In my kitchen

Honey Glazed stir fry chicken in pumpkin sauce

Rice crispies in 10 minutes

Eggless Oatmeal, honey and banana pancakes

Cheese Quesadillas

Easiest & Tastiest Butter chicken ever!

Carrot Cupcakes

Super healthy and Delicious!


1 1/4 cup (160 grams) Semolina ( Sooji )

1 teaspoon baking soda

1/4 teaspoon fine sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

1/4 teaspoon ground cardamom, optional

1/8 teaspoon freshly grated nutmeg, optional

1/2 cup (118 ml) canola or other vegetable oil

1/2 cup (100 grams) granulated sugar

1/2 cup (100 grams) lightly packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups (150 grams) grated peeled carrots (2 to 3 medium carrots)

1/4 cup (50 grams) coarsely chopped pecans, optional

1/4 cup (32 grams) raisins, optional


In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.

Enjoy them warm. You can keep them in the fridge for upto 5 days.

Avocado and Oats pizza

Power packed and easy to make

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