Tag Archives: vegetariankhana

Fresh Red Chillies Chutney

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Fresh Red Chillies Chutney

A very simple yet very tangy chutney which surely adds zing to any meal. Fresh red chillies are deseeded and ground with garlic and spices. I tasted this chutney for the first time in Mangalore at my sister-in-law’s place. Her mom is an expert cook and she serves variety of such yummy side dishes and snacks with every meal. I made some very simple modifications to the original recipe. I roasted the chillies, tomato, and garlic to add the smokey flavor and it just works wonders.

You can make this without the tomato too. Tomato adds body to the chutney. You can adjust the lime and sugar as per taste but I would suggest not leaving out the sugar. Sugar balances the spice and sour elements and gives this chutney the tangy taste. This chutney can be served as a side dish with any meals or even as a dip with nachos, crisps, or simple vegetable crudités.

Fresh Red Chillies Chutney

Ingredients

Makes 2/3 cup

  • 10 fresh red chillies
  • 8 -9 garlic cloves
  • 1 tomato
  • 3 tsp lime juice
  • ½ tsp sugar
  • ¼ cup chopped coriander
  • Salt to taste

Recipe

Wash and pat dry the chillies and tomato. Grill/roast the chillies, tomato, and garlic on open flame turning every few minutes till the skin looks charred. Remove from fire and cover them immediately. Once the chillies, garlic, and tomato are cooled. Peel the skin and chop them roughly. Remember to de-seed the chillies.

Grind the chillies, garlic, tomato, lime juice, sugar, and salt to a very coarse paste. Add the chopped coriander and grind again to a coarse paste. Store covered in fridge. This chutney can be served as a dip with snacks or as a side dish with any meals.

Pav Bhaji (Indian Street Food)

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“Pav Bhaji (Indian Street Food)” is locked Pav Bhaji (Indian Street Food)

Pav bhaji is one of the most famous street foods from India. It is a snack made with mixed vegetables mashed and cooked in spices and butter. It is served with a bread called pav (similar to hamburger buns). While it is made with fresh vegetables, the amount of butter added to it makes it an unhealthy snack. This recipe is my mom’s pav bhaji recipe which she makes without butter, onion, and garlic. For years, this was the only pav bhaji I knew. It was kind of fixed menu for our birthday parties. I have made slight change to the recipe and added onions.

Whenever my mom is left with a less quantity of different vegetables, she just boils them all and makes pav bhaji for us. This was her idea of not wasting the vegetables and giving us something healthy and tasty to eat. I remember her using even bottle gourd (lauki) in the bhaji. I love the flavour capsicum and peas add to this dish. You can add fresh red chilli paste and garlic to enhance the flavor. My mom makes it in oil and I made it with olive oil last time and did not miss the butter at all in this yummy dish. For the butter lovers in my family, I just top the individual serving of bhaji with a generous dollop of butter.  

The interesting thing about bhaji is that it tastes best the next day. It is a perfect dish to make ahead for any party. You can even freeze it and heat it for a quick snack. At my place it is more of dinner than a snack and my siblings and I enjoy this dish a lot. We eat it with naan, we spread it on dosa, and we even use it as a grilled sandwich filling. The latest is Manchuria pav. Shall post the recipe soon.

Pav Bhaji (Indian Street Food)

 

Ingredients

Serves 3-4

For Pav

  • 10 pav or burger buns
  • 1-2 tbsp butter/ghee/oil
  • 1 tsp pav bhaji masala
  • ¼ tsp red chilli powder
  • ¼ tsp turmeric powder
  • Salt to taste

For Bhaji

  • 4 tbsp oil
  • 1 tbsp grated ginger
  • 1 green chilli chopped
  • 2 tsp red chilli powder
  • ¼ cup finely chopped onion
  • ½ cup finely chopped capsicum
  • 2/3 cup chopped tomatoes
  • ¼ cup peas
  • 2 tbsp tomato paste
  • 2 tbsp pav bhaji masala
  • 1 cup chopped potatoes
  • 1 cup cabbage
  • ½ cup beans
  • ½ cup carrot
  • ¼ cup cauliflower florets (optional)

Recipe

Boil or pressure cook potatoes, cabbage, cauliflower, beans, and carrots. Drain excess water (Do not throw the water). Keep aside. Boil peas and keep aside.

