Simply Delicous Eggless Semolina Cake
2008-09-29 11:16:00 I have for a long time now been on the lookout for a good recipe for eggless cake and there are a quite a few on the net. Some advise the use of extra baking soda and some instruct you to use sparkling soda water. I even went looking for those egg replacement substitutes in my food store but could not get my hands on any. So I tried my hand at one recipe which had a substantial amount of soda-bi-carb in it. What happened was initially the cake rose beautifully but a few minutes after I had removed iy from the oven it fell flat. So flat that it got a stodgy texture and was simply impossible to eat. Even my 6 year old son who normally eats anything sweet quite happily refused to accept this one. So I gave up on it for some time.Some days back though when I was planning the menu for a tea time get together for my friends I recollected this awesome eggless semolina cake that my aaji (granny) used to make in a non-stick pan when I was a child. At that time the concept that my aaji could ...
By: food-n-more
Plum And Ricotta Semolina Gratins
2008-07-18 21:39:00 I have been stuck trying to write this post for a couple of days. I am torn folks....I feel like a bad blogger. I don't want to bore you with book details but it explains a lot of my postings on this site. A lot of you have emailed wanting to have "book updates" and if you are not inclined to read about that topic, skip to today's recipe otherwise, proceed.Some people have emailed with either requests to add one of their recipes in the book or giving me a recipe they think "I might be interested in", and I made me feel compelled to give a couple of details about this topic. Part of writing a book starts with writing a lengthy and detailed proposal in which everything that will be inside (and outside) the book is pretty much spelled out, recipes included. I had to give a detailed list of recipes, chapters, etc.. to my publisher who actually led me slide by with 80 provided I end up with 100. So what do a blog, a book and 100 recipes have in common? Well, the answer would be "everyt...
By: Tartelette
Semolina Cake
2008-06-02 09:38:00 This has got to be my favorite cake. Not only has it got sentimental value - this was my wedding cake, it is also because I love that it is very moist, grainy and has a very buttery taste.I've baked it too many times and on this occasion when my sister wanted to bake a butter cake, I requested for semolina instead. I was also eager to try taking some pictures with the camera to see how it would turn out.It was easy work since my sister helped measure out all the ingredients and set up the Kenwood cake mixer which by the way is probably as old as I am! My dad fixed it up a few times over the years and it still works. The only problem is that we can only set it at one speed! No matter - we just had to be careful when sifting in the flours!SemolinaTesting out the cameraOur very ancient cake mixer whichcost my Mom her whole month's salary back in the '70sTa dah!Cake broke into half despite all efforts to keep itwhole when transferring.It good! We polished it off within a day. ...
By: Makanning
Semolina Halwa
2008-05-16 07:27:00 We were at Swagatas house recently and found her making this for her daughter, niece and nephew. Swagata is a Bharatanatayam dancer, choreographer, writer and more (see some photos here) a good friend who is also instructing my daughter in the art. Semolina or suji halwa is quite easy to make and tastes delicious when hot. First ...
By: Food...!
Semolina Dosai
2008-04-15 21:00:00 After my success with Green Gram Dosai, my confidence and enthusiasm grew bigger and stronger. So strong, that not only have re-created the recipe several times, but I threw myself into the world of dosai experimentations. On my dosai exploration quest, I am still, however, faithful to my sweet little Dakshin cookbook - gosh! I am never tired of this one:It features around 15 completely different dosai recipes (and other snacks). Most of dosai recipes need to stay fermented overnight, which is why I never made them. I always forget to make the batter.This one though is not the same. Two hours of quick set-aside will do it. Here it is, soft and chewy:SEMOLINA DOSAI:(Rava Dosai)Makes: 15 dosaisprep time: 2 hours and 40 minutes1 cup plain flour1 cup semolina1 cup rice floursalt2 tsp cumin seeds3 green chilies1 cup (soy) yoghurta few curry leavesfresh coriander leavesoil for fryingMix the flour, semolina and rice flour. Add the salt and cumin, chopped chillies, yoghurt and the chopped ...
Mango Sheera (Sheer Indulgence)
2008-03-07 23:57:00 Mango Sheera (or Sweet Semolina flavoured with Alphonso Mango ) is a firm favourite in our house. Now Sheera which is traditionally flavoured with bananas tastes awesome and I have savoured it loads of times since childhood .But about 10 years back I tasted this modern variation with Alphonso Mango pulp and that too the fresh kind for the first time at my sister's and loved it. Surprisingly though I never made it myself till last year when I hosted a food stall.At the stall the initial reaction of most people when they read my menu was that of intrigue . Just as I had expected people were drawn to it as anything that has mango in it and particularly Alphonso mango is simply impossible to resist to any Maharashtrian. After savouring the first spoonful most of them were completely bowled over by the combination of the delicious flavours of mango and cardammom and ghee and soon I had people asking me for the recipe. Needless to say I had sold out all the Sheera in about 2 hours or so....
