Pie Crust

All Purpose Flour - 1 1/2 cup

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp. diced

Shortening - 3 tbsp.

In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surface into desired circle. Transfer this circle into baking dish and trim the edges and crimp decoratively. Pierce the bottom of crust with a fork and freeze for 15 min before using it in your favorite recipe.

For recipes that call for pre baked Pie Crust preheat oven to 375 F. Line the entire crust with foil and fill with dry beans. Bake for 20 min. Remove the foil and beans and bake another 10 min.

Shrimp Coconut Curry

Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.