Heat oil. Add green chillies and ginger. Cook for 30-45 seconds. Add onions and sauté. Cook for 1-2 minutes or till onions are translucent. Add capsicum and cook for 1-2 minutes. Add tomatoes and cook for 3-5 minutes till oil separates. Add tomato paste, salt, red chilli powder, pav bhaji masala and ¼ cup of water reserved from boiled vegetables. Cook for 5-7 minutes mixing in between till oil separates. Add the boiled vegetables and peas. Mash the bhaji well using a potato masher. Add more of reserved water from boiled vegetables as per desired consistency (1/2 cup should be good). Let it cook on slow flame for 10-5 minutes mixing in between. Serve with hot pav/dinner rolls and chopped onions with a wedge of lime.

For Pav

There are two ways to serve/eat pav with bhaji. One is, Slice the pav/dinner roll into two pieces, smear with generous amount of butter and warm or lightly toast on a hot griddle.

Another way is to cut each pav or dinner roll into 4-6 bite sized pieces. Sprinkle the pav bhaji masala, turmeric powder, red chilli powder, and salt on the pav pieces. Heat oil or butter in a thick bottomed deep skillet or a kadhai. Add the pav pieces and mix well. Cook for 1-2 minutes mixing very frequently. Serve with hot bhaji, chopped onions, and a wedge of lime.

Ker Sangri

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Ker Sangri

Ker sangri is one of the most popular dishes from Rajasthan.  Ker sangri are dried berries and beans which are found in abundance in the desert. They do not look edible at first look but you have to taste this curry to know why it is so popular in Rajasthani cuisine. It is a part of almost every Rajasthani wedding menu. There are different ways to prepare this curry. This is the recipe which is cooked at my place.

You need to soak ker sangri overnight. Some people soak this in buttermilk too but plain water works fine. It swells to more than double in size. Make sure to wash it well under running water to get rid of any impurities.

If you do not have dry mango powder, you can use tamarind water to add the sourness. This curry is ideal for travelling too as it stays good for 2-3 days without refrigeration. This curry tastes best with puri, missi roti, paratha, and rotis.

Ker Sangri

Ingredients

Serves 2-3

  • ½ cup ker sangri
  • 8-10 cashewnuts broken
  • 10 raisins
  • 2 dates chopped
  • 3 tbsp oil
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp mustard seeds (rai)
  • 2 dry red chillies broken
  • ¼ tsp asafetida (heeng)
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp dry mango powder (amchur)
  • 2 tsp sugar
  • ¼ cup water
  • Salt as per taste

Recipe

Soak ker sangri in water over night. Wash it well under running water.  Bring 4-5 cups of water to boil and add the ker sangri, cashews, dates, and raisins. Let them boil for 8-10 mins or until they are tender. Drain the water.

Heat oil in a deep pan or kadhai. Add mustard seeds, cumin seeds, asafetida, and dried red chilli. Once the seeds pop, add the boiled ker sangri, cashews, and raisins, salt, red chilli powder, turmeric, coriander powder, sugar, and dry mango powder and ¼ cup water. Mix well. Cook for 10-12 mins till the oil floats on top. Serve with puri, roti or parathas.

 

Badam ka Seera

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Almond Halwa

Seera can be cooked very quickly. Roasting the flour is the only thing that takes time. And well roasted flour is the key to a delicious seera. Flour gets burned quickly. Roast it on a slow or medium flame and do not leave it unattended. If it is over roasted it can even taste bitter. Do remember to soak the almonds for at least 4 hours. This will help to grind them very smooth.

Badaam ka Seera

Seera Puri is the traditional combination but the combo I like is papd churi with seera. Crush a roasted papad and serve it with the seera. It cuts the sweetness of seera. This seera tastes best when it is hot.

Almond Halwa

Ingredients

Serves 4

  • ½ cup whole wheat flour (gehun ka aata)
  • ½ cup pure ghee
  • ½ cup sugar
  • 10-15 almonds soaked for 4 hours
  • 1 ¼ cup hot water

Recipe

Peel the almonds and grind them to a smooth puree. Use little water if required.

Heat ghee in a kadhai or a thick bottomed pan. Add the flour and roast on low flame till it is lightly browned and you can smell the aroma of ghee and flour. Keep mixing the flour non-stop or it might get burnt. Add the almond paste and roast again for 2-3 minutes till the flour is brownish. Add the hot water and stir continuously making sure no lumps are formed. Once the seera is slightly thicker, add the sugar and mix well. Cook for 1-2 minutes. Serve hot with papad.

