Stir-fried roasted semolina with mixed vegetables

Stir-fried roasted semolina with mixed vegetables

Semolina is less expensive than couscous and it gives a similar taste. It is also easy to prepare. I have added mixed vegetables to the recipe. Therefore the semolina stir-fry can be taken with fewer accompaniments.

                                    Recipe summary 
                                               For
                Stir-fried roasted semolina with mixed vegetables

Preparation time: 45 minutes
Cooking time: 5 minutes

Serves: 6

1. Coarsely chop 150 grams onion. Using 2 table spoon sunflower oil (or any other vegetable Oil)  fry onion  for 10 minutes or until the onion becomes light brown color.  Set aside.

2. Peel and cut 200 grams potatoes into bite size pieces. Add ½ tsp chili powder and ½ tsp salt mix well to ensure all the pieces are coated evenly. Set aside for ½ an hour. After ½ an hour, if  any water has collected at the bottom of the bowl, drain it out.

Stir-fried roasted semolina 
with mixed vegetables

3. Heat ½ cup of oil, add the potatoes and fry for 15 minutes. Remove potatoes with a slotted spoon and set aside

4. Reserve the left over oil. Fry the 2 dry chilies broken to small pieces, 2 sliced Thai red chili, 4 sliced  Thai green chili and 10 finely chopped curry leaves and mix with the fried potato.  You may skip the chili if you want the potato to be mild.

5. Cut 100 grams green beans and 150 grams of cabbage  into fine pieces. Julienne 150 grams carrot. Micro wave carrot, cabbage  and beans for 2 minutes on high and keep aside.

6. In a medium sized sauce pan or wok, dry-roast 500 grams semolina for about 45 minutes. You will have to keep stirring to prevent the semolina from burning. Alternatively you can dry roast in a microwave oven. Spread the semolina in a flat plate. Microwave for 6 minutes, stirring it every 2 minutes.

Roasted semolina

7. After dry-roasting the weight of the semolina dropped from 500 grams to 300 grams. Reducing the moisture in the semolina  will give you  a dry crispy texture. If you are in a hurry you can reduce the roasting time. But you should reduce the weight to at least 400 grams.

8. The 300 grams of roasted semolina is about 3 cups. You use water at the ratio of 2 cups of water to 1 cup of semolina(original weight). In this case we take 6 cups. Use the same measuring  cup for both semolina and water.

9. In a large frying pan or a wok  with  1 tea spoon of left over oil add ½ tsp mustard seeds and wait till it splutters. add 6 cups of water salt. Bring the water to a boil. Add the semolina. Quickly stir with a long chop stick or  a ladle. You can also use the handle of the ladle if it is suitable. 

10. Reduce the heat to low. Add the cooked vegetables, fried potatoes and onion. Mix well. Take the semolina off the heat.

11. This should give you the right consistency of the semolina mixture. If you want more powdery semolina you reduce the amount of water. If you want lumpy pieces you add more water.


12. Semolina is ready to be served. You can serve it with a curry, boiled vegetable or any dips or sauces. It can be served n its own because I have added plenty of vegetables.

Stir-fried roasted semolina with mixed vegetables is ready.
                                  

                        Recipe follows in detain with pictures.

Preparation time: 45 minutes
Cooking time: 5 minutes
Serves: 6

Ingredients
Main
500 grams semolina
150 grams carrot (julienne)
100 grams green beans
150 grams cabbage
Others
2 green chili
2  Thai  red chili or 4 Thai green chili (Milder than red chili)
½ teaspoon salt
½ teaspoon mustard seeds

For Potato fry
200 grams potato peeled and cut into bite size pieces.
2 dry chilies broken to small pieces
10 curry leaves finely chopped.
½ teaspoon chili powder
½ teaspoon salt
2  Thai  red chili
½ cup of vegetable oil
For Onion fry
150 grams coarsely chopped onion
2 table spoon vegetable oil


Preparation

1) Onion
Using 2 table spoon sunflower oil (or any other vegetable oil) fry onion  for 10 minutes or until the onion becomes light brown color.  Set aside.

Beginning to fry onion

Onion being fried

2) Potato
Peel and cut the potatoes into bite size pieces. Add chili powder and salt mix well to ensure all the pieces are coated evenly. Set aside for ½ an hour. After ½ an hour, if  any water has collected at the bottom of the bowl, drain it out.

