Pongal is a traditional dish served mostly during breakfast in Tamilnadu (in south India). Spicy Cracked Wheat Ven Pongal is a healthy variation to my traditional Pongal (which uses rice and lentils). The procedure is the same, I have just substituted cracked wheat/dalia/ broken wheat for the rice.… Read the rest
Instant suji appes/paniyarams are bite size dumplings made with suji/rava/semolina/cream of wheat and yogurt in a special pan called appe/paniyaram/ Ebleskiver pan. They can be sweet or savory. I am making a savory appe today.
Traditional appes are made with urad dal (lentils) and rice but making it needs soaking of the lentils and rice for a few hours, blending and fermentation, involving a long process. Instant suji appes take only 15 minutes to make.… Read the rest
Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water. The other names for it used in different parts of the middle east are “Harissa”, “ravani or revani” etc.… Read the rest