Saturday, October 13, 2007

Healthy Eating, Cheaper Bills

For a pudding dish I offer an Indian speciality. It has to be said, in the Goode household we do love plain old semolina pudding with just a swirl of jam or chunk of chocolate stirred in, but when I cooked this rich semolina pudding, it was sublime.
Satyanarayan Sheera: serves 4
5 oz (150g) butter*
5 oz (150g) semolina
5 oz (150g) sugar
5 oz (150g) banana, mashed
15 fl.oz (450ml) warm milk
half a tsp cardamon powder
2 tsp raisins
Melt the butter in a saucepan and add the semolina. Fry until it becomes pink and fragrant. Reduce the heat and stir in the sugar until it has dissolved. Add the banana and mix into the semolina, then add the milk. Place a lid over, but not quite covering the pan, and cook until the mixture is dry and the semolina is cooked. Remove from heat and add the cardamon powder and the raisins. Serve warm.