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
Savory Vegan Semolina Cake
Preperation Time:- 10 Minutes
Cooking Time:- 40 Minutes
Recipe Adapted From :- Indian Food Made Easy by Anjum Anand
Semolina/Sooji:- 1 Cup
Water:- 1 Cup
Two handfuls frozen peas, defrosted
Onion - 2 Tbsp (Chopped)
Carrot:- 1 (Peeled & Grated), i used finely chopped
Handful fresh or frozen (defrosted) green beans, roughly chopped
Fresh ginger:- 1 inch 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:- 1 Tsp
Cumin seeds:- 1/2 Tsp
Sesame seeds:- 1 Tsp
Bicarbonate of soda:- 1/2 Tsp
( The original recipe called for yogurt as one of the ingredient so if you have soy yogurt on hand you can replace 1/2 cup of water with 1/2 cup of soy yogurt)
1. Preheat the oven to 200C/400F/Gas 6 and oil a loaf pan.
2. In a large bowl, mix together the semolina, 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 pan.
5. Serve in wedges, either on its own or with chutney
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