Nimi's Culinary Ventures

Basbousa -the Mediterranean delish!!

cakes, Desserts, Snacks, Sweets | January 28, 2015 | By

 

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Born and brought up in Abudhabi ..I have always had my flair for the Mediterranean cuisine .I still remember how I craved for my Dads parcel of special packed food during the month of Ramadan during his night shifts.This time round when I went  to a shopping mall in Cochin I pointed out to my husband the “Basbousa” telling him all stories of what it was.Back home and how could resist myself from baking it..these are some hardcore facts of being a foodie..

Basbousa is a very popular and tasty Mediterranean sweet cake. Cooked with semolina and soaked in simple sugar syrup this cake has different regional names ..in Arabic its Basbousa/Harisa , Turkey  its Revani/Ravani, Lebanon its Nammoura , Armenian its Shemali … the roots or the origin of this cake is told to be Turkey .

Basbousa -the Mediterranean delish!!
7599 calories
1254 g
576 g
252 g
102 g
53 g
2368 g
3269 g
832 g
1 g
185 g
Nutrition Facts
Serving Size
2368g
Amount Per Serving
Calories 7599
Calories from Fat 2239
% Daily Value *
Total Fat 252g
387%
Saturated Fat 53g
263%
Trans Fat 1g
Polyunsaturated Fat 51g
Monounsaturated Fat 134g
Cholesterol 576mg
192%
Sodium 3269mg
136%
Total Carbohydrates 1254g
418%
Dietary Fiber 22g
86%
Sugars 832g
Protein 102g
Vitamin A
25%
Vitamin C
5%
Calcium
174%
Iron
119%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Syrup
  2. 1 ½ cup of sugar
  3. 1 ½ cup of water
  4. 1 tsp of rosewater
  5. Juice of ½ lemon
  6. For the cake batter
  7. 1 cup of semolina
  8. 1 cup of flour
  9. 1 cup of sugar
  10. 2 tsp of baking powder
  11. 2 tsp of vanilla essence
  12. 1 cup of yoghurt
  13. 3 eggs
  14. ½ cup of scraped coconut
  15. ½ cup of oil
  16. Almonds for garnish
Instructions
  1.  In a saucepan boil the water to make the syrup, add in the sugar and stir till it
  2. dissolves completely.
  3.  Mix in the lemon juice and rosewater and let it cool.
  4.  Preheat oven at 180 degree Celsius.
  5.  In a bowl, beat egg and sugar.
  6.  Add in the yoghurt, oil and sieve in the flour.
  7.  Mix in baking powder, vanilla essence and coconut.
  8.  Transfer to a greased baking dish and bake till the cake is done or for about 30
  9. minutes.
  10.  Garnish with almonds.
  11.  Pour the sugar syrup over the cake when the cake is still hot.
  12.  Serve when cold.
Adapted from Nimi's Culinary Ventures
beta
calories
7599
fat
252g
protein
102g
carbs
1254g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
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Green peas in season …time for Peas Rawa !

Indian recipes, veg | February 18, 2014 | By

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Its in the midst of Feb and I am reminded of the climate during the months of Dec & Jan in Munnar…its been pretty cold for the past weeks .There were nights when the temperature dropped down to minus 2 and 3 and that’s pretty unusual during this month.The laziest part of all is getting up in mornings to go to school ..phew…:P when you just wish  to stay curled and cuddled in the warmth of your quilt  in bed..and ur alarm goes beep beep..ahh..:(

I was recently featured in the Deepika news portal..

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Green peas is quite in season ..so thought of posting my fav Peas uppuma recipe..which is a great time saver and is ready in a jiffy..;)

g2

Green peas Uppuma

2 cups of Semolina

5 cups of water

1 cup of green peas

2 tbsp of ghee

1/2 cup of grated coconut

7 green chillies chopped

2 large onions chopped

1tsp of mustard seeds

a pinch of asafoetida

Coriander leaves chopped

1 tsp of lemon juice

Salt to taste

 Roast semolina in a teaspoon of ghee till light golden brown and separate.Heat a wok, pour oil or ghee, splutter mustard seeds, saute green chillies and onions till the onions caramelize.Add in the green peas , fry them a little , pour in the water, let it simmer, add in salt to taste , asafoetida and let it cook.Once cooked , add in the semolina , stirring continuously .Add lemon juice , stir well and cover and leave on low flame for five minutes.When done turn off flame mix in chopped coriander and grated coconut and serve .

g3

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