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   MSGID: 35038.fidonet_cooking@1:105/500 2d7eb400   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Semolina Savory   
    Categories: Indian   
         Yield: 2 Servings   
       
         1 c  Semolina (sooji)   
         1 c  Carrots; grated   
         1    Onion; minced   
         1 ts Black mustard seeds   
         8    Cashews; chopped   
         1 pn Asafoetida   
         2 tb Cilantro; chopped   
     2 1/2 c  Water   
         5 tb Ghee or oil   
         2 ts Lemon juice   
              Salt; to taste   
       
     In a frying pan, fry semolina without oil until it becomes a light   
     brown color. Remove and keep aside.   
        
     Heat ghee or oil in the same pan and cook mustard seeds until they   
     sputter. Add cashews and fry 1 minute, then add the asafoetida. Mix   
     in onion and saute for a few minutes, then add carrots and saute   
     for 5 minutes. Now add water and salt. When water starts to boil   
     vigorously, reduce heat and slowly add the semolina, stirring   
     constantly to prevent lumping. Add semolina with one hand and stir   
     with the other. Stir well until the water is absorbed, then cover and   
     put obn loe heat for a few minutes. Uncover and stir again. Add   
     chopped cilantro and lemon juice and stir once more. The consistency   
     should be soft and smooth, not sticky. Some types of semolina need   
     less cooking, so the quantity of water should be adjusted accordingly.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
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