Maize-Semolina Swallow with Busasshen Kubewa

#pantry

#56bhogCorn paratha goes very well with "Mustard(leaves) saag and very popular dish of Punjab(India)..we r cookin' corn paratha fo' 56bhog #56bhog #post42

#mukomakitchen

My husband is greek, his favorite dessert is galaktoboureko..which is a semolina based desert custard in phyllo.I thought of a semolina based dessert without phyllo..Enjoy!

We always face hard cough problems with kids.this dessert really helpful to smooth and came out the stuff cough and relax the throat also

Kneading dough relaxes me, but I don't always have the time to do it. Fortunately, since I got my stand mixer, making dough has become a breeze. In just a few minutes, I can achieve smooth and homogeneous dough, perfectly kneaded with a well-formed gluten structure. I bake bread three times a week (during this COVID emergency, I prefer to make it at home), usually about 2 2/3 pounds (1,200 grams) every two days. For 3 1/3 cups (about 700 grams) of semolina, I use 1 teaspoon (4 grams) of active dry yeast and 2 cups (500 ml) of water. I let the stand mixer work at low speed for 10-15 minutes, being careful not to let the dough heat up. Initially, to combine the ingredients, I use the paddle attachment on low, and as soon as I add the salt (2 teaspoons), I switch to the dough hook and move to speed 1 for 5 minutes and then to speed 2 for 5-10 minutes. Once the dough is smooth and homogeneous, I let it rise in the bowl covered with a kitchen towel for 3-4 hours, then I put it on the floured work surface, knead it again, and start the folding process. There are different techniques for bread making, and there's always more to learn. I hope to keep improving. This is my simple method that gives good results: the bread has a nice crispy crust, a soft and dry crumb (not sticky), and is decently airy. It keeps perfectly for over two days.

Jalebi is a treat that makes everyone's mouth water, especially kids and adults alike. It's usually made with all-purpose flour, but today I've prepared it with semolina, which is delicious, crispy, and quick to make.

#healthysnacks#makeitathomeThese homemade nachos didn’t stay with me for long,so if you’re making it go for big batches.Easy and quick, this is my contribution to this lovely initiative #itsprocessoverproduct by@cravingsforvegan @thechefbychance @mycravesandraves @_krithika @kamakshi_13 @sumiscookbook in association with @cookpad_india& I’ll thank you guys as it pushed me to come out of my laziness and finally put a post#my_fancy_flair

Very delicious halwa

#Goldenapron 14

It has a delicious taste! You can also make pizza with this dough. I tried a simple margherita, and it was good.

My mom used to always make these cakes but in our culture its called "basbousa" and sometimes she used to add yoghurt with it but I just wanted to keep the ingredients simple.

Long time no see , I mean a recipe! 😀 this semolina halva is very easy dish to make in Turkey. I believe lots of Mediterranean countries have same but different version of it. We usually use pine nuts, but I used almond slices for it. If you don't have molasses it's okay too. My mom doesn't use it, she uses a packet of vanilla .

#5pm

I have never had Panzerotti from Luini. I tried making them with various ingredients. Today Chi-san passed away, so I wanted to post something in commemoration.For the fish and meat versions, I used my own homegrown minced oregano and mixed it with the cheese, so give this version a try. When you a wrapping the fillings, be sure not to break the dough! When you are forming the dough, form it as if you would bread dough. The durum semolina is a bit difficult to handle, so you it will take some effort. Recipe by daigaston

#HFFmansoon_snacks#goldenapron#Post_20

Quick and easy breakfast

#colouryellow

I came across this recipe on the internet when I was looking for semolina cake recipe. In my first attempt I followed the recipe step by step, but unfortunately the cake turned out very dry. So, I made orange syrup and poured it on top, I thought the syrup would make the cake moist. The cake was nice and moist with orange syrup, but it had to be eaten as quick as possible, because it turned bad the next day.So, in this recipe I have made some adjustments where I reduced the amount of flour and sugar in it and added extra almond powder. I used orange juice instead of milk and added orange zest. The cake turned out very nice, moist with slightly orange flavored.

I love cooking specially metha

This is my favorite menu at a restaurant in my neighbourhood.I tried to find a recipe but I failed. I arrived at this recipe after trying cooking many different recipes.By the way, tomato & cheese okonomiyaki is super yummy at that restaurant.You can also use a half-cooked fried egg instead of Batter A, and it's delicious.When you have a lot of cabbage, you can cut down the cooking time by microwaving for 3 minutes at 500 W. Recipe by napico_72

Hello everyone!!! Ravani/Revani, depending on which part of Greece you come from…..I personally think is a version of the Sponge Cake with a unique twist of the added syrup. I have always made this cake and have tweaked it in my own little way, by adding Walnuts in the mixture and not only on top. It gives the Lemon Zest (which to be honest I prefer using than the Orange Zest) taste of the cake a nice twist. 🙂Ok, well this was the only cake that I personally never looked at with a strange face…like I did when they offered me the Fruit Spoon Dessert. 🙂

#goldenapron#post-18#Date : 08/07/2019

A while back I received a few emails from fellow bloggers 🙂 that were interested in finding out if there was a greek cake that did not have any almonds or fruits. 🙂 So here it is the Semolina Cake otherwise known as Halvas. It is purely made from Semolina, Olive Oil, Sugar and Cinnamon…and a bit of Lemon.A completely different taste than the usual cakes because the intensity of the Semolina just stands out when taking a bite. If you enjoy trying out new tastes try this dessert you might just love it. 🙂

#goldenapron#post18

Malpua