 

Masala Rice

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Masala Rice

I call this a leftover makeover dish. Leftover rice has multiple uses and this is the most popular one at my home. Recooking it with  simple everyday spices and seasonal vegetables or herbs gives rice a completely new look and taste.

Every family has a different version of this rice. My mom adds a twist to this simple dish with the seasonal veggies (anything from green beans, potatoes, peas), I add tomatoes or lime juice, my mom in law adds coriander powder and I have seen my friend add a dollop of curd in the end. You can experiment with lots of flavours and vegetables and add your own twist to this quick but delicious recipe.

At my home, we eat it as breakfast or when we don’t like the lunch/dinner menu. It can be eaten with curd, pickle or simply without any accompaniment. I like it with basic curd raita.

Masala Rice

Ingredients

  • 2 cups leftover rice
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds (jeera)
  • ½ tsp asafoetida
  • 8-10 curry leaves
  • 2 green chillies slit
  • 2 inch piece of ginger grated
  • 2 dry red chillies
  • 2 tbsp or handful of groundnuts
  • 1 onion chopped
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tsp coriander(dhaniya) powder
  • ½ tsp garam masala
  • 1 tsp lime juice
  • Few springs of coriander finely chopped
  • Salt to taste

Recipe

Heat oil in a thick bottomed pan. Add mustard seeds, cumin seeds, and asafoetida. Once the seeds pop, add curry leaves, grated ginger, green chillies and dry red chillies.

Add groundnuts and sauté for a minute. Add onions and sauté till the onions are translucent.

Add rice, turmeric, red chilly powder, coriander powder, garam masala, and salt. Mix thoroughly and cover and cook for 3-4 minutes. (You can add chopped tomatoes at this stage if desired and cook covered for another 3-4 minutes).

Add lime juice and coriander leaves and switch off the gas.

Serve with curd or pickle.

Grilled Bell Peppers and Chick Peas Salad

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Grilled Bell Peppers and Chick Peas Salad

This is a quick, healthy, and filling salad. Chick peas or garbanzo beans are a dieter’s delight. They are rich in fiber, protein, and iron. Mint and lettuce add flavor and crunch to this salad. Grilled veggies give it a nice smoky flavor. Best way to roast or grill the vegetables would be to grill them on a charcoal or normal gas flame directly. You can roast/grill them in an oven too.

This is an ideal evening snack or you can even make it as a side dish for any meal. I prefer to eat this cold as a complete meal instead of a side dish.

Grilled Bell Peppers and Chick Peas Salad

Ingredients

  • 2 cups boiled chick peas/garbanzo beans
  • ½ red capsicum grilled peeled and chopped
  • ½ green capsicum grilled peeled and chopped
  • ½ tomato grilled, peeled, and chopped
  • ¼ lettuce torn into small pieces
  • 2 tbsp chickpeas mashed
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp mint powder
  • ¼ tsp white pepper powder
  • ¼ tsp lime juice
  • 2 tbsp basil finely chopped
  • 1tbsp fresh mint leaves finely chopped

Recipe

For the dressing, mix olive oil, salt, mint powder, white pepper powder, lime juice, mashed chick peas, and basil. You can change the quantity of salt and pepper as per taste.

In a bowl mix boiled chickpeas, roasted capsicum, tomato, and lettuce. Pour the dressing and mix thoroughly. Garnish with chopped mint leaves. You can serve this salad warm or chilled.

 

Panipuri

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Panipuri

Panipuri for me is the best food on earth. It is a Crisp semolina puri filled with green chana and sour and spicy water. It is a very popular chat (type of snacks in India) in India and you can find it in any region you go. Every state has its own version of panipuri. It’s Golgappa in Delhi, Puchka in Calcutta and Gupchup in Hyderabad. I have eaten panipuri at various places but Gupchup wins it hands down for me. Not that I don’t like golgappa or puchka, but nothing can match the hot chana and cold water filled gupchup you get in Hyderabad.

Making the puri for panipuri at home can get little tricky. You need to roll out the dough thin and keep in moist always. But if you are living outside India and don’t get the puris readily available, it is worth the effort.

