Savory Vegan Semolina Cake ( Step By Step Pictures)

This is such an easy recipe to enjoy anytime and full of veggies and most importantly no soaking or grinding required.Use any vegetables you have at home, such as courgettes, cabbage, spinach and even fresh fenugreek leaves. It keeps well in the fridge for 4-5 days

Savory Vegan Semolina Cake


Preperation Time:- 10 Minutes

Cooking Time:- 40 Minutes

Serve:- 2

Recipe Adapted From :- Indian Food Made Easy by Anjum Anand



Ingredients:-



Semolina/Sooji:- 1 Cup

Water:- 1 Cup

Two handfuls frozen peas, defrosted

Onion - 2 Tbsp (Chopped)

Carrot:- 1 (Peeled & Grated), i used finely chopped

Handful fresh or frozen (defrosted) green beans, roughly chopped

Fresh ginger:- 1 inch piece , peeled and crushed

Red chilli powder:- 1 Tsp

Turmeric:- 1/2 Tsp

Salt, to taste (season well)

3 Tbsp oil, plus extra for greasing

Mustard seeds:- 1 Tsp

Cumin seeds:- 1/2 Tsp

Sesame seeds:- 1 Tsp

Bicarbonate of soda:- 1/2 Tsp

Procedure:-



1. Preheat the oven to 200C/400F/Gas 6 and oil a loaf pan.



2. In a large bowl, mix together the semolina, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary.



3. 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.



4. 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 pan.



5. Serve in wedges, either on its own or with chutney



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Posted in: Indian Cook