Honey Glazed stir fry chicken in pumpkin sauce
Rice crispies in 10 minutes
Eggless Oatmeal, honey and banana pancakes
Easiest & Tastiest Butter chicken ever!
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.