Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon powder, to a bowl. Keep aside.
Whisk Curd, oil, milk in a bowl.
Now add the dry mix slowly and mix well. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough.
Add grated carrots and vanilla essence. Mix gently so that carrots folds into the batter evenly.
Line a muffin tray with muffin liner and fill 3/4 of each muffin cup. sprinkle little sugar on top of each muffin. It gives a nice crunchy taste after bake.
Bake for 15 minutes or until a tooth pick inserted comes out clean.
Take out all the muffins and sprinkle some powdered sugar.
You may decorate it with whipped milk cream.
Cook’s Note
You may add 1/4 cup chocolate chips while adding grated carrots.
Add lemon juice and stir. Stir until milk separated completely into two portions: solid and water.
Turn off the heat and strain the solid portion. Squeeze the water and transfer the solid potion (Chhena) to a small bowl.
Add plain flour to the chhena and knead well for 8-10 minutes or until very smooth like a dough. You may sprinkle a few drops of water if it is very dry and not able to make a dough. It is really important to knead the chhena well to get the perfect Rasgulla.
Divide the smooth dough into 12 equal portions.
Roll each portion to a smooth ball. Balls should not have any cracks.
Roll all the balls and cover it with wet kitchen napkin.
Heat a pan, add sugar and water. Bring it boil in medium heat stirring occasionally.
Add rasgulla balls into the boiling syrup. Cover it with the lid.
Occasionally, remove the lid and add more water, because after boiling, water will be reduced and the syrup will be thick. Make sure, syrup should be boiling all the time and not thick.
After 15-20 minutes, you will see they are doubled in size. Turn off the heat.
Add 1 cup of water to stop the syrup from boiling.
Serve hot or let it cool completely, then store it in air tight container with the syrup.
Heat 1 teaspoon oil in a pan. Once oil is hot, add curry leaves, dried red chili, onion, ginger and garlic. Sauté till onions are light brown.
Add tomatoes and green chili. Sauté till tomatoes are well cooked.
Turn off the heat, let the mixture cool down.
Add this mixture, roasted peanuts, tamarind paste, sugar, salt and water to grinder and grind to a smooth batter.
Adjust water to get the required consistency.
Heat 1 teaspoon oil in a small pan. Add mustard seeds and curry leaves, once it starts to splutter, turn off the heat. Pour this tampering on the peanut chutney. Mix well and serve.
SnehDeep's Kitchen 