Today’s recipe is ‘Jeera Rice’. Rice is my weakness, I can have it every day. Jeera rice is very simple to prepare, it is a flavourful rice variety in which cumin seeds are used in more quantity than other spices. This rice dish goes very well with dal fry or any curry dish of non-veg or veg.
Today’s recipe is ‘Ratalu Pakora’. Ratalu pakora or kand pakora are fritters made from purple yam. You can serve it as a starter or tea-time snack. These fritters can be enjoyed with any chutney/ketchup. I love preparing pakora, as it is my favourite snack after samosa, so I keep trying it with various vegetable options.
Today’s recipe is ‘Schezwan Vegetable Noodles’. Noodle is one recipe which is favourite among every age group. The best part of noodles is that you can add as many vegetables as you want of your choice. I want to admit one thing here, that noodle is my favourite Chinese dish. Schezwan sauce gives spicy flavour to the noodles.
Schezwan Vegetable Noodles
Today’s recipe is ‘Chicken Samosa’. It is an easy non-veg snack recipe. You can serve it as a starter or tea-time snacks. Samosa is loved by almost every generation. It can be enjoyed with green chutney/schezwan sauce/any chutney of your choice.
Today’s recipe is ‘Schezwan Sauce’. It is a sauce recipe, which goes really well with the Chinese dishes like schezwan noodles, schezwan rice, and spring rolls etc. This sauce makes any Chinese dish spicy and is very popular among every age group.
Today’s recipe is ‘Carrot Beetroot Muffins’. An easy dessert recipe, which is a perfect partner for a glass of milk during breakfast or as a tea-time snack. You can even pack it for your kid’s lunch box as it is healthy and contains two nutritious vegetables. These muffins are just like carrot cake except that it is a muffin and instead of an apple we are adding beetroot in this.
Carrot Beetroot Muffins requires mainly – Plain flour/maida, carrot, beetroot, eggs, sugar, ground cinnamon, and vanilla. To get spongy and moist cinnamon-scented muffins please keep the ratios same as mentioned. (Note: Please adjust your sugar quantity according to the sweetness of your carrots and beetroots.)
For more cakes and muffins recipe, you can check – Vanilla Tutti Frutti Sponge Cake | how to make sponge cake, Eggless Whole Wheat Banana Cake, Vanilla Choco Chips Cake (Pressure Cooker Recipe), Chocolate Chips Vanilla Muffins Recipe.
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Total Duration: 45 mins
Ingredients for Carrot Beetroot Muffins
|Plain Flour / Maida||1-1/3 cup
|Carrot (grated)||1-1/3 cup
|Beetroot (grated)||1/4 cup
|Powdered Sugar||1/2 cup or as per taste
|Baking powder||1 tsp
|Baking soda||1/2 tsp
|Vanilla essence||1/2 tsp
|Cinnamon powder||1/2 tsp
Method for Carrot Beetroot Muffins
- Pre-heat your oven to 180 C for 10 mins.
- Start with dry ingredients first. In a bowl, sieve plain flour, add baking soda, baking powder, grounded cinnamon, powdered sugar, and salt.
- In another bowl, mix all the wet ingredients eggs, oil, and vanilla essence.
- Prepare a well in the dry ingredients mix.
- Add wet ingredients to the dry ingredients.
- Add grated carrots and beetroot.
- Mix everything well. Do not mix vigorously.
- Grease muffin mould or add muffin liners. Pour 1 Tbsp batter into each greased mould. Keep some space, for muffins to rise.
- Bake muffins for 15 mins at 180 C. Insert a toothpick in the centre and check if muffins are ready or not.
- Remove muffins when they cool down completely and serve hot.
Today’s recipe is ‘Aloo Gosht’. It is a dish, which can also be called as potato and lamb curry. I love mutton cooked with potatoes more than any other vegetable combination with mutton. This dish full of rich flavours of spices, yet very simple to prepare. I always prepare my dishes in a pressure cooker, as it reduces the time of cooking. You can enjoy this dish with rice/chapati/lachcha paratha.