In a mixing bowl, add all the wet ingredients and mix everything nicely.
In a separate bowl, add dry ingredients and make sure you sieve everything before adding. Mix all the dry ingredients together.
Add dry ingredients gradually over the wet ingredients and mix until everything combines. Don't over-mix the batter after adding dry ingredients to the wet; otherwise, it will lead to a dense cake.
Grease the katori/ mould with oil and dust it with flour or line cupcake moulds.
Preheat the oven for 10 mins at 170°C before baking. (Do this while preparing cake batter)
Bake the cupcakes at 170°C for 15-22mins
Decorate it with whipped cream, rose and white chocolate.
Brownies done the healthy way but still soft and chewy and packed with lots of flavour. The exact amount of sweetness that you need with chocolatey goodness.
Overnight Chia Seeds & Rice Pudding is sweetness and nutrition balanced in one of Chef Lucky Dhillon's creation. Cashew milk, spices, and fruits make this a light and delectable dessert.
Here is a dessert like no other. Simple with a few ingredients and the taste of mithai right from your local shop with your very own in home creation. Nutty, sugary, flavourful and moist in the mouth.
Holi's vibrant colours-pink hands, green cheeks, scarlet on the forehead, and yellow on the nose-would be meaningless without food. To offer you a taste of Holi and a burst of flavours try this Gujiya recipe which is simply delicious and a Holi staple.
We have all had pizza with cheese and toppings of various kinds but how about a chocolate pizza. Give this a try and see what you think of a dessert version of this Italian cuisine.
