Showing posts with label Fine Semolina. Show all posts
Showing posts with label Fine Semolina. Show all posts
Showing posts with label Fine Semolina. Show all posts
Showing posts with label Fine Semolina. Show all posts

Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.
Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method
Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.
Now roll it on an oiled platform and cut into finger sized pieces.
Roll them in rice flour, dust all the excess flour.
Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.
Serve hot with ketchup.
Enjoy these great crispy, crunchy party pleasers.
My Notes 
You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.
Labels: French Fries, Mashed Potatoes, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

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Eggless Mango Semolina Cake#SundayFunday

Easy and tasty egg free mango cake recipe made with no flour, simple pantry ingredients and fresh mangoes. This eggless mango cake is light, moist, and delicious! You don’t even need any electrical equipment such as a stand mixer or electric beater for this recipe.

Ingredients
1 Cup Fine Semolina/Rawa
1 Cup Mango Pulp
¼ Cup Vegetable Oil
¾ Cup Caster Sugar
1 Teaspoon Baking powder
½ Teaspoon Cardamom powder
For Garnish
¼ Cup Chopped Nuts - I used sliced pistachios, almonds & cashew nuts. 

Method
Pre-heat the oven to 170°C.
Mix the semolina, sugar, cardamom and baking powder well.
In a large bowl add oil and mango pulp whisk well with a hand whisk until combined. Then add in the semolina mixture, mix well. Cover and let is sit for 15 minutes.
Pour in a greased round 6"pan. Level the cake and garnish with sliced nuts.
Place in the oven and bake for 30 - 35 minutes. Check after 30 minutes with a toothpick to see if properly baked. If it comes out clean then remove immediately. In my oven it took exactly 35 minutes.
Allow to cool completely.
Slice and serve it's light, moist, and delicious!
My Notes
The mango pulp should not be thick and not too watery.
If you use a pulp that is not thick then let the cake batter stand aside for 20 minutes or until the mango pulp is absorbed by the semolina.
If you place a thin batter directly in the oven it takes a longer time to bake and then browns the cake. You will not get that beautiful, rich yellow color. 
Labels: Cake, Eggless, Fine Semolina, Mango, Tropical Fruits, Sunday Funday 

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Gulachi Sanjyachya Polya With Whole Wheat Flour

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing

1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - 
I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method
In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.
On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 
Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 
Cool and then knead this well till forms a soft ball and keep aside. 
Divide into 6 equal round balls.

Let's make dough for the outer covering
Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.
Take one dough ball and flatten it with your finger to make small round dish . Fill a semolina ball in the center and cover it tightly to make ball. 
Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 
Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  
Here it's perfect.
Heat a griddle/ tawa, when it just warm, place the roti on it
cook till it become golden spots on one side and it puff up.
Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 
Now drizzle a teaspoon or more of desi ghee, on and around the polya while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.
Here it's perfectly baked, soft like cotton..lush lushit!!
                              
Like wise make the rest of the Sanjyachya Ploya!!
Serve hot!! 
We had with our hot cup of tea. 

Labels: 
Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets

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Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 
For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients

1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method
In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 
It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 
Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 
After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.
Add the essence and chopped tutti frutiy and mix well.
Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 
Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 
Keep it to cool on a wire rack for 15 minutes. Then un mold it 
let it cool completely. 
When it's completely cooled 


then only slice it or else it will crumble since this is a soft and moist cake.
This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.
Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

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Instant Green Peas Crispies - Breakfast

This makes a filling and quick breakfast. These are healthy and made with a drop of oil.  See Notes before making these to make them perfect and practically oil free.
Makes 20 Crispies
Ingredients 

For the Crispies
1 Cup Packed Fresh Bread Crumbs
1 Cup Boiled Fresh Green Peas
2 Tablespoons Finely Chopped Capsicum 

2 Tablespoon Finely Chopped Onion
1 Green Chilly - finely chopped
½ Cup Fine Semolina
1/3  Cup Yogurt - whisked
½ Teaspoon Red Chilly Flakes
½ Teaspoon Chaat masala
1 Teaspoon Heaped Salt or as per taste
½ Teaspoon Grated Ginger
200 Ml Water or as required to make a thick consistency
¼ Teaspoon Heaped Baking Soda
2 Tablespoons Finely Chopped Coriander Leaves 

Other Ingredients
Oil as required for frying
1 Teaspoon Sesame seeds
1 Teaspoon Mustard seeds
Method
In a large bowl  add the fine semolina, whisked yogurt and half of the water quantity.  Mix this well and keep it aside for the semolina to swell. 
In the meatime let's gather our remaining ingredients
In a small grinding jar add boiled fresh green peas and pulse it two or three time to make a coarse paste, add this to the semolina.  
Now add all the remaining ingredients like fresh bread crumbs  finely chopped capsicum, onion, green chilly,  chaat masala, salt,ginger, chilly flakes, coriander leaves mix well. Add the remaining water and make thick batter. Cover it and let it set for 5 mins. After 5 mins, check the consistency of the batter, if necessary add water ( I did not add more than 200 Ml water) .
Now  place a non stick pan ( I used an uttappam pan to make these it was perfect  to make these) add  few drops of oil and heat it. Add sesame seeds and mustard seeds a little of each. This is added each time to make a fresh batch of crispies.

Add Baking Soda to the semolina mix and whisk it very well. 
On low flame add a tablespoon of batter and cook until golden on one side then 
flip and cook on the other side until golden crisp. Take out after golden and crisp on outside.
I made few in a non stick pan too.
Your breakfast crispies are ready to serve. 
Enjoy these with a sauce or chutney of your choice. These taste good, without any accompaniments too.

My Notes
I used green, red & yellow capsicums, can use only green.  
If you use more than 1/4 teaspoon of oil for each crispies then they will become soft.  For them to be crisp from outside reduce the oil.  Use a good non stick pan to  make these practically oil free.  For the next batch used just a drop of oil to make these. 

Labels : Fine Semolina, Rawa, Green Peas, Yogurt, Breakfast, Healthy, Crispies, Instant Mixes, Low Fat

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