3 teaspoons plain flour (maida) |
1 cup milk |
3/4 cup grated cheddar cheese |
1 cup broccoli, washed and cut into florets |
3 tablespoons butter |
1 1/4 cups fresh white breadcrumbs |
2 tablespoons fresh coriander leaves, washed and finely chopped |
Directions:
1. Heat 3 tbsps.
2. of butter in a wok.
3. Toss in the onions and mushrooms once its hot.
4. Stir-fry until the onions are well browned and the mushrooms are lightly browned.
5. Mix in basil and set aside.
6. Put the remaining butter in a microwave-safe dish for 30 seconds on HIGH power level.
7. Allow it to melt.
8. Add flour and cook for 20 seconds on HIGH power level.
9. Add milk and mix well.
10. Cook for 4 minutes, whisking every 2 minutes.
11. Mix in the grated cheese and keep aside.
12. Put the broccoli florets in a microwave-safe dish.
13. Cover it and cook them for 4 minutes on HIGH power level.
14. Now pour the cheese mixture over the cooked broccoli.
15. Cook for a minute.
16. Sprinkle the onion-mushroom mixture over it.
17. Keep aside.
18. Now, prepare the topping.
19. For this, melt butter in a frying pan.
20. Add breadcrumbs and saute until golden.
21. Remove from heat and mix with the chopped corriander leaves.
22. Spread this topping over the broccoli.
23. Serve hot.
24. Enjoy.
|
|