SAVORY SEMOLINA
Provided by Susan Feniger
Categories Breakfast Side Semolina Curry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
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.
SAVOURY SEMOLINA LOAF
this is a lovely moist semolina and vegetables loaf recipe tempered with spices best when eaten warm !! recipe by anjum anand
Provided by jas kaur
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 318.6, Fat 12.7, SaturatedFat 2.2, Cholesterol 4.2, Sodium 247.9, Carbohydrate 41.7, Fiber 4.8, Sugar 5.3, Protein 9.8
HANDVO (SAVORY VEGETABLE SEMOLINA BREAD)
Handvo, a savory vegetable bread from the Indian state of Gujarat, is a near constant in the home of Anita Jaisinghani, the chef and owner of Pondicheri restaurant in Houston. Using hot water in the dough helps meld the flavors and hydrate the flours, as well as kickstart the leavening process. Ms. Jaisinghani makes many different versions - this carrot one is layered with the fragrance of toasted spices, the warmth of ginger and the freshness of herbs. Thanks to the pumpkin and sesame seeds that toast on top while it bakes, it also has an extra crunchy crust. The accompanying yogurt sauce is quickly - and deliciously - seasoned with aromatic spices tempered in oil. This is typically served as a snack, but is substantial enough to be a light meal when served with a salad.
Provided by Rachel Wharton
Categories breads
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Arrange an oven rack in the lowest position and heat oven to 350 degrees.
- Make the handvo: In a large (10-inch) cast-iron or nonstick oven-safe skillet, heat the vegetable oil over medium-high. When the oil begins to shimmer but is not yet smoking, add the peanuts and fry, stirring continuously, until they begin to take on color and toast, a minute or two. Immediately add the cumin seeds, stirring just until they begin to pop and sizzle, about 10 seconds, then immediately stir in the curry leaves and turn off the heat. (Be careful as the curry leaves will spatter.) Scrape into a large bowl. Reserve the skillet, but don't clean it.
- To the bowl, add the carrots, semolina, fenugreek, cilantro, yogurt, chickpea flour (if using), ginger, salt, baking powder, chile powder, turmeric and baking soda. Stir until well mixed. Run the hot water tap until the water is very hot (120 degrees) and measure out 1 cup. (Or heat 1 cup water to about 120 degrees in a small pot or kettle.) Add to the semolina-carrot mixture and stir until everything is evenly mixed. Immediately pour it into the skillet you used to toast the spices in the oil. Sprinkle the sesame seeds and the pumpkin seeds, if using, over the top.
- Bake until the sides pull back a little from the edges and the center is set, 40 to 45 minutes. It is better to overbake rather than underbake to achieve a crisp crust. Cool in the pan on a rack for 10 to 15 minutes.
- Meanwhile, make the yogurt sauce: In a small bowl, stir together the yogurt, sugar and salt. Set this aside and, in a small skillet, heat the oil over medium-high to high. When the oil begins to shimmer but is not yet smoking, add the garlic. Stirring constantly, cook it just until the edges turn golden brown, about 1 minute, then immediately add the mustard seeds and chopped curry leaves, and remove the pan from the heat. Carefully pour the oil into the seasoned yogurt, leaving a few teaspoons of the spices and herbs in the pan, and fold the oil and yogurt together. Sprinkle the reserved spices and herbs and the chile powder over the top.
- If the edges of the handvo are stuck to the skillet, use a spatula to release the sides. Flip the handvo out of the pan or, to serve it with the seeds on top, gently slide it onto a serving plate using a large spatula. Cut into slices or squares and serve warm or at room temperature with the yogurt sauce.
More about "savory semolina food"
UPMA {SAVORY SEMOLINA DISH} - SIMPLYVEGETARIAN777
From simplyvegetarian777.com
5/5 (1)Category Breakfast, Brunch, SnackCuisine South IndianTotal Time 20 mins
- Take a heavy bottom pan and add semolina to it. Roast the semolina on medium heat for about 4-5 minutes till you can smell a nice aroma. Keep stirring since it gets burnt at the bottom quite fast.
- Take the same heavy bottom pan and heat 1&1/2 tbsp oil in it. Add mustard seeds, urad and chana dal , dry red chili, plus cashews and peanuts to the pan. Saute and stir at medium heat in the pan, till mustard seeds splutter and dals turn slightly golden and peanuts & cashews are reddish in color.
SAVORY SEMOLINA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Servings 6
- 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.
