Semolinawithbanananuts Recipes

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.

Steps:

• Put the semolina and milk into a pan and stir over medium heat until the semolina is thick and soft.
• Spoon the semolina into 4 serving bowls.
• Top with the yoghurt, bananas, pistachios and honey.

Steps:

• Preheat oven to 180°C.
• Grease a 9x13-inch baking dish.
• Beat butter and sugar until light and fluffy.
• Beat in eggs one at time.
• Add semolina and let mixture stand for one and half hours.
• This step is very important. After standing stir rest of ingredients in until well blended.
• Pour into you baking dish, sprinkle with seeds and bake for 20-30 min or until a skewer comes out clean.

Steps:

• Make dough:
• Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30 minutes.
• Roll out dough:
• Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1 piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust rollers and your hands with flour if necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14 inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll out remaining dough in same manner (do not stack pasta sheets).
• Cut pasta:
• Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes, before cooking.