# Tasty Recipes: semolina

Showing posts with label semolina. Show all posts

Friday, December 26

Home made Puri's for pani puri

Here is a street food that is wildly popular all over India although it might be called by different names; gol-gappa in Northen India, puchka in Bengal, and pani-puri in Maharashtra. The mere name of it makes me drool. We are so fond of it, but after coming to singapore,we really miss it a lot. Though here too we get Pani puri in resturants, but the real fun is having them in (so called unhygenic) road side carts only.
We tried the Haldiram's and other brands ready packs for it. But the problem was ,the puri's were a bit small and limited and sometimes oil smelled too.
So i thought better to try making them at home, one day before and have a heartful,the next day. So, here goes the puri's.

Ingredients:

1 cup sooji (semolina)
1 tbsp maida
salt to taste

Method:

Take semolina, add salt to taste.
Add a little luke warm water(not much),maida and make a stiff dough
Knead the dough nicely for about 5 7 minutes,taking a few drops of oil in hand.
Let the dough stand for atleast 15 minutes.
Then roll the dough into very very thin sheets(as thin as possible) and cut into rounds with a cutter, or cap of any jars.
Lastly deep fry in low to medium flame.(do not hurry,else it wouldn't be crisp)
It puffs up nicely.
Let them cool fully and then can store in a airtight container.
Use them to serve pani poori.

1 cup sooji yielded about 50+ puri's for me. Mine all puri's puffed well, but wasn't as round as market ones, which is as i believe was because i had used blunt jar caps insted of a proper cutter. Though they nice to taste and very crisp to eat.
If some of your Puri's don't puff nicely, do not worry ,just make Papdi chat out of them and enjoy..

I'll post the recipe for pani ,its chutney as well as its stuffings soon.

UPDATE: Can check the whole spread here.

Wednesday, December 10

Sooji Chilla ( semolina pancakes)

SOOJI CHILLA, I simply love to eat them. They are so easy to make and a nice change in the regular breakfast. The basic recipe i learned from mom. Its quite a filling breakfast , and can be made more healthier by adding as my veggies as you want , as per your taste. In this version i didn't added any veggie in the batter, but any chopped veggies can be added in the batter itself.

Ingredients:

For the batter:

1 cup Semolina (Rava)
4 tbsp yogurt (curd)
a pinch of sodium bicarbonate(khane ka soda)
salt to taste

For the topping:

1 small tomato,chopped
1 grated carrot
1 small onion, chopped
Green peas(optional)
grated cheese (optional)
coriander leaves

Oil to cook pancakes
Musturd seeds
Curry leaves

Method:

Mix yogurt, semolina, salt and beat well. Let it rest overnight(so curd gets a bit sour and semolina swells nicely) or atleast for 2 hours.
Just before making pancakes add soda.

Heat the wok.
Add about 1 tsp (or even less) oil, then add musturd seeds (few ) and curry leaves.
When the seeds splutter, pour about one big ladle of the batter at the center of the pan. Spread it a little bit.
Spread some onions ,tomatoes , carrots n green peas over the top.
Cover it and let it cook for a few minutes in low flame,or until the bottom of the pancake is light brown. Flip over and let the other side cook.
Garnish with coriander leaves and/or cheese.
Serve hot with ketchup and/or any other chutney.

Tips:

Don't spread the pancakes too much. While cooking covered ,they swell a bit, and are better enjoyed hard on crust and soft inside.
Can sprinkle some chat masala powder over it, to enhance its taste.

Tuesday, May 13

Sooji Dhokla

Semolina, or sooji, is one of my favorite ingredient. I can't do without it. Mix it with curd, and see there's lots and lots of ways to cook it as yummy snacks. It may be Dhokla, Sooji sandwhich, Rava idlis, Sooji ka chilla, Instant rava dosa, and .......the list goes on and on.. Some snacks i have posted and some i'll post very soon .

The good thing is its light to eat and with slight variations in some of above mentioned dish, we can easily add a lot of veggies in it,so its really healthy.. and my kids love its all forms.

Ingredients:

Sooji/Semolina 2 cups
Gramflour/ Besan 2 tbsp
Curd 1/2 cup
Eno Fruit Salt /eating soda 1 tsp
Sugar 1 tsp
Turmeric powder 1 tsp(if you want it yellow)
Green Chilli Ginger Paste to taste
Lemon juice 1 tsp
Oil 1 tbsp
Salt to taste.

