Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

Eggless Layali Lubnan#EattheWorld

This is a delicious and easy Lebanese dessert which can be made for Ramadan or any other time. This Lebanese Nights Dessert (Layali Lubnan), is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because it’s easy to make and tasty.

Ingredients
For The Semolina Layer / First Layer
4 Cups Milk
½ Cup Sugar
½ Cup Semolina
1 Teaspoon Rose water
For The Sugar Syrup
½ Cup Sugar
1 Cup Water
1 Teaspoon Rose water
For The Second Layer
2 Cups Milk
2 Tablespoons Sugar
2 Tablespoons Corn flour
½ Cup Cream Cheese

For Garnishing
½ Cup Finely Chopped Pistachios 

Method
For the Semolina Layer

Add all the ingredients into a pan and cook the first layer till t becomes thick.

Pour it in a greased pan and set it in the refrigerator for an hour.
For The Second Layer 

Mix together all the ingredients in a pot with a whisk without any heat at first until there are no lumps. Then, bring to medium-high heat and keep whisking until it starts to thicken. It should look creamy and pourable. 

Pour on top of the first layer and keep it in the fridge for 6 - 8 hours.

Cling wrap it and refrigerate.

After it is cooled and set 

then loosen the sides with a butter knife and take this onto serving plate. 

Garnish it with pistachios. 

To Make The Sugar Syrup

Make the syrup in the meantime by mixing together the sugar and water. Let it come to a simmer for about 5-10 minutes until it slightly thickens. Let this cool completely.

Then drizzle all over the dessert as much as you like or drizzle to each person's slice. This is up to you. I cut a slice and then poured the sugar syrup on top.

Enjoy .. this is simply delicious...

Labels: Lebanese, Eggless, Eat the World, Sweets & Desserts, Dessert, Semolina, Middle Eastern

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Lebanon. 

Check out all the wonderful Lebanese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: Some Lebanese Favorites: Lamb Ummo, Lubyee Bi Lahmi, and Mujadara

Amy’s Cooking Adventures: Ka’ak (Lebanese Purse Bread) 

Pandemonium Noshery: Halawet el Jibn - Lebanese Semolina Cheese Dessert 

Sneha’s Recipe: Eggless Layali Lubnan 

Cultureatz: Lebanese Shish Tawook 

A Day in the Life on the Farm: Instant Pot Beef Shwarma 

Magical Ingredients: Malfouf Salad 

Kesari Semolina Sheera / Kesari Rawa Sheera#SundayFunday

This is my family's all time favorite breakfast. It is a must try recipe as I can guarantee everyone in your family will love it. 

If you do not have Kesari color then omit it.

Serves 2 - 3
Ingredients
1 Cup Heaped Semolina / Rawa - lightly roasted
½ Cup Level Granulated Sugar
¼ Teaspoon Cardamom Powder
2 Cups Milk
1 Cup Water
1 Tablespoon Each Golden Raisins & Cashewnuts
¼ Teaspoon Saffron Strands
¼ Teaspoon Kesar Color - optional
1/3 Cup Desi Ghee

Method

In a another pan add  ½ teaspoon ghee add the cashew nuts and raisins and fry a little. Remove and keep aside.
In a sauce pan bring the milk and water to a boil. Add the kesari color and saffron strands.  

In the same pan add another 1 to 2 tablespoons ghee and fry the rawa/semolina till you get an aroma. Add the boiling milk  and mix well on medium low flame till the semolina absorbs all the liquid. Add the sugar, remaining desi ghee and cardamom powder, mix well. Cover and let the sugar dissolve, keep stirring in between. Once the sugar melts, mix well, add the fried raisins and cashewnuts.

Serve hot, Enjoy with your cup of tea or coffee!!

