This is the recipe for a healthier and vegetarian version of my earlier carrot cupcake recipe. To try the regular cupcake recipe check here Carrot cupcake.
- Whole Wheat flour – 1 and a 1/2 cup
- Jaggery(not same as brown sugar) – 1 and a 1/2 cup
- Shredded Carrots – 1 and 1/4 cup
- Melted Butter – 3/4 cup (12 teaspoons)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup – Milk
Chickpea is a legume which is high in protein and makes a very healthy snack. Combine chickpea and farm fresh vegetables to make an excellent snack that is high on fiber and proteins and keeps you filling for a longer time. Lets get started on how to make this easy and healthy snack!
- Chickpea – 1 cup
- Cucumber – 2 (Small ones)
- Cherry tomatoes – 5 Read the rest of this entry »
Home-made Salsa is easy to make and very tasty and healthy too, with no preservatives 🙂
- Tomato – 2
- Onion – 1/4th of a big sized onion
- Green Pepper – 1/2
- Chopped Cilantro – 3 tablespoons
- Lemon Juice – 3 tablespoons
- Salt to taste
- Vinegar – 2 tablespoons
- Garlic – 1 clove
- Lemon and pepper seasoning or spicy salad seasoning from McCormick
- Chop the tomato, onion and green pepper into very tiny cubes and mix in a bowl.
I’ve made this carrot cupcake couple of times and it tasted delicious! This is one of the easiest baking recipe I’ve ever come across. Try them and let me know your thoughts.
Eggs – 2
Cake flour – 1 and a 1/2 cup
Brown Sugar – 1 and a 1/2 cup
Shredded Carrots – 1 and 1/4 cup
Melted Butter – 1/2 cup (8 teaspoons)
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
Preheat the oven to 350 F
Line paper cups on a muffin rack
In a bowl mix the cake flour, brown sugar, carrots, baking soda, salt and cinnamon well.
In a separate bowl beat the eggs, and add the melted butter and vanilla extract.
Now slowly add the liquid mixture into the cake flour mixture and make the batter without lumps.
Pour equal portions of the batter on to the paper cups filling about half the cup. I use the ice cream scoop to pour the batter, so it does not mess up the paper cups and it makes sure to deliver equal portions.
Bake in the oven for 20 to 25 minutes. Make sure that the cupcakes are baked well using a fork. Take them out of the oven and cool on a wire rack.
This recipe make approximately 18 cupcakes.
Serve with your favorite frosting and shredded carrots..!
The Indian Sweet dumpling is a sweet snack item made out of rice flour, grated coconut and jaggery.
Rice flour – 1 cup
Jaggery – 1/2 cup
Grated Coconut – 1/2 cup
Water – 1 cup
Boil 1 cup of water and mix to the rice flour while stirring until the flour turns into soft dough without lumps.
Mix the grated coconut and jaggery in a separate bowl.
Make small balls using the dough and flatten them on the palm of your hand. (Grease the palm with oil before handling the dough)
Now place an even smaller ball of the jaggery and grated coconut mixture on the flattened dough in the palm of your hand.
Press the ends together and seal them well using the palm into dumplings.
Repeat this for the entire dough and sweet mixture.
Steam all the dumplings about 20 to 30 minutes. (Depending on the texture of the dough it can take different time to steam).
Cool off and serve as a snack…!
Mango – 4 (Sweet and sour)
Jaggery powder – 1/2 cup
Salt – 1 pinch
Red chili – 1
Heat oil in a pan, add mustard seeds, red chili, boiled mangoes and asafoetida and saute them for few minutes.
Serve hot with rice for lunch..!!
Jalapeno – 8
Onion – 1
Cheese – 1 cup (Shredded cheddar cheese)
Chopped cilantro leaves – 1 cup
All purpose flour – 1 cup
Rice flour – 1 cup
Oil – 8 tablespoons
Turmeric powder – 1 teaspoon
Wash the jalapenos in cold running water. Slit the jalapenos and remove the seeds thoroughly and wash them again in cold running water.
Mix the chopped onion, shredded cheese and cilantro well and add some salt to taste.
Stuff the jalapenos with the above filling.
Mix the all purpose flour, rice flour, turmeric powder, chilli powder and salt into a batter by adding water.
Heat oil in pan. Dip the stuffed jalapenos in the batter and fry till golden brown.
Serve hot with ranch or ketchup..!!
Mushroom – 4
Green Peas – 50 gms
Potato – 1 (Medium sized)
Egg – 1
Ginger garlic paste – 1 tablespoon
Turmeric powder – 1 teaspoon
Chilli powder – 1 tablespoon
Cook the mushroom, green peas and potatoes in the microwave for 5 minutes.
Cut the chicken into fine pieces.
In a bowl mix the boiled vegetables, chicken, ginger garlic paste, egg, rice flour, salt, turmeric powder, chilli powder, chopped mint and cilantro leaves and blend well into a thick mixture. (Add rice flour if needed)
Heat oil in a pan and make flat disc shaped servings of the above mix, dip in bread crumbs on all sides and fry in the oil till golden brown.
Serve hot with ketchup or ranch..!!
Ghee – 10 tablespoons
Sugar – 10 tablespoons
Almonds, Cashew Nuts, Raisins – for seasoning
Now add the sugar and cook until the carrot changes to a golden shade and becomes crisp.
In a separate pan, heat ghee and roast almonds, cashew, and raisins.
Allow it to cool and serve with roasted almonds, cashew and raisins..!!