Savoury Semolina Cake

This is such an easy recipe to enjoy anytime and full of veggies and most importantly no soaking or grinding required.Use any vegetables you have at home, such as courgettes, cabbage, spinach and even fresh fenugreek leaves. It keeps well in the fridge for 4-5 days

Recipe Courtsey:-Anjum Anand(from Indian Food Made Easy)

Ingredients:-

Semolina/Sooji:- 1 cup
Yogurt:- 1/2 cup
Water:- 1/2 cup
Two handfuls frozen peas, defrosted
Onion - 2 tbsp (Chopped)
Carrot:- 1 (Peeled & Grated)
Handful fresh or frozen (defrosted) green beans, roughly chopped
Fresh ginger:- 1in piece , peeled and crushed
Red chilli powder:- 1 tsp
Turmeric:- 1/2 tsp
salt, to taste (season well)
3 tbsp oil, plus extra for greasing
Mustard seeds:- 1tsp
Cumin seeds:- 1/2 tsp
Sesame seeds:- 1tsp
Bicarbonate of soda:- ½ tsp

Procedure:-

1. Preheat the oven to 200C/400F/Gas 6 and oil a loaf tin.
2. In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary.
3. Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic. Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water.
4. Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the tin.
5. Serve in wedges, either on its own or with chutney