Mixed Vegetable in Buttermilk Sauce | Cooksmart | Sanjeev Kapoor Khazana

Mixed vegetables cooked in thyme flavoured buttermilk sauce
MIXED VEGETABLES IN BUTTERMILK SAUCE
Ingredients
1 medium red capsicum, cut into ½ inch squares
1 medium yellow capsicum, cut into ½ inch squares
1 medium green capsicum, cut into ½ inch squares
½ green zucchini
¼ cup corn kernels
5-6 mushrooms, sliced
7-8 cauliflower florets
8-10 blanched broccoli florets
4 tbsps olive oil
1½ tbsps butter
1½ tbsps refined flour (maida)
1½ cups buttermilk
Salt to taste
2-3 sprigs of fresh thyme
¼ cup + 3 tbsps grated processed cheese
¼ cup cream
½ tsp crushed black peppercorns
2 white bread slices
¼ tsp crushed red chillies
Method
1. Preheat oven to 180° C.
2. Heat 2 tbsps olive oil in a pan, add red, yellow and green capsicums, green zucchini and corn and saute on high heat for 2 minutes.
3. Heat butter in a non-stick pan, add refined flour and saute for ½ minute. Add buttermilk and mix till smooth.
4. Add mushrooms, cauliflower florets and salt to the vegetables in the first pan and continue to saute. Add thyme and ¼ cup grated cheese and mix. Add cream, salt and ¼ tsp crushed black peppercorns and mix.
5. Put the vegetables into a baking dish. Add blanched broccoli florets and mix.
6. Trim edges of bread slices, break into small pieces and spread some of them over vegetables. Pour the buttermilk sauce over and spread the remaining bread pieces.
7. Drizzle 2 tbsps olive oil all over and sprinkle 3 tbsps grated processed cheese. Sprinkle crushed red chillies and remaining crushed black peppercorns and bake in the preheated oven for 20 minutes.
8. Serve hot with garlic bread or with steamed rice.
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