Recipe Source: Saveur
Makes 9 Pies
For The Pastry:
All Purpose Flour-1 cup
Shortening/ Vanaspathi-1/3 cup
Ice Cold Water- 3-4 tbs
For The Filling:
Soy Granules-1/4 cup
Carrot- 3 tbs (grated)
Capsicum-4 tbs (finely diced)
Crumbled Paneer-1/3 cup
Red chilly Powder-1/4 tsp
Coriander Powder-1/2 tsp
Cumin Powder-1/4 tsp
Coriander Leaves-3 tbs
For The Filling:
1. Heat oil and add onions and grated garlic.
2. Saute until golden.
3. Add finely chopped tomatoes, carrot and capsicum.
4. Saute for 2 minutes.
5. Bring soy granules in a pot of water to boil. Allow it to cool.
6. Squeeze out the cooked granules and add it to the pan.
7. Add red chilly powder, cumin powder, coriander powder and salt.
8. Cover and cook until done.
9. Finally add crumbled paneer and coriander leaves, saute for a minute and remove from flame.
10. Allow it to cool down completely.
For The Pastry:
1. Mix salt and flour in a bowl.
2. Add the shortening and mic with the fingers to cut the shortening into the flour. Do not knead.
3. When the flour resembles large crumbs, add ice cold water little by little until the flour comes together to a crumbly dough.
4. Divide it into two portions one larger than the other.
5. Roll out the larger portion and cut 3″ circles out of the disc.
6. Grease tiny pie tins and line them with the circles. Press against the edges to remove the extra dough.
7. Fill the pastry tins with 1 tbs of filling.
8. Roll out the other portion and cut out smaller circles to fit the top of the pastry tins.
9. Place the smaller circles on top of the filled pastry shells and press the edges with a fork to close the opening.
10. Preheat oven to 200C.
11. Arrange the tins on a tray and bake until golden. It may take nearly 30 minutes to bake.
12. Remove from the tins and serve while still hot.
There are some important points to be remembered to get a flaky pastry. While mixing the flour and shortening, it should be crumbly and the pieces of flour must be big. Do not mix to finer crumbs. And use ice cold water to bring the dough together. The dough should be crumbly and must be just holding together. We are not looking for a soft and elastic dough. Then roll the dough and cut out the size to line the pastry tins. This way you will get a nice flaky and crispy pastry.
Posts tagged VEGETABLES
This was the most delicious of all the dishes I prepared for the thali. Panchmel sabzi is a combination of five vegetables cooked together with spices to create a fabulous sabzi. The five vegetables can be of your choice. I used capsicum, cluster beans, potatoes, cucumber and beans. This also goes very well with rice.
March month’s Blogging Marathon has started. For the first week I have selected soups and salads as the theme. Having a cup of salad before breakfast makes me feel full so that I eat less. The cup of sald would provide the nutrients required for the start of the day. When I was practicing yoga regularly my day starts with beetroot and carrot salad which helped me a lot in weight reduction. But now I am becoming very lazy and been skipping the salad. Last week, I made this salad after so many days and hubby along with me enjoyed it. The dressing was curd based. I also added some museli for topping which added the extra crunch to the salad.
Last time when I posted about adhalaikkai, I promised to give a recipe for preparation. This is same as the bitter gourd stir fry. The recipe is very simple and mom used to prepare this on Kaarthigai. The crunch from the seeds gives it a nice taste. Prepare it the day you buy it or refrigerate and use it up with in three days. If not it will ripen and the adhalaikkai would break and turn yellow. The taste and the crunchiness will be gone.
For the Masala Paste:
Mint Leaves/ Pudina-1/4cup
Green Chillies- 7-8
Cinnamon-1 small piece
1. Grind the ingredients given for the paste to a fine paste.
2. Grind ginger and garlic and keep it separately.
3.In a heavy bottomed pan, heat oil and add the spices.
4. Add the ginger garlic paste and saute until the raw smell vanishes.
5. Add onions and saute until golden.
6. Add the paste and saute on medium flame until it leaves oil.
7. Add all the chopped vegetables and saute for a minute. Sprinkle little water, simmer, cover the pan and cook until the vegetables are done.
8. Add water, salt and turmeric powder.
9. When it comes to a boil, add washed and drained rice.
10. Bring it to boil. Stir it once in a while to avoid burning.
11. When it is 75% done, simmer, cover the pan and cook for 2minutes or until little water remains.
12. Heat an iron tawa, place the pan on it, add ghee, give a stir and cover it with foil.
13. Simmer the heat, cover the pan with its lid on the foil and let it cook under this condition for 15 minutes.
14. Switch off heat and leave it for 15 more minutes.
15. Remove foil and serve hot along with accompaniments of your choice.
Red Chilly Powder-1tsp(adjust according to your taste)
1. Add 1/2cup of water to palak and bring it to boil. After 1minute, switch off stove and grind it to a smooth paste.
2. Strain it through a metal strainer and discard pulp.
3. In a pan, ad butter and maida and stir it until foamy.
4. Add the spinach juice little by little, stirring continuously to avoid forming lumps.
5. Add the vegetable stock, salt, fennel powder and pepper.
6. Bring it to boil. Stir it to avoid burning at the bottom.
7. Let it boil for 2 minutes on low flame.
8. Serve it hot along with croutons.
Sending this to Priya’s Healthy Diet-Warm Soups
I got this idea from Fox History channel The chef prepared a kind of pulao and stuffed vegetables with the pulao and cooked them. I don’t remember the country but it came on Food Safari series. It looked so inviting and I couldn’t postpone preparing it. I prepared a veg pulao and stuffed 2 large capsicums with it It was so delicious. My hubby wanted more. I served it along with cucumber slices and we had a nice lunch today.