Chop the capsicum, tomatoes, and onions into smaller pieces. Put it on fire with 1/2 teaspoon oil till the vegetables become soft and mixes well with the potatoes, carrots.

Add the tomato and chilli sauces. The self raising white flour should be kneaded into perfect dough with some water and oil.

Make smaller balls and roll with the help of a rolling pin to obtain a rounded structure. Take a little of the dough in hand and press in between your palms so that it becomes an elongated structure.

Make sure that the structures are prepared as thin as possible because these structures will be required to put on the top of the pie once prepared. Keep them aside.

Put the mashed vegetable inside the dough placed in a baking tray. Spread evenly with the help of a spoon.

Spread shredded cheese (Gouda, mozzarella, cheddar and Swiss) over the mashed vegetable. Spread a pinch of oregano over the toppings.

Spread the elongated thin dough over the cheese toppings. Place it in a criss-cross fashion so that the pie gets a netted appearance.

Pre-heat the oven at 240 degrees for 10 minutes and then place the vegetable pie in the oven at 220 degrees for 20 minutes. Check in between from the glass of the oven and see the color change.

Then you are sure that the pie is ready to be served. When the pie is ready remove it from the oven and get ready to serve it.

RELATED RECIPES Vegetable dal fry Chinese-style desi noodles Nutty tomato pie with bell pepper icecream Stuffed vegetable idli Agathi keerai curry Ingredients: 200g - self raising white flour 3 medium pieces - potato 2 medium pieces - carrot 1 big sized, grated - capsicum 2 medium sized grated - tomato 2 medium sized grated - onion 2 tsp - tomato sauce 1 tsp - chilli sauce (optional, in case you are fond of the hot flavor) Oregano, a pinch Sesame seeds, a pinch Salt to taste Cheese (a combination of mozzarella, Gouda, cheddar and Swiss cheese) [the choice of cheese depends upon you, but this combination will always give the best result) (less)

Add salt and pepper to taste. Slit each paneer piece into two parts, horizontally.

Grease two oven proof serving plates with half the remaining oil. Place one slice from each paneer piece on each plate.

Top each paneer slice with 1/4th the cheese and vegetables. Cover with the other slices of paneer.

Brush the top with remaining oil. Bake in a hot oven (200C) for 10 minutes.

Carefully take the plates out and pour 3 Tbsp of sauce over each paneer block. Sprinkle with remaining vegetable mixture and cheese.

Return to the oven and bake for 5-8 more minutes till the cheese melts. Serve immediately.

Serves: 2 RELATED RECIPES Paneer masala khichdi Chilli Paneer Cheesy, crunchy vegetable pie Shahi Paneer Garlic paneer starters Ingredients: 250 g - paneer, square/rectangle block cup - button mushroom, sliced cup - capsicum, chopped 10 g - mozzarella cheese, grated 1 tsp - garlic, minced 6 tbsp - pizza sauce 3 tbsp - olive oil salt and pepper to taste (less)

Rinse off the salt and place the slices on kitchen paper to dry. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.

Drain on absorbent paper. Beat the egg yolks in a mixing bowl.

Add the milk. In a separate bowl, beat the cottage cheese.

Season the breadcrumbs with salt and pepper. Spread each slice of eggplant on top to form a sandwich.

Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs. Deep fry the sandwiches in hot oil for 3 mins.

until golden brown. Drain on kitchen paper.

Garnish with chopped parsley and serve hot with kapsa rice. RELATED RECIPES Stuffed tomato dolmas Cheesy, crunchy vegetable pie Stuffed vegetable idli Stuffed vegetable idli Stuffed eggplant Ingredients: 2 large eggplants 300 gms.

cottage cheese Yolks of 2 eggs 1/4 cup fresh parsley, finely chopped 125 gms. mozzarella cheese, grated 2 tbsp.

milk 1/4 cup breadcrumbs Salt and black pepper to taste 1 tbsp. chopped parsley (less)

Rinse off the salt and place the slices on kitchen paper to dry. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.

Drain on absorbent paper. Beat the egg yolks in a mixing bowl.

Add the milk. In a separate bowl, beat the cottage cheese.

Season the breadcrumbs with salt and pepper. Spread each slice of eggplant on top to form a sandwich.

Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs. Deep fry the sandwiches in hot oil for 3 mins.

until golden brown. Drain on kitchen paper.

Garnish with chopped parsley and serve hot with kapsa rice. RELATED RECIPES Stuffed tomato dolmas Cheesy, crunchy vegetable pie Stuffed vegetable idli Stuffed vegetable idli Stuffed eggplant Ingredients: 2 large eggplants 300 gms.

cottage cheese Yolks of 2 eggs 1/4 cup fresh parsley, finely chopped 125 gms. mozzarella cheese, grated 2 tbsp.

milk 1/4 cup breadcrumbs Salt and black pepper to taste 1 tbsp. chopped parsley (less)

Add salt, pepper and thyme. Heat the oil.

One by one dip the cheese in the batter, roll in breadcrumbs and deep fry till golden brown. RELATED RECIPES Shrimp fried rice and sausage frittata Potato and cheese lettuce rolls Spanish Spinach Cheese Omelette Indonesian Nasi Goreng (Fried rice) Goat cheese sauce pasta Ingredients: 300g - mozzarella cheese 1/2 cup - flour (maida) 3 - eggs, beaten Salt and pepper to taste 1/4 tsp - thyme Oil for frying 3/4 cup breadcrumbs (less)

Ingredients 250 grams mozzarella cheese For the batter 1/2 cup plain flour ( maida ) 1/4 cup cornflour 1/2 teaspoon dried oregano 1/2 teaspoon chilli flakes salt to taste Other ingredients 2 cups dried bread crumbs oil for deep frying For serving 1/2 recipe tomato and red wine sauce, Method 1. Cut the mozzarella cheese into sticks (like French fries) and freeze.

2. Combine all the ingredients for the batter in a bowl and make a thick batter using approximately 1/2 cup of water.

3. Dip each cheese stick into the batter and coat with a thick layer of bread crumbs, pressing them firmly.

Refrigerate for 1/2 hour. 4.

Deep fry a few pieces at a time in very hot oil for a few seconds till golden brown. 5.

Serve immediately with the tomato and red wine sauce. Tips You can double coat the sticks with the batter and crumbs so that the cheese does not ooze out of the covering.

The oil should be very hot and the sti (less)

Serves 3 to 4. Ingredients 1 ripe avocado, cut into thin slices 1 teaspoon lemon juice 3 large tomatoes, cut into thin slices 11/2 cups cooked fusilli or bow pasta, page.

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. 1 cup mozzarella cheese, cut into thin slices 2 tablespoons chopped walnuts To be mixed into a dressing 3 tablespoons olive oil or oil 11/2 tablespoons lemon juice 1/4 teaspoon mustard powder 2 tablespoons chopped fresh basil 1/4 teaspoon sugar salt and freshly ground pepper to taste Method 1.

Apply the lemon juice to the avocado slices to prevent them from discoloring. 2.

Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well. 3.

Cover and refrigerate for about 2 hours. 4.

Serve chilled (less)