Recipe by jas kaur
this is a lovely moist semolina and vegetables loaf recipe tempered with spices best when eaten warm !! recipe by anjum anand
Top Review by fareeda.mehta
This dish was very tasty. I followed the recipe, but added 1/2 teaspoon salt and 1/2 teaspoon chopped green chillies. I poured the mixture in an oiled pie plate, and although I liberally oiled the plate, the bottom was stuck and the inside was not fully cooked at the allotted time. I returned it to the oven for another 15 minutes and it was then fully cooked. I would make this again. Thanks
- 165 g semolina
- 125 ml plain yogurt
- 125 ml water
- 1 1⁄2 cups frozen peas, defrosted
- 2 tablespoons chopped onions
- 1 small carrot, peeled and grated
- 2 1⁄2 cm fresh ginger, peeled and crushed
- 3⁄4-1 teaspoon red chili powder
- 1⁄2 teaspoon ground turmeric
- salt, to taste (season well)
- 3 tablespoons oil, plus extra for greasing
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 1 teaspoon sesame seeds
- 1⁄2 teaspoon bicarbonate of soda
Directions See How It's Made
- Preheat the oven to 200C/400F/Gas 6 and oil a loaf tin.
- In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary.
- Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic.
- Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water.
- Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the tin.
- Serve in wedges, either on its own or with Green chutney.