Monday, 5 May 2014


After enjoying a delicious Craving Curries rogan josh on Saturday I was left with a dilemma of what to do with the vast amounts of leftovers that we had in the fridge. Portion control is an issue in this house!

After doing a bit of research I came across this delicious looking recipe for a spiced semolina cake by Anjum Anand. If you haven't heard of her before I suggest you hunt out her books or TV shows as they contain lots of simple and easy Indian recipes that anyone can try at home. She defiantly get the thumbs up from me. I've adapted her recipe slightly to suit my tastes and this is the one I'll be sharing with you today.

The surprise in my title is that for something containing semolina which for a lot of people brings up images of minging school puddings, this is actually incredibly delicious and incredibly simple to make. Serve a slice or two with a dollop of your leftover curry instead of rice and you have a great new take on the Indian curry night.

Savory Semolina Cake

1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
165g Semolina
125ml Greek Yogurt
125ml Water
Handful Frozen Peas
Handful Frozen Sweetcorn
1 Diced Onion
1 Small Carrot, Peeled and Grated
Thumb Sized Piece Grated Ginger
1 Tsp Chili Powder
1 Tsp Turmeric
1/2 Tsp Bicarb
Salt To Season
1 Tsp Sesame Seeds
  1. Heat your oven to 200 degrees (180 fan) and line a loaf tin with greased baking paper
  2. Add your mustard and cumin seeds into a dry pan on a high heat and fry for roughly 30 seconds to release the flavors form the seeds and then leave to one side.
  3. Add all the other ingredients apart from the sesame seeds into a bowl along with the fried mustard and cumin seeds and mix everything together until well combined into a nice batter
  4. Transfer the batter into the loaf tin, level and sprinkle over the sesame seeds.
  5. Place in the oven and bake for around 35-40 minutes until the edges look brown and crisp and a skewer comes out clean
  6. Leave until the tin is cool before turning onto a wire rack

Once cooled completely you can slice into slices and grill for a  few minutes just to crisp up.

Serve with your left over curry or just as a snack with a dollop of yogurt or creme fraice to dip into.

Who'd of thought semolina could look and taste this great! That is a surprise!

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