Semolina Bread

April 21, 2016 fromthefryingpan Housewives, Lifestyle, Nutrition & Health, Ruth's Recipes - From The Frying Pan, Weight Management 0

Semolina Bread – A Different Kind Of Bread

 As children, one of our pet hates was Uppuma which my Mum made every Monday without fail  for breakfast.  It is one dish that I seldom make.  I was quite surprised to see this recipe online a while ago from Sanjeev Kapoor’s Khazana and was eager to try it out.  So when my husband bought sooji or semolina instead of the sago I wanted,  it was the right time  to make this different kind of  bread, tweaked to suit our taste.  It passed our taste bud test and am looking forward to making it again.  Surprise, surprise!
The Recipe:
1 3/4 cups fine sooji; 1/4 tsp salt; 3/4 cups water; 7.5 gm instant yeat; 1/4 tsp brown sugar; 1 1/2 tbsp warm water; 2 tbsp olive oil; 1/2 tsp mustard; 2 green chillies, minced; 1 sprig curry leaves, chopped fine; 2 spring onions, minced; 1 medium tomato, chopped fine; coriander leaves for topping; 2 tbsp nuts for the topping; 1 tbsp olive oil for drizzling on top.
Additional 1 tbsp olive oil for seasoning.
Add the yeast and sugar to the warm water in a glass bowl and keep aside for 10 minutes.  Next, mix the sooji, salt and water together with a wooden spoon and add the yeast to it.  Mix really well and add 2 tbsp olive oil.  Mix together and leave in a warm place for 15 minutes to prove.
In the meanwhile, heat 1 tbsp olive oil in a non stick pan.  Lower flame and add the mustard seeds, curry leaves, chillies and spring onions.   Stir fry till the onions are glazed.  Throw in the tomatoes and fry till mushy.   Remove from the fire and cool for about five minutes.  Add this seasoning to the sooji and mix well.  The dough must be moist and of a dropping consistency.   Transfer to a 9 inches x 4 inches rectangular loaf tin.  Scatter the nuts of your choice and chopped coriander leaves on top.  Drizzle the olive oil all over and bake in a preheated oven at 175 C for 20 minutes or until skewer inserted in the middle comes out clean.  Remove from oven, cool , unmould, slice and enjoy plain or with your favourite curry.
NB: the tomato can be omitted.  My Mum never used it while making Uppuma.

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About fromthefryingpan 562 Articles
The ultimate guide to Mangalorean Protestant Cuisine and my tales in the kitchen. You will find recipes of all kinds here, to tickle your palate. My name is Ruth and I am an Applied Psychologist with a post graduate degree in counseling and guidance. Over the years I have specialized in Obesity Counselling Services using food to reach out to the community. It is a great way to connect with people as food has an incredible impact on health. I started this blog to chronicle my adventures in the kitchen and to showcase the recipes handed down to me from my Mother and maternal grandmother Ajamma ( grandmother in the Kannada language). I do hope you will enjoy reading it as much as I did putting it all together. I love reading, music, gardening, and learning new things everyday. My passion is enhancing human potential and teaching people that they have to take responsibility for their own lives. In short, I am the Versatile Housewife.