Thursday, February 17, 2011

Baked Semolina/ Sooji Cakes

This dish goes very well as a appetizer or a evening snack. 
The actual recipe I came across was made of " Polenta" though I have replaced  Polenta with Semolina for my convenience. I tried transforming this to a pure Indian dish with some Italian touches. 


1 1/2 cup Semolina
2 Tbs Corn flour 
1/2 Cup Peas  
1/2 cup milk
3 Tbs Olive Oil 
2 Tbs Butter 
3 Garlic Cloves (Crushed)
1 Tbs Mustard 

For Stock

3 Red chillis 
Small bunch of Basil leaves 
2 Tomatoes 

1/2 cup All purpose flour
Bread Crumbs 
1/2 cup of cheese 

1. Heat a pan with oil and add mustard. Once they splutter add crushed garlic and allow it to fry for few seconds. 
2. Grind the stock ingredients. Add 1 1/2 cup of stock to the pan along with milk & peas.Bring to boil. 
3. Add Semolina to the pan slowly whisking the stock.
4. Here I added the corn flour directly to the stock and kept whisking it till it semolina becomes thick. 

( Till here it's same as we make upma)

5. Once it's thick switch off the pan and transfer your ingredients to a pan. 

6. Refrigerate them for 5 hrs and cut them to square pieces.

7. Roll each piece in Flour and pan fry them with little oil on 2 sides till they turn brown. 

8. Take a baking pan arrange them in the pan and sprinkle with Bread Crumbs and Cheese on top. 
9. Bake them at 370 degrees for 15 mins. 

* Serve hot they are crunchy out side and smooth inside.