Savoury Semolina Cake

I tried this recipe from Anjum Anand's Book, Indian Food Made Easy. I had picked this book from my local library and had bookmarked this recipe. This savoury cake is a baked version of Gujarati Handvo. A very healthy option for breakfast - I just love it! I have made a few variation in the recipe.

Sending this to Champa's Event, Baking from Book- Breakfast and Bake-Off.

Savory Semolina Cake:
Ingredients:
2 tsp vegetable oil, plus extra for oiling.
1 cup semolina.
1 cup plain low fat yoghurt.
3 tbsp water.
¼ cup frozen peas.
¼ cup chopped onions.
¼ thinly sliced carrot.
¼ chopped bell pepper.
1 tsp grated.
1 green chilli chopped finely.
Few curry leaves.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mustard seeds.
½ tsp cumin seeds.
1 tsp bicarbonate of soda.
1 tsp sesame seeds.

Serves 8.

Process:

1.Preheat the oven at 180 C and oil a medium loaf tin.

2. Mix together the semolina, yoghurt, water, salt to make a batter of a medium thick consistency. Heat the oil in a small saucepan. Add mustard seeds, curry leaves, green chilies and cumin seeds and cook for about 20 seconds until the mustard seeds have popped and the cumin is aromatic. Add the veggies and spices and cook for 2-3 minutes Stir into batter.

3. Stir in the bicarbonate of soda and immediately pour the mixture into the prepared tin and sprinkle over sesame seeds. Bake in the preheated oven for 20-25 minutes.

4. The cake is ready when a toothpick inserted in the middle comes out clean and when the edges are crisp. Leave the cake to cool in the tin.

5.When cooled take it out of the tin, slice them. Serve them with the chutney of your choice.

Enjoy!

Vegan Banana and Gingerbread Slices

I love reading books. I read a variety of them, from novels to short stories and most recently cookbooks! Ever since I have developed an interest for cooking, I always browse the cookery section of the library on my frequent visits. It just happened that I came across a low fat baking book and I brought it home. It is a nice book with a huge collection and has pictures for all the baking recipes. I have tried this particular cake from the book- 'The Ultimate Low Fat Baking Cookbook' edited by Linda Fraser. I have made a lot of variation to make it eggless. I made this cake for our 'Girl's Get Together' which was at one of my friend's place. While baking it I kept it in oven for about 42 mins and the top of the cake turned slightly more brown and hard. I should have taken it out 5 minutes early. Still, the taste was great. The flavour of this cake develops as it keeps, so if you can store it for 2-3 days before eating.