Potato

Fried potato and chili

Heat 1/2 cup of oil , add the potatoes and fry for 10 minutes.
Remove potatoes with a slotted spoon and set aside. Reserve the left over oil. Fry the dry chili, red chili, Thai green chili and curry leaves and mix with the fried potato.  You may skip the chili if you want the potato to be mild. You may use any chili instead of Thai chili
3) Vegetables 
Cut beans ad cabbage into fine pieces.

Beans 

Julienne the carrot. 

Carrot 

Micro wave carrot, cabbage and beans for 2 minutes in high power and keep aside.

Cooked vegetables

4) Semolina
In a Medium sized sauce pan or wok, dry-roast the semolina for about 45 minutes. You will have to keep stirring to prevent the semolina from burning. Alternatively you can dry roast in a microwave oven. Spread the semolina in a flat plate. Microwave for 6 minutes, stirring it every 2 minutes.

After dry-roasting the weight of the semolina dropped from 500 grams to 300 grams. Reducing the moisture in the semolina  will give you  a dry crispy texture. If you are in a hurry you can reduce the roasting time. But you should reduce the weight to at least 400 grams.

Method

The 300 grams of roasted semolina is about 3 cups. You use water at the ratio of 2 cups of water to 1 cup of semolina(original weight). In this case we take 6 cups. Use the same measuring  cup for both semolina and water.

Roasted semolina

In a large frying pan or a wok  with  1 tea spoon of left over oil add mustard seeds and wait till it splutters. add 6 cups of water and ½ tsp salt. Bring the water to a boil. Add the semolina. Quickly stir with a long chop stick or a ladle. You can also use the handle of the ladle if it is suitable.

Semolina added to boiling water

Reduce the heat to low. Add the cooked vegetables, fried potatoes and onion. Mix well. Take the semolina off the heat.
This should give you the right consistency of the semolina mixture. If you want more powdery semolina you reduce the amount of water. If you want lumpy pieces you add more water.
Semolina is ready to be served.

You can serve it with a curry, boiled vegetable or any dips or sauces.  It can be served n its own because I have added plenty of vegetables.

YOU MAY LIKE TO SEE ANOTHER SEMOLINA RECIPE

Scrambled semolina

Fried snake gourd spicy curry

Snake gourd

Fried snake gourd spicy curry

Snake gourd is a long vegetable. What we are using  here are as long as 22 inches. It is commonly found in South and South East Asia. It has a mild flavor. Deep frying makes this curry very tasty. This is a dry curry with no gravy.

Snake gourd is low in calories, fat-free, fiber rich and good to include in weight-loss diets. Snake gourd is good in source of minerals and vitamins. It also provided calcium, iron, phosphorus, and carotene, traces of riboflavin, thiamine and niacin.

                                    Recipe summary
                                               For
                           Fried snake gourd spicy curry

Preparation: 40 minutes
Cooking time: 40 minutes
Serves: 6

Preparation
1. We need to clean the snake gourd vegetable. We will cut in the middle of the vegetable to make it easy to handle. With a sharp knife gently scrape off the thin outer skin of the vegetable. Remove the skin all over the vegetable. You can pull the fiber from the end of vegetable. It may not be many 3 to 5 pieces.If the snake gourd is young you may not find any fiber.

Snake gourd

2. Take 600 grams of snake gourd Now cut the vegetable into half vertically. Remove the seeds and the white membrane inside. Cut into ¾ inch cubes or bite size pieces.

3. Heat a medium sized frying pan or a wok. Add 1 cup of oil. When the oil is hot, reduce the heat to medium and add the cut pieces of the vegetable and deep fry for 15 minutes or until the vegetable become dark brown in color. This is a watery vegetable we will have to wait till most of the water evaporates. Drain and keep the fried vegetable aside. Retain the vegetable oil.

Fried snake gourd spicy curry

4. To extract tamarind juice, soak 15 grams tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.

Method
5. Heat up the same frying pan or wok and use 1 table spoon of the left over oil. When the oil gets hot reduce the heat to medium.  Add 1 coarsely chopped onion, ¼ tsp cumin seeds, ¼ tsp fenugreek seeds, ¼ tsp fennel seeds, 10 curry leaves, 1 thinly sliced green chili, 1 red chili sliced, 5 grams grated ginger and 3 cloves thinly sliced garlic.  Stir frequently to prevent burning of the ingredients. Fry for about 10 minutes or until the onion turns lightly brown.

