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.
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
He Has Been Using Spices Regularly Since The Time He Started Cooking And Ever Since He Had His First 'homemade Indian Chai' Which Had Ginger, Cardamom And Cinnamon.