To make the puris fluffy, press the puri with back of a slotted spoon till it puffs up. Make sure the oil is hot and you fry them on a medium flame. You can even make flavoured puri by adding ¼ tsp of your choice of dried herbs.

Coming back to gupchup, the hot green peas filling is what sets it apart from other versions of panipuri. It is a very simple filling of boiled green peas cooked in very basic tempering. There are other fillings too like potato and Bengal gram (kala chana), sprouts, boondi, onions etc. If you like your panipuri sweet apart from the sour and spicy taste, you can add little sweet tamarind chutney along with the filling.

Panipuri is a comfort food for me and my sister. We can eat it anytime of the day. There are lot of famous street side vendors in Hyderabad where you can try this chat. If you are health conscious and don’t have a very strong immune system to eat roadside food, try this homemade panipuri.

Panipuri

Ingredients

For Puri (makes 25 puris)

  • ¼ cup maida
  • ¼ cup semolina
  • Salt to taste
  • Oil for frying

For Water

  • ½ cup tightly packed mint
  • ¼ cup loosely packed fresh coriander
  • 2 green chillies
  • 2 tsp black salt
  • 1 tsp cumin powder
  • ½ tsp salt
  • 2 cups tamarind water
  • 2 cups water

For Filling

  • ¼ cup dried peas soaked for 6-7 hours
  • 1tsp oil
  • ¼ tsp cumin seeds
  • 2-3 pinches turmeric
  • Salt to taste

Filling 2

  • 2 potatoes
  • ¼ cup Bengal gram (black chana) soaked for 6-7 hours
  • ½ tsp chopped coriander
  • ½ tsp green chilli paste
  • Salt to taste

Recipe

For Puri

Combine the ingredients for puri with little water and make a firm dough. Cover with a damp cloth and keep it aside for 20 minutes. After twenty minutes, knead the dough again and divide into two rolls. Roll out each portion into thin circle and cut small (approximately 1 ½ to 2 inches) round puris using a cookie cutter or a sharp round cap.

Heat enough oil to fry the puris and fry few puris at a time, till they are crispy and brown on both sides.

Store the puris in airtight container.

For Water

Grind mint, coriander, and green chilli to a smooth paste. In a jug or vessel, combine this paste with all the other ingredients for water and mix well. Taste for salt at this time and adjust salt as per taste. Chill in the fridge for 1-2 hours.

For Filling 1

Pressure cook the soaked peas with salt for 3-4 whistles or till the peas are very soft and mushy. Heat oil in a pan. Add cumin seeds. Once the seeds pop, add the cooked peas and turmeric. Check for salt and cook for 2-3 minutes.

For Filling 2

Pressure cook the potatoes with little salt for 3 whistles or till soft and mushy. Peel and keep them aside.

Pressure cook the Bengal gram (black chana) with salt for 4-5 whistles or till they are soft. Mix together, the potatoes, chana, and green chilli paste. Check for salt and add more if required. Keep the filling aside.

For serving

Punch/crack a hole in the puri. Add the filling of your choice (appx 1 tsp in a puri). Fill it with the prepared water and eat it right away.

Vegetable Biryani

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Vegetable Biryani

Biryani is one of the most well-known dishes from Hyderabad. This is not the recipe of the famous Hyderabadi biryani which takes a good amount of time and patience to cook. This is my mom’s quick fix cooker biryani recipe which she makes when she is in a hurry and we have unannounced guests or simply if we have been crying about the daal chawal menu. Rice, vegetables, and spices are pressure cooked and served with plain yogurt or raita.

Every pressure cooker is different and the cooking time may vary. Some cookers cook rice in 2 whistles while some cook in three whistles. You are the best judge of cooking time and number of whistles.

Of course I have tweaked the recipe a little to add the spice and to cater to my onion garlic loving taste buds. My mom doesn’t add garlic to this recipe and sometimes leaves out the onion too. But for me biryani is no fun without onion and garlic.

Even the dry spices can vary as per the flavors you like. You can add star anise, roasted fennel seeds, saffron, and mace to add to the aroma. Since this is a normal quick cook recipe, I did not want to add to the cooking time and effort. Some people add the whole spices to washed rice during the soaking time, so that the rice gets the flavor of spices. You can do that when cooking the layered biryani.

Biryani is best served hot and with plain or vegetable raita. The taste of biryani gets better as it soaks the spices. It is a good idea to prepare biryani in advance (depending on the weather) and heat it up just before serving/eating.

