It was
a pleasant surprise when I receive a request from Shaheen Ali of https://www.spoonforkandfood.com to
do a guest post for her. She is a huge inspiration for me because of the way
she manages her Blog. Despite being in neck deep in work, I managed to finish this post because I
really wanted to be at her Blog. You have to visit her blog to believe what I
say here. Shaheen is not only a gifted
food blogger who masters the art of articulating food, but also a very talented
food stylist and photographer.
I am truly
fascinated by her Baking skills and her creativity at that. Do check out the
BLACK FOREST CAKE, VANILLA SPONGE CAKE WITH DDL FILLING AND FRESH CREAMFROSTING, BRITISH BATTENBURG CAKE, FLORAL FONDANT CAKE, WATERMELONCOSMOPOLITAN, PINK LEMONADE, BLUE LAGOON (NON - ALCOHOLIC), POMEGRANATELEMONADE to name a few.
Now coming
back to my dish, I just love leading a simple, hassle fee and laid back
life and sometimes the simple pleasures
of life can be found in simple recipes which are close to our heart. Chickpeas
are one ingredient which I can go on about making a lot of varieties with. I
have decided to make a pie out of it which can be best enjoyed with some salad
and fresh juice. That’s it as simple as that.
A pie is a baked dish containing a filling of various sweet
or savory ingredients which is usually made of a pastry dough casing that
covers it completely. The first thing that comes to our mind is the sweet,
fruit-or-custard-filled pastry when you think of pie. But all pies need not
necessarily be sweet. Savory pie is one of the all-time hit food with me and my
family. Whether eaten in small slices for a snack or as a main course, this
vegetarian pie is awesome and satisfying. When it comes to a Quick Brunch, savory pies take
the lead.
Course: Brunch
Prep Time:20 minutes
Cooking Time:25 minutes
Yields:6 Pies
Ingredients for the short crust Pie:
·
500
gms, all-purpose flour
·
220gms
butter, chilled and cut in ½ inch cubes
·
4-5
tbsp, ice cold water
Let’s learn how to do this recipe:
· Rub
the cold butter with the all purpose flour till it resembles coarse crumbs. Add
ice cold water little at a time and using your fingers, mix very gently to
bring the flour and butter mixture together to form dough.
·
Divide
the dough in 4 parts and wrap each portion of the dough with cling film very
well and freeze it for 30 minutes.
·
Preheat
the oven to 160 degree and Grease the tart pans.
· Take
out 2 of the dough, place it between two parchment papers and roll it gently to
form a circle with a thickness of about 1/4inch depending upon the size of the
tart shell you require. Carefully place the rolled pastry onto the tart pan and
trim the edges of excess dough. Now fill the tart with kidney beans and bake
the tart crust for 20 to 25 minutes.
· Once
done, allow it to cool for few minutes and very carefully remove the pie
weight.
·
You
would yield 6 pie shells out of this.
Spiced Garbanzo Beans
prep
time:20 mins
cook
time:25 mins
Serves:6
Ingredients:
·
1
cup dried white Garbanzo Beans
·
water
for pressure cooking
·
2
black cardamoms
·
1
inch cinnamon stick
·
2
to 3 cloves
·
1
bay leaf
·
1
black tea bag
·
salt
as required
for making the gravy:
·
1
large onion, finely chopped
·
3
medium to large tomatoes, finely chopped
·
1.5
tsp ginger garlic paste
·
2
to 3 green chilies, slit
·
1
tsp amchur powder
·
½
tsp red chili powder
·
1
tsp coriander powder
· 1 tbsp
Chole Masala
·
1
tsp garam masala powder
·
½
cup stock or water
·
salt
as required
·
2
tbsp chopped coriander leaves for garnish
·
1
medium onion, thinly sliced for garnishing
how to make the recipe:
·
Soak
1 cup dried white Garbanzo Beans overnight in water. Drain and rinse
them. Pressure cook the Garbanzo Beans, black cardamoms, cinnamon, cloves
and bay leaves along with tea bag and 3 cups water till the beans have softened
and completely cooked.
·
Heat
3 tbsp oil in a pan. Add ginger garlic paste and slit green chilies. Saute till
the raw aroma of ginger-garlic goes away, then add chopped onions, stir and
saute the onions on a low to medium flame till they turn golden.
· Then
add chopped tomatoes and add the red chili powder, cumin powder, coriander
powder and mix very well and saute till the tomatoes become mushy and you see
fat releasing from the sides of the masala. Now add the cooked Garbanzo Beans and stir very well.
·
Add
the dry mango powder and ½ cup stock or water. Check the seasoning and stir
very well and simmer the Garbanzo Beans till the gravy thickens. Mash a few
beans which helps in thickening the gravy.
·
Simmer
for about 12 to 14 minutes on a low to medium flame and lastly add 1 tsp garam
masala powder. stir and mix very well.
·
Preheat
the oven to 180 degree. Take out 2 of the dough, place it between two parchment
papers and roll it gently to form a thin circle out of it. Carefully place the
rolled pastry onto the tart pan and trim the edges of excess dough. Make some
patterns with the help of a cookie cutter and place them on the pie shells. mark
some incisions with a sharp knife in few places of the coved pie shells.
· Bake
in a preheated oven for 20 to 25 minutes or till you see the top becoming
golden brown.
· Serve
it with a salad of your choice and enjoy this treat with a fresh glass of mango
juice.
3 comments
This comment has been removed by the author.
ReplyDeleteWOW! That looks so delicious. Making me HUNGRY....
ReplyDeleteThanks Swati
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