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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the coconut milk and cream of rice cereal n a large bowl and mix gently. Set aside for 2-4 hours. I've left it overnight and things turned out fine. | 2. Preheat the oven to 350*F. | 3. Add the vegetables, chickpea flour, chiles, coriander, salt and sugar to the coconut/rice mixture. Mix thoroughly. | 4. Stir in the baking soda and blend well. | 5. Distribute mixture into 12 greased muffin cups. Bake uncovered for 1 hour until vegetables are tender and muffins are lightly browned. Cover loosely with foil and bake about 15 minutes longer. | 6. Cool on a wire rack for about 15 minutes, then serve to surprised guests who will struggle to figure out what's in here. :) | 7. It's especially delicious served with tomato chutney. The original recipe recommends serving with caramelized onion and garlic shreds, toasted cashews and fresh basil, which would also be delicious. | 8. I'm sure you could bake this in a flat pan and it would come out great. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cream rice	1	cup		666.0	148.32	11.34	0.9
cauliflower	2	cups	cut	53.5	10.6358	4.1088	0.5992
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
chickpea flour	1/2	cup		178.02	26.5972	10.2994	3.0774
green chili	1 -2		minced stemmed seeded	0.0	0.0	0.0	0.0
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
kosher salt	2	teaspoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.