Savory Semolina Cakes with Creamy Mushroom & Coconut Sauce
30 minutes
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About Savory Semolina Cakes with Creamy Mushroom & Coconut Sauce
Indulge in a delightful fusion of Indian and Italian flavors with this unique savory semolina cake recipe! The hearty semolina base is infused with vibrant vegetables like carrots, beans, and bell peppers, creating a satisfying and flavorful foundation.But the real magic lies in the rich and creamy mushroom and coconut sauce. The earthy mushrooms, combined with the subtle sweetness of coconut milk and a touch of cheese, create a luxurious topping that perfectly complements the semolina cakes. It's a surprisingly versatile dish, perfect for breakfast, brunch, a light lunch, or even a unique appetizer.This recipe is a testament to how simple ingredients can create an unforgettable culinary experience. Prepare to impress your family and friends with this innovative and delicious Indo-Italian fusion dish!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Semolina Cakes
- 200 gm Semolina also known as suji
- 1 Carrot finely chopped
- 1/2 cup Beans finely chopped, green
- 1 Bell Peppers finely chopped
- 1/2 cup Coconut Milk
- 1.5 tsp Salt or to taste
- 7 leaves Curry Leaves
- 1/2 tsp Mustard Seeds rai
- 4 tsp Corn Flour
- 3 cloves Garlic crushed
- 1/2 tsp Ginger finely chopped
- 5 tsp Olive Oil
- 1 Tomato finely chopped (optional)
Instructions
Prepare the Semolina Cakes
- Heat 3 tsp olive oil in a pan. Add mustard seeds and curry leaves. Add semolina and roast for 10 minutes, stirring frequently.
- Add chopped carrots, beans, and bell pepper. Stir in coconut milk and salt. Cook, stirring continuously, until the mixture thickens and comes together.
- Spread the semolina mixture onto a plate and refrigerate for at least 30 minutes to firm up.
Make the Mushroom Sauce
- Heat 2 tsp olive oil in a separate pan. Add mustard seeds and curry leaves. Add crushed garlic and chopped ginger. Sauté briefly.
- Add chopped mushrooms and salt. Cook for a few minutes.
- Stir in coconut milk and simmer until the sauce thickens (about 5-6 minutes).
- Stir in grated cheese until melted and creamy.
Assemble and Cook the Cakes
- Remove the chilled semolina mixture from the refrigerator and cut into small, round cakes.
- In a shallow dish, whisk together cornflour with a little water to create a slurry. Dip each semolina cake into the slurry and coat with oats.
- Heat remaining olive oil in a pan. Gently fry the coated cakes for 4-5 minutes per side, until golden brown and heated through.
Serve
- Serve the hot semolina cakes immediately, topped with the creamy mushroom and coconut sauce.
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat coconut milk.
- Feel free to experiment with other vegetables, such as zucchini or spinach.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the mushroom sauce.
- To make ahead, prepare the semolina cakes and mushroom sauce separately. Reheat gently before serving.
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Recipe Nutrition
Calories: 261kcalCarbohydrates: 42gProtein: 9gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 4gSugar: 4g
Nandini Diwakar
Articles: 36
4 Comments
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What a flavorful dish! Thanks for sharing.
This is so tempting! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Recipe of Coconut sauce is innovative …I would use it even for other tiikis and pancakes.