Name: Savoury Rice Cup Cake recipe by Binny Kalra at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup boiled and chopped mixed vegetables (carrot, green peas and beans); 3/4 cup leftover cooked rice; 1 cup boiled sweet corn; 1 tbsp oil; 1 pinch hing; 1 tsp til; 2 tbsp kaju chopped; Salt to taste; To make a paste 1/2 cup chopped dhania; 2 tsp chopped green chilliez; 4 tbsp fresh grated coconut; 1 tsp lemon juice; 1/2 tsp sugar; Salt to taste; 1/4 cup water

ABOUT Savoury Rice Cup Cake RECIPE

This is a unique treat made by baking a mixture of leftover cooked rice and assorted tempered with seeds of cashew

Ingredients Serving: 6

1/2 cup boiled and chopped mixed vegetables (carrot, green peas and beans)
3/4 cup leftover cooked rice
1 cup boiled sweet corn
1 tbsp oil
1 pinch hing
1 tsp til
2 tbsp kaju chopped
Salt to taste
To make a paste 1/2 cup chopped dhania
2 tsp chopped green chilliez
4 tbsp fresh grated coconut
1 tsp lemon juice
1/2 tsp sugar
Salt to taste
1/4 cup water

Instructions

Combine the mixed vegetables, rice,corn, prepared paste and little salt in a deep bowl and mix well. Keep aside.
Heat the oil in a nonstick pan add the mustard seeds, til, hing and cashewnuts and daure on a medium flame for one minute.
Add this tempering to the vegetable mixture and mix well.
Divide the mixture into 6 equal portions.
Fill each greased mould with a portion of vegetable mixture and press it lightly.
Bake in a preheated oven at 200℃ for 10 minutes.
Remould it and serve immediately

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