A recipe submitted by one of our Live LEAN Club members, Ataiya. Adapted from an Anjum Anand savory semolina cake recipe. Ataiya swapped the semolina for cornmeal and added curry leaves to the final spice tempering.
Give a try and let us know how you like it!
- 165g (1 cup) Cornmeal
- 125ml plain yoghurt
- 125ml water
- 40g frozen peas
- 2 tbs. chopped onions
- 1 small grated carrot
- Handful of frozen or fresh green beans, roughly broken up
- 8g ginger, peeled and made into a paste
- 1-2 green chilli, finely chopped
- ¼-1 tsp. red chilli powder
- ½ tsp. turmeric powder
- Salt to taste (season well)
- 3 tbs. oil
- 1 tsp. mustard seeds
- ½ tsp. cumin seeds
- A couple of curry leaves
- 1 tsp. sesame seeds
- ¾ tsp. bicarbonate of soda
- Preheat the oven to 200C/400F and oil an oven tray
- Mix together the cornmeal, yoghurt, water, vegetables, ginger, chilli, spices and salt. Taste and adjust if necessary.
- Heat the oil in a small saucepan. Add the seeds and cook for 15-20 seconds or until the mustard seeds have popped and cumin is aromatic.
- Stir into the batter, which should be of a medium thick consistency. If not, add a splash of water.
- Stir in the bicarbonate of soda and leave for 5 minutes. Pour into the tin and bake for 35-40 minutes or until a toothpick comes out clean. Serve with green chutney.
Ataiya’s hoping they freeze well and thinks they would be great for packed lunches!
Thank you Anand and Ataiya 🙂
Ataiya, a Live LEAN member, is a freelance translator and editor. She is also a qualified Arabic and Quran teacher, and director of Ilm School in Sutton Coldfield. Together with her husband and 3 children, they are trying to cultivate a sustainable life, and have a passion for growing organic food, raising happy hens and devising healthy recipes for their hectic schedules.