Broccoli and mushroom in creamy cheese sauce

Rains have finally arrived in Pune. The hills in and around the city will slowly turn verdant green. What a pleasure it is to be forced to stay indoors, play with my toddler, research on recipes, sip tea and cook leisurely. With the rains there is also an influx of broccoli. The vegetable vendor tells me that Nasik has had a good harvest of exotic veggies. Yes, broccoli is considered an exotic vegetable in India and it is exorbitantly priced. I have a penchant for broccoli and can never resist buying it if I get it fresh. This is how I made broccoli with mushrooms.

For a meal for 2:

Ingredients

1 medium sized broccoli

½ teaspoon salt

12 small sized button mushrooms (can be more or less)

½ teaspoon of pepper

1 cube of plain cheese

1 spoon of cheese spread

1 cup of milk

1 tea spoon of oregano flakes

1 tea spoon oil

Method

Chop the mushrooms and the broccoli. Heat a deep wok and add a tea spoon of oil. Then add the broccoli pieces and the salt. Cover with a lid and keep for 3 minutes with regular stirring. Now add the mushroom pieces, stir and again cover with lid. Keep this on at low flame for 2 minutes. Next, to the milk, add plain cheese and cheese spread and mix properly in a mixer to make the cheese sauce. Pour the sauce into the wok, simmer for 2 more minutes, add oregano and pepper and broccoli and mushroom is ready in its creamy best.

I had this with toasted bread while listening to Hey Soul Sister and believe me this qualifies as soul food. What is your favorite food this rainy season?