Protein Cup Cakes, Protein Rich Recipe
by Tarla Dalal
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Protein cup cakes, one need to have short and frequent meals while pregnant to provide a constant source of energy and nutrients, these protein cup cakes are just right to do so. Add peanuts if you wish to increase the protein content further.
- Combine the rice and dals and blend in a mixer till smooth.
- Add the curds and mix well. Cover and keep aside to ferment overnight.
- Next day, add the bottle gourd, oil, lemon juice, baking soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously. Pour over the batter and mix well.
- Pour equal amount of batter into 8 greased moulds or cups and bake in pre-heated oven at 200ºc (400ºf) for 20 minutes or till they turn brown in colour. Cool slightly, unmould and serve immediately.
Nutrient values (Abbrv) per cup cake
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