Spicy Semolina Cake ..

Ing :

Semolina : 1 cup (no need to roast the semolina)
Plain yogurt : 1 cup
Turmeric powder : 1/8 tea spoon
Baking soda : 1 tea spoon
Luke warm water : 1/4 cup
Salt : 1 tea spoon(Adjust accordingly)
Sugar : 1/2 tea spoon
White sesame seeds : 1 tea sppon (For garnishing)

For tempering :
Vegetable oil : 2 table spoon
Mustard seeds : 1/2 tea spoon
Cumin seeds : 1/4 tea spoon
Finely chopped onion : 1/2 cup
Finely chopped green chilli : 1 tea spoon(Adjust accordingly)
Finely chopped cilantro : 1 table spoon
Finely chopped french beans : 1/4 cup
Grated ginger : 1/2 tea spoon
Frozen green peas : 1/4 cup
Grated Carrot : 1/2 cup
Shredded coconut : 2 table spoon
Asafoetida : A pinch

Method:

* Preheat the oven to 375 F and grease a baking pan or bread loaf(I used bread loaf) with vegetable oil.

* Take a large bowl and mix together the semolina, yogurt, salt, sugar. Mix it until everything combines very well and let it sit aside.

* Heat the vegetable oil in a nonstick pan, add in the mustard seeds,cumin seeds, onions, asafoetida green chillies, ginger and saute for 2 minutes in a low flame.

* Now add the carrot, french beans, cilantro,shredded coconut and green peas and saute for another one minute. Switch off the flame.

* Add this sauted mixture into semolina mixture and mix it very well. And also add 1/4 cup of water to the mixture.(Do not add more water nor less water)

* Now the tricky part, add in the baking soda,mix it as quickly as possible with batter and pour the batter into the greased pan.

* Garnish the top with white sesame seeds and place it in the middle rack of oven.

* Bake this for 30 to 35 minutes, or until toothpick inserted in the centre comes out clean.

* Remove baked cake from the oven and allow it to cool for 5 minutes.

* Slice the cake and serve as it is or along with any spicy chutney.

* This is perfect for Breakfast or for Tea time snack.

(Recipe source : BBCworld)

Roasted Eggplants in Creamy Peanut Sauce ..

Ing :

Chinese eggplants( small sized brinjal) : 8 no.s  (Slit the eggplants into quarters leaving the stalk part.You will have four quarters of the eggplant attached at one end)
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup
White sesame seeds : 1/2 teable spoon
Unsalted roasted peanuts : 1/2 cup
Coriander seeds : 1 tea spoon
Shredded coconut : 2 table spoon
Cumin seeds : 1/2 tea spoon
Dry red chilli : 2 no
Red chilli powder : 1 tea spoon(Adjust accordingly)
Garam masala powder : 1/2 tea spoon
Ginger & Garlic paste : 1/2 tea spoon
Kasoori methi : 1 teaspoon
Turmeric powder : 1/4 tea spoon
Cloves : 2 no
Bay leaf : 1
Cinnamon : 1" piece
Cardamom : 1
Sugar : 1/4 tea spoon
Salt : 1/2 table spoon (Adjust accordingly)
Tamarind water : 1/4 cup (Soak tamrind in 1/4 cup of hot water for 15 minutes,squeeze tamrind and strain it)
Vegetable oil : 2 table spoon
Water : 1/2 cup

For tempering :

Unsalted butter : 1/2 table spoon
Asafoetida : 1/8 tea spoon

Method :

* In a nonstick pan heat a table spoon of oil and add in cumin seeds once it starts to change the color add in eggplants. Allow to cook in the oil and slowly turn it around making sure that the eggplants dont break. Add salt to eggplants and allow it to cook just enough(50%). Switch off the flame.

* In a microwave safe bowl,add in the coriander seeds,cumin seeds,white sesame seeds,bay leaf,cloves,cinnamon,cardamom and dry red chilli. Microwave this for 1 minutes.

* After one minute take out the plate from microwave and stirr it once and add in roasted peanuts and shredded coconut. Microwave this for 30 seconds.

* Take out the plate from microwave and allow it to rest for 10 to 15 minutes.
(If you dont have microwave, In a non stick pan dry roast the every ingredient separately and allow it to cool for 10 minutes)

* In a blender make a fine paste of roasted ingredients by using little amount of water.

* In a nonstick pan heat a table spoon of oil, add cumin seeds and chopped onion. Saute for 1 minute in a medium flame.

* Now add in ginger & garlic paste,turmeric powder and chopped tomato, saute until raw smell goes away.

* Add the grinded paste,red chilli powder,kasoori methi,water and garam masala powder. Mix well and cook for 2 minutes.

* Now add the sauteed eggpants,tamrind water and sugar. Mix everything well and close the nonstick pan with a lid and cook in a medium flame until done.(When oil separates from the gravy, dish is done)

* Before serving , in a small saute pan heat butter and add in asafoetida,once asafoetida starts to change color add it into dish and mix it well.

* Serve with hot white rice,chapathi or with Naan.

* I served this curry with Naan (Recipe here).

Product Review : MTR Mixed Vegetable Pickle ..

About MTR Mixed Vegetable Pickle :

This pickle is an authentic south indian pickle made from a combination of vegetables and aromatic spices.

Pickle is prepared by using Lime, Carrot, Bitter Gourd, Green Chilli, Mango, Ginger, Salt, Red Chilli, Mustard, Asafoetida, Tumeric Powder, and Acetic Acid. Important thing is they have not used much oil in it.

Every bit of vegetable are nicely mixed with all the spicyness and flavor.

This pickle flavor has so much punch! It's a great side dish to any meal also this pickle adds extra zing to your meal.

I absolutely love this pickle and it has become one of the favorite relish in our household.

 

Thank you MTR for the good products !
 

Disclaimer: This is not a paid review. I bought the pickle, tasted it and absolutely loved the flavor.