Vegetable Biryani

Ingredients

  • 1 cup rice
  • 1 ½ cup water
  • 3 tbsp oil
  • 2 tsp cumin seeds (Jeera)
  • 7-8 green cardamom (ilaichi)
  • 7-8 cloves (laung)
  • 1 piece cinnamon (dalchini)
  • 3-4 bay leaves (tej patta)
  • 10-12 cashewnuts
  • 1 onion chopped
  • 1 ½ cup chopped vegetables (carrot, beans, peas, potato)
  • ½ cup yogurt
  • 1 ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • Salt to taste

To be ground to paste

  • 1 big tomato
  • 3 inch piece of ginger
  • 3-4 cloves garlic
  • 3 tbsp roughly chopped coriander
  • 2 tbsp roughly chopped mint
  • 1 green chilli

Recipe

Wash and soak the rice in water (3-4 cups) for 10-15 minutes. Grind the tomato, ginger, garlic, coriander, mint, and green chilli to a fine paste and keep aside.

Heat oil in a cooker. Add jeera, cardamom, cloves, cinnamon and bay leaves. Once the spices are slightly browned (30-45 seconds), add the chopped onions and sauté. Cook for 1-2 minutes and add cashew nuts. Once the cashews are slightly browned, add the tomato paste, chilli powder, turmeric powder, and salt. Cook for 3-4 minutes or till the oil floats on top stirring in between. Add the chopped vegetables and yogurt and mix well. Cook for 2-3 minutes mixing in between.

Drain water from the rice and add the rice to the cooker. Add 1 ½ cups of water and mix well. Taste for salt and make any required adjustments. Close the cooker and cook for three whistles.

Switch off the gas. Once the pressure is released, open the cooker and mix the biryani carefully. Serve hot with plain yogurt or choice of raita.

Vegetarian Lasagna

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Vegetarian Lasagna

Lasagna or Lasagne as it is known in Italy is one of the oldest Pastas. This flat sheet of pasta is cooked in alternate layers of pasta, sauce, and cheese. This is not a quick or easy dish to make but the taste and flavours make up for all the hard work. I learnt this vegetarian version while studying in the UK and improvised on it over time. This is my kind of Friday night dinner when friends come over and the dinner continues almost till Saturday morning.

The most common vegetarian lasagne I have seen is the one with spinach and white sauce. I use both white and red sauces. For the red sauce you can also include vegetables like zucchini or squash. You can grill the vegetables and chop them if you want to add a smokey flavour to the red sauce.

I like to keep the white sauce very simple. No cream, No butter, and No cheese. My idea is to get the flavour and taste from herbs. I use lots of fresh basil leaves.

Even with the layers of cheese, you can choose to just sprinkle the cheese instead of adding full layer every time. I use ricotta, cheddar, mozzarella, and Monterey Jack cheese. The grated cheese packets available in supermarkets can save a lot of time and money. They come in variety of cheese mixes like Italian pasta and Mexican flavours.

Choose a rectangle dish to bake pasta and cut the pasta sheets if required. You can make lasagne in advance and heat it up when required. Just like pav bhaji, pasta also tastes better the next day. Lasagna is a meal in itself and can be enjoyed as lunch or dinner.

Vegetarian Lasagna

Ingredients

Serves 5-6

  • 10 lasagna sheets
  • Cheese (cheddar, ricotta or cottage, mozzarella) as per taste

Red Sauce

  • 2 tbsp olive oil
  • 1 tsp oregano
  • 2 ½ tbsp. chopped garlic
  • ½ cup chopped onion
  • ½ cup chopped mixed bell peppers
  • ½ cup chopped carrots
  • ½ cup broccoli florets steamed for 2 minutes
  • 1 tsp chilli flakes
  • 1 cup chopped tomatoes
  • 2 cups tomato puree
  • Salt as per taste

White Sauce

  • 2 tbsp olive oil
  • 4 tbsp all-purpose flour (maida)
  • 1 cup milk
  • 1/2 cup chopped fresh basil leaves
  • 2 tsp black pepper powder
  • Salt as per taste

Recipe

For the Red Sauce

Heat oil in a thick bottomed pan. Add chopped garlic and oregano. Cook for 1 minute. Add chopped onions and chilli flakes. Cook for 1-2 minutes or till the onions are translucent. Add carrots and bell peppers. Cook for 2-3 minutes. Add tomatoes and cook for 1-2 minutes. Add tomato puree and salt and cook for 8-10 minutes mixing the sauce occasionally. Add broccoli and cook for 1 more minute and switch off the heat. Keep aside.

