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| Ingredients : |
175 grams french beans
175 grams carrots
175 grams cauliflower
175 grams potatoes
175 grams green peas
175 grams small onions
2 large onions
1 tomato
1 apple
1 small can (450 grams) pineapple slices
1 tablespoon cornflour
3 cloves
2 sticks cinnamon
1/2 teacup tomato ketchup
1 teaspoon chilli powder
3 tablespoons ghee
salt to taste |
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| Preparation : |
| Slice the large onions. Cut the french beans, carrots, cauliflower, potatoes and tomato into big pieces. Cut the apple into big pieces. Cut the pineapple slices into big pieces. Mix the syrup very well with the cornflour and keep aside. Heat the ghee and fry the sliced onions until golden in colour. Add the cloves and cinnamon and fry again. Add the cut vegetables, green peas and samll onions and fry at least 3 to 4 minutes. Add 1 teacup of water and allow the vegetables to cook. When the vegetables are almost cooked, add the tomato, apple and pineapple pieces, cornflour syrup, tomato ketchup, chilli powder and salt and cook for a few minutes more. Serve hot. |
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| Ingredients : |
175 grams french beans
175 grams carrots
175 grams cauliflower
175 grams potatoes
175 grams green peas
175 grams small onions
3 large onions
2 tomatoes
2 teaspoons plain flour (maida)
3 cloves
2 sticks cinnamon
1/2 teacup tomato ketchup
1 teaspoon chilli powder
1 teaspoon sugar
4 tablespoons ghee
salt to taste
For the crust
175 grams shortcrust pastry dough
1 tablespoon milk |
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| Preparation : |
| Slice the large onions. Cut the french beans, carrots, cauliflower and potatoes into big pieces. Heat the ghee and fry the sliced onins until golden in colour. Add the cloves and cinnamon and fry for 1 minute. Add the cut vegetables, green peas and small onions and fry for 2 minutes. Add 2 teacups of water and cook until the vegetables are done. Mix the flour in 1/2 teacup of water and add to the stew. After 2 minutes, add the tomatoes, tomato ketchup, chilli powder, sugar and salt and cook for 2 minutes. Grease a baking dish and fill with the stew. Roll out the shortcrust pastry dough to fit the baking dish. Cover the stew with the pastry. Make slits on top and sprinkle the milk over the pastry. Bake in a hot over at 450°F for 20 minutes or ntil the crust is golden brown. Serve hot. |
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