Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
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Tutti Frutti Cupcakes

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Tutti Frutti Cupcakes

Makes 14-15 regular size cupcakes

Tutti frutti cake or cupcake is my personal favourite. It is prepared with raw papaya pieces which are soaked in sugar syrup. You will get tutti frutti in different colours at the Indian grocery shop. These cupcakes are very easy to make and they are less sweet than the usual cupcakes. Serve these as a lunch box snack or tea time snack or even as a dessert after a meal. Lets have a look at the recipe:

Ingredients:

  • 1 cup all purpose flour+ 1 teaspoon to coat the tutti frutti
  • ¾ cup granulated sugar
  • ⅓ cup tutti frutti + 1½ tablespoon to garnish
  • 1 stick butter or ½ cup butter at the room temperature
  • 1 teaspoon baking powder
  • Pinch of baking soda
  • 3 eggs at the room temperature
  • 1 teaspoon vanilla
  • ⅓ cup milk at room temperature
  • Pinch of salt

Method:

  1. Add butter and sugar in a bowl. Mix it properly with a hand mixer until the mixture is light. Add eggs one by one and whisk it properly.
  2. Seive flour, baking powder,baking soda, and salt together and add to the bowl with the wet ingredients. Start mixing up everything. Add milk and vanilla to the batter and stir again.
  3. Get another pan and add a teaspoon of flour. Add ⅓ cup tutti fruity in the flour and toss them and blend them in a batter. This will prevent them from sticking at the bottom.
  4. Preheat oven to 350℉. Line cupcake liners in a muffin pan/cupcake pan. Fill the liners with the batter upto ¾. Garnish with remaining tutti frutti on top.
  5. Bake for 20-22 min or until a tooth pick inserted in the center of cupcakes comes out clean.
  6. Let them cool down and then serve.

Instant Pot Sabut Masoor

Instant pot sabut masoor

Serves: 3-4 persons

Ingredients:

  • 1 cup whole masoor
  • 1 tablespoon oil
  • ¼ teaspoon cumin seeds
  • Pinch of asafoetida
  • 1 onion chopped finely
  • 1 tomato chopped finely
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • Salt to taste
  • 2 cups water
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped cilantro

Method:

  1. Wash and rinse masoor couple of times and keep the rinsed masoor aside. Turn on the saute mode on instant pot. Add 1 tablespoon oil and cumin seeds.
  2. As the seeds crackles, add asafoetida and chopped onion. Stir well and add ginger garlic paste. Cook for ½ minute and then add chopped tomatoes. Cook for a minute.
  3. Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix well and add rinsed masoor. Add water and mix everything.
  4. Cancel the saute mode. Put the lid on into sealing position. Press manual for 10 minutes on high setting.
  5. After 10 minutes, let the pressure realese naturally. As the pin drops, open the lid. Add lemon juice and mix everything with the spatula.
  6. Add chopped cilantro and serve hot with roti.