Posts tagged: Semolina

Ingredients:

• Semolina (Rava/Sooji): 1 cup
• Sugar: ¾ cup (adjust to taste)
• Water: 2½ cups
• Milk: ½ cup (optional, for creaminess)
• Ghee (Clarified Butter): 4 tablespoons
• Cardamom Powder: ½ teaspoon
• Raisins: 2 tablespoons
• Cashews or Almonds: 2 tablespoons, chopped
• Saffron: a pinch (optional, soaked in 1 tablespoon of warm milk)

Instructions:

1. Roast the Semolina:

1. Heat ghee in a pan over medium heat.
2. Add the semolina and roast it until it turns golden and emits a nutty aroma. Stir constantly to prevent burning.

2. Prepare the Liquid Mixture:

1. In a separate pot, boil water (and milk if using).
2. Add sugar and stir until dissolved. If using saffron, add it to this mixture.

3. Cook the Pudding:

1. Slowly pour the hot liquid into the roasted semolina, stirring continuously to avoid lumps.
2. Lower the heat and cook until the semolina absorbs the liquid and thickens into a pudding-like consistency.

4. Add Flavor and Nuts:

1. Stir in cardamom powder, raisins, and chopped nuts. Mix well.
2. Cook for another 2-3 minutes, then turn off the heat.

Serving Suggestion:

Serve warm, garnished with extra nuts and a drizzle of ghee. This dessert pairs beautifully with a cup of tea or coffee.

Enjoy this classic and comforting semolina-based dessert!

Ingredients:

For the Croquettes:

• Semolina (Rava/Sooji): 1 cup
• Milk: 2 cups
• Butter: 2 tablespoons
• Salt: to taste
• Black Pepper: ½ teaspoon
• Cheese: ½ cup, grated (e.g., mozzarella or cheddar)
• Carrot: ½ cup, grated
• Spinach: ½ cup, finely chopped
• Green Peas: ¼ cup (optional)
• Chili Flakes: ½ teaspoon (optional)
• Breadcrumbs: 1 cup (for coating)
• Oil: for shallow frying

For the Spicy Yogurt Dip:

• Yogurt: 1 cup
• Garlic: 1 clove, minced
• Red Chili Powder or Paprika: ½ teaspoon
• Salt: to taste
• Lemon Juice: 1 teaspoon
• Fresh Coriander or Dill: 1 tablespoon, chopped

Instructions:

1. Prepare the Croquette Dough:

1. Heat milk, butter, salt, and black pepper in a pan over medium heat.
2. Once the milk starts to simmer, add semolina gradually, stirring continuously to prevent lumps.
3. Cook the mixture on low heat until it thickens and pulls away from the pan.
4. Mix in grated cheese, carrots, spinach, green peas, and chili flakes. Stir until evenly combined.
5. Remove from heat and let the mixture cool slightly until it’s easy to handle.

2. Shape the Croquettes:

1. Divide the mixture into equal portions and shape them into cylinders or balls.
2. Roll each croquette in breadcrumbs for a crispy coating.

3. Fry the Croquettes:

1. Heat oil in a frying pan over medium heat.
2. Shallow fry the croquettes until golden brown and crisp on all sides. Drain on a paper towel to remove excess oil.

4. Make the Spicy Yogurt Dip:

1. In a bowl, whisk yogurt with minced garlic, chili powder, salt, and lemon juice.
2. Stir in chopped coriander or dill for a fresh touch.

Serving Suggestion:

Arrange the croquettes on a platter and serve hot with the spicy yogurt dip on the side. Garnish with a sprinkle of chili flakes or a drizzle of olive oil for added flair.

This dish combines crispy, cheesy semolina croquettes with a tangy, spicy dip for a delightful fusion of flavors and textures!

