THE COOK BOOK

THE COOK BOOK :

Savoury Semolina Cake

This savoury cake is spongy, crispy on the edges and replete with the textures of the vegetables. It is light and satisfying, easy to make and takes care of itself in the oven. It hails from the Gujarati community but is my cheats’ version; no soaking or grinding required, so purists beware. Use any vegetables you have at home and preferably those that are at their best and in season; these are always present in the fridge and freezer but you can also use courgettes, cabbage, spinach, even fresh fenugreek leaves.

Serves 8 slices

  • 165g (1 cup) Semolina
  • 125ml plain yoghurt
  • 125ml water
  • 40g frozen peas
  • 2 tbs. chopped onions
  • 1 small grated carrot
  • Handful of frozen or fresh green beans, roughly broken up
  • 8g ginger, peeled and made into a paste
  • 1-2 green chilli, finely chopped
  • ¼-1 tsp. red chilli powder
  • ½ tsp. turmeric powder
  • Salt to taste (season well)
  • 3 tbs. oil
  • 1 tsp. mustard seeds
  • ½ tsp. cumin seeds
  • 1 tsp. sesame seeds
  • ¾ tsp. bicarbonate of soda

Preheat the oven to 200C/400F and oil an 8-9” loaf tin.

Mix together the semolina, yoghurt, water, vegetables, ginger, chilli, spices and salt. Taste and adjust if necessary.

Heat the oil in a small saucepan. Add the seeds and cook for 15-20 seconds or until the mustard seeds have popped and cumin is aromatic. Stir into the batter, which should be of a medium thick consistency. If not, add a splash of water.

Stir in the bicarbonate of soda and leave for 5 minutes. Pour into the tin and bake for 35-40 minutes or until a toothpick comes out clean. Serve with green chutney.

 

Photographer : Vanessa Courtier

This savoury cake is spongy, crispy on the edges and replete with the textures of the vegetables.

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