Savory Semolina Recipes

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

Savory Semolina image

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.

Ingredients

4 cups water
2 teaspoons coarse kosher salt
1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
1/3 cup Clarified Butter
2 small garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
1 small serrano chile, minced
1 teaspoon black mustard seeds***
1/2 teaspoon cumin seeds
12 cherry tomatoes, halved
1 cup fresh or frozen green peas
1/3 cup chopped raw cashews

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

Savoury Semolina Loaf image

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

Ingredients

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

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