The recipe I would like to share today is the recipe for a pie that my mother made recently. It was delicious and very filling and included lots of vegetables and even passion fruit and peanuts.
Time taken: 1 ½ hours
Serves 6 or 8
- Wheat flour – 1 cup
- Vegetable oil margarine – ¼ cup
- Salt, to taste
- Green peas – ¾ cup
- Carrot – ½ cup, chopped and grated
- Tomatoes – ¾ cup
- Cabbage – 2 tbsp, shredded
- Potatoes – 1 or 2
- Onion – ½
- Chilli – 1
- Crushed peanuts – 1 tbsp
- Ginger – ½ or 1″, as per taste
- Garlic – 3 or 4 cloves
- Pepper and salt, to taste
- Low fat oil (sunflower or canola) – 2 tbsp
- Soya milk – 1 cup
- Urad dhal/ Ulunthu flour – 2 tbsp
- Wheat flour – 1 tbsp
- Passion fruit – 1
- Rosemary – 1 tsp
- Sesame seeds – 1 tsp
- Chilli or capsicum – 1
- Onion – ¼
- Salt and pepper, to taste
- Make the dough for the pie base by mixing the wheat flour, margarine and salt, to taste and kneading it. Let the dough rest while making the filling for the pie.
- Boil the tomatoes and mash them slightly. Boil the potatoes and cabbage.
- Heat 2 tbsp oil in a pan and fry the ginger and garlic. Then add the onion and crushed peanuts and fry for a few minutes.
- Add the slightly mashed, boiled tomatoes to the pan and then add the carrots followed by the green peas and finally the potatoes and cabbage.
- Add pepper and salt, to taste. Keep aside the vegetable filling.
- In a saucepan, heat the soya milk with 2 tbsp urad dhal and 1 tbsp wheat flour. Bring to a boil, adding salt and pepper, to taste.
- When the sauce begins to thicken, add the pulp of passion fruit to give the mix a tangy and fruity flavour.
- Take the pie pan and roll out the pie base, covering the pan.
- Spoon the vegetable filling on top of the pie base and level it smoothly across the pan.
- Pour the tangy batter-like sauce over the vegetable filling.
- Sprinkle chopped onion, capsicum or green chilli and the rosemary and sesame seeds over the sauce covering the pie.
- Bake for 30 – 40 mins at 220⁰C/ 428⁰F.
- Serve hot with some spicy chutney or sauce.
Recipe source: Raji Thillainathan.