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Vegetable Rice Cupcakes

Vegetable Rice Cupcakes

Cooking Time

Preparation Time : 20

Cook Time : 5

Total Time : 25

Ingredients

Serves 6

  • 1/2 cup chopped and boiled mixed vegetables (carrot, greenpeas, french beans)

  • 3/4 cup cooked rice

  • 1 cup boiled sweet corn

  • 1 tbsp oil

  • 1 pinch hing

  • 1 tsp til

  • 2 tbsp kaju chopped

  • 1 tsp salt (to taste)

  • To make paste 1/2 cup chopped dhania

  • 2 tsp chopped green chillies

  • 4 tbsp fresh grated coconut

  • 1 tsp lemon juice

  • 1/2 tsp sugar

  • 1/4 cup water

  • 1/4 tsp salt (according to taste)

  • 1 tsp mustard seeds

Directions

  • 01

    Combine the muxed vegetables, rice, corn, prepared paste and little salt in a deep bowl and mix well. Keep aside.

  • 02

    Heat oil in a non stick pan add the mustard seeds, til, hing and cashewnuts and saute on a medium flame for 1 minute.

  • 03

    Add this tempering to the vegetable mixture and mix well.

  • 04

    Divide the mixture into 6 equal portions.

  • 05

    Grease the mould, fill it with a portion of vegetable mixture and press it lightly.

  • 06

    Bake it in a preheated oven at 200℃ for 10 minutes.

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