Check this delicious Caramel Semolina Sheera recipe

Labels: Rawa, Semolina, Breakfast, Saffron, Sunday Funday,

• • Breakfast Martinis from Food Lust People Love
  • Breakfast Quesadilla from A Day in the Life on the Farm
  • Cinnamon Sugar Dutch Baby Pancake from Our Good Life
  • Cottage Cheese Pancakes from Palatable Pastime
  • Egg-Free Wheat Pancakes from Mayuri’s Jikoni
  • Millet Set Dosa from Sizzling Tastebuds
  • Mini Cinnamon Rolls from Amy’s Cooking Adventures
  • Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
  • Maple-Sweetened Overnight Oats from Culinary Cam
  • Quick Kande Pohe from The Mad Scientist’s Kitchen 

Steamed Rawa/Semolina Balls#SundayFunday

These are delicious small round delights which is made with rawa/semolina, an easy and quick breakfast. It's a great breakfast, Taste Bhi Health Bhi, has all the needed nutrients and is yummy. 

This can be had just as it is, it doesn't required any sauce or chutney.

Ingredients
1 Cup Semolina/Rawa
1½ Cups Water
1 Teaspoon Black Pepper powder
1" Grated Ginger
Salt To Taste
For The Tadka
2 Tablespoons Heaped Oil
1 Teaspoon Urad Dal
1 Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dried Red Chillies
1 - 1½ Teaspoon Heaped Sambar Powder -Homemade
Salt To Taste
¼ Cup Heaped Freshly Grated Coconut

Method

In a big saucepan bring the water to a rolling boil, add in the black paper , ginger and salt and give it a good mix, then as you are stirring add in the semolina, switch of the flame and mix it very well. Cover with a lid and let is rest for 10 minutes.
After 10 minutes mix it well with oiled hand and knead it into a smooth and soft dough (taking care that there are no lumps).

Make small balls out of the dough.

Arrange them in an oiled steamer

Let it steam on covered with a lid on medium low flame for 18- 20 minutes. 

After 20 minutes switch off the flame and let the semolina balls cool down completely.

Let's prepare the Tadka

Heat a kadai pan with oil , add the mustard seeds when they crackle add the urad dal, stir till it starts to brown, add the curry leaves and dried red chillies, give it a good stir. Take this pan off the flame add the coconut, sambar powder and mix it well. Place this kadai back on medium low flame and add the steamed semolina balls and give it a good mix till the spices and coconut has coated the balls well. Cover it with a lid and reduce the flame to low, let is heat for a 2-3 minutes. Switch off the flame.

Our breakfast is ready. Garnish with chopped coriander leaves.

Serve it in a plate with a tooth pick. 

Enjoy this delicious and healthy breakfast...Taste Bhi Health Bhi!! 

Labels: Breakfast, Semolina, Homemade, Sambar powder, Coconut, Healthy, Steamed, Sunday Funday, Vegan

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event - Sue of https://palatablepastime.com/.

Sunday Funday: Breakfast for Supper

• Baked Grits with Sausage Gravy from Food Lust People Love
• Breakfast at Tiffany's Burgers from Making Miracles
• Breakfast Spelt and Oats Muffins from Cook with Renu
• Egg & Bacon Sandwich (Homemade Egg McMuffin) from Amy's Cooking Adventures
• Eggplant Shakshuka from A Day in the Life on the Farm
• Famous Breakfast Burritos (copycat Lucky Boy) from Karen's Kitchen Stories
• Shrimp and Grits from Palatable Pastime
• Steamed Rawa /Semolina Balls from Sneha's Recipe
• Zege from Mayuri's Jikoni

BASBOUSA - EGYPTIAN SEMOLINA CAKE #FOODIEEXTRAVAGANZA

Basbousa - Semolina Cake is a famous Egyptian and traditional Middle Eastern syrup soaked sweet cake. The cake itself is not too sweet but it is soaked with a sugar syrup, here I have reduced the sugar quantity and used honey.  This is a superb tea cake and will make an excellent dessert dish too.

Very simple and quick to make, with ingredients that are always available in the pantry.

Ingredients

100 Grams Butter
150 Grams Icing Sugar
1 Teaspoons Vanilla Essence
2 Eggs
2 Cups Fine Semolina
1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1 Cup Yogurt
Skinned Almonds as required

For the Sugar Syrup
1/2 Cup Sugar
1/2 Cup Water
1/2 Cup Honey
1 Tablespoon Lime Juice

Method

Sieve the icing sugar. 

