Friday, February 27, 2015

Spicy Cup Cake

Spicy Cup Cake

Preparation Time: 30 minutes
Pre preparation time: 15 minutes


Rice: 1 Cup
Lentils: 1/2 Cup
Grated Bottle gourd (lauki) : 1 Cup
Garlic and green chilly paste: 1 Tbspn
Turmeric powder: 1 tspn
Fenugreek: 1 tspn
Asafoetida: 1/2 tspn
Curd: 1/2 Cup.
Mustered seeds: 1/2 tspn
Sesame seeds: 1 Tbspn
Red chilly powder: 1/2 Tbspn
Curry leaves: 7 to 8
Whole red chillies: 2 no
Cooking Soda: 1/2 tspn
Salt to taste
Sugar: 1 tspn
Lemon juice ( if required): 1/2 or 1 tspn
Oil: 2 to 3 Tbspn
Peanuts: 1 Tbspn


First wash rice and lentils properly and soak them in separate bowl for 7 to 8 hours. 

Crush them separately and mix well them on a bowl.

Add fenugreek, turmeric powder and curd to it and mix properly. Now put air tight lid on that bowl and keep in warm place or in sunlight for again 6 to 7 hours.

Add the grated bottle guard, garlic chilly paste, salt, sugar into that rice and lentils better. If you feel it less sourness than add lemon juice.

Add cooking soda. And bit well.

In a pan heat oil. Add mustard seeds, whole red chillies, curry leaves, asafoetida, red chilly powder and peanuts. Cook it for 30 seconds. 

Pour this Tadka into better. Mix well.

Fill the cup cake mold with this better and tap them. Sprinkle sesame seeds on each.

Put it into preheated microwave/oven for 15 minutes to 20 minutes. 

To check that cup cake is ready or not insert toothpick and if toothpick comes 

out clearly than its done. If not than again put it for 5 minutes. 

Un mold them.

Serve hot!!!

Note: You can add mix vegetables or fenugreek leafs or palak instead of bottle gourd.
Post a Comment