…..'A sense of humour lends you poise, it gives you balance and it helps you to bend without breaking'…..

(HH Pujya Gurudev Swami Chinmayananda)

Final Friday Feedstuffs!

Can you believe it is time for another recipe?  Quickest four weeks this year!

What's on the menu this month?  Well, I am sure many of you know the basics of this one, but remember the trick from YAM's side is the OnePot1der; the rice cooker which does everything else too!  How to prepare a gratin dish in a single 'pan'?  It goes like this…


I used a cup of cauliflower florettes, a cup of broccoli florettes and half a cup of fresh peas**
That was more than sufficient for a single person, indeed would do two if used as an accompaniment to, say, some grilled fish, or a vegeburger.

I first boiled the veges until just tender (I like a bit of texture left in 'em - but it's up to you).  I keep the water only just over the veges so as not to drown them and to ensure the remaining liquid is sufficiently infused with their flavour.

Strain off the resultant stock (should be at least a cup, perhaps a little more).  Reserve the veges to side and replace pan on warm plate with a 'dod' of butter (that's Scots for anything from a teaspoon to a spadeful… take your pick as to how rich you like your sauce - I go the 2 teaspoons - cos that's all I got here chaps).

As the butter melts, stir in the requisite amount of plain flour.  This is generally around the tablespoonful, but can be less if you prefer more liquid, gravy-like sauce.  Be careful it doesn't burn, but should be well cooked into the butter.  Now add back the stock, stirring as you go.  By this time, (she now thinks to mention…..meno, remember!), you'll have grated around 2 ozs/50grm of herby cheese.  I use a lovely herbed Edam - but go for your life.  Stilton would be yum. 

This should now be added to the pot.  After adding cheese, adjust seasoning to taste. If sauce getting too thick, use a little milk to thin it out… Finally add back the veges and ensure a full dousing before serving.

I ate it just like this with a bit of wholemeal bread.  It was good.  Very, very good.  It also proved that camping can be fun^^.  Did you wonder why I put ** up there?  Well, here the peas are only sold in the pod.  How exciting.  The little girl pinching from the pea vine came out in me.  I ADORE hulling peas.  Something therapeutic about it.  It is a rule that the ones which escape the bowl must be executed directly.  On the tongue of the executioner.

What?  Peas have a life too!  Aur Khanna.

^^ did you wonder about these also?  Okay so technically being within four walls, a floor and a ceiling doesn't constitute camping per se, but ashram living kinda sorta does…


  1. Looks and seems yum, yam. Thank you. Good to see "net" prob sorted out.

  2. Mmm, does sound good. I love fresh peas. The thought of them always reminds me of my grandmother's garden, where my brother and I thought we were eating peas unbeknownst to Grandma. Ha! She could see us from her kitchen window, but we didn't realize that until we grew tall enough to see out the window.
    (That was Grandma Davies. She was a Fraser from near Aberdeen.)

  3. Hari OM
    Mahal - the boys would love this dish I think! - net stuffs still a bit hickory dickory.. but getting through.

    Kay - oh that wonderful feeling of garden "scrumping"!! A Fraser? Worthy blood in your veins then dear &*>

    Krishna - it is!!!

  4. Good gravy woman! Cooking flour in butter? You're making a roux! I had no idea this was used in subcontinental cuisine! It looks nice, though I'd prefer chickpeas (chana?) to green peas (muttur?) ;) ) Indigo x

  5. Hari Om
    ...a roux indeed, she said ruefully. And no it's not - this is a variation on my ma's Scottish Sunday night dinner. &*>

    Don't worry, there's plenty of chana and muttar dishes still to come. xx


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