Spices

6. Add 1 tbsp curry powder, ¼ tsp turmeric powder, tamarind juice, ½  tsp salt  and one and a half cup of water. Bring everything to the boil and then reduce the heat to medium. Cook covered for 15 minutes.

7. Add ½ cup coconut milk, 1/8 tsp pepper powder and cook for 2 minutes covered.

Fried snake gourd

8. Add the fried snake gourd pieces. Let it cook uncovered for five minutes.


9. The curry is ready. It can be served with rice or bread.





Fried snake gourd spicy curry is ready.
                                  

                       Recipe follows in detail with pictures.

Preparation: 40 minutes
Cooking time: 40 minutes
Serves: 6

Ingredients
Main
600 grams snake gourds
Others
1 onion chopped coarsely
10 curry leaves
3 cloves garlic sliced thinly
1 green chili sliced thinly
½ cup coconut milk
½ teaspoon salt

5 grams ginger chopped fine
15 grams tamarind
2 cups vegetable oil
Spices
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon of fenugreek seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
1 tablespoon curry powder

Onion, chili,garlic and ginger

Spices

Preparation
We need to clean the snake gourd vegetable. We will cut in the middle of the vegetable to make it easy to handle.

Snake gourd cut into half and scraping the soft skin

With a sharp knife gently scrape off the thin outer skin of the vegetable. Remove the skin all over the vegetable.

Snake gourd after removing the skin

From the picture you will notice thin hair like fibre coming out.
You can pull the fiber from the end of vegetable. It may not be many 3 to 5 pieces.If the snake gourd is young you may not find any fiber.

Removal of fibre

Fibre removed from snake gourd

Now cut the vegetable into half vertically. Remove the seeds and the white membrane inside.

Cut into ¾ inch cubes or bite size pieces.

Cut pieces of snake gourd

Heat a medium sized frying pan or a wok. Add 1 cup of oil. When the oil is hot, reduce the heat to medium and add the cut pieces of the vegetable and deep fry for 15 minutes or until the vegetable become dark brown in color. This is a watery vegetable we will have to wait till most of the water evaporates.

Frying

Drain and keep the fried vegetable aside and retain the vegetable oil.

Fried snake gourd

To extract tamarind juice, soak 15 grams tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.

Method
Heat up the same frying pan or wok and use 1 table spoon of the left over oil. When the oil gets hot reduce the heat to medium. Add dry red chili pieces and fry for 30 seconds. Add onion, cumin seeds, fenugreek seeds, fennel seeds, curry leaves, green chili, red chili, ginger and garlic.  Stir frequently to prevent burning of the ingredients. Fry for about 10 minutes or until the onion turns lightly brown.

Add curry powder , turmeric powder, tamarind juice, salt  and one and a half cup of water. Bring everything to the boil and then reduce the heat to medium. Cook covered for 15 minutes.

Add coconut milk, pepper powder and cook for 2 minutes covered.

Add the fried snake gourd pieces. Let it cook uncovered for five minutes.

Curry nearing the end

The curry is ready. It can be served with rice or bread.

                                 Fried snake gourd spicy curry

Bilimbi Sothi (soup)

Bilimbi Sothi (soup)

Bilimbi a sour vegetable which can take the place of lime, lemon, vinegar and tamarind in certain dishes.
it is a tropical vegetable Read this article for background information and nutritional value of bilimbi.
Bilimbi sothi is a mild soup with coconut milk. It can be used as gravy for rice and some other kinds of breads.

       

                                     Recipe summary
                                                  For
                                     Bilimbi Sothi (soup)
Preparation time:15 minutes
Cooking time: 15 minutes

Serves: 4



Preparation
Wash and slice 60 grams bilimbi into bite size cubes. You may also slice lengthwise. 

Bilimbi

method

I cooked in  two ways. A simple one and the other with tempering.

 Method 1 - Simple bilimbi sothi

A simple Bilimbi
 Sothi (soup)

1. Heat a wok or a pan add chopped and 1 tbsp vegetable oil and as it heats up lower the heat and add ½ tsp mustard seeds and as it splutters add ½ tsp cumin seeds and fry for 3 seconds and add 50 grams onion roughly chopped, 1 thinly sliced green chili, 1 red chili thinly sliced, 1 sprig chopped  curry leaves, 1 tea spoon salt, and 1 teaspoon turmeric powder. 

