About Us Contact Us Help






Corn Pie with a mexican touch

2 medium onions
2 garlic cloves
2 green peppers
1 medium carrot
2 medium tomatoes
2 cups black or kidney  beans ( canned) or soaked overnight
2 tsp oil
2 tsp chillie powder
1 tsp cumin powder

For the pie crust
2 cups corn flour
1/2 cup wholewheat flour
2 tsp baking powder
1 tsp salt
2 tsp oil


Chop the onions and garlic finely. Wash the green peppers and finely chop.Peel and chop the carrots. Puree tomatoes in a blender and keep aside.

Preheat over to 400 degrees . Mix all the ingredients for the crust and knead into a fine dough. Grease a 9 X 12 baking dish. Pat half the dough and spread into the bottom of the dish. Spread the rest of the dough on parchment or butter paper and spread it across the same size. Keep aside.

Heat the oil in a non stick pan and cook  the onion until soft, add garlic and the rest of the vegretables and cook for 5 minutes. Add the beans, pureed tomatoes, chillie powder, cumin powder. Pour this in the pie dish, press the remaining dough to cover it and press edges to seal. Bake in a preheated oven to 30-40 minutes till nicely baked and golden brown.

Bookmark and Share |

You may also access this article through our web-site http://www.lokvani.com/

Home | About Us | Contact Us | Copyrights Help