Ingredients:

For the Semolina Gnocchi:

• Semolina (Rava/Sooji): 1 cup
• Milk: 2 cups
• Water: 1 cup
• Butter: 2 tablespoons
• Salt: to taste
• Black Pepper: ½ teaspoon
• Grated Parmesan Cheese: ¼ cup (optional)
• Parsley: 1 tablespoon, chopped (optional)

For the Creamy Garlic Sauce:

• Butter: 2 tablespoons
• Garlic: 3 cloves, finely minced
• All-Purpose Flour: 1 tablespoon
• Milk: 1½ cups
• Heavy Cream: ½ cup (optional, for extra richness)
• Salt: to taste
• Black Pepper: ½ teaspoon
• Nutmeg: a pinch (optional)
• Grated Parmesan Cheese: ¼ cup
• Fresh Spinach: 1 cup (optional, for added greens)

Instructions:

1. Prepare the Semolina Gnocchi:

1. In a pot, heat milk, water, butter, salt, and black pepper until it starts to simmer.
2. Gradually whisk in the semolina, stirring continuously to avoid lumps. Cook on low heat until the mixture thickens and pulls away from the sides of the pot.
3. Stir in Parmesan cheese (if using) and parsley for flavor.
4. Transfer the semolina mixture onto a greased baking sheet or tray. Spread it into an even layer about ½ inch thick.
5. Allow it to cool completely, then cut into small rounds or squares using a cookie cutter or knife.

2. Make the Creamy Garlic Sauce:

1. In a pan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
2. Stir in the flour and cook for 1-2 minutes to make a roux.
3. Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps.
4. Season with salt, black pepper, and nutmeg (if using). Cook until the sauce thickens slightly.
5. Add Parmesan cheese and stir until melted. For added nutrition, toss in fresh spinach and cook until wilted.

3. Combine and Serve:

1. In a large pan, heat a little butter or oil and lightly toast the semolina gnocchi until golden on both sides.
2. Add the gnocchi to the prepared creamy garlic sauce. Toss gently to coat.
3. Garnish with extra Parmesan cheese and chopped parsley.

Serving Suggestion:

Serve warm as a comforting main dish. Pair it with a crisp green salad or roasted vegetables for a complete meal.

Enjoy this elegant and creamy semolina-based twist on classic gnocchi!

Ingredients:

• Semolina (Rava/Sooji): 1 cup
• Water: 2½ cups
• Oil or Ghee: 2 tablespoons
• Mustard Seeds: 1 teaspoon
• Cumin Seeds: ½ teaspoon
• Green Chili: 1-2, finely chopped (adjust to taste)
• Ginger: 1 teaspoon, finely grated
• Curry Leaves: 6-8 leaves
• Onion: 1 medium, finely chopped
• Mixed Vegetables: 1 cup (e.g., carrots, peas, beans, and bell peppers)
• Cashews (optional): 2 tablespoons, halved
• Salt: to taste
• Turmeric Powder: ¼ teaspoon
• Lemon Juice: 1 tablespoon
• Fresh Coriander Leaves: 2 tablespoons, chopped

Instructions:

1. Dry Roast Semolina:
   Heat a pan and dry roast the semolina on medium heat until it turns light golden and emits a nutty aroma. Set aside.
2. Prepare Vegetables:
   Chop the vegetables into small pieces.
3. Heat Oil:
   In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, cashews (if using), curry leaves, and green chili. Sauté for 30 seconds.
4. Cook Aromatics and Vegetables:
   Add ginger and onions. Sauté until the onions turn translucent. Add the mixed vegetables and turmeric powder. Cook for 3-4 minutes until the vegetables are tender.
5. Add Water and Simmer:
   Pour in 2½ cups of water, and add salt. Bring it to a boil.
6. Add Semolina Gradually:
   Reduce the heat to low. Slowly add the roasted semolina to the boiling water, stirring constantly to avoid lumps.
7. Cook the Upma:
   Cover and cook for 2-3 minutes on low heat until the water is absorbed and the semolina is soft. Stir occasionally to prevent sticking.
8. Finish with Lemon and Coriander:
   Turn off the heat. Add lemon juice and garnish with fresh coriander leaves.

Serving Suggestion:

Serve hot with coconut chutney, yogurt, or a dollop of spicy pickle on the side.

Enjoy your flavorful and wholesome savory semolina dish!