For tempering:

Mustard Seeds 1 tsp
Green Chillies 2 finely chopped (optional)
A few Curry Leaves
Sesame seeds 1 tsp
Oil 1 tbsp
Chopped Corinder 2 tbsp
Grated Coconut 1 tbsp

Method:

Mix all the ingredients(sooji, besan ,curd,salt, sugar ,turmeric ,green paste and oil) in a container and make it into a batter.
Add water as desired to have a consistency of idli batter.
Leave the batter for 1/2 an hour.
Add Soda(/Eno Fruit salt) and lemon juice to the batter. Mix well.
Pour it in a greased dish and steam it for 10 to 15 minutes(as we do for idli's or khaman's).
Take it out in a separate dish and let it cool,then cut it into pieces.

In a big pan, prepare tadka of mustard seeds,sesame seeds, green chillies and curry leaves.
Add the dhokla pieces in it and stir till done.
Garnish the dhokla with coriander leaves and grated cocounut.
Serve with a spicy Chutney.

These Dhokla's i'm sending as my second entry to SWC: Gujrati cuisine, hosted by Notyet100.

Wednesday, April 9

Instant rava dosa

Instant rava dosa, or u can also call them Semolina Crepes, are a perfect for a quick n easy breakfast. Even though ,as myself couldn't get them so crispy in the initial attempts, they are still yum to eat. with practice we get quite crispy semolina pancakes. I 'll upload new snaps soon(this one is initial one)
Ingredients:

Sooji/ Rava/ Semolina - 1 Cup
Rice Flour 1 Cup
Maida 1/2 Cup
Yogurt / Dahi 1/2 Cup
Green Chillies 4-5
2 tbsp Coriander chopped finely
Curry Leaves chopped finely
Cumin seeds 1 tsp
Onion 1 chopped finely
Coconut shreaded(optional)
Cashews chopped (optional)
Black pepper crushed 10-15
Salt to taste
Buttermilk or water (6 cups approx.)
Oil

Method:

Mix sooji, rice flour ,maida and yogurt . Add buttermilk as required. Keep this batter aside for 2 hrs.
At the time of making dosa add rest all the ingredients.
Add more water, the texture should be like butter milk only (very thin and watery)not like normal dosas.
When the non stick is hot, then just pour the batter with big spoon .DON'T put a big lump in middle n spread it outside, as we do for normal dosa's, instead do it from out and then pour inside ,filling the gaps.

Drizzle some oil on the sides of dosa. Cook in a medium flame, for abt 3 minutes,and then increase flame to high, cook for another, abt a minute,till desired crispiness is achived. Turn and cook on other side too.

It do takes some practice to get right dosas..
Serve hot with instant groundnut chutney..

Note:
If you don't have time, no need to set aside, mix all ingredients and make the dosa.
This is my entree for dosa mela

Sunday, March 16

Rava Idli with Sagoo

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Rava Idli with Sagoo
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Ingredients :

For rava idli:

2 1/2 cups medium semolina
2-3 stalks curry leaves finely chopped
1 tsp. mustard seeds
1 tsp. urad dal
1/2 tsp. channa dal
8-10 cashews broken into pieces
4 tbsp. oil
1 tsp. soda bicarb
2 tsp. salt
2-3 tbsp. coriander leaves finely chopped
1 tbsp. finely grated fresh coconut
2 cups fresh curds

For sagoo:

2 large onions chopped medium
2 potatoes peeled, chopped and boiled
2-3 green chillies
2 tbsp. coriander leaves
1 tbsp. curry leaves finely chopped
1 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. lemon juice
1 tbsp. fresh grated coconut
1/2 tsp. each ginger & garlic grated
1/2 tsp. each mustard & cumin seeds
1 tbsp. cashew bits

Method for idlis:

Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown. Remove from fire, keep aside. Take semolina in a large plate or pan. Make a well in the centre. Pour remaining oil here, add all other ingredients, except coconut, curds and coriander. Pour also seasoning of seeds and cashews. Mix gently with hands till mixture is well blended. The mixture should have enough oil to show on your fingers after mixing. If too dry add some more. Keep aside till required. 10 minutes before serving:Beat curds lightly, add rava mixture, coriander and coconut and mix gently. Keep aside for 5-7 minutes. If too dry add some more curds. DO NOT make the mixture too thin, and DO NOT beat too vigorously. When spooned into the moulds, it should hold with spreading fast. Steam in an idli cooker for 5-7 minutes. Check by inserting a skewer or matchstick It should come out clean.

For sagoo:

Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside Heat oil in a heavy pan, add cashew, dals, and fry for a minute. Add seeds, asafoetida and allow to splutter. Add garlic & ginger Add onions, stir fry till pink and tender. Add ground paste, potatoes and 2 cups water. Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick. Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir. Simmer further 2 minutes. Remove from fire. Serve hot with rava idlis and chutney.

.Makes:15-17 ildis, 4-5 servings of sagoo

Shelf life: dry rava mixture may be stored at room temperature for a week in refrigerator for a month. Make sure curry leaves are wiped dry before adding. Sagoo, fresh or refrigerated 1 day. Potatoes may be boiled ahead of time.