Savory Semolin Cake

This is another week of Blog Hop Wednesday and I'm hopping on Neha's blog From My Heart. I'd already bookmarked this recipe. Now I got the reason to make it. This is another tea time snack and very easy to make and it can be enjoyed any time.

Ingredients

Semolina - 1 cup

Yogurt - 1 cup

Water - 1/2 cup

Peas - 3/4 cup

Carrot grated - 1 cup

Green onion - 1/2 cup

Ginger grate - 1 "

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - 1 tsp

Oil - 2tbsp

Curry leaves - 1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Baking soda - 1/2 tsp

Baking powder - 1/2 tsp

Sesame seeds - 2 tbsp

Method

• Preheat oven at 350 F.
• Oil and line the bread pan.
• In a large mixing bowl  mix semolina, salt, turmeric powder, red chili powder, ginger and veggies.
• Add yogurt and water and mix well.
• Heat oil in a pan, add mustard seeds. When seeds start pooping add cumin seeds and curry leaves.
• Add tadka to the cake batter.
• Add baking powder and baking soda.
• Pour this batter to prepared bread pan.
• Sprinkle sesame seeds on the top.
• Place the bread pan in the centre of the oven.
• Bake for 35-40 minutes.
• Serve hot with Coriander chutney or tomato ketchup.

This goes to Bake fest

Mathri

M


athri or Mathi is a famous North Indian snack. This is a comfort snack as you can store it for almost a month if  stored properly in a air tight container. This is a yummy snack while traveling or picnic.  Basically these are made of all purpose flour but this time I've added some whole wheat flour too.

Ingredients
All purpose flour - 1 cup
Whole wheat flour - 1 cup
Oil - 1/3 cup
Salt - as  taste
Water to knead the dough
Oil to fry


Method

• In a mixing bowl add flours, salt and oil. Rub the flour  between your palm til it comes to bund muthi consistency. Means if you take the flour in your fist it should hold the shape.
• Add little warm water  at a time and knead the dough. Use as less water as possible. We need a firm dough. Cover and set aside for some time.
• Make small ball out of the dough and roll them in 2 inch wide circles. Prick each mathri by fork or knife, so that they wont puff. I rolled them on grater to avoid this step. 
• Heat the oil in a wok and fry few mathris at a time on medium heat. Fry them til they are golden from both the sides.
• Enjoy hot mathris with pickles and after getting cold store them in a air tight container. 

These mathris are going to Potluck Party.