Bring a beetroot and clean it properly. Put the whole beetroot in a pressure cooker and cook for 2 whistles (1 in high and 1 in low). Let it cool down properly. Now peel the beetroot and grate in a grater. Now make a smooth paste from the grated beetroot. Beetroot pulp is ready to use.
In a mixing bowl shift atta, , salt, suji, baking powder and baking soda. Shift twice properly and keep aside
In another mixing bowl add castor sugar and curd alnd beat properly till it becomes creamy and fluffy. Sugar should be melted by that time. Add oil to the mixture and beat again. Now add beetroot pulp and milk to the mixture and beat properly. Now add vanilla essence and beat again. Electric beater is easy in beating all these stuff properly than in hand.
Now add dry items to it but in batches... Now use cut and folds method to mix the dry and wet items. In that way air in the wet item will be intact.
Preheat the oven for 10 mins. Pour the batter to cup cake papers or in the silicon mould and tap on the kitchen platform.
Set the oven for 25 mins in 180 degree celcius. If not done again set for 5 mins. Insert a needle in the cake if come outclean then its ready. If not, then again keep for some more time. It depends upon the temperature of the oven. Keep on a wire rack for cooling down.
For chocolate ganache Chop dark chocolate keep in a mixing bowl. In a sauce pan add milk and butter. Let the butter melt in milk properly. Add this mixture to the chopped chocolate and let it stand for 4 to 5 mins. Now mix the above mixture with wire rack properly. Slowly it will get thicken. Now beat with hands properly and your chocolate ganache is ready to serve. Bring the cooled cup cakes and decorate with chocolate ganache and cherries.
