Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

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Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

Get a day off and you would think the whole day is yours and yours only, may be somewhere I had this little teeny weeny bit in my heart saying No no.., everything won't turn out as you want, I always go straight to my conservatory with my cup of tea Mmm..., and the plants I adore trying to save them from this cold winter, a pity I don't have a heater in my conservatory which would have made my plants have a warm surrounding, but poor little darlings have no such luxury, everyday I pray please don't die on me, I talk to each one of them, that's started my day off, checking all the plants, cleaning around picking around the withered leaves do you want to see my conservatory garden you can have a look at it.. here it is ....
I have got a few more this is just a sample.., they are not doing very well now especially my Doddapatre..:(

I had planned to bake a cake and got all the ingredients ready but everything got haywire, Once I started I couldn't stop picking around the kids clothes sorting out their rooms, trying to wake up my daughter asking her to get ready for her driving lessons, the time just flew, I remembered I had to do some shopping it is so cold, days are getting colder and colder walked down to a little town nearby to go to my favourite shop its a health wise shop I get lot of organic goods from there, I couldn't walk back as did a bit more shopping than I intended to and waited for the bus to turn up but incidentally it didn't turn up it was getting late and there was this kind gentleman who dropped us off near our house. Bless him, came home and had to cook something quickly as it was arrival time and they come home hungry.
I had some puy lentils which I had soaked earlier, and some thawed short cut pastry, this was quick one I could muster up right at the time they knock the door !!.
Here is how I stirred this up...

PUY LENTILS AND VEGETABLES HOT PIE
Recipe : own

INGREDIENTS:

Short cut / Puff Pastry Block (use as required )
100 grms Puy Lentils
2 Onions
3 to 4 Garlic
1" Ginger
2 Cups of assorted vegetables
( Carrot, Green, yellow and Red peppers, Potatoes, peas, broccoli)
1 tsp Chilli powder
1/2 tsp Pepper powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 single cream
Salt as required
1/4 cup of grated cheddar cheese
2 tbsp Butter

Cook the Puy Lentils with enough water with little salt in a Pressure cooker.
In a large wok heat 2 tbsp of butter, add chopped ginger, garlic and onions saute them until they sweat and become soft and translucent to this add the  masalas chilli powder, pepper powder, coriander powder, cumin powder then add the cooked puy lentils and chopped vegetables add required amount of salt and close the lid and cook for few more minutes around 10 to 15 minutes until all the veggies get properly cooked to this add single cream and grated cheese mix well and switch off the stove.
Allow it to cool completely,

pour them on to a buttered dish,

take thawed short cut pastry or puff pastry cut them for the three buttered dish press them on to the dish make three slits and brush them with milk, bake them in a pre heated oven for 30 minutes to 40 minutes until you see the pastry nice and golden in colour.

doesn't it look good, for a winter evening a one pot meal.

Sending this off to Bake-a-thon event started by champa, here is entree...

The post Puy Lentils and Vegetables Hot Pie appeared first on My Veg Fare.

VEGETABLE PIES WITH COCONUT AND CASHEW

INGREDIENTS:
FOR THE VEGETABLE SAUCE
2 to 2 and 1/2 Cups of Assorted Vegetables ( I have used Cauliflower, Broccoli, Peas, Carrot, French Beans )
2 Green Chilli **
1/2'' Ginger
1/4 cup or 2 fist full of Fresh Grated coconut
8 to 10 or fist ful of Cashews
1/4 cup Milk
1+ 1 tsp Jeera / Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Turmeric
1/4 tsp Pepper corns (optional )**
3 tsp Oil

1 Block Ready made Short Crust pastry (You can even make it at home which I will post soon on how to make it, you can even use puff pastry )

METHOD:
Thaw the Pastry by keeping it out of the freezer before starting the gravy as directed by the suggestion on the cover.
Soak Cashews in warm milk till you get all the vegetables cut and get them ready. Wash all the veggies and then Chop Beans, Carrots in chunks and Cauliflower and Broccoli in florets,
In a Kadai / Pan heat oil to this add 1 tsp of Jeera / Cumin seeds then add all the vegetables mix them well and cook them in a low flame with 1/4 cup of water and closed lid.

