Savory Semolina Cake

I am paired with Nayana Pikle for Shhh Cooking Secretly Challenge. She has suggested two ingredients; Semolina and Coriander. I made this flavorful and spicy savory semolina cake which has become a hit here. I didn't expect it to be so tasty. It is definitely worth a try again. 

Adapted from here and here.

Ingredients:

Semolina 1 cup
Red Chilli Powder 1/2 tsp
Coriander Powder 1/4 tsp
Turmeric Powder a generous pinch
Baking Powder 1/2 tsp
Baking Powder 1/2 tsp
Peas 1/4 cup
Chopped Beans 1/4 cup
Carrot 3 grated - medium
Onion chopped - 1/2 - medium
Finely chopped Ginger 1 tblsp
Yoghurt 1 cup
Water 1/2 cup
Salt
Sesame seeds for topping

To temper:

Mustard seeds 1/2 tsp
Cumin seeds 1/4 tsp
Finely chopped Curry Leaves 1 tbsp
Finely chopped Coriander Leaves 3 tbsp
Oil

Method:

Preheat the oven at 175 deg C. Grease and line a loaf pan with baking paper.

Mix all the ingredients in a large bowl until well combined. 

Add oil in a pan. When hot, add mustard seeds. When it starts popping up, add cumin seeds, chopped coriander and curry leaves. Pour this tempering into the mixture and mix until well combined.

Pour the batter into the loaf pan. Bake at 175 deg C for 35-40 minutes until done or a tooth prick inserted comes out clean.

Serve hot with green chutneys and ketchup.

Notes:  I used yellow semolina. If using regular sooji, pulse it in a mixer for a few seconds before adding. I think beans can be avoided as it was quite difficult for me to cut thinner slices. 

Sweet Potato Cutlet

I am proud to be a part of Shhh Cooking Secretly Challenge where we share recipes prepared with secret ingredients suggested by paired bloggers. Its really fun and interesting. My pair for this month is Nupur from 

Uk Rasoi. She has suggested two ingredients; Sweet Potato and Spring Onions. I've been craving to taste a cutlet since few days; so made cutlet out of Sweet Potato and other veggies. It turned out awesome.

Ingredients:

Sweet potato 2 long
Beans 5
Carrot half
Chilli Powder 1 1/2 tsp
Coriander 1/2 tsp
Cumin Powder 1/2 tsp
Aamchoor powder a pinch
Chopped Coriander leaves
Salt
oil for deep fry
Bread Crumbs
3-4 tblsp All Purpose Flour / Maida

Method:

Pressure cook Sweet Potatoes. Peel the skin and mash it.

Chop carrot and beans into a very fine pieces. Cook the vegetables in a steamer or Idli cooker. Make sure there is no moisture in the vegetables. If yes, squeeze it using a kitchen towel. Avoid cooking the vegetables along with water directly in a pressure cooking or a pan.

Add little water to Maida and mix to form a smooth paste. Make sure there is no lumps. 

In a large bowl, add the mashed sweet potatoes, cooked veggies, all the powders and salt. Pinch a ball size from the mixture. Gently flatten, dip it in the Maida-Mix and roll over the bread crumbs. Transfer it to a paper towel. Follow the same for the rest of the mixture. 

Serve with chutney or tomato ketchup. 

Notes:

You can use Peas and cashews. If using potatoes, decrease the chilli powder according to your taste.

Beans stir fry with Moong Dhal

My toddler son eats only curd rice. It is very difficult to make him eat lentils. Once a week, I make him eat Paruppu sadam (Toor Dhal curry) with much force; he eats it with an angry face. He doesn't like sambar or any curry made with lentils except for kootu, that too , he likes to have it as a side dish to curd rice. But he eats almost all vegetables except for bitter gourd. Usually I add moong dhal to cabbage stir fries. I tried it with beans and it turned to be flavorful and on top of it, my son liked it very much. :) Though he eats just 1-2 tblsp of vegetables, I am quite happy that he eats it along with lentils.

Ingredients:

Beans 250g
Dried Red Chillies 2-3
Moong Dhal (yellow) fistful
Grated Coconut 1 tblsp
Salt
Water

To temper:

Pearl Onions few
Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Curry leaves few
Asafoetida a pinch
Oil

Preparation:

Chop Beans and Onions into fine pieces.

Method:

Heat Oil in a Pan. When hot, add mustard seeds. When they start popping up, add Urad Dhal, Curry Leaves, Asafoetida, onions and red chillies. Fry till onions turn translucent.

Now add chopped beans and salt. Fry for a while and then add Moong Dhal along with water. Cook till done.

Serves: 2
Serve with steamed rice and any spicy curry.

This goes to Vegan thursdays, an event initiated by Priya suresh of Priya's versatile Recipes. We are a group of bloggers who share only vegan recipes on first and last thursdays of every month.