Disc-O-Deewane Ahah

Spicy Oats and Semolina Cake with Peanut Pickle Spicy Oats and Semolina Cake with Peanut Sauce

Spicy Oats and Semolina Cake with Peanut Sauce

Cooking has evolved into an act of existence from being just a habit of the sophisticated. My children, both my daughters and my son, wear a tasty intellect. They can accurately reconstruct taste memories of previous versions of a particular dish and chirp out advises like a pro. This is one of those favorite wholesome quick and comfort dishes that they can cook without knowing that they are cooking. They just like to add more nuts and less chili in the recipe. There are also more traditional Bengali recies, read-only for now (see Recipe Index).

By Barnali Dutta
Published: March 30, 2015

Crazy for the disc [Disc-O-Deewane Ahah] - Spicy Semolina Steamed Cake.

These are some traditional Bengali Jolkhabar recipes. The vegeterian options. some of them are customarily prepared for festivals, but can be enjoyed year-round.

Sabu Makha Falahar.
Mango yogurt with Mango Khakra and Mango Relish
Sweet Poha Polao for Saraswati Puja.
Fruity and Nutty Yellow Lentil.
Bengali Taal Kheer recipe with Muri.

(52 reviews)

4.8 stars based on 12 reviews, Prep time: 15 min | Cook time: 15 min | Total time: 30 min Yield: 12 cakes [6 servings] Serving size: 2 cakes, Calories per serving: 250, Fat per serving: 2g

Ingredients:

  1. For Cake : Semolina or Suji: 250g
  2. Oats: 100g
  3. Sour Curd: 350g
  4. Water: 100ml
  5. Salt: to taste
  6. Sugar: 1/2 tsp
  7. Eno Fruit Salt: 2 tsp
  8. For tempering : Minced carrot, shallot, green chili, ginger: 1 tbsp
  9. Coarsely broken peanuts: 1 tbsp
  10. Curry leaves: 8 to 10, torn finely
  11. Black mustard seeds: 1 tsp
  12. Vegetable oil: 2 tsp
  13. For peanut sauce : Salted peanuts: 1 tbsp
  14. Grilled cherry tomato: 1 tbsp
  15. Tamarind pulp: Boiled, 2 tsp
  16. Dried red chili: Boiled, 2 to 4
  17. : to taste
  18. Gingelly [sesame] oil: 1 tsp

Directions:

    Mix and beat suji, oats, curd, water, salt and sugar. Keep aside for 10 minutes Grind to make a paste all the ingredients of pickle, keep aside. Now heat the oil for tempering, add black mustard seeds in the hot oil and wait until cracking the seeds, add chili, ginger and curry leaves. Put off the fire and add all the nuts and vegetables for tempering. Mix well. Now season the semolina mixture with the tempering and mix well. Grease the silicone cake mould first with little oil. Now add the Eno fruit salt to the semolina mixture with the help of a spoon pour immediately in the mould. Cook in the microwave oven for 7 to 8 minutes micro on medium [375–400°F] temperature. Serve hot with peanut pickle.

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