Baking · Breakfast · Curds · Roti/Paratha/thepla · Spinach

Savoury N Nutty Semolina Cake

Cooking is always therapeutic and when you try some new recipe and it comes out good…it makes you very happy. This week we are here back with Blog Hopping and it has been so much fun till now,  I am paired with Jyothi of  Pages and i am glad that i discovered her blog. She not only tries to post recipes but has posted many book reviews as well. I am a huge reader and love reading books so it was great to read some reviews on her blog.

This is a very healthy recipe and loved the taste of it. The taste is very similar to Haandvo and is best eaten  when fresh out of the oven. I had seen this recipe some months back on Anjum Anand Tv show and wanted to prepare it from that time but had forgotten to make a note of the recipe. These Savoury Semolina Slices taste great and with the addition of ground almonds it imparts a very nutty flavor as well. A great snack option which is packed with veggies. 

Ready to go into the oven.

This Post will fulfill two ongoing events, one is Blog Hopping and the 2nd is for Magic Mingle where this months magic  ingredients are “Ginger And Almonds” So i tweaked the recipe to a bit so that i can add Almonds and ginger to it as well.

Savoury Semolina Cakes

Recipe Source Pages


Semolina 3/4 cup

Almonds 1/4 cup + 5

Curd 1 cup


Oil 3 tsp

Mustard Seeds 1 tsp

Jeera 1 tsp

Sesame Seeds 2 tbsp

Asafoetida Pinch

Grated Ginger 2 tsp

G.chilli 2 Finely Chopped

Curry leaves 5

Haldi 1/4 tsp

R.chilli Powder 1 tsp


Carrot 2 finely chopped

10 beans Finely Chopped

Frozen Peas 1/4 cup

Cooking Soda 1 tsp

Freshly baked 


Preheat oven for 10 mins at 170c

Grease a loaf pan and keep aside.

Ground Almonds to a fine powder.

Mix with Semolina , Curds And water if required to make a thick batter.

Heat oil in a pan, add mustard jeera and 1 tbsp sesame seeds when it splutters add ginger, curry leaves and G. Chilli.

Saute for a min and add all the veggies and cook for 2 mins by adding along salt, haldi and r.chilli.

Add this mixture to the Semolina mixture and mix nicely.

Add Cooking soda to the mixture, give a nice mix and pourt into the greased loaf pan.

Sprinkle the sesame seeds and the remaining 5 chopped almonds and bake at 170c for 25 mins.

Insert a toothpick at the centre to check whether it is done.

Let cool for sometime and cut into slices and serve immediately.

Best Served with chutney Creamy Curd Dip and Tamarind Chutney.

The option of veggies is totally open, you can add as many as you can like bottlegourd or zuchinni will be a good option.

This recipe is off to the following events.

  Do check what all the awesome Blog Hoppers have made.








Check here what magic has been created by all the Magic Minglers.











Lastly this is off to Jyothis event Healthy and Hearty

Punjabi · Roti/Paratha/thepla


Naan is one of the most known indian bread which you will find it in any restuarant. Tradiitionally the naan’s are made in a tandoor, but as most of the houses wont have a tandoor at home, u can prepare it very easily on a griddle or even a oven as well. The naan which i prepare doesn’t contain yeast , they come out very nice soft and fluffy. Even wiki has a page for Naan and according to it it is a famous bread not only found in India but even in pakistan and other  persian countries as well.



Maida 2 cups

Cooking Soda 1 tsp

Baking powder 1 tsp

Milk 1/4 cup

Curds 1/4 cup

Sugar 1 tbsp

Salt as per taste

Oil 2 tbsp

water to knead

Topping can be a mix of kalonji,til or even kasuri methi

Butter to brush


 In a bowl mix all the ingredients from maida till salt and give a mix. Add water as required and prepare a smooth pilable dough.

Add oil and knead the dough nicely for some mins.

Cover with a lid and let it rest for a minimum of 2 hrs.

Make big lemon sized balls from the dough and roll into a oval shape by dusting with some flour..

Lightly brush with water and spread til or kalonji

Heat a thick griddle and place the topping side down, when you see small bubbles appearing turn it over and cook lightly.

With a spatula place the naan on a open flame and cook on both sides.

Spread butter and serve hot.

Rajasthani · Roti/Paratha/thepla

Rajasthani Roti

Now what is special in a roti, everybody prepares  it at home on a daily basis, but let me let u know this is a special type of roti and we call it as “Jaadi Roti” means a very thick roti. I have alwayz thought about the origins of preparing roti in this way but never found out. In my school  dayz it was a regular dinner for us, it is had with dal and Dal-chawal-jaddi roti would be a complete meal.

There was a time when i used to detest eating it and after marriage I didn’t try making this for a long time. but u know there comes a time when after some time  u start to miss  the food which you used to eat while growing up  and to satisfy that craving I started preparing this . It is a fairly simple method to prepare and usually is mixed in dal and eaten , but I like it much better with onion subzi and mango pickle.

Jaadi Roti


1 cup Atta

5 Tbsp Oil


Water for kneading the dough.



Mix atta, salt and oil in a bowl, then slowly add water to prepare a hard dough.



Roll out the dough into a thick roti maybe around 3/4 to 1″ thickness and Prick the roti with a fork on one side




Heat a thick bottomed tawa and place roti on a hot tawa. keep on pressing it on all sides so that it cooks slightly.

Then turn the roti around and cook the other side as well, you have to press it light from all sides so that the roti gets cooked nicely.



when you see that the bottom side is lightly browned, u have to start pinching the top of the roti from one corner and continue till u have done with the whole roti. This is basically done so that the roti gets cooked from inside as well.



Turn around the roti so that the pinched side of the roti is below and cook a medium flame for 5 mins.then slow the flame and cook it for another 15-20 mins, u have to keep moving the roti around so that it get cooks from all side. It will get browned when cooked completely.

Once you feel that it has cooked completely take it off the tawa and place it on a plate and pour Tbsp of ghee on the whole roti. You may require 5-6 Tbsp of ghee for this.

Cut it into triangles and serve hot.