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.

My father always told us not to use green potatoes, If we asked him about it, he used to say it is poisonous, well, back then we never had a computer and did not know much about Googling to find out what it was, don't we all follow lot of things being told by our elders blankly not questioning them!!, when we start thinking about it, I feel now a days I get more answers to their logic and wonder how did they know about it !!, In India, long back I was seeing a TV documentary about vegetables and how it should be grown, In this lovely programme I came to know something very important and I would like to share this with you all, maybe you must be knowing about it too.., I know I have posted so many potato recipes and you would be wondering why I have not told you about this all these days, well, as usual I keep forgetting lot of things.., ok let me come to the point, the person in the programme told the viewers not to consume potatoes which are turning green, as they have a solanine in them which is not good for health, click on the above link and check more details about this subject.

Green in potatoes indicates the presence of a rather harmful toxin, Glycoalkaloid poisoning called Solanine, When you see patches of green in your potatoes, I prefer not to use them or you can cut the green parts entirely and discard them.  So, what is this green colour in potatoes, they are nothing but actually chlorophyll which is harmless but, it is said that the chlorophyll indicates that the potato has been exposed to sunlight & the toxin which is normally present in the potato (solanine) becomes concentrated at harmful levels.  Always store potatoes in cool and dark place.
If your potato is damaged or bruised discard it and potatoes with sprouts should also not be consumed as they also have concentrated solanine.
Check out these websites for more information on potatoes:

 

• 1/2 Kg New potatoes
• 1/2 cup fresh Green Peas (optional)
• 2 Onions medium sized
• Coriander leaves to garnish
• salt as required
• oil for tempering and roasting the masala
• 1/4 Cup milk (optional)

• 1 tbsp chopped onion
• 2 tbsp chopped coriander leaves
• 2 cloves of Garlic
• 1 tsp of Coriander seeds
• 1 tbsp Dharia dal/Hurigadale/chutney dal
• 1 tsp of poppy seeds
• 4 to 5 green chillies
• 3 tbsp of fresh coconut
• 1'' cinnamon
• 2 cloves
• 1 Marati moggu
• 1" Ginger
• 1/8 th tsp Saunf (Aniseeds)

• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tbsp urad dal
• few curry leaves
• 1/4tsp turmeric powder
• oil for tempering and roasting

1. Pressure cook the potatoes once cooled peel off the skin and cut them into four's are mash them a little bit,
2. Meanwhile, In a wok, with a tsp of oil, fry cinnamon, cloves, Marati Moggu, Saunf and Poppy seeds fry well then add chutney Dal, Green Chillies, Coriander leaves, Garlic cloves, and fresh coconut fry them too, just for 1 or 2 minutes take out and allow them to cool.
3. Once they are cool grind them with all the remaining spices from the 'for the masala' ingredients and grind them into a fine paste, add water to make it into a dosa consistency, so that they do not form lumps when you add them into the potatoes.
4. In the same wok, add 2 tbsp of oil, season with mustard seeds, followed by the dals once they change the colour, add the other two finely chopped onions and roast them until they become transparent. If you are adding Green peas add it at this stage and cook it.
5. Then add the lightly mashed potatoes and the masala gravy and with enough water so the potatoes are immersed in the liquid, add the required quantity of salt, allow it to boil for some time, keeping an eye on it, as it starts thickening,
6. Once it starts turning into a gravy, add the 1/2 cup milk and coriander chopped finely to garnish and allow it simmer for further 5 more minutes, just be careful so that the milk doesn't get curdled up.
7. Mix everything well and serve it hot with anything of your choice, but it is usually served with set dosas

The post Aloo saag or Potato saagu & know about Green potatoes appeared first on My Veg Fare.

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This is simple Tofu & vegetable gravy I made with chapatis, Of course, I do not need to tell that Tofu is a very healthy soya product.  As we know soya is rich in proteins, soya milk is made into Tofu. Tofu is quite firm like paneer and absorbs  all the spices in which it is used, my children like Tofu more than paneer, Particularly my son always tries to throw paneer in his subjis.  I feel Tofu is something of acquired taste,  not everybody likes it  Here is the recipe....

TOFU-VEGETABLE GRAVY

Ingredients:

• 1 packet of Tofu(250gms)
• 1 red pepper
• 1 green pepper
• cup of green peas
• cup of cauliflower florets
• 1 tbsp Ginger - Garlic paste
• 8 to 10 cashew nuts
• 1/4 cup  soya milk ( or  milk)
• 5 to 6 sprigs of coriander leaves finely chopped
• 2 to 3 tbsp of oil
• 1 tsp Garam masala powder
• 1 tsp Dhania/Coriander powder
• 1/2 tsp of Cumin powder
• 1/2 turmeric powder
• 1 to 1 & 1/2 tsp chilli powder
• 1/2 tbsp Kasoori methi

METHOD:

1. Open the package of Tofu and drain out the water and press them between kitchen paper & cut them into 1'' cubes.
2. Soak Cashewnuts in milk.
3. Take a pan and Heat oil in it & add a little bit of turmeric powder and fry Tofu few at a time into Golden in colour and keep them aside.
4. In a pan heat remaining oil, add chopped onions then ginger and garlic  paste and fry for few minutes until they are transparent. Add turmeric powder. Then add all the spice powders and fry until the raw smell disappears, add chilli powder according to your liking you can increase or decrease spicyness.
5. Next add the chopped peppers and fry with the peas ( I have used frozen peas)
6. Cook cauliflower florets in water with little salt in it and once when it is nearly done drain out all the water and leave it for some time.
7.  Allow it cook with the vegetables. add a cup of water and cook.
8. Grind soaked cashew nuts into a smooth paste with 1/4 cup of milk.
9. Add the fried Tofu, mix it well and cook the gravy add salt for another 5 to 10 minutes by closing a lid.
10. Open the lid and add the ground cashew paste within few minutes the gravy will thicken.  If it becomes too thick add little more water so that it will be in a gravy consistency.
11. Add some Kasoori methi to flavour the dish.
12. Once it is all done you can season it with chopped coriander leaves and serve it with hot chapatis or pulkas.
13. You can also add a tbsp of lime juice in the end which gives a good flavour to the dish.

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