Whole Milk – 1 and 1/3 Cup or more as needed (sooji absorbs liquid more so you may need another 1/4 cup milk to get right consistency)
APF/Maida Flour – 1 Cup plus 2 Tbsp
Sooji/Semolina or Coarse Corn Meal – 1/2 Cup
Baking Powder – 1tsp
Salt – 1/2tsp (If using seasoned salt do eye ball it, cheese and other spice mix also has salt)
Pepper Powder – 1/2tsp
Fresh parsley, chopped – 2tsp or dry parsley of 3/4tsp
Fresh basil, chopped (or other herb) – 2tsp or dry version of 3/4tsp
* Cheddar, gruyere, mozzarella, or other cheese – 1 n 1/4 Cup (prefer sharp/mild cheddar cheese)
Mushroom – 1/2 Cup , chopped finely
Carrot – 1/2 Cup, shredded
Green Beans – 1/2 Cup
Fresh Spinach – 3/4 Cup, roughly chopped (sometimes i add south Indian red spinach and manathakkali/black night shade which works well)
1 Bell Pepper/Capsicum, chopped small (1/3 Cup)
Onion – 1/2 Cup onion, diced fine
Red Chili Flakes/Paprika – 2tsp (Optional)
Oil – 2 Tbsp
Feel free to add in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total. Prepare the veggies first and allow them to cool completely.
- Wash the veggies well, and clean and soak the banana flower till you use (Pic 1).
- Par dry the banana flower and spinach to remove excess water (Pic 2).
- In a pan heat oil add chopped onion, bell pepper, Green Beans, Red chili flakes saute for a while till they turn slight tender.
- Now add chopped mushrooms and shredded carrot and saute them for a minute or two (Pic 3).
- Add chopped spinach and banana flower, saute till they shrinks and mixture turns dry (Pic 4).
- Set aside and allow to cool, make the other stuffs ready.
- Preheat oven to 375 degrees F., and thoroughly grease (butter, Oil or non-stick spray) a muffin tin.
- In a mixing bowl add flour, salt and baking powder mix together.
- In a large bowl, add semolina half quantity of milk and half quantity of heavy cream let it sit for 20 minutes then add the remaining heavy cream to it.
- Add the flour mixture, seasoning spices whatever mentioned above, cheese powder(optional) and pepper powder, mix all together.
- If the batter turns thick add remaining milk.
- Now add the veggies mixture (make sure they are not hot) to the bowl, stir well to combine.
- This is the time you have to check if the mixture needs more milk, if so add tbsp at a time.
- Stir 1 cup of the cheese to the mixture, and the remaining reserve it for topping.
- Using an ice-cream scoop or 1/3 cup measure, scoop the mixture into the prepared muffin pan. Fill to about full of the height of muffin pan, then sprinkle a small amount of reserved cheese over each.
- Place in the oven, and bake for 20-25 minutes, or until set and the cheese has just started to turn golden on top.
- You may see slight bubbles here and there that is the right indication.
- Remove from the oven and let cool for 20-25 minutes before running a butter knife around each muffin, and gently removing from the pan.
- Enjoy while warm, or let cool completely before storing in an airtight container in the fridge.
- Leftovers can be reheated for several seconds in the microwave or a few minutes in a preheated oven or toaster oven.
- I am not satisfied with the pictures posted now, I have to upload better pictures when i make next time.