Written by Uma Raghuraman-a masterchef of a mom, a super popular food blogger and Instagrammer-My Genius Lunch Box is every parent’s go-to book for fifty fun, nutritious and simple vegetarian recipes that can be made on a school day.
Read below a recipe from the book:
These tiny cakes are a beautiful fusion of two teatime snacks: the Parsi Khajoor ni Ghari and British rock buns. With dry fruits and nuts in each yummy bite, you’d think these would need a lot of work. But they don’t even need cake tins or muffin pans—just spoon the batter on to a baking sheet and voila!
Total time: 20 minutes
Ingredients
Dry Ingredients
1 cup wholewheat flour (I use multigrain flour), 1 tsp baking powder, ½ cup sugar, Pinch of salt, 5–6 dates deseeded and roughly chopped into little bits, 5 walnuts, coarsely crushed 10 raisins, 5–6 pistachios, 5–6 chironji, Pinch of nutmeg powder (you can grate nutmeg), 4 green cardamom pods, 1 clove
Wet Ingredients
½ cup full-cream milk, plus 2 tsp extra ¼ tsp vanilla essence, 2 tsp ghee
For Garnishing
1 tbsp mixed dry nuts and fruits
Method
1. Preheat the oven to 220°C. Line the baking sheet with parchment.
2. Using a mortar and pestle, crush the cardamom pods and clove. Mix all the dry and wet ingredients in two separate bowls until combined thoroughly.
3. Pour the wet mix into the dry mix and fold to form a sticky batter. Spoon small portions of the batter on the lined baking sheet. Sprinkle with dry nuts and fruits on top.
4. Bake the buns in the preheated oven at 220°C for 10–12 minutes or until the bottom of the bun turns light brown. Transfer to a wire rack and allow to cool. Once cooled, pack the khajoor rock buns in the lunch box. These can be stored in a clean airtight container for up to 7 days.
For more such delicious recipes, get your copy of My Genuis Lunch Box here
