Semolina Cake

After watching Anjum Anand bake this cake on her show, Indian food made easy, I was tempted to try it out myself. It took me a couple of tries before I got it right. The cake is a mix of semolina and yogurt along with some vegetables. The spices include ginger and red chili powder. The cake mix is tempered ( given a tadka) of mustard and cumin seeds for the extra flavor. Its a mix and bake recipe of some basic Indian ingredients.

The ingredients

Key ingredients: Semolina, yogurt, carrot, french beans, peas and ginger

The cake batter

Mix all the ingredients to get the cake batter

The tempering

Temper the batter with mustard seeds and cumin seeds

Ready to bake

Pour to bake

Semolina cake 1

Cook the cake before cutting

Ingredients

  • Semolina/ sooji: 1 cup
  • Yogurt: 1/2 cup
  • French Beans: 3-4 nos
  • Frozen Peas: 1/4 cup or a handful
  • Carrot: 1
  • Grated Ginger: 1 tsp
  • Chili Powder: 1/2 tsp
  • Baking Soda: 1/2 tsp
  • Mustard seeds: 1 tsp
  • Cumin seeds: 1/2 tsp
  • Sesame seeds: 1 tsp
  • Salt
  • Oil: 3 tbsp + oil for greasing

Method

  • Cut the beans into small pieces
  • Grate the carrot
  • Defrost the peas

Preparation

  • In a large bowl mix the semolina, yogurt and the vegetables
  • Mix in the grated ginger, chili powder and baking soda
  • Add little amount of water,if required, so that a batter is formed
  • Heat oil in a small wok/pan for tempering
  • Reduce the heat and add the mustard seeds and cumin seeds. Allow the mustard seeds to crackle and the cumin seeds to turn slightly brow.
  • Turn off the heat. Add the tempering to the batter and mix well
  • Grease a baking tin.
  • Pour in the batter and sprinkle the sesame seeds on top.
  • Bake for about 30 mins at 150’C
  • Check if the cake is done by poking in a skewer/ knife. If the skewer/ knife comes out clean then the cake is done
  • Allow the cake to cool on a rack
  • Cut into slices/ pieces and serve

Some of the culinary tools used
OTG: Oven Toaster Grill

Baking Trays