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Semolina Halawa KitchenDiaries Onam2025

#snack
Recipe (12) Appam 
A crunchy south Indian snack recipe made with semolina curd vegetable spices and little bit of oil which fried in Appam pan.Enjoy with raita.

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Recipe _ (15) Bluepea flower luchi 
It\'s my inovetive recipe made with blue pea flower extract moida semolina salt fried to perfection.it preventions of many disease.Enjoy with cup of tea.

#Snack 
Palak Paneer Uttpam
Super soft, healthy and nutritious it\'s made up with fresh palak, paneer,  semolina and curd

#Snack
Semolina Appe
Semolina appe are super quick and healthy snack that taste delicious! Though traditionally they are made with idli-dosa batter, these rava appe don\'t need to be fermented and can be made in just a few minutes. They are super simple to make and don\'t need any special ingredients.

#Snack
Semolina Appe
Semolina appe is a simple sooji appe with just five ingredients — semolina, yogurt, salt, curry leaves and a little oil.  I have added grated carrot, green chilli and coriander leaves to make it healthy.

#Snack
Semolina Toast
Semolina toast snack adds a nutty flavor and a beautiful color to the toast and it contribute a subtle texture making it an excellent way to elevate classic base.  Semolina is a better option as this will make the toast crispier and also make it taste similar to bread crumbs.

#Snack
Oats. And semolina Toast
Healthy protein rich oats and semolina Toast 

#Snack
Semolina and vegetable cutlets
A healthy 10 minutes crispy cutlets 

Russian Veg kebab#PrepSnap
Ingredients:
Chopped (onion,cabbage,cauliflower, coriander,green chili)
Ginger garlic paste
Semolina 
Soya keema
Brown bread
Corn flour 
Salt
Chili powder, chili flakes, jeera powder,  turmeric powder, ajwain,  garam masala, coriander powder.

#Tiranga
Tricolor Semolina Burfi

#tiranga
SEMOLINA COCONUT MARBLE CAKE (Tri color Theme) 
 🧡🤍💚 Baked this scrumptious and healthy Semolina Coconut Tri colored marble cake to celebrate Republic Day with my family. 🧡🤍💚 

 #tiranga
Tri colour idlies ,with marvel effect are made with riceflour and semolina.spinach puree and carrot puree used for green and orange colour ,no edible food colour is used .These idlies are tasty and attractive idlies. 

#tiranga
Tri colour idlies ,with marvel effect are made with riceflour and semolina.spinach puree and carrot puree used for green and orange colour ,no edible food colour is used .These are tasty and attractive idlies.

Healthy Dhokla 
#Tiranga

\"Healthy, Vibrant, and Full of Patriotic Flavor!\"
Celebrate the spirit of India with this vibrant and Healthy Dal Dhokla! Layers of fluffy semolina, and moong dal dhokla come together to create a visually stunning and nutritious treat. Perfect for any festive occasion, this dish combines wholesome ingredients with traditional flavors, topped with a flavorful tadka of mustard and sesame seeds.\"

#Tiranga 
Easy and Healthy Tiranga Semolina Salty Cake 

Tricolour Rose Dessert 
#Tiranga

1. Orange Layer :- Made With Ghee, Carrot, Milk Sugar Khoya Cardamom powder 
2. White Layer :- Semolina, sugar, Milk Ghee Cardamom powder 
3. Green Layer :- Made With Green Peas, Mawa, Milk, Sugar, Cardamom Powder, Ghee

#BPIC
Broccoli steamed vada (or vadi) is a healthy, guilt-free Indian snack or appetizer made from finely chopped or grated broccoli, mixed with gram flour (besan),semolina  or lentils, spices like cumin and green chillies, and steamed rather than fried. It results in a soft, nutritious, and aromatic snack packed with protein and fiber.

#BPIC
Broccoli Dhokla is a healthy, nutritious, and modern twist on the traditional Gujarati steamed, fermented snack. It incorporates broccoli purée or paste into a batter of gram flour or semolina, resulting in a vibrant green, savory, soft, and spongy cake that is low in fat, high in fiber, and packed with vitamins.

#BPIC
Beetroot kanji.- is probiotic-rich, crimson-colored drink made from beetroot, mustard, and spices complements the light, spongy steamed dumplings, creating a refreshing, gut-friendly, and vibrant probiotic drink.This healthy twist on a traditional Indian snack features steamed, low-oil semolina (suji) vadas soaked in a tangy, fermented beetroot kanji.

Baati with chutney 
#BPIC


Baati: Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of water  start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Preheat the tandoor.make a masala for stuffing. Take boiled potatoes mash it .now heat a pan add 1tspnoil jira n hing. Saute it and add potatoesin it. Add salt red chili garammasala,Amchurpowder, dhaniya powder, saunf crushed, and green chilli. Mix it n cook for a while.  Add coriander leaves. knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls .filling all the balls with stuffing In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in tandoor and cook till turns brownishfrom all over..it  usually take 15-20 minutes in total in tandoor ,Once it’s done,  you will see  cracks, you\'ll know you have perfect baatis. When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist. Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and serve with chutney or dal if you like.

Besan Semolina Halwa 
#BPIC

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.   

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.   

#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.

Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.   

#ES1
Rawa peas appe 
Soft and fluffy rawa peas appe made with semolina and sweet green peas, lightly spiced and perfectly cooked until golden. A healthy and delicious snack for any time of the day.

#IOP
PINEAPPLE 🍍 SHEERA/ KESARI
Pineapple kesari also known as pineapple sheera is a delicious sweet made with semolina, pineapple, sugar, ghee and nuts. This is a very popular dessert from Karnataka, it has a natural sweet fragrance of pineapple chunks along with nutty aroma of ghee and cardamom powder. A delicacy to be tried in your kitchen.

#IOP
MAKHANDI HALWA❣️❣️ EID SPECIAL 


 Makhandi Halwa is a rich, decadent dessert made with roasted semolina, caramelized sugar, and loads of ghee, topped with crunchy nuts 
A classic Indian treat that\'s perfect for festivals or special occasions like Eid ❤

#mk26
#Semolina Modok 

#mk26
LEBANIES MILK SEMOLINA DESSERT Velvet semolina, rose-scented dreams  — Lebanon’s creamy classic.

#Mk26
#semolina cake made with milk

#mk26Baked Suji Rash Malai 
Soft semolina balls and heavenly-tasting Rash Malai, infused with the royal aroma and flavor of saffron.