Rosebud Rhubarb Cupcake Eggless

2 cups of fresh chopped Rhubarb (can substitute with frozen)
2 cups of all purpose flour
2 tablespoon of cornstarch
1 cup sugar
1 cup evaporated milk
1/2 cup or 1 stick of unsalted butter
2 teaspoon of vanilla extract
1 tablespoon of orange zest
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vinegar
1/4 teaspoon of salt

Cook the rhubarb with a little water.  When the rhubarb is cooked add sugar and butter mix and allow it to cool to room temperature.  Add milk and vanilla extract.   Add vinegar to the baking soda.

Sift the dry ingredients flour, cornstarch, baking soda and salt .  Add the orange zest, baking soda and vinegar  mix to the dry ingredients.  Slowly add the wet ingredients to the dry ingredients, do not beat it, gently mix it.

Line a muffin pan with 12 baking cups.  Fill it about half way with the batter.  Bake until a knife inserted inside comes out clean.  This was baked at 340 degrees for 25 minutes.

Rhubard is native to China.  It is available in spring.  Only the stalks are edible.  The stalks are sweet and sour and sugar is added to it while cooking.  The leaves of rhubarbs are poisoness.  Besides cakes they make good chutneys.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Lacha Paratha or layered Paratha

click on arrow to watch video:

Ingredients: 
3 cups bread or all purpose flour (maida)
1/2 cup unsalted butter (1 stick) or vegetable shortening
1 cup milk or water
1 teaspoon salt

Preparation:  To the flour in a bowl add 1 tablespoon oil salt mix add milk or water slowly and form a dough.  

Knead and let it rest for 30 minutes in the refrigerator.  After 30 minutes roll it into a rectangular 20" x 10" apply the butter evenly all over.  Fold it as shown in the video wrap it and store it in the refrigerator for at least 1 hour.  

It is a lot easier to roll when the dough is cold, it also helps in the rolling when it is kept in the freezer for a few minutes before rolling.  After one hour remove from the refrigerator roll and fold again, repeat this process at least 4 times. 

After rolling, folding and cooling 4 times the dough is ready for lacha paratha.

Cut even pieces of the dough.  With the help of some flour roll each cut piece to flat shape like a small pizza or chapati.

Heat a griddle put the paratha on the griddle and let it cook, when bubbles start appearing with a turner flip the chapati over to the other side and let it cook.  When both sides are cooked apply about 1/2 teaspoon of  clarified butter or oil on both sides and remove from griddle.

It has been tricky making the dough for this paratha.  I have seen videos where some have tried to make the dough shaped like an accordian before rolling.  In other video I have seen it being beaten before rolling.  I have adapted puff pastry recipe to make the dough for Lacha paratha.  This came out really well.  If you plan ahead it is easy to make.  It is well worth trying this recipe.
Lacha parathas are extremely delicious.  Serve with Vegetable kurma

See also Chapati, luchi or puri, Alu paratha, Cauliflower paratha, Methi paratha


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Salted lassi

1/4 cup thick yogurt
3/4 cup water
green chili to taste
a few curry leaves
1/2 teaspoon ginger
Blend all of the ingredients in a hand blender pour it in a tall glass and serve.

Mango Smoothie

1 1/2 cup chopped fresh ripe mango with skin removed
1/2 ripe banana
1/2 cup milk
A few ice cubes
A few drops of vanilla flavor
Put all of the above ingredients in a blender jar and grind it to a smooth paste.  Pour it into a glass tumbler and serve with ice.  Serve immediately.