Subj : Semolina Savory
To   : All
From : Ben Collver
Date : Sat Nov 15 2025 13:48:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Semolina Savory
 Categories: Indian
      Yield: 2 Servings
 
      1 c  Semolina (sooji)
      1 c  Carrots; grated
      1    Onion; minced
      1 ts Black mustard seeds
      8    Cashews; chopped
      1 pn Asafoetida
      2 tb Cilantro; chopped
  2 1/2 c  Water
      5 tb Ghee or oil
      2 ts Lemon juice
           Salt; to taste
 
  In a frying pan, fry semolina without oil until it becomes a light
  brown color. Remove and keep aside.
  
  Heat ghee or oil in the same pan and cook mustard seeds until they
  sputter. Add cashews and fry 1 minute, then add the asafoetida. Mix
  in onion and saute for a few minutes, then add carrots and saute
  for 5 minutes. Now add water and salt. When water starts to boil
  vigorously, reduce heat and slowly add the semolina, stirring
  constantly to prevent lumping. Add semolina with one hand and stir
  with the other. Stir well until the water is absorbed, then cover and
  put obn loe heat for a few minutes. Uncover and stir again. Add
  chopped cilantro and lemon juice and stir once more. The consistency
  should be soft and smooth, not sticky. Some types of semolina need
  less cooking, so the quantity of water should be adjusted accordingly.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
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