Guest Post by Priya Ranjit: Savory Semolina Cake

Sharing is caring when it comes to blogging, sharing recipes and tips with fellow bloggers. I made a lot of friends ever since I started blogging, next to be the star of my guest post will be Priya Ranjit of Cook Like Priya her pictures show how tasty the dishes would be. Its true when people say pictures tell a thousand story, for those who have not visited Priya please don't waste anymore time rush to her space. Coming to her recipe today, the moment she sent me the picture I have decided that I would be making this soon, drool-worthy dish isn't it?

Now let us see what she have prepared for us and drool with me;

I am so happy and excited to do my 3'rd guest post for Suman Arthy who writes Sumanarthy's Kitchen. When Suman asked me to do a guest post I simply jumped to the idea, although the post was supposed to be for the end of 2012 I took my own sweet time to send my recipe, thanks to Suman for understanding and also sharing her blog for my recipe today.

I came to know Suman through her blog and I was really trilled to see lots of non-veg recipes which I would drool over ;-). I was actually surprised when she asked me for a guest post so I did this savory snack cake just for you Suman. Hope u like it

This Savory Semolina Cake is simple to put together with lots of vegetables and no butter or egg. The vibrant color comes from the spices used which can be adjusted according to taste. Topping of sesame seeds gives a great crunch. The cake remains moist for long, you can also warm it in a microwave before serving. I would recommend having it in the evening with a cup of coffee. This snack cake is great and healthy compared to most deep fried/ sugary cakes or cookies. 

Recipe Source ~ Anjum Anand cook book

Serves ~ 8 pieces and serves 3-4

Prep time ~ 10 mins

Bake time ~ 35-40 mins

Ingredients (read notes before baking)

1 cup semolina/Farina/Sooji

1 cup chopped vegetables, carrots, beans/ peas

1 heaped teaspoon grated ginger

½ - 1 teaspoon red chilli powder

1/4 – ½ teaspoon turmeric

1 green chilli chopped

3 tablespoon vegetable oil

1 teaspoon mustard seeds

¾ cup thick yogurt

½ - ¾ cup water

½ teaspoon cumin seeds

½ teaspoon soda bicarbonate

1 teaspoon white sesame seeds

Salt -to taste

Method

• Pre-heat oven to 200 C and line a 1 kg loaf tin with parchment paper and grease well with oil
• In a medium sized bowl - mix together sooji, cut vegetables, salt, green chilli, turmeric, red chilli powder and grated ginger.
• Add curd and mix well with a wooden spoon, slowly add water and keep stirring. Make sure that the mixture is not too dry-thick or to runny
• Keep aside and in a skillet add oil and once hot add the mustard seeds once they splutter add the cumin/jeera once they start to change color take off the flame and slowly add this to the semolina mixture
• Mix well and now include the sodium bi carbonate and mix well.
• Pour in the prepared tin and top with sesame seeds. Bake in the preheated oven for about 35-40 minutes. 
• As with any cake, insert a tooth pick/skewer in the center of the cake. If the skewer comes out clean and the edges are crisp, the cake is ready. Let it cool in the tin, and then serve along with any sweet pickle and tea.

Cooks Wisdom

- I used ordinary roasted rawa/ sooji, fine variety is also fine

- You can add your favorite vegetables like carrots, beans, peas and so on

- Topping with sesame seeds does gives a good crunch and flavor

- Adjust spices according to your taste

- Use thick yogurt curd, since we are not using oil make sure that the curd is nice and thick this gives
   moisture to the cake

- While adding the tempering take care as it would be really hot so use a wooden spatula