Vindaloo Pie

                                                                      Vindaloo Pie

Whenever I eat a pie I feel it could do with being a little more spicy.  So when I was in the mood for experimenting, I came up with this which was a bit rich, yet flaky and delicious.

The Recipe: For a 20 cm or 8 inch pan:  Recipe for Pastry from  http://www.fussfreecooking.com

200g  flour + extra to dust the rolling pin & bench; Salt to taste; 6 tbsps of olive oil + extra to grease the pan;1/4 cup of cold water

Other: cling wrap, rolling pin, tart pan, fork, pastry brush & at least 30 minutes refridgeration time

Sift the flour into a large bowl, add the olive oil and rub in with your fingertips until the mixture resembles fine breadcrumbs.


Stir in the salt, then add  water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for at least one hour or overnight while preparing the filling.

Meat Filling:

500gms boneless meat, cubed; 2 medium potatoes, boiled and cubed; 2 tbsp. Cornflour; 1 tbsp plain flour;  2 onions sliced fine; 1 or two spring onions, cut fine; 2 stalks of celery with leaves, cut fine; a small nunch of coriander leaves, cut fine; 2 medium tomatoes, diced; 2 tbsp masala powder of your choice; 4 cloves garlic, minced; 1 inch piece ginger minced; salt to taste; 1 tbsp oil.

1 medium egg beaten- this is the egg wash for the pie.

Preheat the oven to 200 degrees Celsius.

Wash and  dry the meat.  Mix with the corn flour and keep aside.
Heat 1 tbsp oil in a large non stick pan and stir fry the onions, spring onions, celery, coriander, ginger and garlic for a few minutes until the onions are glazed.  Add the tomatoes and cook till mushy.  Add the masala powder and salt to taste and cook for a few minutes until thick.  Add the meat and mix well to coat all the pieces with the masala mixture.  Add two cups water and pressure cook for 15 minutes till thick an bubbly. Remove from heat and keep warm.

To Assemble:

Take the dough out of the refrigerator and divide into two equal parts. Return one half to the refrigerator till required.   Roll dough out to fit a 8 inch pie plate. Place crust in oiled pie plate. Press the dough evenly into the bottom and sides of the pie plate. Gently put the warm filling into the pie crust. Roll out the second piece of dough and place over filling. Pinch the edges together and make decorative patterns on  the edges if desired. Make holes in top with a fork for steam to escape.
Brush the top generously with the beaten egg. Bake in preheated oven at 200 C for 45 minutes or until metal skewer inserted in centre comes out clean. Rest pie for 10 minutes, cut into wedges and serve with salad of your choice.

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Into Spain

Spanish Omelette

Spanish Omelette or Spanish Tortilla  is a typical Spanish dish consisting of a thick omelette made with eggs, potatoes and fried in olive oil.  Over the years it has evolved into a thick omelette made with any or every leftover in the kitchen and you can be as innovative and creative as you like.  Eggs have always been one of our back up dishes and eating an omelette can be one of the most satisfying, soulful experiences.

The Recipe:

4 large eggs; a bunch of spring onions, chopped; 1 chicken breast, boiled and diced; 1 cube Amul cheese, grated; vegetables of your choice; 2 green chillies, minced; 1 large onion, minced and fried till glazed in a little oil; salt to taste; oil for frying.

Seperate the eggs and beat whites till stiff.  Add salt and yolks and mix well.  Heat pan and pour 1 dsp oil into it.  Pour in the beaten egg and layer the ingredients one at a time on the beaten eggs- onions, vegetable, chicken, cheese and spring onions.  Cover and cook for 5 minutes.  Remove cover and fold omelette in half.  Make sure both sides are nicely browned.  Garnish with spring onions. Serve immediately with hot buttered toast.

The Eighth Recipe For Christmas

                                                          Addictive Nuts
Who does not love to munch on cashew nuts.? It is a favourite with all ages and especially at Christmas when one does not need an excuse to indulge. In our house there is always a tussle between those with sweet tooths and those without. Try both these quick to ,make nuts and store them in your memory of addictive flavours.

Recipe No 8:  Christmas Munchies

Pepper Chilli Nuts For The Have Nots
1/2 kg cashewnuts; 1 tbsp olive oil; ½ tsp salt; ¼ tsp pepper; ¼ tsp chilli powder; ¼ tsp jeera powder

Heat the olive oil and stir fry cashewnuts on a medium flame until evenly brown. Drain on kitchen paper and add salt, pepper, chilli and jeera powders. Adjust to taste. Cool completely and store in air tight containers.Supposed to last for a month but will get over much earlier.

Honey Coated Crispy Nuts For The Sweet Tooths  This is a Chinese favourite and I fell victim to it when I had it for the first time 17 years ago.

1 cup almonds; 1 cup cashew nuts; 1 tsp white sesame seeds,toasted

Line a tray with baking paper and spread 1 cup each of almonds and cashew nuts. Bake in a preheated oven at 180 degree C for 12-15 minutes, stirring once or twice in between. Remove from baking sheet and cool. Heat a pan, add 1 ½ tbsp olive oil, 3 tbsp of water, 3 tbsp sugar and 3 tbsp honey. Stir until the mixture begins to bubble.

Simmer 2 minutes. Add 2 tbsp sugar, ½ tsp mixed spices, 1/2 tsp salt and mix well. Add the nuts and sesame seeds and cook for 3-4 minutes or till the liquid is completely absorbed and the nuts shiny. Turn off heat. Transfer to the baking sheet, cool and separate the nuts with a fork. Store in an air tight container. Serve as a starter or as an in between snack.