The inspiration to cook and try new dishes came from my mom. During my school and college days, she never pressured me to learn cooking. Instead, she always encouraged me to focus on my studies and used to say, “Cooking is not difficult; you can always learn it when you have time. It’s not rocket science.”
After I got married and started working in the corporate world, I had to cook to feed my husband and later my son. Back then, my cooking was limited to simple, everyday meals.
In the past few years, I’ve taken my cooking to the next level, thanks to my mom’s guidance. Now that I have more time, I love exploring and trying out new dishes.
After leaving my corporate job, my mom encouraged me to make healthy snacks. Surprisingly, they turned out so good that even my neighbors started placing orders! For a moment, I even considered starting a healthy snack business.
For every birthday in our family, I like to try a new type of cake. This time, for my daughter’s birthday I made a semolina cake without eggs.
Here’s the simple recipe:
Ingredients:
1. 1 cup semolina
2. ¼ cup oil
3. ½ cup milk
4. ½ cup curd
5. 1 cup sugar
6. Grated carrot
7. Nuts of your choice
8. Baking powder and baking soda
Instructions:
1. Blend semolina and sugar in a blender.
2. Add oil, milk, and curd to the blender and mix well.
3. Pour the batter into a large bowl. Add grated carrots, baking soda, and baking powder.
4. Stir the mixture well and pour it into a cake tin.
5. Sprinkle nuts and raisins on top.
6. Bake for 15–20 minutes on low flame. I used a preheated cast-iron pan instead of an oven.
Let the cake cool before cutting.
Conclusion
Cooking has become more than just a necessity for me; it is now a joyful and creative journey that brings my family together. From experimenting with healthy snacks to baking unique cakes for special occasions, each recipe tells a story.
This semolina cake is not just a dessert—it’s a reminder of how much I’ve grown as a cook, thanks to my mom’s encouragement and love.