Savory Semolina Muffins Food

SAVORY SEMOLINA

Steps:

• Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
• Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
• *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
• **Also known as kari patta; available at Indian markets.
• ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.

SAVORY SEMOLINA MUFFINS

Steps:

• To a mixing bowl, add the yogurt and water. Whisk until smooth.
• Add the semolina, chickpea flour and oil to the bowl.
• Mix well with the yogurt mixture and let it stand for 15 minutes.
• The batter should not be too thick or too thin. You should be able to coat a spoon evenly with it.
• Add salt and the onions, carrots, bell pepper and green peas. Mix everything well together.
• Add the crushed red pepper flakes, Italian seasoning and baking soda. Mix well.
• Fill the Idlito silicone kitchen molds with the batter. Top with cheese.
• Preheat the oven to 400 degrees F. Place the molds in the oven and bake it for 25 minutes.