Rainbow cupcakes

To make one of these best looking cupcakes you will be adding the food coloring to the cupcake batter. Please follow the recipe of my Soft Eggless cupcakes for the base recipe to be used for these.

For getting the most beautiful cupcakes in addition to the basic batter you would most definitely need :

• Bowls - 3
• Edible food coloring - I have used pink and green for this one
• Cupcake Cases
• Muffin tray

Recipe 

• Divide in batter in three different bowls for different colors.
• Add a few drops of pink to one and green to another one mix properly for having an even color.

• The most vital and time taking part is layering the colors in cases. 
• Put 1/2 spoon mix at a time for one color, then a different color. Keep adding alternate colored batter till the cases are a little less than 3/4th filled.

Now preheat the oven at 150 degrees for about 10 minutes.

• Meanwhile arrange them in your tray and put them inside the in center of oven for baking for 20-25 minutes,

Please keep an eye as times may vary for different types of oven used.

Soft eggless Cupcakes

After going through a lot of different recipes for an eggless cupcake and trying them all, I came across this one and was amazed to see how easy the recipe was and how beautiful was the end result. This recipe is a must try for everyone who is looking for an eggless version of muffins/ cupcakes. 


Ingredients

• Self raising flour - 180 gms
• Sugar - 90 gms
• Baking Powder - 1 tea spoon
• Baking Soda - 1/2 tea spoon
• Vanilla essence - 2 tea spoonfuls
• Salt - 1/2 tea spoon
• Milk - 1/2 cup
• Vinegar - 3 tea spoons
• Oil - 1/4 cup

Recipe

• Add vinegar to the milk mix and keep aside for a while. 
• Sift flour, baking powder, baking soda and salt together. 
• Add oil to the mix of vinegar and milk and whisk for 15-20 seconds. Add powdered sugar, vanilla essence and whisk for 20 seconds more.
• Now, fold the dry mix to this wet mix together and whisk for a while. Do not over do it.
• Preheat the oven to 180 degrees.
• Meanwhile, divide this mixture into the cupcake cases/ liners and arrange them in baking tray.
• Keep these cupcake cases in the middle of the preheated oven.
• Bake for 18-20 minutes and they should be ready by then. (Baking time may differ slightly for different makes and different types of oven)

Once done take them out and put them on cooling racks to cool down. Once these are done you may frost them the way you like.

I found that these are very soft and moist cupcakes and the ingredients are readily available in most kitchens.

If you want you may use 1/2 cup yoghurt instead of milk and vinegar.

Red lentils carrot and broccoli soup

Ingredients 

• Carrots - 2
• Broccoli - cut into 1 inch  (4-5 pieces)
• lentils - 1/2 cup 
• Garlic - 1-2 cloves
• milk - 3-4 tablespoons
• Butter - 1 teaspoon
• salt and pepper - to taste
• lemon juice - 1 teaspoon

Recipe 

• Soak this lentil for at least 3 -4 hours before you are planning to cook and it will take a lot lesser time to get done. 
• Boil carrots, broccoli and lentils together till they are soft and done.
• Finely chop garlic cloves.
• Put the pan on medium heat and let the butter melt and get hot. Add finely chopped garlic in it.
• Add the boiled mix of lentils, carrot and broccoli to it. Bring it to boil and then simmer.
• Give it a blend with your stick blender and let the contents  blend well.
• Add milk and let it boil for some more time. 
• Finally add lemon juice to it and salt and pepper to taste

Now you may garnish it with coriander leaves and serve while its hot. You may also take it to work in your lunch box and heat in a microwave.

This is a very healthy, nutritious and fiber rich soup to have. I have used the brown version of lentil to cook this time as has the higher fiber content in it. The same way can be done with the red/ pink version too.

Beanie vegetable Patty

Ingredients

• Boiled potatoes - 2 large sized
• Red kidney beans - 1/2 cup
• Green peas - 1/2 cup
• Corn - 1/2 cup
• Coriander leaves - a few
• Salt to taste
• Ginger garlic paste - 1 tea spoon full
• Corn flour - 2 spoonful
• Bread crumbs - 1 cup
• Oil - 2 spoon full to fry

 

 

Recipe

 

• Take a bowl, peel boiled potatoes and mash them.

• In a chopper add beans, peas, corn and,coriander leaves and turn it on.

• Add this mix to the boiled potatoes. Add salt to taste and 1/2 cup bread crumbs to it and mix well.

• Start giving them shapes into pattys.

•  In a bowl, separately make a diluted mix of corn flour and water.

• Now dip the patties into the corn flour mix and coat them with bread crumbs. 

• Put the pan on medium heat, put 1 spoonful of oil and start shallow frying the patties in it.

• Keep turning their sides to make sure they are evenly done and adjust the flame accordingly.

 

Kids love it so the adults too. Serve them with some ketchup/ chutney and salad.

 

 

Note :  you may add chillies to the recipes if you like them hot. I mostly do not put them keeping kids in mind.