Meanwhile in a dry pan lightly roast cumin, pepper and coriander seeds, In  a blender or mixer grind roasted cumin, Pepper, coriander, coconut, Ginger,  Chillies, turmeric and soaked cashews into a fine paste with the help of soaked milk and some water.
Once the vegetables get cooked 3/4th add required amount of salt and the ground paste and mix thoroughly, taste and adjust the salt.
Let the gravy be in a semi solid consistency. That is not too thick nor too thin.  Allow this to cool.
Preheat oven to Gas Mark 5 / 180 degrees
Take your thawed short crust pastry, dust some flour on to the surface, cut the block into 4 equal pieces, flatten each one of them into a slightly round shape, Now using Pie Cups, I have used the foil ones as you can see in the picture fold in the pastry base to line the foils.
Fill the pie cups with cooled down vegetable sauce equally then top them or cover them over with hanging pastry cases completely.
Then make some cuts here and there and bake these cups until well browned.
Remove it from the oven and keep them on the wiring rack for it cool a little bit then serve.
Serve the Pastry cups in wholesome on individual plates with any sides you like. Just remember they will be quite hot inside and be careful when eating.
The vegetable pies have Indian taste and a great look as well...

** You can either use green chillies or Peppercorns, I have used both, you can increase the quantity of coconut if you wish to make it more rich.
Optional : If you want you can use Eggs in this, I would say after the curry is done and cooled down a bit  you can break two eggs mix it with the sauce, adjust salt and pepper mix well with the curry then fill up the cups and Proceed as indicated earlier.

Sending these wonderful and yummy pies to Champa's Bake-a-thon event, which had to be posted Yesterday, my apologies for being late.., for reasons happened unexpectedly.  Check out my blogger friends Preethi, srivalli, Priya and sumana for their wonderful virtual treats...
And don't forget to tune in tomorrow to what I am going to post for my Bake-a-thon series...
Enjoy make them and tell me of how you like it...

The post Vegetable pies with Coconut and Cashew appeared first on My Veg Fare.

You must have noticed that my baking is always to please my kids.., My whole cooking and baking is involved with my kids..., they are my inspiration to create whatever I do.. , My eldest is my greatest inspiration as she loves to try out every dish possible (only vegetarian) .
My kids love these Tarts and pies and keep asking me to bake them. That was when I started these journey on Tarts and pies from plain tarts to different kinds of tarts  lot of experiments I have indulged myself in!!
I have baked these tarts many a times and Just because my kids and of course my hubby loves it too....., sometimes I bake them as brunch on weekends or sometimes as their snacking time, coming from school they are always very hungry....
Basically baking this kind of Tart started one day when there was an argument between my two girls, My eldest  doesn't like these french fries, chips etc.., she feels that they are very oily to her taste, even though they are baked ones, only when I make them she likes as she mum wouldn't use too much oil  but she loves eating cheeses though!.
My second one loves potatoes to the core, she has already told me, that on her birthday and of course her twin R's D-Day I have to make, cook and bake only potatoes her list was too long, I just had to ignore her.
so coming back to the recipe she wanted potatoes in her tart and the eldest said I should not use it with other veggies in the tart.
When I saw both them together, an idea came to my mind!, why not use them both in flours satisfy and both the girls. so here goes my recipe...

WHOLE WHEAT AND POTATO VEGGIES TART
FOR THE TART: 
INGREDIENTS:
1 cup whole wheat flour (atta)
1/4 cup plain flour
3/4 th cup  peeled, cooked and Mashed potato
salt to taste
6 tbsp of Chilled butter
1/4 cup cold water ( use when needed)
Cheese for the topping of the tart

FILLING FOR THE TART
INGREDIENTS:
1 Green bell pepper
1 yellow pepper
100 gms of Broccoli florets
100 gms of Cauliflower florets
1 cup chopped spinach
1/2 cup peas
1 Onion
1 Carrot
1 tsp salt
100 ml single cream
1 tbsp Flax seed meal
1 cup of vegetable stock ( I used 1 ready made cube, gently warm water and add the stock cube).
50 ml single cream
1 tbsp Corn starch

METHOD AND SAUCE FOR THE TART
You can use an Egg in the sauce recipe but I have baked an eggless version...
First of all sift both the flours, with salt.
Cut all your veggies, cook broccoli, cauliflower, peas and carrot set them aside, don't cook too much.
Beauty of the veggies might become too soft and become a mess
Mash the cooked potato blend it with butter, once those two are ready, start adding the flour, to make it into a dough consistency. Rub the flour with your finger tips, just add 1 or 2 tbsp of cold water make it into a nice dough, knead it well so it forms into a ball.
wrap this dough in a plastic wrap and chill that in the refrigerator for at least 30 minutes
Meanwhile soak in a 3 tbsp of hot water flax seed meal.( around 10 minutes)
preheat the oven to 200 degree centigrade/Gas mark 6)
In a large wok, add 2 to 3 tbsp of Ginger-Garlic paste, once sauted add chopped onions, and pepper finely sliced and saute them too..,
Now add pre-boiled  broccoli, cauliflower, carrot etc.., into the wok then add the vegetable stock and allow it to boil with Pepper powder.
Now blend these flax seed meal first and then add corn starch without any lumps and single cream blend well together again, keep the flame low, pour this into the cooking veggies, adjust salt  and allow it boil for few minutes stirring continuously once it starts thickening keep it aside to cool.
Take out the dough roll out into a nice big round, then press this pasty ball into the tin, allowing any excess to hang over the side, you can roll a rolling pin over the tin and cut the excess slices for a good looking pasty case or like me just leave it aside.

