Eggless Mango Cupcake

Ingredients:

1 1/4 Cups - All Purpose Flour

1 Tsp - Baking Powder

1 Tsp - Baking Soda

11/2 Tsp - Cardamom Powder

1/3 Cup - Room Temperature Butter (soft)

1 Can (14 oz/1 1/4 Cup) - Condensed Milk (Sweetened)

1 Cup - Sweetened Mango Pulp

Procedure:

1) Preheat the oven to 350 degree F.

2) Grease or add liners to the mini cupcake pans.

3) Sift all the dry ingredients in a bowl (flour, baking powder, baking soda, cardamom powder).

4) Whisk the butter in a bowl along with condensed milk and mango pulp. To this add and mix the dry ingredients just until everything incorporate well. (Do not overmix).

5) Scoop the batter into the cupcake pan and put them in the oven for about 7 to 10 minutes. Insert a toothpick and it has to come out clean.

6) Cool them in a cooling rack and decorate them with your favorite frosting.

Note: 

1) This makes about 44 mini cupcakes.

2) The same batter can be used in 8 inch or 9 inch cake pan, but it has to be baked for about 25 to 40 mins.

Eggplant & Mango Wrap

Ingredients:
1 - Medium Eggplant
1 - Large Raw Mango
1/2 Cup - Shallot Onions
1/2 Tsp - Cumin seeds
1/4 Tsp - Chili Powder
1/4 Tsp - Curry Powder
2 Pinch - Chaat Masala
2 Tsp - Oil
Salt as required
5-8 Tbsp - Cilantro paste/Cilantro Hummus
5-10 - Rotis or Tortillas or Pita bread

Procedure:
1) Cut eggplant & mango into 1/2 inch cubes.
2) Heat oil in pan, season it with cumin seeds.
3) Add chopped shallot onions, eggplant, salt, chili powder, curry powder and fry till the eggplant is cooked and soft.
4) Now add the mango, mix them well with the spices. Switch of the stove once mixed well.
Note: Mango should be crunchy.
5) For Wrap: Spread the hummus or cilantro paste on one side of the bread. Scoop the filling in the center of the bread, wrap it up and enjoy healthy meal :)