Cooking has evolved into an act of existence from being just a habit of the sophisticated. My children, both my daughters and my son, wear a tasty intellect. They can accurately reconstruct taste memories of previous versions of a particular dish and chirp out advises like a pro. This is one of those favorite wholesome quick and comfort dishes that they can cook without knowing that they are cooking. They just like to add more nuts and less chili in the recipe.
4.8 stars based on 12 reviews, Prep time: | Cook time: | Total time: Yield: 12 cakes [6 servings] Serving size: 2 cakes, Calories per serving: 250, Fat per serving: 2g
Ingredients:
For Cake : Semolina or Suji: 250g
Oats: 100g
Sour Curd: 350g
Water: 100g
Salt: to taste
Sugar: 1/2 tsp
Eno Fruit Salt: 2 tsp
For tempering : Minced carrot, shallot, green chili, ginger: 1 tbsp
Coarsely broken peanuts: 1 tbsp
Curry leaves: 8 to 10, torn finely
Black mustard seeds: 1 tsp
Vegetable oil: 2 tsp
For peanut pickle : Salted peanuts: 1 tbsp
Grilled cherry tomato: 1 tbsp
Tamarind pulp: Boiled, 2 tsp
Dried red chili: Boiled, 2 to 4
Salt: to taste
Gingelly [sesame] oil: 1 tsp
Directions:
Mix and beat suji, oats, curd, water, salt and sugar. Keep aside for 10 minutes
Grind to make a paste all the ingredients of pickle, keep aside.
Now heat the oil for tempering, add black mustard seeds in the hot oil and wait until cracking the seeds, add chili, ginger and curry leaves. Put off the fire and add all the nuts and vegetables for tempering. Mix well. Now season the semolina mixture with the tempering and mix well.
Grease the silicone cake mould first with little oil. Now add the Eno fruit salt to the semolina mixture with the help of a spoon pour immediately in the mould. Cook in the microwave oven for 7 to 8 minutes micro on medium [375–400°F] temperature.
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