Growing up, my ultimate goal was to learn how to cook just like my grandma (or atleast try and get close to her level of cooking) so I would always spend my time with her in the kitchen whenever I’d visit her during my summer vacations. She taught me quite a few things but her tips and tricks always stuck with me and they still come in handy to this very day. I’m actually quite thankful for her quick thinking ability to change a wrong to a right in the kitchen without having to think much while I’d be freaking out about how to fix my mistakes eventually creating an even bigger mess. I still remember when I had first watched her make this vegetable cake recipe, I stood there thinking to myself ‘wow, this looks really easy. I can definitely make this’; however, it was the complete opposite. When my grandma passed this recipe down to my mom and my mom passed it to me, I realized how wrong I was that day to assume that this would be THAT easy. I realized that it wasn’t about the recipe itself, rather it was the type of ingredients that made the difference between a firm, soft and moist vegetable cake and a floppy and runny cake. Over the years, I have mastered making this but sometimes, I still make teeny tiny mistakes which turn this beautiful masterpiece into a horrid nightmare.
Regardless of the result, I always enjoy eating this because it’s just the savory version of cake (and has a LOT less calories too) which is perfect since it keeps our bikini bodies in mind!
Prep Time: 5 minutes
Cook Time: 15 minutes
- semolina (suji) - 1 cup, coarse
- yogurt - ½ cup, plain
- water - ½ cup
- frozen carrots and peas mixture - ½ cup
- tomato - ½
- salt - ¾ teaspoon
- red pepper powder - ¼ teaspoon
- baking soda - ¼ teaspoon
- oil - 3 tablespoon
- Microwave frozen peas and carrots with water for 3 minutes (save the water because that will be used later on)
- Mix semolina (suji) and yogurt in a bowl
- Add peas and carrots, tomato, water (from the first step), salt, and red pepper powder to the bowl
- Mix well and keep aside for 15-20 minutes [see picture below]
- Put the oil in a round bottom skillet pan and heat it
- After waiting for 15-20 minutes, add the baking soda to the mixture
- Mix well
- Pour the mixture into the round bottom skillet pan [see picture below]
- Cover it with the lid and cook on medium heat until the bottom is golden brown (5-7 minutes) and the upper portion is slightly set
- Flip the cake carefully and continue to cook until the bottom is golden brown [see picture below]
- Once both sides are golden brown, take the cake out of the skillet pan and put it in a plate
- Cut into 6 pieces and serve with ketchup and/or mint chutney
Mix well and keep aside for 15-20 minutes.
Pour the mixture into the round bottom skillet pan.
Flip the cake carefully and continue to cook until the bottom is golden brown.