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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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Egg Drop Curry Recipe - Poached Egg Curry

Egg Drop Curry Recipe -  Poached Egg Curry



One of the very basic yet exotic egg recipes . I first ate this curry in my mil house. She told me that in Andhra they usually make this curry 2 ways. One is tomato based gravy, and another one is coconut based gravy.

 It doesn’t require boiled eggs, so you don’t need to worry about boiling the eggs first and then wait for them to cool down a bit before peeling the shells. For this curry, the raw eggs are directly dropped into the gravy instead of adding boiled eggs. Thus, this reduces the cooking time. So a tasty curry can be served under 30 minutes.


Lets cook with step-by-step pictures.

Now lets see how to cook:

Egg Drop Curry Recipe -  Poached Egg Curry



Prep time
Cook time
Total time
This goes well with dosa,chapati and ghee rice or even with plain white rice. 
Author: Shalini
Recipe type: Main
Cuisine: Indian
Serves: 3 servings
Ingredients
  • Eggs -4
  • Fennel Seeds / Sombu / Saunf - 1 tsp
  • Turmeric powder - 1/2 spoon 
  • Onion - 1 medium size chopped finely
  • Tomato - 1 large 
  • Ginger Garlic Paste - 1 tblsp
  • Green Chillies - 4
  • Red Chilli Powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Curry leaf - 1 string
  • Salt to taste
  • Water - 2 cups
  • Oil - 2 tsp
Instructions
  1. Add oil in a pan and add fennel seeds in it.
  2. Add in finely onions and saute well until it turns brown.
  3. Add in ginger garlic paste and saute until raw smell of it goes.
  4. Add in tomatos and saute well.
  5. Add in chilli powder, garam masala, salt to taste and mix well
  6. Add in green chillies for extra spicy.
  7. pour water an bring it to boil.
  8. Now break the eggs and pour into the mixture. DONT MIX IT.
  9. Cook the eggs in the masala water. Add curry leaves. 
  10. Serve hot.
Pictorial:
Add in oil n Add fennel seeds.

Add in onions n saute well.

ginger garlic paste and saute well.

add tomato.

Add all spice powders and salt.

Saute well.

Add 2 glass of water.

bring to boil.

Break the eggs and drop into this.


Dont mix or break the egg should cook without any disturbance. like this.

Add curry leaves.
Serve hot!!


HOPE YOU ALL GIVE A TRY!!!!!!!!!
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