Rice Cup Cakes

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 14 cupcakes
Ingredients
For The Batter

• 2 cups brown rice , soaked and ground
• 2 tbsp semolina (rava)
• 1/2 cup rajma (kidney beans) soaked , pressure cooked and coarsely crushed
• 1/4 cup sweet corn kernels (makai ke dane) parboiled and coarsely crushed
• 1/2 cup finely chopped capsicum
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped spring onions whites and greens
• 2 tbsp olive oil
• 2 tsp fruit salt
• 2 tbsp finely chopped coriander (dhania)
• 1/2 cup fresh curds (dahi)
• water as required
• salt to taste
• 1/2 tsp sugar

For The Tempering

• 1 tbsp olive oil
• 1 tsp cumin seeds (jeera)
• 1 tsp aniseeds (vilayati saunf)
• 2 tsp fresh green garlic (hara lehsun)
• 1 tbsp chopped cashewnuts (kaju)
• 1 tbsp raisins (kismis)
• 1 tsp finely chopped green chillies
• 2 tsp grated ginger (adrak)

For The Garnish

• 1 cup grated processed cheese
• 1/2 cup pomegranate (anar)
• 1/2 cup tulsi (indian basil) leaves

To Serve

• Fresh warm green tea and freshly baked ginger cookies

Method
For the batter

1. Combine all the ingredients for batter except fruit salt in a deep bowl and keep aside for at least half an hour.
2. The consistency of the batter should be semi thick.

For the tempering

1. Heat oil in a pan add the cumin seeds and aniseed. When the seeds crackle add the fresh green garlic, cashew nuts, raisins, green chillies and grated ginger.
2. Pour the tempering over the batter, add the fruit salt and mix well.
3. Fill 3/4 of the cup cake moulds with the batter.
4. Bake in a pre heated oven oven at 180°c (360°f) for 25 minutes.
5. Garnish with grated cheese, pomegranate and tulsi leaves.
6. Serve hot with green tea and cookies.