Bilimbi rings onion.green 
chili,red chili curry 

2. Bring to boil and lower the heat and let it cook till the bilimbi is soft or for about 10 to 12 minutes.






3. Add 1 cup coconut milk and cook for another 3 minutes and take off the heat.Your simple sothi is ready.

Method 2 - Bilimbi sothi with tempering

1. In a medium size saucepan or a wok heat 1 tbsp vegetable oil. And add 1 dry chili broken into mall pieces and fry for 1 minute and add 50 grams coarsely chopped onion and fry for 5 minutes. 

2. Add 1 sliced green and 1 sliced red chili and 1 sprig curry leaves
and fry for 3 minutes.

Bilimbi sothi with tempered items

3. Push the fried items to a side and add a teaspoon oil add ½ tsp mustard seeds wait till it splutters and add ½ tsp cumin seeds and fry for a minute. This is usually done at the beginning  before adding dry chili and onion. But  I do it half way to avoid burning the spices. 

Ingredients for  Bilimbi
sothi with tempering

4. Add bilimbi pieces, 3 cups of water, 1 tsp turmeric powder and 1 tsp salt.

5. Cover and bring to the boil and reduce the heat and simmer for 5 minutes or till bilimbi becomes soft. 

5. Add 1 cup coconut milk. Cook for two minutes. Taste for seasoning and adjust. Let the gravy be slightly sour.


6. That is it. Bilimbi soup is ready You don't have to add lime juice.

Bilimbi Sothi (soup) is ready.

                                  

                        

                      Recipe follows in detail with pictures.


Preparation time:15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients
Main
60 grams Bilimbi (6)
Others
50 grams onion roughly chopped
1 green chili thinly sliced
1 red chili thinly sliced
1 sprig curry leaves chopped
1 tablespoon vegetable oil
1 cup coconut milk
1 tea spoon salt
3 cups water
Spices
1 dry chili broken into small pieces.
1 teaspoon turmeric powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds

Bilimbi rings onion.green chili,red chili curry 

Preparation
Wash and slice bilimbi into bite size cubes. You may also slice lengthwise.
Method
I cooked in  two ways. A simple one and the other with tempering.

Method 1 - Simple bilimbi sothi
Heat a wok or a pan add oil. As it heats up lower the heat and add mustard seeds and as it splutters add cumin seeds and fry for 3 seconds. Add all the ingredients except coconut milk. Add three cups of water. Bring to a boil and lower the heat and let it cook till the bilimbi is soft or for about 10 to 12 minutes. Add coconut milk and cook for another 3 minutes and take off the heat. Your simple sothi is ready.

A simple Bilimbi Sothi (soup)

A simple Bilimbi Sothi (soup)

.
Method 2 - Bilimbi sothi with tempering

Ingredients for  Bilimbi sothi with tempering

In a medium size saucepan or a wok heat the oil. Add chili and fry for 1 minute. Add onion and fry for 5 minutes.

Frying dry red chili and onion

Add green and red chili and curry leaves and fry for another 3 minutes.

Addition of green chili and curry leaves

Push the fried items to a side and add a teaspoon oil add mustard wait till it splutters and add cumin  fry for a minute. This should be done at the beginning  before adding dry chili and onion. But  I do it half way to avoid burning the spices.

Addition of mustard seeds and cumin seeds and later the bilimbi

 Add bilimbi pieces.

 Add 3 cups of water.

Add turmeric powder and salt ..

Cover and bring to the boil and reduce the heat and simmer for 5 minutes until
bilimbi is a soft.

Sothi is being  cooked

Add coconut milk. Cook for two minutes. Taste for seasoning and adjust. Let the gravy be slightly sour.
That is it. Bilimbi soup is ready You don't have to add lime juice.

If you like you can boil the ingredients in thin coconut milk and add thick coconut milk at the final stage.

Bilimbi sothi with tempered items

YOU MIGHT WANT TO SEE MY OTHER RECIPE ON BILIMBI

Moringa Leaves Sothi  - Moringa Leaves Coconut milk Soup

Sweet and sour bilimbi curry

Green Mango sothi