By: food-n-more
Semolina Roggebrood
2008-02-01 16:26:00 Dit brood bakte ik van de week voor het eerst en het zal niet bij die ene keer blijven! Een heerlijke combinatie van bloem, roggemeel en semolinameel en daarbij wat gesnipperde sjalot. Het is geen 'uienbrood', het kleine beetje sjalot wat erin gaat geeft alleen een extra smaak aan het brood. De sjalot kan ook zonder het recept verder te wijzigen weggelaten worden.Doordat er roggemeel in gebruikt worden zal het deeg ietsje anders aanvoelen dan 'gewoon' deeg. Het is wat compacter (een beetje kleiachtig) en blijft altijd een beetje kleven. Uit de boeken van Peter Reinhart heb ik geleerd dat je roggemeel niet te lang moet kneden, doe je dat wel dan kan het brood wat taai worden.Je kunt het bakken in een broodbakvorm, maar ook opmaken als een bol of batard en afbakken op een bakplaat of brood-/pizzasteen.Bij het recept voor Pane Siciliano is meer te lezen over semolinameel.Semolina roggebroodRecept printen135 gram tarwebloem120 gram roggemeel160 gram semolinameel10 gram glutenpoeder...
Basbousa - Semolina (Sooji) Cake with Rose Syrup
2007-11-02 20:34:00 I have made cakes with all-purpose flour all the time, so this time I decided to try something new. While looking for ethnic cake recipes, I came across this one called "Basbousa", which is a typical middle-eastern dessert (mainly Egyptian) with Semolina as a main ingredient. Also, unlike the traditional way of making cakes, this is unique as it uses a sugar syrup topping for a plain cake, which in fact induces the softness, flavor and sweetness to the cake. Also, almonds and lemon juice are an important part of the traditional recipe. I was excited with the idea of making a cake with semolina, or sooji as it is known in India; it sounded healthy and different. The concept of sugar syrup was also fascinating, as I've made a Tres Leches Cake before which uses milk syrup in the same way. As I'm not too huge a fan of lemon flavor in my cakes, I cut down on the lemon juice a little and added Rose essence instead as I thought it would give a nice aroma and a mildly sweet taste that wou...
By: Fun and Food
Steamed Semolina Idlis - no fancy gadgets
2007-10-18 10:19:00 For a very long time, I have been reading about you guys posting tons of recipes for idlis. I have never ate or made those myself. Not that I wouldn't want to, but I was always put off by all those lovely idli makers you guys have and I don't. Then I went to Japan two weeks ago to see my Tompa who was there doing beez-nees and I bought myself a gorgeous South Indian Vegetarian cookbook. Those tempting pictures and fabulous curries just had me wrap my apron around me and get cooking as soon as I stepped off the plane.I mean just have a look for yourself. And when I saw those idlis, I was like "I gotta make these and the fact that I have no idli maker will not stop me".Then I finally asked Bindiya of In Love With Food for a suggestion. She was so sweet and suggested cup cake forms or muffin forms. I was very pleased with her helpfulness but then I realized. Oh... I don't even have separate muffin forms in the house... Argh.BUT! From having a closer look at the picture I knew it w...
Rava (Semolina) Ladoo
2007-08-16 18:11:00 Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand ...
By: Potluck recipes
Different kinds of flour
2007-07-08 22:20:00 In the previous post i discussed some of the flours, now i'm going to tell you about other types of flours:-10) Pasta Flour:- Flour made from durum wheat, the hardest wheat grown, make sturdy dough, and is thus the choice for commercially produced dried pasta.11) Rice Flour:- Available in most supermarkets. It gives a lightly sweet flavour to bread. low in gluten( it is a protien found in the bread), so we use no mare than one part rice flour to four parts wheat flour in a bread recipie.12) Rye Flour:- Available in supermarkets health food stores in medium and dark varieties. Both flours produce breads with full bogy slightly sour flavour. rye Flour is fragile so knead gently. For best results use one part wheat flour to 2 parts medium rye flour and one part wheat flour to 2 parts dark rye flour.13) Self rising:- An all purpose flour with leavning and salt flour added. It is used for recipies where baking powder would be added, but not for yeastrecipies such as bread.14) Semolina:-...
By: Food Blog
Suji Halva - Semolina Halva
2007-04-30 07:47:00 Serve 4 - 6 friends of yours to make them healthy and happy.Quantity and Ingredient0.5 c Suji (Semolina)0.5 c Sugar0.5 c Ghee1.5 c Water1 oz. Sliced almonds1 oz. Raisins8 Green cardamomsMethodBoil sugar and water together for 5 minutes.Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan.Add the syrup and stir briskly until it is absorbed in the semolina.Mix in crushed cardamom seeds, almonds, and raisins.Serve hot.