Sieve the semolina and baking powder and baking soda together.


Beat the butter and icing sugar till light and fluffy,  then add an egg at a time beating it well before incorporating the next one.  Add the vanilla essence , keep adding the sieve semolina little by little simultaneously adding little yogurt too and continue beating till all the semolina and yogurt is incorporated. 

Pour it into a greased and  lined baking tray top just draw line lightly into squares or diamonds and then place each slice with almonds and bake at 180 degrees for 45 minutes. 

 
As the cake is being baked make the sugar syrup and mixing it together and keeping it on low flame till the sugar melts only. Take off flame and cool the syrup.

When the cake is out of the oven slice the cake in the tray itself. Pour  the hot cake. Keep it  to rest at least  for an hour then only remove the pieces from the tray. 

Have this cake as a dessert or like we had it with a hot cup of tea or coffee.... Enjoy...

Labels : Cakes, Semolina, Yogurt, Eygpt, Foodie Extravaganza Party

 

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it's Lauren of Sew You Think You Can Cook. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.) And don't forget to check out all these other maply recipes:

Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
Bangin' Breakfast Potatoes from Rebekah of Making Miracles
Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
Maple Pecan Bars from Nichole of Cookaholic Wife
Maple Sugar Cookies from Sue of Palatable Pastime
Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
Momiji Tempura from Camilla of Culinary Adventures with Camilla
Overnight French Toast Casserole from Elaine of Cookin and Craftin
Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
The Back Forty Cocktail from Stacy of Food Lust People Love

Makrout - Moroccan Date Cookie

This delicious moroccan pastry is made with semolina and date . 

Makrout in it's various forms is present on all celebration tables especially during Ramadan .  Makrout, also spelled Maqrout, Makroudh, Maqrut, Mqaret, Imqaret or Makroud. The word makrout in arabic means "diamond shaped" as these small delights are traditional diamond shaped.

This pastry has so much of ghee and oil that while making it I had a tough time.  The heat in Mumbai is so much that the pastry was melting.   Had to keep it in the fridge to set after every rolling.  But the end result was fantastic.  We enjoyed it, even my friends loved this cookie.  A healthy and tasty cookies.  Do try it.

Ingredients
For the dough
1 Cups  Fine Semolina

1 Tablespoon All purpose flour
2 Tablespoons Rose water
1. 1/2 Tablespoon Ghee

1. 1/2 Tablespoon Oil
1 Tablespoon Sugar
A pinch of salt

Ingredients for the filling
1.1/2 Cups of Pitted Dates
1 Tablespoon Rose water
1 Tablespoon Butter
1/4 Teaspoon Cinnamon powder
a pinch of ground nutmeg

Honey

Method
To make the dough

Melt ghee, when melted, add the oil.

Mix the semolina, flour, sugar and salt.  Slowly add the melted ghee mixing thoroughly. Add water just enough to wet the semolina.  Keep it aside covered overnight.  Next day grind the semolina  to paste without adding any water.

Knead this into a soft ball/ very smooth texture. Keep it in the refrigerator for an hour to set.  

To assemble

Transfer the dough on to a flat surface, divide the dough into two parts. 

Roll out one part into a small thick chappati and place the date paste over it. Cover it with the other part of the dough.

Roll this in a thick chappatti.  Cut with a square cookies cutter.

I used a small mould to decorate the makrouts.

I din't fry them in oil, but baked them in the oven. Place this on to lined  baking tray . 

Bake in a pre-heated oven at 180 degrees for 25 - 30 minutes till light golden on top.  

Dip it in honey immediately after you remove it from the oven.  Keep it to drain.  Serve, enjoy .... 

This recipe goes to Mena's Cooking Club.


Labels : Dates, Honey, Semolina, Moroccan, Biscuits & Cookies, Mena Cooking Club, Continental Cuisine

   

    An InLinkz Link-up