Prick the base with a fork,  reduce the heat to moderate 180degree C, (Gas Mark 4) and all the fillings on to it then  grate some Cheddar cheese top it over close all the hanging out extra bits of the pastry  to cover it up and bake for 35 to 40 minutes until cheese melts and turn light golden in colour.
Serve warm and let the kids enjoy.

MY TIPS: To get a more crispier base you can trim of the extra dough, cover the pastry case with baking paper then add baking beads place the tin on a baking tray and bake for 15 to 20 minutes. Remove the paper and beads reduce the heat add the fillings and cheese bake further 25 to 30 minutes or until golden.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Whole wheat & Potato Veggies Tart appeared first on My Veg Fare.

Who doesn't love coriander :), well, when I started writing this I suddenly remembered yes, their might be few people who might not like right ?. One day I met this lady talking to her I found out that she doesn't like the smell of coriander and than this person he said he doesn't like coconuts :). I am so obssessed with these two that I felt odd that moment but later on I thought I am being silly, each and every body have their choice of what they like. Anyways I love them both and of course Broccoli.
You will be seeing my Blog skip wednesdays for an other two posts!, I made, I ate but never blogged, and my Blog Hop wednesday friends must be thinking Oh! my that is not at all nice on her part that she isn't doing anything from our blogs, but actually I am ahead of my schedule, I have already done my next blog hop too.., fingers crossed hope to post it right on time at least the next one 🙂
When Radhika of Tickling palates  announced Blog Hop Wednesdays and assigned me to Schmetterling words, I found the name very intrigued me, I was talking to my daughter about the name and said it was so different, that's when  she said to me it  means butterfly! mom in German. Wow, I was thinking what a  lovely name for a blog after that I  noticed that she lives in Germany 🙂 Mmm., that is good thinking right ? well, which never occurs to me.
She has lot of non-vegetarian recipes, and I did not want to do any baking, with lot of festivals I had so many sweets and savories at home, so I haven't done any baking at all, I wanted to try out something simple with everyday cooking.  when the first time I opened her blog, she had this Broccoli Coriander curry, I thought look no further and go for it, as I was going to make Chapatis that day so, this would be perfect.  well, I thought why not shuttle through the archives and see if I can find anything else, but Broccoli wouldn't go away from my mind, I love Broccoli so much and even my family loves it so much, I just decided let me go to the market and buy it, so straight to the market and came home with a big Broccoli flower, she says add any veggies you like, but as I had decided on this veggie I had to think what else can go with it and decided on peas.
I made it again don't remember which day it was, it was an Ekadasi or Amavasya or some thing I really can't remember so I did not  use onion and garlic, so I omitted them to make this curry,In the end  either way it turns out very well.
I did tweak it a little bit, not much you can see the original recipe here 

BROCCOLI AND PEAS IN CORIANDER CURRY



INGREDIENTS:
To Grind:
1 bunch Coriander leaves
10 pieces of Cashews
1 big Onion
3 to 4 Green chillies (depending on spiciness you want)

To Temper:
2 to 3 tbsp of oil
2'' Cinnamon stick
3 piece Cardamom (I omitted but used 3 piece of cloves)
3 piece Garlic cloves
2 '' Ginger
400 gms Broccoli
250 gms of Peas (frozen)
3 tbsp Coconut milk ( I used fresh coconut and grinded it with the other grinding ingredients)
Salt as required

