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| 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.
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.
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.
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.
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| 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.
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| 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
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.
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| Beginning to fry onion |
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| Onion being fried |
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.
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| Potato |
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| Fried potato and chili |
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.
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| Beans |
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| Carrot |
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| 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.
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| Roasted semolina |
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| 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
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| Scrambled semolina |
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