Sajjige/Semolina Rotti
2007-04-24 17:03:00 I remember the days when Amma used to cook elaborate breakfasts. For her it was/is everyday task of making different dosas, idlis or rotties. There were days when I used to just walked away from kitchen blaming she has not made my favourite breakfast and she would make something in a jiffy to meet my demands. Although I am not very proud of that fact, I have come to appreciate every small things now since I have got only enough time to choose between a toast, cereal or some fruits. May be that is the reason why we have fancy weekend brunch. This weekend I was feeling little lazy to cook anything elaborate and still didn?t wanted to break the tradition of fancy weekend cooking. Quick brainstorming session lead to a special recipe of Sajjige Rotti. This is one recipe which I totally rely on when I want to cook something very tasty yet simple food. My Amma used to make Sajjige dosas using same ingredients.Sajjige Rotti is made using semolina. Chopped onions, green chillies, coriander l...
By: Monsoon Spice
Basbousa (Jewish Semolina and Yogurt Cake)
2007-04-05 08:24:00 From The Jewish Kitchen by Clarissa Hyman 7 tbsp unsalted butter, softened 3/4 cup plus 1 tbsp superfine granulated sugar (run regular sugar in a blender if you don’t have superfine) 2 eggs 3 1/2 cups fine semolina 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon or vanilla extract (I cheated and used a bit of both) 2/3 cup Greek ...
By: Baking Delights
Semolina Cake with Hazelnuts (F?nd?kl? Revanisi)
2007-03-20 01:32:00 2 coffee cups oil * 4 coffee cups flour * 1 tbsp baking powder * 4 coffee cups yogurt * 4 eggs * 4 coffee cups sugar * 4 coffee cups wheat semolina * 2 cups crumbled hazelnuts * 1 lemon juice and grated peelFor the syrup:3 cups sugar * 2 cups water * 1/2 lemon juice * 1 tsp vanilla extractBeat the eggs with the sugar for 10 minutes. Add the flour, the semolina, the nuts, the yogurt, the oil, the lemon juice and grated peel and the baking powder and mix well. Place on a greased rectangular tray and bake on a 180º preheated oven. When it is ready let it cool down.Prepare the syrup. In a pot, mix the water with the sugar and bring to boil for 2 minutes. Add the lemon juice and the vanilla extract and take from the fire. Cut the revani into thick slices and pour the syrup over them with a tablespoon. Decorate with hazelnut slices. Wait 4 hours before serving.
Rava/Semolina Idlis
2007-01-28 20:40:01 If you are a South Indian then one thing which will always follow you everywhere is Idli-Sambar. Be it a small hotel or gaadiwala or some ?sagar? hotels, the white, soft and fluffy Idli?s with big bowl of mouth watering Sambar and Coconut Chutney will take your breath away.Here I?m posting a recipe another version of idli called Rava Idlis. The only common thing between Rice idlis and Rava idlis are their shape and the way they are steam cooked. The ingredients, method of preparing the batter, colour and taste everything is different from one another. Rava Idlis with Coconut Chutney and Onion SambarIngredients:2 cups of Rava/Semolina¼ tsp Cooking Soda1 cup Butter Milk/Sour Curds1 tbsp Ghee/Oil1 tbsp Mustard1 tbsp Urad Dal1 ½ tbsp Channa Dal1 tbsp chopped Curry Leaves1 tbsp finely chopped Green Chillies10-12 Cashew Nuts2-3 tbsp Raisins2 tbsp chopped Coriander Leaves¼ cup grated CarrotsSalt to taste Ready to steam cook Ready to cook in MicrowaveMethod:Heat ghee in a pan and add cash...
By: Monsoon Spice
Sweet Semolina with a Touch of Saffron (Food Fit for the Go
2006-12-02 15:06:25 Sweet Semolina with a Touch of Saffron, originally uploaded by Anupama 72.Its amazing how sometimes the most obvious choice of food is right in front of you and you are racking your brains to come up with a good idea. This happened to me when I read about the Festive Food Fair hosted by the lovely Anna of Morsels and Musings. When I first read the word Festive it conjured up in my mind all the food that we Indians make at Diwali, but then I thought " Oh! but everyone has already blogged about it very recently. So it won't be anything new" In the last few days while cooking at home my thoughts often strayed to what I would make for the Festive Food Fair but kept drawing a blank. Another small problem was that there is no upcoming special occasion or festival that my family and I celebrate atleast till coming January. But the solution came to me through a very cute request made by my 4 yr old son. He has a major sweet-tooth and makes such requests now and then which I sometimes fulfi...
By: food-n-more
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