METHOD:
First of all Clean the Coriander bunch, chop into lovely nice 1/2'' pieces, I used the whole with stalk, chopping is necessary so it helps in grinding into a nice paste.
Soak Cashews in warm water so it softens, so is easy to grind.
Cut the broccoli into florets wash them and cook them with the frozen peas with very little water until cooked, be careful if it cooks too much it becomes too mushy, once it is 3/4th done, keep it aside draining the water (keeps this water for future use) Or you can cook the florets in a cooker, in a low flame for 6 to 7 minutes with the lid and weight on it, do not leave it in the cooker for too long it  might become too mushy, Once you have switched it off, slowly start lifting the weight on the cooker in intervals of few seconds, the steam starts coming out and within 1 or 2 minutes it completes releases all the steam and you can lift the weight easily then you can open the lid and Lo!, your veggies are ready to be taken out.
Chop the onions, green chillies and garlic, grind them into a  fine paste and keep aside
Then Grind coriander, cashews and coconut into a paste and keep aside.
In a large pan heat oil, once it is hot, bring it to a low flame, add cinnamon sticks, cardamom (if using), cloves once they start sizzling add the Onion paste and fry until it starts changing colour and the raw smell disappears now add the Coriander paste and fry for few minutes, do not fry for too long, I love the smell of coriander and I did not want it to disappear.
Now add the cooked Vegetables into it and 2 cups of water and required amount of salt close the lid and cook further for 8 to 10 minutes so the veggies absorb the masala and salt.
Remove the lid if you find it watery you can dissolve a tbsp/tsp of corn flour in little water add to it and cook for another 2 minutes and close the lid and switch it off.
That's it the curry is ready to be served with chapatis/pulkas/Nan's etc....

That was a lovely curry we all enjoyed it, thank you very much Ayaesha for this lovely recipe, thanks to Radhika too... 🙂 and very sorry for posting it so late.

The post Broccoli and peas in coriander Curry appeared first on My Veg Fare.

HERBED MASCARPONE AND VEGGIE TART WITH FRENCH TART DOUGH

So  let us start with how to make this French Tart dough..., check out his blog on the link above for this tart recipe with lovely clicks than mine, and he uses microwave to make his butter to boil and I did this on the stove top!.  coming back to the recipe.

FRENCH TART DOUGH

INGREDIENTS:
90 gms Unsalted butter
1 tbsp Vegetable oil (I also used canola oil)
3 tbsp water
1 tbsp sugar
1/8th tsp salt
150 g (50z or I used 1 cup of flour).

METHOD:

Preheat the oven to 410 degree F or 210 degree Centigrade, mine is a Gas oven so I baked it at Gas mark 6

Take a thick bottomed wok as shown in the photo take the measured quantity of butter and start melting it once it is completely melted add the other Ingredients oil, water, sugar and salt and allow it to boil, for a few minutes you can the edges turning brown (something like the smell of ghee I did not allow it to turn brown too much) then put of the flame add the sifted flour to the wok and mix it well until well combined and forms into a ball and pulls out or comes out clean from the wok.
If you are using a Microwave method put all the first five Ingredients into a microwave safe bowl or pyrex bowl and allow it to boil for 15 minutes as David Lebovitz says until you can see the edges turning brown and be careful when handling the bowl as it will be very hot and do not grab it with your bare hands!
Once the dough is done, transfer it into a 9 inch (23 cm) Tart mould with a removable base and spread it with the help of a spatula once it starts getting cool with the back of your fingers/heels press the dough completely into the tart mould to cover it pressing it to the base and edges as shown.
Prick the dough a few times and bake the tart shell in the oven 15 minutes until it is Golden, mine turned a Golden brown as I baked it a few more minutes and my tart mould was bigger than anticipated and the crust of the shell was really thin.

HERBED MASCARPONE AND VEGGIE TART FILLING:

This filling was again from David lebovitz blog as the spring onions caught my attention. Actually this Tart caught my attention then when I scrolled down thinking that I wanted to make my own pastry case, I found this French Tart dough recipe! So I made both of them, as usual I had to make some changes with my filling as I had to use the things which I had in hand and fridge.
Basically David's recipe calls for Ricotta, which I did not have and no time to make it as it was night! So, I had to tweak the recipe to my pantry requirement.
My tart tin was a little bigger I think so use the 9 inch (23 cm) mould for a perfect pastry.
So I used what all I had in hand I had .............

I
INGREDIENTS:
250gms of Spring Onions
1 tbsp butter
1 and 1/2 tbsp Fresh Thyme
5 ounces of Mascarpone
1 Large Egg
1/2 Cup Heavy Cream
1/2 Cup whole milk
300 gms of Broccoli
1 Yellow pepper
50 gms of Crumbled Tofu

METHOD:
Preheat the oven to 400F/200C/Gas mark 6.
Clean and chop the spring onions into 1/2 an inch thickness, cook Broccoli and peas until 3/4th done drain and keep aside until all the water is gone. Press the Tofu and squeeze out all the water and crumble it. wash and pat the Thyme leaves ready.
Heat butter in a wok and stir fry the Yellow pepper (thinly sliced) first and then add spring onions until  tender and then put of the stove season it with salt and pepper and some fresh thyme, and allow it cool down.
Meanwhile In a large bowl take egg beat it well so the egg and yolk are well mixed then add the cheese, milk and heavy cream give a whisk again then add the crumbled Tofu, Broccoli, Peas, thinly sliced yellow peppers
and the spring onions and some more salt and pepper to season as required.
I had some mint and coriander leaves I added a tbsp of them into it. mixed them well and scraped it into the already baked tart shell.
Bake this in the pre-heated oven until it is nicely done as you can see above and check with a tooth pick inserted comes out clean for 20 to 30 minutes
I served it with an array for oven roasted fresh vegetables and sauce of your choice.

