Indian Cooking Recipe : Vegetable Stew With Crust Ingredients : 175 gms French beans 175 gms carrots 175 gms cauliflower 175 gms potatoes 175 gms green peas 175 gms small onions 3 large onions 2 tomatoes 2 tsp maida 3 cloves 2 sticks cinnamon ½ teacup tomato ketchup 1 tsp chilli powder 1 tsp sugar 4 tbsp ghee salt to taste For the crust : 1 tbsp milk For the shortcrust pastry 225 grams plain flour 115 grams cold margarine or butter a good pinch salt Method : For the shortcrust pastry : Sieve the flour and salt together. Cut the margarine with a knife. Rub into the flour with finger tips. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling consistency. Lightly flour the rolling pin and the pastry board. Roll the pastry to required thickness and shape, lifting and turning to keep it light. As a general rule, pastry should be baked in a hot oven at 450ºF., but exact baking times and temperatures are given in individual recipes. For the vegetable stew with crust : Cut the large onions, French beans, carrots, cauliflower and potatoes into big pieces. Heat the ghee and sauté the sliced onions until it turns golden in colour. Put the cloves and cinnamon and sauté for 1 minute. Put the cut vegetables, green peas and small onions and sauté for 2 minutes. Put 2 teacups of water and cook until the vegetables are cooked. Combine the flour in ½ teacup of water and add to the stew. After 2 minutes, put 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 oven at 450ºF for 20 minutes or until the crust is golden brown. Ready to serve hot.