SAVORY SEMOLINA FRITTERS RECIPE - EAT SMARTER USA
From eatsmarter.com
5/5 (3)Total Time 1 hr 10 minsCategory Lunch, Dinner, Snack, Main CourseCalories 259 per serving
SAVORY SEMOLINA - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SAVORY SEMOLINA MUSHROOM CASSEROLE RECIPE | EAT SMARTER USA
From eatsmarter.com
THREE COLORED BREAKFAST MASALA UPMA (SAVORY SEMOLINA PUDDING)
From easycookingwithmolly.com
SAVORY SEMOLINA MUFFINS - TWINKLING TINA COOKS
From twinklingtinacooks.com
SAVOURY SEMOLINA CAKE | HEALTHY BAKING - FOOD
From sbs.com.au
SEMOLINA CAKE-EGGLESS SAVORY RAVA CAKE RECIPE - PADHUSKITCHEN
From padhuskitchen.com
SOOTHING SEMOLINA - RECIPES FOR DISASTER
From recipes-for-disaster.com
SAVOURY SEMOLINA CAKE RECIPE / SPICED TEA ... - AT MY KITCHEN
From atmykitchen.net
SAVORY SEMOLINA CAKE - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
SAVOURY SEMOLINA (ANDHRA-UPUMA) RECIPE | INDIAN RECIPES IN ...
From kfoods.com
EGGLESS SAVORY SEMOLINA WAFFLES RECIPE - COOKING HEALTHY
From cookinghealthy.co
SAVORY SEMOLINA PANCAKES WITH VEGGIES (RAVA UTTAPAM)
From everydaynourishingfoods.com
INDIAN FOOD MADE EASY - YOUTUBE
From youtube.com
SAVORY SEMOLINA WAFFLES - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
EGGLESS - ANYBODY CAN BAKE
From anybodycanbake.com
10 BEST SEMOLINA BREAKFAST RECIPES | YUMMLY
From yummly.com
SAVORY SEMOLINA | SEMOLINA RECIPE, RECIPES, SEMOLINA
COOKING WITH SEMOLINA - SUVIE
From blog.suvie.com
SAVORY SEMOLINA CAKE ~ EGGLESS CAKE RECIPES - TICKLING PALATES
From ticklingpalates.com
SAVORY SEMOLINA MODAK (NO STEAMING) - FIRST TIMER COOK
From firsttimercook.com
SAVORY SEMOLINA DISHES
From world.openfoodfacts.org
SEMOLINA TART CRUST RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
MAFROUKEH-RAMADAN SPECIALS #3 - SAVORY&SWEETFOOD
From savoryandsweetfood.com
SAVORY SEMOLINA MUFFINS - FOOD NEWS
From foodnewsnews.com
SAVOURY SEMOLINA CAKES (DHOKLA) RECIPE - FOOD
From sbs.com.au
SEMOLINA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SAVOURY SEMOLINA CAKE - ANJUM ANAND
From anjumanand.co.uk
QUICK SAVORY SEMOLINA BREAKFAST - RECIPES ARE SIMPLE
From recipesaresimple.com
SAVORY SEMOLINA CAKES - SPICE CHRONICLES
From spicechronicles.com
THARI CHOR-SEMOLINA BIRYANI - SAVORY&SWEETFOOD
From savoryandsweetfood.com
SAVORY SEMOLINA PORRIDGE - HERBS & FLOUR
From herbsandflour.com
CREAMY SEMOLINA WITH ROASTED MUSHROOMS - FOOD & WINE
From foodandwine.com
SAVORY SEMOLINA CAKE - HONEST COOKING
From honestcooking.com
SAVOURY SEMOLINA CAKE RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
SAVOURY SEMOLINA CAKE - COOKED
From cooked.com
INDIAN SAVORY PANCAKES (SEMOLINA AND YOGURT PANCAKES) FROM ...
From lafujimama.com
SEMOLINA PORRIDGE - THE TASTE OF KOSHER
From thetasteofkosher.com
SAVORY SEMOLINA CAKE RECIPE | SPOON FORK AND FOOD
From spoonforkandfood.com
SAVORY SEMOLINA CAKE (EGGLESS) | BLOGEXPLORE FOOD & RECIPES
From blogexplore.com
BANSI RAVA UPMA/UPPITTU (SAVORY SEMOLINA) - CURRYANDVANILLA
From curryandvanilla.com
SAVORY SEMOLINA CAKE - THE BIG SWEET TOOTH
From thebigsweettooth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love