I would like to send this to Priya who is hosting AWED - French started by DK of chefinyou, and to Healing foods started by Siri and Guest hosted by Spice mantra.
Hope both of them would like it as my family did....
I am also linking this recipe with ..........

The post Herbed Mascarpone and Veggie Tart with a French Tart dough appeared first on My Veg Fare.

The post Stir-fried Veggies with Avocado pulkas appeared first on My Veg Fare.

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Buttermilk Broccoli Gravy - Mor Kuzhambu / Majjige Huli / Majjiga Chaaru Method - I

slightly spicy gravy made with slightly sour Yoghurt / Buttermilk which can be made with different veggies, Here Broccoli is used.

Course Main Meal

Cuisine South Indian

Prep Time 1 hour hour 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 3

Author Jayasri

Ingredients

• 250 g Broccoli florets
• 500 g Slightly soured Yogurt
• 1 sprig of Curry leaves
• 3 to 4 Coriander Leaves
• SPICES TO GRIND:
• 1 ½ tbsp of Channa dal/ Bengal Gram
• 1 tsp cumin seeds
• 1/4 tsp Fenugreek seeds
• 1/2 to 1 tbsp coriander seeds*
• 5 sprigs of coriander leaves
• 1 '' ginger
• 4-5 green chillies
• 1/2 tsp of turmeric powder
• 3 tbsp of fresh coconut gratings
• A Pinch of hing/Asafoetida
• SEASONING:
• 1 tsp Oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds

Instructions

• First of all, soak Channa Dal for at least 1hr
• Cut broccoli into pieces with stalk as shown in the photo and cook them in a low flame, Separately with minimum quantity of water just that broccoli gets immersed or 2 cups of water would be enough, using too much water spoils the thickness of the kuzhambu
• Do not cook them too much as they become too soft and get completely mashed so, cook them carefully and drain out the water, put the drained water back into the vessel, Keep the vegetable aside.
• Take a Kadai or wok fry Fenugreek and coriander seeds without oil, once the methi seeds start turning to dark brown in colour and coriander seeds are also fried well take them out and keep aside.
• Drain out all the water from the soaked Dal and roast them with coriander leaves, ginger and chillies (use chillies according to your taste and their spiciness) in the same wok, when a nice aroma comes out and the Dal looks a bit dry, keep them aside until it cools down.
• Put them all into the mixie jar, add 1 tsp of cumin seeds (do not fry them), add turmeric powder, coconut gratings, and roasted fenugreek and coriander seeds grind them all into a coarse or fine paste as you like it.
• Mix them in the water in a vessel and cook stirring continuously so that they don't stick to the bottom of the vessel for about 10 minutes or until the raw smell or nice aroma comes out of it.
• Now add cooked broccoli and mix them carefully not smashing them into pieces as they are very tender.
• In a low flame, add 500g of slightly soured curds/yogurt nicely churned and leave it on the stove for a minute or once u start seeing little bubbles appearing in the edges, turn off immediately and take it away from the stove and keep aside, otherwise the heat of the stove might curdle the dish wherein the curds and water get separated, and will taste differently.
• Temper using the seasonings as mentioned above and serve it with hot rice.

Notes

Hints: when using okra and Brinjal fry them with little oil, ( with Brinjal, cut the vegetable to your desired shape and put them in water and keep aside for 10 minutes, this helps in removing the bitterness from the veggie) While cooking use the same method as above and add them as mentioned in the above recipe. If you are using Snake Gourd cut them into little thicker pieces add a tsp of salt and leave it for a while, after an hour or so you can see water released in them drain out the water and wash it once again in water, my mom says the bitterness in it goes away and you need to throw the water and give it a rinse, then use the vegetable for cooking with enough water until it is soft ( I usually cook it in my little pressure cooker for just one whistle it doesn't become mushy).
With other vegetables, after they get cooked no need to drain the water from them but you can add the ground masala and cook together and continue with the same procedure.

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