For White Sauce

Heat oil in a thick bottomed pan. Add the all-purpose flour and sauté for 1-2 minutes. Do not let the flour get brown. Add milk and mix well ensuring there are no lumps. One way is to switch off the heat, cool the sauce a little and blend it smooth using a hand blender. Put the sauce back on gas and add salt, pepper, and basil. Cook till the sauce thickens (approximately 2-3 minutes). Cover and keep aside.

Boil the lasagne sheets as per the instructions on the pack.

To Assemble the Lasagna

Take an oven proof dish. Spread a layer of red sauce. Cover it with lasagna sheets. Spread a layer of white sauce. Sprinkle some cheese or add a layer of cheese if you like cheese. Add a layer of lasagna sheets followed by layers of red sauce, lasagna sheets, white sauce, and cheese. Finish with a final layer of lasagna, red sauce, white sauce and cheese on the top.

Cover with an aluminium foil. Bake at 200 degrees for 20 minutes. Uncover and bake for 12-15 minutes or till the cheese is crusty and brown on the sides. Let it rest for 5-6 minutes before serving.

Rainbow Cupcakes

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Rainbow Cupcakes

Cupcakes are my favorites when it comes to baking so when Hannah (my wonderful neighbor) offered me some cake flour and icing a day before Christmas, I already knew how I am going to use it. Unlike other parts of the world, Christmas is not cold and nice in Singapore. To add to my complain about bad weather, this year it was a super wet Christmas with the rain refusing to stop whole day. I wanted to add color to the cupcakes to make us feel happy and colorful in this gloomy weather.

I decided to make simple vanilla cupcakes with as many colors as I can to make them look even more prettier. You can also use sour Indian curd instead of the milk and vinegar mix. But this one needs less whisking than mixing the oil and curd.

You can add as many colors as you like and you can even layer different colors, give a marble effect or try any other creative ideas instead of baking single colored cupcakes. Make sure not to over fill the liners.

Rainbow cupcakes

After looking at these colorful cupcakes, icing was really not on my mind but thanks to Hannah again, I had a super delicious chocolate icing. Whipped cream, or cooked flour icing is ideal with these cupcakes. To add a festive touch, I tried icing couple of them with white icing and tried making Christmas trees with the icing too. These cupcakes can be enjoyed for up to 3 days when you store them in refrigerator. Remember to warm them up for not more than 10 seconds before eating.

Rainbow Cupcakes

Ingredients

Makes 24 mini cupcakes

  • 240 gms cake flour (you can use all purpose flour too but this helps to make the cake soft, and spongy)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 gms sugar
  • ½ cup oil
  • 5 tsp vanilla extract
  • 1 cup milk
  • 1 tbsp vinegar
  • Different gel colors ( I used blue, orange, pink, yellow, green, purple, and red)

Recipe

Mix the milk and vinegar in a bowl big enough to add the wet ingredients and keep aside for couple of minutes (1-2 minutes is enough). Combine cake flour, baking soda, baking powder, and salt and sift it 1-2 times so that the ingredients get mixed properly. Put the sifted flour in a deep bowl. Add the sugar and mix well.

Add the oil and vanilla extract to the milk and vinegar mix and whisk well (atleast 2-3 minutes) till all the ingredients are mixed well. Add this liquid to the dry ingredients. You can make a well in the dry ingredients and add the liquid ingredients and mix it using a whisk. Do not over mix this batter. Just mix it enough so that there are no lumps.

Divide the batter into 7 bowls. Add few drops of color to each bowl and mix gently till the color is incorporated into the batter completely.

Preheat the oven to 180 degrees celsius. Line the cupcake mould with cupcake liners and fill each mould with different color batter. Do not fill the liners more than 2/3rd with the batter. Bake the cupcakes for 15-18 minutes. The cupcakes are done when you put a toothpick in the center of the cupcake and the toothpick comes out clean.

Cool the cupcakes completely and ice with the desired icing. I have used chocolate butter cream icing. The cooked flour frosting goes very well these cupcakes.